"a highly recommended yet refined restaurant for everyone. it is casual in the sense that the waiting staff do not explain in great detail what was in any court or where it came, although there is a garden and a living wall of micro-greens when they go. the menu (pre-pre-fixes) is always short that 3 people can realistically order everything on it. the rindertare larbe is a very natural combination between tartaric acid and Thai influences. the presentation is beautiful and practically every part comes with salad, mint, zilantro and fish sauce. the tartaric acid is quite rough with fried garlic, cashew and small garnels for the texture. the aromas are not as intense as larb, partly because new york, but also partly because the raw meat offers less taste, but it is still thoroughly flavored in fish sauce. overall the endeavor is recommended and I enjoyed it. the inherited broken squash rings had a furic (probably called fallrikake) which in many walnuts adds to the crunch. the beerbatter is clear in taste, and quite dense in the crumb. in all this the squash is slightly lost, but a weak sweet radiant. the pork was a playful chewing piece that was quite porky in taste with the pork crug that was almost creamy in consistency. it was a hearty court in aromen. the froyo was the perfect textbook example for contrast. frozen yogurt was paired with a honey cream that was more like meringue in consistency; both were in a condition between solid and liquid, but it did not mix. it was a contrast in hot vs cold, acidic vs sweet. it was just two things with subtle sounds of lavender taste. when they have them together, their textures are separated, but this is ephemeral as soon as they melt and come together dissonantly."
