Andy Aroonrasameruang’s delightfully funky tome of a menu tells no lies. If you spot a “chef’s choice” tag next to an item, just go with it, no matter how offbeat it may sound. The kitchen’s best dishes—Boat Noodle, shrimp-paste fried rice, preserved duck eggs—play sweet-sour-spicy roulette with your taste buds by blending fish sauces, fiery Thai chilies, and licks of basil and lime. A BYO policy keeps tabs low, but be aware: no reservations and cash only.
Dishes We Liked
Kai Tod ($9), Boat Noodles ($10.50), Pad Mee Kati noodles ($10.50), basil preserved duck egg ($10.50)