Thai Chili

Thai Chili Restaurant Review:

Chef-owner Chai Ngamsomjan uses "real Thai chilies,” and the more that find their way into the full-throttled pumpkin curry, the better; it’s called “old-style” but it will be news to most comers. Thrill-seekers should start at chili level seven and edge upwards --- even in dishes such as the spicy grilled shrimp with coconut milk and Thai bay leaves. We like the “pop-up seafood” steamed with curry and coconut milk in a foil packet, and we are more than mad for the intensely herbal Thai lemon grass chicken. In fact, the sad lunchtime buffet is the only aspect of Thai Chili we don’t like. To soothe the ravaged palate at meal’s end, there’s an unusual but effective dessert that’s nothing more than a crêpe topped with a sugary butter sauce.