Each visit to Pennee and Paul Chanyaman’s petite downtown oasis finds further refinement—this time fancier tables and glassware and a flower-show abundance of fresh blooms. Each dish seems right out of a magazine photo as well, whether its sculpted fruit or a platter that looks like a sunflower: tender hearts of bok choy arranged as flower petals encircling a brown center of tender chicken and toasted cashews, finished with touches of green edamame and zucchini. Its Thai name doubtless should be translated as “delicious.” (8/13)