Wait: We arrived at noon on a Monday and were seated right away.

Service: Friendly chit-chat was pretty much nonexistent; but I suppose at lunchtime, patrons would much rather get an efficient, no-nonsense server than a Chatty Cathy. And quick service is exactly what we received. Our drinks and soup were whisked out immediately and our entreés arrived less than five minutes later. Water refills were equally swift.

What we liked: Of our two lunch plates — chicken sauteed with garlic and ground pepper and sauteed flat noodles with broccoli, shrimp and egg with black soy sauce — we preferred the latter. The dish, featuring crisp, green broccoli florets and thick noodles in an almost sweet sauce, was flavorful and filling. The garlic dish — served with a mound of white rice — was tasty too, just extremely heavy on the garlic. Our only complaint about lunch was our beverages. The carbonation was a bit off on my companion’s Diet Coke and my iced tea — “American” iced tea, according to the menu — came pre-sweetened. (In their defense, though, I suppose if something’s dubbed “American,” it’s a safe bet to load it with sugar.)

Scene: Yupha’s bares almost no resemblance to its former incarnation as a China Lite. A bar lines the east wall of the restaurant, while booths and white linen-topped tables fill the airy dining room. Aside from some flower arrangements on the walls, art and other “extras” are kept to a minimum.

Bathroom break: Clean and well- stocked; but again, “extras” in the spacious, single stall were nonexistent.

Tab for two: $21 with tax and tip for pad see ew with shrimp ($7.95), pad garlic sauce with chicken ($5.95), an iced tea ($1.50) and a soda ($1.50).

If work weren’t buying: As far as south Tempe lunch options go, Yupha’s is a good one. The price is right and the service is swift; just steer clear of that iced tea.

By CRYSTAL PETROCELLI
Get Out

Wait: We doubled the occupancy at the recently opened Yupha’s Thai Kitchen when we walked in at 5:30 p.m. on a Friday.

Service: We were greeted at the entry and offered a booth. Our server lit our table's votive candle and was very polite both when speaking and when delivering dishes. A manager stopped by toward the end of our meal to make sure we were happy with everything.

What we liked: Among other mom- and-pop practices, Yupha's grows its own spices and roasts and crushes peanuts for its peanut sauce. The restaurant's pride in its ingredients permeated everything we sampled — from the pad gra prow (beef sauteed in a crushed-garlic and soy based sauce with onions, bell pepper, garden-fresh basil and chili pepper) to the chicken yellow curry (chili-oil flecked yellow curry, coconut milk, potatoes and onions) to the homemade coconut ice cream.

Scene: The large square room is so immaculate and symmetric it's distracting. Each of the dozen or so white linen and glass covered tables are at the same slightly-tilted angle with a place setting, a candle and four black iron chairs. A perfectly spaced row of house plants sits atop the half wall that divides the kitchen from the restaurant. Of the seven bar chairs, not a one is askew. Pair this extreme Asian orderliness with the not-very-Thai music of Norah Jones and Steely Dan and you've got yourself an odd atmosphere.

Bathroom break: Private men's and women's restrooms, both very tidy.

Tab for two: $38 with tax and tip for chicken satay ($5.95), pad gra prow ($8.95), chicken yellow curry ($9.95) and coconut ice cream ($2.95).

If work weren’t buying: Yupha's quality produce and meats along with its 73 different menu items — 18 of which let diners choose between chicken, beef, pork or tofu — should appease even the pickiest of palates. But boozers beware, Yupha's won't have a liquor license for a “couple months.”