Review: Asian cuisine varies significantly by the country. I have often found Thai food to be somewhat sharper and more overpowering with flavors compared to the subtle Vietnamese, or even less subtle Chinese, cooking. If you like the flavors of Thai food than this restaurant will make you quite the happy diner. If your expectation is an average Chinese restaurant you will be in for a surprise. I have eaten in Pukk 3 or 4 times now, and the food is consistently pretty good, especially if you stick to the Thai. For instance, the fresh roll appetizer with Tamarind sauce, is packed with bean thread noodles, tofu, bell pepper, carrots and more and with the sauce, it really packs a punch. On the other hand their spring rolls are under-average and contain little (besides oil) in terms of content. If you are into strong curries than I would recommend the red Duck Curry which had super tender pieces of mock duck in a powerful curry bowl with veges and pineapple beautifully contrasting the saltier sharper tastes of the curry. The place is certainly small and can be a hassle in the evenings when it can get packed, but during the daytime, i found it to be quiet and relaxing, and I would say they made the most of their small place with a modern warm minimalist style. Overall, what most impressed me about the Pukk is that when I brought a meat-eater (who won't eat fake meats, tofu, or any veges except Onion and Scallion), they made a pad thai just to his request, and he liked it so much, that he has been begging meto return. I would say my biggest complaint here is the soups, which id recommend skipping. The flavors can just be off, especially the Tom Yum soup, which is far too sour and has little impressive content. While the seating capacity is limited and the attempts to be more pan-Asian don't always work, Pukk knows how to adroitly navigate the powerful flavors of Thai cookery to really deliver with delicate, delectable, and delicious flavors making for sumptuous meals on end.