The food is basically the same as it has been for years: perfectly acceptable but rarely extraordinary. My lunch companion and I started with an appetizer of “soft rolls,” the unfried version of the spring rolls. Although shrimp was listed among the ingredients, I spotted none in the roll I ate, only noodles and lettuce inside a spring roll skin. The panang curry with beef had big hunks of bell peppers, snow peas and string beans mixed in with the sliced beef. The curried sauce was a bit on the mild side, but the flavors, which included fresh basil, were very nice. The dish would have been more enjoyable if the rice had been moister and fluffier. What we were served did not seem as though it had been recently steamed. The pad Thai was fine, the rice noodles well coated with the slightly sweet sauce, tossed with tangy bits of scallions, crunchy bean sprouts off to the side.