It's a very small restaurant inside and is decorated quite nicely with lots of Thai decorations. It was a little dark inside but otherwise it all looked quite nice. The waitress was dressed in a traditional Thai style dress and served us chilled water and gave us menus. This was a good sign, but unfortunately, the water was undrinkable for me. It had the strongest smell of oil ever. The cups, or the water, had been sitting in the kitchen with all the frying woks and all the oil had settled on it. But it wasn't fresh oil, this oil smell is the stench of old oil. It's the smell you get when you fry things in a fryer and never remove the oil from that fryer. It really stinks. I thought it might have been that one glass but when I asked for a second one, it was the exact same smell.
We got the lunch specials, which were various dishes with your choice of meats. Emmanuel went for the Pad Krapao (which Keiran kept joking about "So how's your Krap...ao"). It looked good and since Emmanuel ate it all, I must assume it tasted nice too.
Jeffrey got the Pad Thai, which looked very good. It didn't quite look like the usual Pad Thai but it smelt wonderful. He ate it all fairly quickly so again it should be quite good.
Keiran, Trung and myself got the Red Curry Beef. The flavours were very good, with the sauce rich and creamy. The coconut rice went well with the sauce. The vegetables were soft and well cooked. The beef was a bit tough, with probably a cheaper cut being used. But the sauce covered the slightly poorer quality of the beef quite well.
Hien got the Green Curry Chicken, which again was equally creamy and looked good. Overall the service and food were good. The serving sizes were a little small but a lot of Thai places are like that.
Overall Rating: 12/20, I like the food and service was good but sizes a bit too small.
Scores: 1-9: Unacceptable, don't bother. 10-11: Just OK,some shortcomings. 12: Fair. 13: Getting there. 14: Recommended. 15: Good. 16: Really good. 17: Truly excellent. 18: An outstanding experience. 19-20: Approaching perfection, Victoria's best.
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