Cuisine:

• Thai

Amarind's Description:
After cooking at Arun's for nearly a decade, Rangsan Sutcharit followed in his mentor's footsteps. He opened his own restaurant, a mini-castle lovingly decorated with Thai artwork. Located in the city's far west side, it showcases his sophisticated preparations and beyond-what-you'd-expect presentations. The main difference between Amarind's and Arun's is the prices; for practically pennies, you can "oooh" and "aaahh" over dainty fluted-pastry golden cups brimming with minced shrimp and vegetables encircling a carved-beet rose; plump chive dumplings dabbed with fried garlic; or golden-fried chicken wings sliced to reveal a piquant pâté. Traditional dishes get the royal treatment, too. Try velvety beef panang curry and pad thai with shrimp and fried rice laced with chicken, green beans, peppers and basil. The seasoning tends to be subtle, but the fire flares with fried red snapper swimming in red chili sauce with chopped fresh jalapeños. Firm custards, such as yucca-potato brushed with egg yolk, provide just the right finish.


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