- Soup: tom kha, a mild soup of coconut milk, lemongrass, mushrooms, carrot, lime juice, and a choice of protein.
- Salad: yum woon sen, with calamari, prawn, chicken, onions, and silver noodles mixed with cilantro in spicy lime sauce.
- Entree: chicken cashew nut, sautéed chicken with cashews, onions, mushrooms, bell peppers, and pineapple.
- Dessert: fried banana with honey
Know Your Ingredients: In addition to relying on the fresh produce they gather at California markets, cooks use a wide swath of San Francisco seafood that includes everything from calamari to salmon. They also employ fresh mango in quite a few dishes, including the mango curry, mango sticky rice, and mango chicken, that have become popular with diners.
What to Drink: Accompany the spicy and textured Thai flavors with a refreshing Thai Iced Tea, Pineapple Juice, or Coconut Juice.
When to Go: The place gets packed during the Financial District lunch-hour rush. If you’re hoping for a leisurely visit, or need to get in and get out, be sure to stop in after midday.
While You’re in the Neighborhood
Before: Kick off your trip to Chinatown with a visit to the Asian Art Museum (200 Larkin St.)
After: Snag post-supper sweets, such as almond cookies, sponge cake, or custard buns, at Eastern Bakery (720 Grant Ave.)
If You Can’t Make It, Try This: Even though it’s technically Chinatown, a number of Thai food joints are nearby—try Navin or Bankok Best.