The family that runs Jasmine Thai Cuisine does fine with the standards, but like many Asian places, the dishes they make that others do not is what sets them apart.

“Thai Herbal Chicken” is an appetizer unlike any you will ever have. The chicken is in a very light tempura-style batter blended with lemongrass, fish sauce, and sugar, topped with sesame seeds and served with some fried Thai basil leaves. “Tempura Asian Water Spinach Salad” uses a similar tempura-style batter and gives this dish a very light feel. But the dipping sauce is what makes the dish—garlic, fish sauce, shallots, lemongrass, chilies, and a touch of sugar. Prawns are the size of small lobsters. You can get them grilled or lightly batter and fried with garlic—and either is a great choice. Bataba, crispy parata bread (similar to a tortilla), is filled with a yellow curry that includes ground chicken, mashed potato, vegetables, and Thai herbs, and the whole thing is then lightly fried.

There is no alcohol here, but BYO is welcome, and there is no corkage fee. The setting is upscale traditional Asian, but it’s the food you come here for, not really the décor. Just don’t come and order pad Thai—branch out a bit and you will have a much better meal.