Pam real Thai .... So I was intrigued by the name, so stopped in to see what it's about. Pam is the mom in NY and Jersey branches, chef Timmy is the son and oversees the Vegas branch. Spicy, fresh, healthy is on the signage. He stated he uses fresh ingredients instead of powdered or pre made bases, stocks or sauces. You can usually judge Thai venues by the Tom Yum Goong soup aka shrimp Tom Yum. This version reminded of Thailand... tangy, spicy, flavors of lemongrass, basil, tamarind bursting in your mouf! There's spoonfuls of this stuff in the soup. And the shrimp was tender n plump, generally they overcook them and get rubbery. (Kudos to the chef) standard order is pretty Hott for most avg people but that's how it's served in Thailand! Thai food is known to be spiced! And serving It played down just doesn't do it justice...I know some peeps can't do spicy, so I'll exclude them from the curve. Same can be said about the pad Thai representing the venue, although this dish seemed average. Noodoohs should be al dente yet slightly soft but retaining the length and not falling apart and have just enough sauce/moisture to it. I know that sounds like the perfect storm but why settle? And again the shrimp was perfectly cooked! Almost just undercooked for the plumpness like a scallop. I ordered it very spicy but was not burned at all so I added more sambal and pepper flakes! Ratings go from: Spicy Very spicy Thai spicy You asked for it! Spicy The jungle curry was something I have not yet seen... No coconut milk here, and no spicy rating needed, it's fiery spicy! Like tickle your throat and need water type of spicy... It's a northern specialty that's worth a try. Upon walking in, the space is very open like a dance hall feeling. Maybe they'll have a club at night or karaoke... Some booths or partitioning of some sort could break up the openness. Nice wood floors, tables n chairs are basic but the vinyl tablecloths? I have never been a fan of vinyl anything in a restaurant unless its a 50's diner. Maybe a little decor and some time will let this new kid on the block venue (Newwww Yorkaaaaa) evolve into a contender for the ol Thai staples in town. I can tell by chef Timmy's skills so far that it may not be long for him to get a following of his own. Next on the menu...oxtail soup! Khap poon kraap (Thai is hard to translate)!
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