With an energy that makes you sweaty just watching, Andy Szachnowicz and Cindy Yang show up at area farmers' markets to slam out plates of vegetarian Thai food fresh-tasting enough to belie its chafing-dish origins. Free-range chicken in coconut-milk curry has plenty of moist chew, while TVP-filled egg rolls retain a near-miraculous crunch. The sweetness of the tofu curry can seem ham-handed, but fish steamed in a banana-leaf sheath has a definite sense of polish just about the last thing you'd expect on a disposable plate. (At the Downtown Berkeley Farmers' Market and Grand Lake Farmers' Market on Saturday, West Berkeley Farmers' Market on Tuesday, and Temescal Farmers' Market on Sunday. Call or see website for details.)
Hours: Sat. 10 a.m.-3 p.m. (year-round)
Payment Type: cash
Extra Info: The owners say 90 percent of the ingredients they use are organic.