Thailand-born Surintorn Suanthont opened her Irving Park restaurant for people who are as "picky" as she is about eating healthy. Her mostly vegetarian menu is devoid of MSG, fish sauce, refined sugar and other processed ingredients. Popular dishes include fried mussel pancakes served with chili sauce; steamed salmon topped with chopped garlic and lime juice; and stir-fried soy "duck" with red curry paste and basil. Customers can BYOB or try one of the fresh fruit and veggie smoothies concocted to cure specific ills (Suanthont is a student of herbal medicine). The dining room features slate floors, traditional dark wooden furniture and a private nook traditional floor seating for six.