One of the hallmarks of Thai cooking is coconut milk, which is not the watery liquid found in a fresh coconut, but the fragrant, fatty cream taken from the ripe palm nuts (they?re nuts, not actually classified as fruits). It?s used for consistency and flavor, and also to tone down spicy curries by sopping up the hot.

I?ve heard many favorable reports about the food at Thai Tip; that the intoxicating blend of spicy, sour, sweet, salty and occasionally bitter from multiregional Thai cuisine is a blessed respite from everyday lunches. Even better than green chile double cheeseburgers, they say.

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