Over the weekend, I had a disappointing meal at Thai House Express (Larkin). The broth of the pork leg stew noodle soup had less depth than I remembered, and it was served lukewarm. Pad kee mao noodles had no char on them and had a reddish sauce and a sweetness I hadn't noticed on previous visits.
Perhaps regular chefs weren't cooking over Christmas weekend? Or has the departure of one (or more? not sure of the story) of the chefs for Chai Thai meant that THE no longer stands out?