Review: Thai food is based on balance and juxtaposition of contrasting flavors. Sweet juxtaposes sour. Salty contrasts with sweet. Sour and bitter enter the mix. Capsaicin adds a beautiful heat that adds interest and aids in digestion. In order for Thai food to work, all these must be present and in the right amounts.
I'm going to be brutally honest, I'm watching Oregon take it to K State right now, so I will cut to the chase: High Note Thai Cuisine just didn't stack up. Well, okay, I'll elaborate a bit. I ordered the yam salad with beef and pork.
The salad included sliced beef and pork, an an assortment of raw vegetables (i.e., tomatoes, carrots, onions, sweet peas, and a nicely acidic lime and herb sauce. It was served on a bed or romaine and only heaven knows why. The best part of this salad was the vegetables: crispy, tasty, refreshing. The meat was rather indistinguishable. I had no idea the pork was pork. It could have just as easily been chicken. Likewise, the nuts sprinkled atop (a combination of peanuts and cashews) all tasted like peanuts. The sauce was sweet and acidic. It would have worked well if there had been heat to balance out the sweet, but there was no heat at all, which is unforgivable since I specifically asked that the dish be made exceedingly spicy. Without the heat, the dish didn't really come together in any meaningful way.
And then there was the rice. White. Beautifully sticky. Great stuff.