We decided to start with the laab ($8) and the Sichuan puff bread ($6), which is sort of like a perfectly textured pita bread seasoned with pepper corns and served with a Thai peanut sauce. The Sichuan puff bread came piping hot and full of a peppery flavor that was complemented by the salty, nutty sauce. Although it contained shrimp paste, most of the flavor came from the peanuts and oyster sauce. The star of the evening, in my friend's opinion, was the laab, a dish of pork, chiles, basil, and toasted rice powder, served with lightly pickled vegetables to calm the palate. He felt this was comparable to the food he gotten on the streets of Bangkok. At a minimum, it was on par in terms of spiciness.