At Ugly Baby, diners embark on a fiery journey through Thailand's lesser-known cuisines. Under Chef Sirichai Sreparplarn, the restaurant delves into authentic Thai flavors, presenting dishes that are unapologetically bold and intensely spiced. The intimate space on Smith Street exudes a casual yet vibrant atmosphere, walls adorned with colorful art reflecting the rich culture. Simple wooden tables keep the focus on the food.
Chef Sreparplarn's approach roots in a deep respect for traditional Thai cooking, bringing recipes and ingredients seldom found in typical Thai-American establishments. His dishes highlight the complexity of Thai spice profiles, balancing heat with subtle sweetness and sourness. Signature offerings include kua kling, a dry minced meat curry packing a significant punch, and gaeng som, a sour curry tantalizing the palate with tangy depth.
Presentation at Ugly Baby is straightforward, often served family-style to encourage sharing. Vibrant colors of fresh herbs, chilies, and spices adorn each plate, creating a feast for the eyes and taste buds. The menu challenges guests to step outside their comfort zones, embracing the full spectrum of Thai cuisine beyond familiar dishes.
The ambiance, punctuated by lively conversations and occasional gasps at the spiciness, contributes to the energetic vibe. Ugly Baby captures the essence of Thai dining culture—communal, lively, and centered on robust flavors. Culinary authenticity isn't tempered for the faint-hearted but celebrated in all its fiery glory.
With a Michelin Bib Gourmand distinction, the restaurant garners attention for delivering high-quality food at reasonable prices. Chef Sreparplarn continues to push boundaries, inviting guests to experience Thai food as it's meant to be—exciting, intense, and deeply satisfying.
