While scanning the pages of Nooddi-Thai Chef's eclectic and lengthy menu amid the eatery's oceanic murals, eyes are forced to stop at words that stand out against the traditional "dumpling," "curry," and "satay." The kitchen staff's specialties cause these double takes on a daily basis, as they introduce eccentric proteins such as wild boar in a garlic red curry sauce or sautéed alligator in an aromatic herb sauce. In addition to their Thai classics, the cooks assemble flavors from across Asia, including those in Vietnamese pho, Japanese yakisoba, and Indonesian mee goreng.