This simple restaurant delivers cooking well above the standard of the formulaic Thai places that are dotted around London. This gets beyond the clichéd dishes into regional cooking, and there are some attempts to innovate on the long menu. The ingredients were good and generally the execution was reliable in dishes like green curry and non-greasy Thai fishcakes. Another dish that worked well was moo pad king, thinly sliced pieces of lightly cooked pork combined with oyster mushrooms, spring onions, garlic and ginger; the cooking juices were nicely flavoured with the spices, giving a sauce that was in fine balance. There were a few wines but best stick to beer with Thai food anyway.