If it's true that nothing succeeds like success, in the restaurant business, it's also often true that success, like familiarity, breeds boatloads of contempt. Thai Kitchen in Bridgewater's success has bred such contempt for their customers that they don't deserve to have any.
Thai Kitchen's lunch business is booming. During the week, if you arrive there one minute after noon, you'll be waiting fifteen to twenty minutes for a table. But the owner is not content to rake in money hand over fist while serving the quality cuisine that earned him the crowds. What he's done is gradually whittle down portion size to half of what it was while deleting more expensive ingredients from each dish and adding more noodles. For example, Number 13 on their lunch menu is a hideous joke. The dish is described as follows: "Sauteed egg noodles with carrots, napa, scallions, onions, bean sprouts & mushrooms." What was served - - and I'm not exaggerating, so help me Buddha - - was a small dish of noodles wherein we found one mushroom sliced in half, two thumbnail sized shreds of Napa cabbage, one baby corn, several overcooked, limp bean sprouts, and no carrots at all. And when they tell you that you have a choice of beef, chicken or shrimp with a given dish, it's a good thing they don't mistakenly pluralize the word 'shrimp' into 'shrimps' because what you get is what's written: One shrimp!
This degeneration at Thai Kitchen has been a slow process over the past few months, and it reminds me of the old 'Boiling the frog' story. If you drop a frog into a pot of boiling water, it'll jump right out. But if you slowly raise the temperature while the frog is in the pot, the dumb little amphibian will stay in the water until it boils to death. The regular lunch customers at Thai Kitchen in Bridgewater (we once were regulars, too) don't seem to notice that they've been boiled. At lunchtime, unless you're in the mood for a good scalding, we suggest you keep the heck away from that pot entirely.