Going from steam-table hole-in-the-wall to a small cook-to-order eatery to a casual, tree-lined, open-air restaurant, Naam Yoi has cemented its identity as a solid family restaurant with a canon of tried-and-true dishes. Ingredients are obtained daily from local markets by the auntie of the family who is the head chef. Homestyle classics like river snail curry, spicy stir-fry of split gill mushrooms, and braised pork rule the roost here.