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Pan-Asian takeout for the whole family; it's wholesome, it's hot, it's ready to travel. Contributor on
08-17-2003
The Food
Chef Yung Le is equally fluent in Chinese chicken salad, Vietnamese mi quang noodles or pad Thai. The concept (masterminded by a team of veteran Peninsula restaurant owners)is this: Give those busy, dual-income Portola Valley families familiar but wholesome dishes, heavy on the still-crisp veggies, low on fat and demurely seasoned. The royal Thai salad and the red cabbage and grapefruit salad get top honors, the former enlivened by a fish sauce-dominated dressing kicked up with a little chile powder, lemongrass, and garlic, and the latter a tart, crunchy salad of julienned carrot, jicama and red cabbage.
The Scene
It's a pretty but no-frills little storefront where you order at the counter from a short chalkboard menu. You can eat in the small dining room, at one of a handful of sidewalk tables, or take it home.
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