Although this restaurant is one that caters to the carry-out Chinese dining set, only the most snobbish sort would fail to enjoy the gentle attention of the host in any setting. But what most of us go to a restaurant for is the food, and if you are a connoisseur of Thai curries or just enjoy the exotic, you will not be disappointed.

For appetizers, we chose Chicken Curry Puff, which was a yellow chicken and potato curry encased in the perfect crispness of puff pastry served with a refreshing salad of cucumbers and ground peanuts in sweet vinegar. Our only complaint was that we finished it too quickly! (You might want to order two if there are more than two of you dining.)

For soup, we ordered Tom Kah Gai, which is chicken in coconut milk with lemon juice and galonga (a fibrous root reminiscent of ginger--nibble for a flavor burst, but don't try to eat it). There were also mushrooms and a few fresh tomato wedges. This soup surpassed any soup I have ever eaten! It is served in a tureen with a ladle, and was plenty for three to share. We saved some for dessert so that the flavor would linger.

For entrees, we ordered Shrimp Phad Thai, which was excellent, and tried two less common dishes. (You can choose from beef, pork, chicken, shrimp, or tofu for any of the curries.) The Chicken Phad Prik King came in an orange-colored spicy sauce with fresh green beans, green peppers, and carrot slices. The Shrimp Gangh Pedt resembled soup with its sauce of coconut milk and spices, and came with bamboo shoots that did not taste like a can (as they usually do in Ohio Chinese restaurants). In spite of the fact that all of these dishes came under the heading of "curries," no two were alike in flavor, and all were delicious.

The proprietor was that rare sort of indulgent, gentle man who delights in taking guests on an exotic journey of taste.