Fiery Northern Chinese dishes here include West Lake beef soup riddled with surprise flavor bursts, megawatt kung pao chicken and an inspired rendition of fried lamb with cumin.
Chef owner Nakul Keattikul grows chilies in his backyard and uses them in such dishes as Penang chicken curry, spicy noodles and spicy-sweet basil duck, served in a duck-shaped dish.
SriPraPhai presents a dizzying array of dishes. Recommendations include larb, a salad of pork with mint, chili and lime and seasoned barbecued pork tenders. Spicing is as hot or mild as you'd like.
Dishes here are both asserting and comforting; favorites include a fragrant shrimp salad with lemongrass and hot peppers and an inventive massaman chicken curry done with avocados and spicy noodles.
Traditional Indian dishes are given a few tweaks at this sophisticated spot. Standouts include dry chilli chicken and CVCT (crisp vegetable corn triangles) made with potato and cottage cheese.
Owner Tommy Tan recommends the shrimp with walnuts in an ivory mayo sauce or the crunchy fried chicken with roasted garlic. Be patient- that is the trade-off to enjoy top LI Chinese food.
Dishes here are spiced as hot or mild as you like. Chili-garlic noodles are recommended; biryani with lamb, chicken and shrimp has spark. For a mellow taste try the goat pasanda.
Frankly Thai turns out complex dishes such as the duck salad, light curry puffs, pineapple curry and well-spiced drunken noodles with chicken. The mango curry with shrimp is highly recommended.
Southern Spice keeps their dining casual. Silky-textured goat brain masala is recommended; so is egg biryani, a signature rice dish. The roseate pepper-rimmed tandoori duck counts as a triumph.
