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Panya's main room seats about 50, its mustard-color walls simply decorated with tasteful Asian ornaments and prints. Silky Thai fabrics topped with glass adorn the tables, and a mostly Asian clientele occupies the chairs, which is generally a good sign. It's not a surprising one, though, when the cuisine is as fresh, flavorful, and authentic as it is here. Starters include an especially juicy rendition of grilled chicken satay, crisply fried tofu, fresh spring rolls, and an enticing green papaya salad - crisp white shreds of the tart fruit spruced with lime juice, nam pla, brown sugar, and a significant dose of chopped chilies. Regional specialties not commonly offered in other local Thai joints turned out to be well worth trying. Yen ta fo is one such treat, a bowl of pungent pinkish soup based on preserved red bean curd and stocked with wide rice noodles, shrimp, squid, minced pork, white fungus (crunchy/spongy mushrooms), and wafers of fried won ton. Also distinctly delectable was a starter of "Thai pork jerk," so named because of its chewy, jerky consistency. Main courses include chicken breast in gingery chili sauce, and similarly slender, tender strips of beef boosted with basil leaves and chili paste, but the curries are what captured our hearts. Available are five types, each paste pestled on the premises by owner and Bangkok native Panya Amporn. Friendly service and affordable prices, along with the delicious food, make Panya a high Thai priority.