"Menu highlights unveil larb gai, a zesty toss-up of minced chicken, cilantro, lime, rice powder and finely diced chilies. Continue along the spice route via the gaeng hanglay, a hearty Burmese-style curry infused with ginger, tamarind and pickled garlic. Close out with pad see ew, starring thin rice noodles sautéed with chicken, egg and Chinese broccoli—sambal served on the side makes this quite the house delight." - Sophie Friedman