The menu did not seem to be as extensive as I expected, although different names and descriptions of items at different restaurants usually require a careful examination to make sure nothing is being overlooked. I asked if Phad Prik King was served, and I was told that some of the cooks may know how to make it, but the ones in the kitchen at the time did not. I got the impression that they would have tried to make it had I been able to name the ingredients, but I did not want to risk it.

My meal started with a Larb Salad served with ground chicken and a basil and lime dressing. This was quite flavorful and refreshing, but was milder and tasted a little different than the Laotian version I had tried. I did not care for this one quite as much as the Laotian salad, but it was certainly enjoyable.

My entree was the Sauteed Basil Curry with tofu, a yellow curry that was more aromatic than spicy, and a pretty flavorful dish.