Casual and welcoming, Kab Kao Kab Pla ticks every box when it comes to atmosphere. The yellow-and-black décor is lively with rustic brick walls and cutesy chandeliers. The low-rise tables are occupied by snappily-dressed Thonglor professionals, while the servers are kitted out in trendy uniforms. It’s everything you would expect from a restaurant on this swanky soi. However, as at many happening eateries, Kab Kao Kab Pla’s food can play second fiddle to the setting. The menu—a selection of Thai and international dishes with convivial descriptions—reads like you’re at Greyhound Café. Don’t bother to ask for recommendations because the staff will give you a blank look or halfheartedly recite almost every dish on the menu. Just like the service, the Thai food is hit-or-miss. Though tender, the overpriced roasted beef is a tad sweet. It can be found much cheaper and better elsewhere. But the set of kaeng paa koong (spicy “jungle” curry with shrimps) impresses with the fiery broth and accompanying omelet, rice and Japanese sesame salad. The kitchen is more consistent with Western dishes. The mushroom cream soup is luscious and fragrant with truffle oil. If the idea of gobbling up mouthfuls of cheese-laden macaroni appeals, then get the mac ‘n’ cheese. Served in a mug with a dollop of ketchup, the dish is simple yet satisfying comfort food at its best. Kab Kao Kab Pla also does a good job with its pastas. Our favorites are the spaghetti cornbeef with chili and garlic and spaghetti with sai aua. But don’t forget to save room for dessert. An off-shoot of the famous ice cream franchise, iberry, Kab Kao Kab Pla has a tempting selection that can lure you into ordering more than you should. Or maybe that’s the wise option—order fewer dishes, then feast on the sinful cakes and ice cream. Corkage B300.