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Rabieng Restaurant Review: Owned by the same people who run Duangrat’s, the dressy Thai restaurant around the corner, this place is small and tidy, and unless you noticed some of the wall artwork, you’d think you had entered an upscale French restaurant. Yet the overall atmosphere is casual and the food filled with authentic fire and flavor. The menu is not extensive, but it does hold a few interesting surprises: grilled quail, a Northeastern curry with chicken, pork cooked with makrut lime sauce, and wild boar (or pork, if you prefer). More familiarly, you’ll find such dishes as pad thai, drunken noodles and larb. We suggest the tod mun (fried fish cakes with curry paste), the chicken larb, and the rather piquant chicken with basil, prepared as it should be with chopped rather than sliced chicken and lots of chilies. The kitchen puts out what it calls "dim sum" on weekends.