"This sleek new Thai restaurant on North Williams is all blonde wood and leather-lined booths, but the focal point of the space is the glass-encased noodle-making station, where chefs hand-pull and extrude egg, wheat, and rice flour noodles for the restaurant’s various soups. The emphasis seems to be on the Thai Chinese dishes like khao man gai and wontons, plus an extensive selection of house-made noodle dishes. Go for the egg noodles, bright yellow with yolks; they can arrive in a delicate, garlicky broth with sweet and tender roast duck." - Eater Staff
Brooke Jackson-Glidden/Eater Portland
