"Best Thai Restaurant, 2009."; Creative Loafing

Zagat Rated, 2007.

"...you can cool right off with bartender Aaron Chamberlain’s canary-yellow paradise martini, a summery concoction of all-the-rage lychee liqueur, Grey Goose pear and pineapple juice. Just one is likely enough to put you in the passenger seat on the way home, but at least you’ll be refreshed..."; KIRSTEN OTT Sunday Paper

"Best Thai Restaurant, 2007."; Sunday Paper

"the curries are rich, fresh and satisfying, and just keep getting better as you move from green to red to massaman."; BESHA RODELL, [CreativeLoafing Atlanta; July 19 2006]

"Best New Restaurant, 2006."; Sunday Paper

"Not only is the food top-notch, I found service to be friendly, attentive and knowledgeable." ;
Tom Maicon, [Atlantacuisine.com]

"Absolutely do not miss the lemongrass panna cotta if it's available. The subtly flavored custard was topped with a halo of caramelized sugar and tamarind sorbet. A citrus sauce surrounded the panna cotta." ; Cliff Bostock, [CreativeLoafing Atlanta; Jan 4 2006]

"It is the best riff on red snapper I've had at an Atlanta Thai restaurant. We fight over the last bite."; Elisabeth Bergman, [The Sunday Paper; Feb 26 2006]

"Spoon chef Aim Suteeluxnaporn (who owns the restaurant with her sister, Sujaree) has created a tight, bright menu that marries the archetypal tastes of Thai cuisine with good ingredients and delicate preparations." BOB TOWNSEND, [Access Atlanta; 04/13/2006]