YUMYUM THAI

The ambiance was nice and moderate and it is definitely a quaint place. The service was a little slow, but very nice and polite. The soup was very sweet and did not taste traditional, the curry was different and nothing special. However the calamari were definitely soft and very pleasant. I would give it another try and taste their red cury.

Was kind of skeptical after reading reviews, but I rolled the dice and went. The food was absolutely amazing!! Very friendly lady working there too. The flavor and spice levels were incredible. Food was fresh. My only complaint was that the Thai iced coffee was a little watered down, but other than that, highly recommended!

Loved the kee mao( drunken noodles). My husband got the massaman curry which wasn’t that yummy as we expected. The restaurant is very near to the airport.

Firstly, NO ONE WAS HERE. I was so disappointed eating this food. It was DISGUSTING! The rice tasted as if whatever was used to cook it had been used too many times. I can’t quite put my finger on it, but if I had to guesss I would say it was oil. It was terrible. I took literally TWO bites of it (the picture you see was taken as I was letting the waitress know that it didn’t taste right) We were still made to PAY for it with only a $3 dollar discount. We paid, unfortunately and left! Will never return. If I could give zero stars for the food, that would’ve definitely been my input. Waitress was pleasant for the most part. Up until we expressed that we didn’t like the taste and we could see her irritation.

Today I had a fantastic team lunch at Yum Yum Thai in Cary, and it was a thoroughly enjoyable experience. We started with the vegetarian soup, which was light, flavorful, and perfectly seasoned—a comforting way to begin the meal. The Edamame was fresh and lightly salted, offering a simple yet satisfying appetizer. The highlight of the starters was the Shrimp Bikini—shrimp, fried to golden perfection. The sweet chili dipping sauce added a tangy kick, making it a standout dish. For the main course, we tried the Shrimp and Chicken Khee Mao, served with two spice levels: high and mild. The high-spice version packed a bold, fiery punch, perfect for those who enjoy heat, while the mild version allowed the dish’s rich flavors of fresh basil, garlic, and chili to shine. The wide rice noodles were