Thai standards with a twist are presented on modern white platters and bowls. The silver-noodle salad, piled high with ground pork and shrimp, gets a touch of tartness from a tangy lime dressing. You won’t be able to stop eating the crisp-skinned, honey-roasted duck, served with wilted spinach, or the creamy green curry studded with big chunks of Thai eggplant and bell pepper. A glass of slightly sweet Riesling is the perfect match for any of the spicy but not over-seasoned dishes.