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This Williamsburg Thai joint—a spin-off of midtown's Qi Bangkok Eatery—boasts name-brand menu consultants both upscale (Pichet Ong) and outer-borough (chefs from Sripraphai in Queens). Dishes inspired by Bangkok's food stalls include pork satay, served with toasted bread, and yuzu duck skewers glazed with barbecue sauce. Vegetal cocktails (like one made with cucumber puree) temper the heat of the entrées. For dessert, Ong's confections include a pumpkin crème brûlée. A four-foot-tall statue of Ganesha (the elephant-headed Hindu god) standing atop a four-sided waterfall serves as the 200-seat dining room's centerpiece.