Ra-cha - Huntington

When I think Thai, I think five basic principles of taste: sweet, sour, bitter, salty and spicy. With its root influences from the Chinese cuisine of Szechwan and other southeast Asian cultures, 'Thai' food is a celebration of the senses proof that the sum is greater than the value of the parts. Meetings of Buddhist Indian monks, Muslim spice traders and Portuguese and Dutch missionaries have also influenced modern Thai cuisine. Thai cooking can be localized in four main regions: North, Northeast, Central, South. Most Thai food we see Stateside is 'Southern' style cooking, with a few 'Central' exceptions. These dishes, such as Tom Yam, Khao Phat Kraphao, Massaman Curry and the notorious Pad Thai, include the staple of Thai nutrition. These dishes are strongly seasoned, with curries, spices, hot peppers and basil... a lot of basil. They also tend to use coconut milk and oils for the general cooking process. I'll take Racha. I liked what I ordered. The food arrived hot, well seasoned and the side sauces were excellent. I had the spicy, or 'cut off', noodles with chicken and ordered it 'normal' level hot. The court sung me. The herbs and spices were excellently applied and the heat level was perfect for my taste. Where I give negative points: no cutlery in the bag. No napkins and no sticks. Fortunately, I keep reusable in my pocket, as I usually want from them. Secondly, portion sizes that made me wish. Luckily I ordered an appetizer who sat my hunger a little better, but still, I'm a fat guy, and we like to eat fat people especially when the food really good. And this food is really good. Give it a try, especially if you 're the adventurous way, I think you 'll agree that this the cats meow!

Great dinner! I had the pineapple Fried Rice with duck, my wife had Massaman Curry with chicken. Her assessment was that she never had better Massaman. The special point she liked was that there were many vegetables (pepper, onions) added to the curry, where sometimes in other Thai restaurants the curry is only potatoes and meat.

Eating seemed authentic only Bland for my taste. The service is excellent and price is definitely on the high side.

On Sunday night there weren't many people. The interior has a beautiful mood and solid lighting. Menus have pictures so you can see how the food looks. Curries start at $13 and specials range from $25-$30. Red curry was beautiful and loaded with vegetables, and the Tom Yum Goong (shrimp) soup was delicious! Place is also clean.

I had the pineapple rice/ duck entrée, it was amazing, my fiance tried the salmon fried rice and she loved it. We got 2 appetizers, both were delicious. Waitress was super sweet, the overall experience was great! Recommend 100