If you like authentic Thai food made from a Thai chef (and not the Americanized Thai food at most places), this is the spot. Pum is a phenomenal chef from Bangkok that knows how to bring out the essence of Thai food (sweet, salty, savory, sour) in a balanced and comforting way. I spend a lot of time living in Thailand and the hand made rice paper dumplings (Pak Mor Yuan) and noodles (we tried Guay Tiew Lohd) are absolutely phenomenal. Thin, fresh, and complemented by really flavorful and punchy sauces and broths. The rice paper wrapping and noodles are actually better than all the ones I've had traveling for food in Thailand. Pum and the staff are also exceptionally friendly, which really embodies how welcoming Thai culture is. I will be coming back on the regular.

I had the pleasure of ordering her food during the pandemic when the chef was selling her food out of her kitchen. I was super happy when I learned she has opened a restaurant. I have visited a couple of times now, and we are always happy with their food. The dishes felt homey and satisfying, the flavor and seasonings taste authentic, and are visually pleasing. The restaurant is smaller, so seating could be a challenge. The décor is modern-cute and clean. We order at the counter. The food arrived at different times, which we don't mind for eateries. The Food: Pak Mor Yuan - 5 Stars Menu: Seasoned ground pork, Pork Sausage wrapped in homemade steamed wide noodles, served with mint and tangy dipping sauce Garnish with Fried Shallots This is their signature dish and was recognized by Seattle times as a best bite back of 2023. The rice skin (i.e. steamed wide noodles) is similar to dim sum's cheung fun, aka rice roll, but thinner with more chew. I bought this dish from her kitchen during the pandemic, except small street food size. This dish deserves all the accolades. It is labor intensive and a fantastic bite. We ordered both the pork and the tofu version. The pork is the traditional and more flavorful. Get the pork one! Fried Fish Balls - 3.5 Stars This was an after-school snacks for many kids across several Asian countries. I immediately thought of the Hong Kong fish balls. Alas, we thought the texture is a tad too gummy. Khao Soi Chiang Mai with tofu - 5 Stars Menu: An egg noodle curry dish with choice of protein, bean sprout, shallot, pickled veggies, etc. This is a classic dish that I commonly order at Thai restaurants. Their curry stock is utterly delish and went so well with the egg noodles. I was surprised to see the tofu option (chicken is the norm) and decided to try it. The fried tofu skin didn't allow the curry to penetrate as well, even though it still tasted good. Chicken is better than fried tofu. Khao Ba Teng - 5 Stars Menu: Pork shoulder stewed in house sweet soy sauce and spices, served with rice and fried shrimp. This is their other must-order. The sauce, greens, tender pork, all work so well. Serving with a cup of soup and scoop of rice is so classic. Highly recommend.

E-Jae Pak Mor is a delicious local Thai gem that truly stands out. Their signature component is freshly steamed rice noodles, similar to chinese rice rolls, but with a bit more translucency, thinness, and bite. If you're familar with the vietnamese Banh Cuon dish, their signature dish is very similar - thin sheets of rice noodles wrapped around a ground pork and wood ear mushroom mixture, served with fried shallots, lettuce, and fish sauce. Their version is rolled up into spheres as opposed to the viet version which are longer. I prefer their version to most Banh Cuon I've had - their fresh noodles are amazing and so soft. I came back to try their Pad Kee Mao and Pad See Ew, also made with their freshly steamed rice noodles. These really make a big difference with a great texture, but what makes it the best versions of each of these dishes I've had anywhere (including in Thailand) is the abundance of delicious sauce coating the noodle and the char achieved in the dish. I eat Pad See Eew/Pad Kee Mao maybe weekly - this is my new go to. Can't wait to try all the other dishes here.

This visit would technically be my second time coming here but my first time writing a review for this tasty place. I came here on a Monday night around 6pm and given it's close to NYE almost all seats - except for window seats - were filled. The inside feels very modern with bright lights and a colorful but minimal scheme with the walls. The menu also includes rice and noodle dishes, along with fried appetizers, salad and desserts and drinks. You order your food up at the counter and you get a number after you pay. My food - the khao mun gai - took some time to come out but that didn't affect my experience here since I wasn't on any time crunch. It was also very tasty while also feeling like a home-cooked dish. The Thai Hainanese chicken and garlic rice went well together, as did the soup hat came with the dish. Presentation was also one of my favorites here. Everything else - water, napkins - were self-serve.

Stopped by before the game. Service was great and the food was good. I wish there was more authentic Thai food around in general but this was not bad and reasonably priced.

My third time here and wow... They managed to impress me every time I visited so far! Please see the dishes I got to try. All were amazing. And the service has always been awesome since the openjng. The venue is clean and their food safety rating is still "Excellent" (according to OSHA). Places like this are what keep the International District/Chinatown alive. Highly recommended and I would add that this place may be worthwhile to visit even if it is a bit out of your way.

I tried the most delicious warm bowl of congee that was perfect for warming up on a cold Seattle day. It had a sprinkle of crumbled dried pork on top that blended in nicely with the warm congee. If you haven't tried congee before I'd describe it as an oatmeal or grit consistency with a nice broth like taste that makes it seem like breakfast soup. 10/10 recommend

So creative, fresh, and delicious! This is one of my favorite restaurants in Seattle. I've been here since they opened, and their menu is always changing as they refine their dishes and grow. The owner is also really nice. Everything here is tasty, but my favorite is their signature dish, Pak Mor Yuan, which is very similar to bánh cuốn. I saw a reel of them making it fresh and it is no wonder that it is so tasty. I also like Guay Tiew Lohd, which uses similar rice noodles/paper.

A gem in the Chinatown district and not your typical Thai restaurant. You order up at the counter first (Highly recommend getting their best seller Pak Mor Yuan and their Chicken Rice dish Khao Mun Gai) Kiddos loved the chicken rice. You snag a table and wait with your number stand, until they bring over your order. You grab your own water and bring your dishes to the dumping station but the staff tries their best to go over and clean up as well. Service and hospitality from the staff is wonderful and the owner is like a ray of sunshine, full of smiles and genuinely cares about your experience. She even customized one of the delicious noodle order I had when I was inquiring about it. The place isn't very big, probably 7-8 small tables and some bar counter seating. Street parking and just located behind Uwajimaya.