Cuisine:

• Thai

Rabieng Description:
Owned by the same people who run Duangrat’s, the dressy Thai restaurant around the corner, this place is small and tidy, and unless you have noticed some of the wall artwork, you’d think you’d entered a very upscale French restaurant. Yet, the overall atmosphere is casual and the food, filled with authentic fire and flavor. The menu is not extensive but it does hold a few interesting surprises: grilled quail, a Northeastern curry with chicken, pork cooked with kaffir lime sauce, and wild boar (or pork, if you prefer). More familiarly, you’ll find such popular dishes as pad thai, drunken noodles, and larb. We loved the tod mun (fried fish cakes with curry paste), the chicken larb, and the rather piquant chicken with basil, prepared as it should be with chopped rather than sliced chicken and lots of chilies. We’d go back again just to try such dishes as the Hot Dish Talay Thai, reputed to be a fiery combo of seafood and veggies, and the wild boar. All in all, a pleasant dining destination.


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