Vancouver Magazine

Dramatic blood-red walls, striking gilded mirrors, and plush banquettes set a come-hither tone at this new Yaletown room from the Thai House group. The menu for this self-titled “resto-lounge” puts a modern spin on classic dishes. Skip the curries—appetizers and small plates are what truly shine. Larb gai made with minced organic chicken delectably plays off hot, sour, salty, and sweet, and green papaya salad is resplendent with fiery freshness. Prawn lovers shouldn’t miss the luscious drunken tiger prawns delicately battered and quick fried with cracked pepper and garlic, served with a refreshing green mango salad. Snack-sized spring rolls are an ideal accompaniment for the fruity cocktail list including deliciously perplexing drinks like Phuket Caiprioshka and Soi Cowboy.