If the semicircular layout, ceiling-high elephant cut-outs, dramatically suspended luminosities and flamboyant mosaic tiles don’t capture your attention, the beautiful people making thirst-quenchers with young coconut water, avocado, fresh juices, liqueurs, wines and beers at their central bar will. What separates Mr. Thai from other joints is the curatorial role of the native chef, who channels his culinary pedigree through imported ingredients and an ingenious pictorial menu.
November 9, 2015
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