The red wall pads, gold accents, faded timber floors, tables set spaciously apart and ceiling fans create an unusually authentic Thai setting. The menu is fairly standard but done very well. The large and crisp rice crackers are paired with a pork and coconut dip, while the mango salad is a rich blend of dried shrimp, charred salted fish and peanuts. The dark-hued olive rice goes well with a fat butterflied fish wearing a thick, lipstick-red coat of sambal. Yhingthai’s charm, however, comes from discovering the odd gem, like sliced chicken feet salad and fish maw fried with crab meat.