Hi Ricky satay sampler Ricky attempts to distinguish itself from the noodle tingle by calling itself a satay bar, which simply means it’s got several versions of the meat-on-a-stick basic. You can get a bite of each on this tiny– and tasty–tray. The shrimp is outrageously charcoaly good. Served with a saucer of ordinary sticky peanut dip and another of wonderfully sharp ginger/garlic/soy.

Hi Ricky Satay Sampler

Ricky attempts to distinguish itself from the noodle tingle by calling itself a satay bar, which simply means it’s got several versions of the meat-on-a-stick basic. You can get a bite of each on this tiny– and tasty–tray. The shrimp is outrageously charcoaly good. Served with a saucer of ordinary sticky peanut dip and another of wonderfully sharp ginger/garlic/soy.

Greens and Sauce

Lately I’ve been on this greens thing, longing for side orders of spinach or broccoli or collards, which usually takes some groweling. So when I noticed this–a whole plate of unchaperoned greens–I nearly swooned. The waitress said it was collards, but I say it’s rabe, and I say it’s a bright, crunchy delight.

Chinese Crispy Chow Fun

When they say crispy, they mean crispy. This isn’t your standard Thai-style saute: the noodles are french fried to a brittle crisp. Mixed up with chewy chicken, greens, and pungently gingered sauce, it has an overall effect that’s a little overwrought.

Burmese Fried Rice

Luminescent yellow rice, stir-fried wtih crescents of onion, mid-heat curry, and little else. Tasty (if a bit greasy), but a lot of rice for a few shrimp’s payoff.

Hi Ricky Chicken Noodly Soup

A heap of rice noodles, stips of chicken, wrinkled squares of salty pickled turnips, and flecks of scallion and cilantro try–with only moderate success–to perk up a somewhat anemic broth.

Double Red Cream Sweetie

Looks like Jell-O, tastes like cough syrup.