"A casual eatery that fuses Lao and Thai Isan flavors with Levantine and Persian influences, born from a chef's fascination with the spice complexity of massaman curry. Dishes draw fans with a roasted eggplant dip made using shrimp paste, coconut milk, and date molasses, and juicy kebabs brightened by lemongrass, lime, and chopped chiles, reflecting a deliberate blending of West Asian ingredients and Southeast Asian techniques." - Nicola Chilton