owner/chef Suwanna Meyer opened on Oct. 14 (she’s usually closed Sundays) to host a special “event for my customers and the community to experience how Bangkok street food tastes.” Though she dished some popular anytime items — basil-perfumed green curry and classic Pad Thai notably — her main focus was cooking demos of items not on her regular menu, but commonly seen in Thai markets: boat noodles (not a far cry from Vietnamese pho); pad ga prow
, crispy seared pork belly cubes (fatty goodness); and Crying Tiger Beef, a soy- and fish-sauce-marinated dish with a sweet edge and lots of herbaceousness, served with sticky rice and spicy roasted chile sauce. Highly sweet Thai iced tea and lightly citrusy lemongrass-pandan leaf tea flowed from carafes, and one cook station featured shaved papaya salad (som tom
; a favorite from her menu — with stone-ground spices). Though you can’t get this full experience regularly, it showed off Chaang Thai’s skills, applied always.