Ever since opening, this Thai restaurant has been one of the hardest reservations to snag.

Prik Hom opened last year and has been consistently booked since then. There aren’t many modern Thai restaurants in San Francisco (Nari is the only one I can think of) hence the popularity and demand for it. The restaurant is small so it makes sense that they are always booked.

The menu was pretty concise which made ordering a lot easier (not like your typical Thai joint where the options are endless).

Scallop and Lemongrass (7.5-8/10).

We started off with the scallops in a coconut broth flavored with lemongrass topped with chili jam and toasted coconut. Flavors melded together nicely but I wish the dish was a little warmer.

Fried Chicken Hat Yai (8/10).

While this fried chicken might look unassuming, the meat was juicy and the exterior was super crispy. It was flavored with cumin and coriander and finished with fried shallots. Simple but delicious.

Branzino Yum Salad (7.5-8/10).

This vibrant salad was refreshing where all the lettuces, radishes, fennel, and herbs shined even with the perfectly fried flaky branzino. Underneath the fish, the fish sauce dressing was the perfect compliment for all the ingredients without being overpowering.

Beef Shank Green Curry (8/10).

This was probably one of my favorite dishes of the night with tender beef chunks simmered in a rich curry with Thai eggplant and red Fresno peppers.

Spicy Shrimp Stir-Fry (7.5/10).

The shrimp stir-fry was also tasty with Thai eggplant, fingerroot (a type of ginger), and makrut lime leaves.

We also got a side of purple rice to go along the beef and shrimp main dishes.

The food was overall solid but portions were on the smaller side. While service was great, the main dishes took a little time to come out so there was a lag in between the appetizers and main dishes. While I’m not sure I would necessarily go out of my way to dine here, it’s worth trying if you live in the area so my rating is a 7.5-8/10.