Formerly the owner of Dang’s Thai Kitchen in Lake Oswego,chef Dang Boonyakamol’s serves up his native Chiang Mai cuisine at this modest Nob Hill nook. So while you’ll find Thai standards on the menu, like chicken satay and pineapple-fried rice, you’ll also encounter rarer regional dishes such as po pia sod ($8)—Chinese sausage, shrimp, and egg, all wrapped in rice paper and topped with shredded Dungeness crab—or stir-fried green curry beef ($12) accented with a gingery rhizome root, kaffir lime, and crispy fried basil leaves.