Mango Tree‘s Chef Nongnaphat Phanngam, popularly known as Chef Kate, is visiting from Thailand, and creating some wonderful Thai dishes. The last time we ate at Mango tree, it was a new restaurant. Two chefs later (Chef Kate is their third and is just visiting), the food is much improved.

You can see Mango Tree’s dinner menu here. The menu includes many gluten-free options; the only items we ordered that contained gluten were the drunken noodles (egg noodles are used, not rice noodles) and creme brulee (because of the basil cake).

Our main courses, the Sweet Tamarind Crispy While Fish (it was red snapper on that day) and Spicy Duck Curry (duck breast, red curry, pineapple, cherry tomatoes) were both excellent. The duck was our favorite dish of the evening. The fish could have used more sauce, preferably on the side (in a ramekin).

The desserts were presented well and tasty. We ordered the Thai Tea Creme Brulee (which was deconstructed and included a basil cake) and Tapioca Pearls (tapioca pearls, coconut cream granita, grass jelly, rambutan, and jackfuit).

At the bar, the Drunken Noodles (with shrimp) are the Spicy Siam cocktail are items you must order.

-JAY