Eat With Your Eyes: Durian Thai Restaurant In Larchmont

Meals begin with crunchy rice cakes served with jammy chili paste.

Violet Sky (above, left), made with vodka, soju, and a squeeze of lime, gets its hue from house-made syrup of blue pea flower, the petals of which line the bottom of the glass. For the brave, the Durio Colada contains the stinky yet beguiling fruit from which the restaurant takes its name; Mild-flavored Thai sausage mirrors cherry tomato in a salad with cucumber, red onion, and lime-garlic dressing.

Grilled oysters with herb butter and spicy lime-garlic sauce. There are only three, so get two orders or be prepared for a showdown. 

Lamb curry and spiced goat cheese make slightly uneasy bedfellows on a forgiving bao bun. This item has been cycled off the menu for spring.

This crispy appetizer with shrimp, crab, and scallops is incorrectly described as a “crepe,” but is tasty nonetheless.

Masterful pad Thai

Khing is a classic sauté of ginger, onions, wood ear mushrooms, sweet peppers, scallions, and black bean sauce, ordered with tofu.

Coconut mousse: Durian’s signature dessert, made with young coconut. If there’s a better dessert in a Thai restaurant in Westchester, please tell me.