"This Richmond Thai restaurant has all of the classics covered, but it also features little twists like the photo-worthy tom yum made with blue butterfly pea flower noodles and salads featuring fried chicken chunks or sliced pork, as well as the pad kee mao, which can be made with spaghetti in lieu of the traditional wide rice noodles. The tender grilled duck over rice or egg noodles is a standout that nods to the Chinese culinary influence in Thai cooking." - Krista Garcia
