Thai Singha House

At the restaurant, begin with the quiddity of liquidity. Try the Gambles' amber and tranquil Wonton. A large white bowl is gluttonously replete with snow peas, hoisened pork, shrimp and dumplings in a chicken broth made poignant by calm overnight simmering. On the other hand, to languish in soon-to-be-unaffordable luxury, request the "Yen Ta 4." Thai style noodles, heavy and turgid, swell slowly, immersed below sprigs of watercress, fried tofu and wontons, shrimp and ground round fish patties. The ingredients seem to perform a synchronized swimming routine in an opaque spicy tomato-chicken broth as you swirl them about contemplating the new American and Pennsylvania Bar Association Ethics Rules. Thai Singha's version of ostrich breasts are singularly tenderized by pounding over crushed green peppercorns. They are then exquisitely and quickly charcoal-grilled while being basted and brushed with red curry condiments. The medium rare cutlets are sliced to resemble mignon filets, whose texture they feign to replicate.