It's been great watching this restaurant establish itself. Over the five months they've been in business, they've continued to grow--adding dishes, making tweaks, and constantly improving. I like to keep my review current because it's been exciting to see their progress. They're quickly becoming one of our favorite places in New Hampshire.
First, Anunta, the owner, is incredibly passionate about her food, her business, and her customers. She actively seeks feedback and reads every review. Most importantly, she cooks from the heart--you can feel the pride in each dish.
Pricing is in line with other Thai restaurants within about an hour's radius, but the portions are quite large.
The restaurant is clean, and the food is GOOD. We're big fans of Thai food and are regulars in general--but currently our kitchen is being remodeled, so we might be extreme regulars. We've enjoyed everything we've tried and keep bringing friends and family along to introduce them. My favorite dishes are the Chicken Basil and the Massaman Curry. My boyfriend's favorites are the Duck Noodle Soup and the Drunken Noodles. Anunta adds new dishes periodically and expects to have even more selections by summer.
The appetizers are something to write home about. They have the best chicken wings, scallion pancakes, pork wontons, and people make special trips just for the crab rangoons. I'm allergic to crab, but my mother says they're the best she's ever had.
My boyfriend loves the Thai iced tea, and my cousin is a serious fan of the boba tea.
Dishes we keep going back to:
Duck Noodle Soup (superior)
Drunken Noodles
Pad Thai
Chicken or Duck Basil
Massaman Curry
Tom Yum
Tom Kha
Crab Rangoons
Chicken Wings
Pork Wontons
Scallion Pancakes (my personal favorite--I'm a big scallion pancake fan)
Fried Ice Cream
Thai Iced Tea
New dessert: Mango Sticky Rice -- unexpectedly delicious.
I'll also address a few comments from earlier reviews. This restaurant is new and opened during the non-tourist season, so at first staffing was a challenge--but they've really found their groove now. Some of the servers are teenagers who have grown into the role and are friendly, helpful, and attentive.
Currently, dine-in service uses disposable plates. This is due to the building's septic design, which cannot yet accommodate a commercial dishwashing system. They hope this will be upgraded in the future, but it honestly doesn't affect the quality of the experience.
I also saw one review mention dry chicken wings. I asked about that because we've never had a dry wing, and I know they test each batch with a thermometer for consistency. The owner explained that she briefly tried a different supplier, and that feedback helped her realize the quality wasn't the same--so she immediately switched back to the original one.
Overall, we highly recommend stopping by! read more