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Sitting atop Normandy Circle since 2004 is Tamarind Thai -- a collaborative effort between well-known Thai chef Vatcharin Bhumichitr and Day Longsomboon (the latter serving as head chef at the restaurant). The menu covers an extensive array of regional Thai specialties, such as laap gai, wherein minced chicken is mixed with chili, basil leaves, and lime juice, and ba mee moo dang, comprising deliciously sweet slices of barbecued pork and thin, squiggly egg noodles in a potently meaty broth. Duck in red curry brought shriveled pieces of bird that were tasty if tough, but the red-chili-hued sauce rang true; the heat harmonized with sweet, soothing notes of pineapple chunks and coconut milk. You get more bird for the same buck ($18.95) via half of a roasted, orange-imbued duck with sweet/tangy tamarind glaze. Green papaya salad is served sans spiciness, but you can ask to have it spiked with heat (as is traditional in Thailand). Singha and Chang beers are available for $4 per bottle; a shortlist of affordable, spice-friendly wines ranges from $25 to $35. Waiters are friendly, adept, and familiar with a host of regular patrons. And the cuisine is authentically delicious. Reason enough to head to Tamarind for your next Thai-food fix.