Nothing beats a big bowl of noodles or rice in terms of bang for your buck. Kapi fried rice ($9.50) sounds basic, but it's served deconstructed, with the rice separate from the sweet pork and all the others mix-ins. It's a great exercise for Asian food newbies, who can taste all the individual flavors of the dish before combining them. Proving that even the basics are memorable here, my Thai green curry ($10.50) packed a complex, gradual spiciness that wasn't masked by the too-sweet, thick coconut taste that often plagues this dish. It's served over a thin omelet with a side of white rice, both of which act as an effective sponge for the sauce. Even ubiquitous chicken pad Thai seems new, thanks to fresh ingredients and a light hand in saucing the noodles.
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