The Restaurant Formerly Known As Nu's has been reborn and not much has changed; it's still way more sleek than street, complete with white linen, floral arrangements, Thonet chairs and good polish on both glassware and the serving staff. The kitchen is headed by Warakarn Prasatsida, protege of legendary former chef and owner Nu, and regulars are relieved to see Tony Sawasdee still running front-of-house and many faves remaining on the succinct menu. These include prawn betel leaves, each one a flavour bomb of sweet, limey, nutty, prawn-y complexity, as well as a pretty blue swimmer omelette roll, chock-full of luscious crab meat, cut into four fat pieces and smattered with chilli sauce, microherbs and fried shallots. The daily specials line-up has some tantalising options. go the crisp pork belly with chilli and kaffir lime - a knock-out Kinn interpretation (crisp nuggets of pork, red curry paste, wild ginger, fresh green peppercorns, pea eggplants and snake beans) of a classic pad prik khing.