Rechercher un restaurant du Guide MICHELIN

A family owned and operated restaurant, having opened in 2004, now with Vanda Asapahu has taken on the role of chef in this family-owned and operated restaurant started by her parents. Wood tables and chairs decorate the interior, and a patio also welcomes diners.
The menu is packed with everything from tried-and-true pleasures to more inventive items, and the kitchen caters to your spice preferences. Start with their classic papaya salad with a bold and flavorful kick and make sure to get a curry, perhaps the green curry that's made with a fresh chili curry paste and coconut and your choice of protein. Don't ignore their pastries, which incorporate a bit of French technique. The Thai tea flan with bitter caramel and ripe, fresh berries on top is a perfect choice.