When the restaurant first opened, chef-owner Thongchai Manasurangkul resisted its being pegged as a Thai restaurant. The restaurant earned and has retained its reputation among discerning diners as one of the Lehigh Valley's finest restaurants, the consistency of its cuisine rarely in question.
Early problems regarding service and interminable waits for food seem to have been attended to.
The waitstaff was smoothly attentive during a recent visit by my foursome. The dimly lit decor soothes. Manasurangkul's cuisine still astonishes me. Two appetizers new to me were ravioli stuffed with shrimp and crab in a saffron cream sauce, and raw salmon in a vinaigrette of sugar and ginger topped with Japanese seaweed and wasabi. Manasurangkul cooks with teasing surprises.