My Journal by Kim Harwell

For non-Thai speakers, the hard part of ordering at an authentic Thai restaurant often is distinguishing between such easily confused dished as pad prik pao (chicken).

At first glance, the menu at NoodleSwing Thai Cafe is just that inscrutable, although the enigmatic entrees are given such catchy monikers as Slippery when Wet and Spicy Red Field. Descriptions of each dish are helpfully provided, but really, wouldn't you rather tuck into a bowl of Cinnamon Bull or share a plate of Nutty Professor than sup on beef rice noodle soup or stir-fried meat 'n' veggies in peanut sauce?

The menu, divided into categories that include Twirlers (pan-fried noodle dished), Slurpers (noodle soups), Savorers (stir-fries) and Cutie Pies (desserts), is clever, but in many cases, more thought seems to have gone into each dish's name than its preparation.

Steamed dumplings were well-prepared, tender won ton wrappers stuffed with a fragrant, herbed blend of ground pork and shrimp and served with a shallow pool of tangy sesame chile sauce. Aslo enjoyable was a bowl of chicken coconut soup, the famed tom kha gai. The spicy coconut broth was laden with supple mushrooms, minced cilantro, thick slices of galangal root (also known as Thai ginger) and woody slivers of lemon grass.

NoodleSwing is owned by Sunan, the new owner, come up with new management and new menu.