This would be a five star choice if the service were not so slow. It's tiny, with two chefs (one is the owner) in the kitchen, a bus boy and one overworked server who also served as cashier. Three of us ordered very small dishes: two bowls of delicious soup, a curried chicken puff, a plate of steamed vegetables and a bowl of brown rice, and an appetizer of salt and pepper squid strips. We got the soup fairly quickly, then waited quite a while and got the chicken puff (for one). Finally, after sitting what seemed like forever, the rice and vegetables appeared along with squid that didn't look or taste like squid! In the meantime, the couple next to us were sitting with no food at all.
This was (with the exception perhaps of the strange squid) excellent food, beautifully prepared and served. And the squid wasn't bad -- just very strange and not at all like squid! At first, we thought it was a steak salad. It was served with slices of blood orange and a very tasty, very large slice of strawberry on a bed of lettuce, along with a chili dipping sauce.
The traditional coconut milk soup was spicy and tasty. The curried chicken puff was unusual and the crust was flaky and tender -- a nice treat of something new. My sister liked her fresh steamed vegetables and rice. The selection of vegetables was excellent.
They make everything at this restaurant from scratch, and I decided to get their freshly made meyer lemon sorbet. It was wonderfully tart and just what I wanted -- a great end to a very nice small supper.
The decor was very interesting and pleasant. We weren't that comfortable in the high stool-type chairs, but that was undoubtedly done to save space in such a small restaurant. The service was good, but the server was obviously embarrassed by the long wait for the food.
We would obviously add another star to this review if the chefs were a bit more efficient in their food preparation. We understand the burdens of cooking everything from scratch, but surely steamed brown rice and vegetables should not have taken so long.
We read the newspaper articles about the chef and her ideas, and we certainly agree in her decision not to offer Asian-American "fusion" food. All her dishes are authentic dishes, but the restaurant is "Pan-Asian." There were dishes offered from India, Thailand, China, Japan and Viet Nam. Maybe there was a Korean dish, but we didn't notice one. What a feast of choices!
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