I thank you for the review on the food as the cook works 12+ hours a day, 6 days a week and without her the restaurant would not be nothing. This restaurant was opened when COVID was closing everyone else down and was designed to not offer much seating since people could not dine in at that time which is why there is no ambiance. As for the prices, our distributors keep raising their prices and if we don't raise ours we will go out of business and our prices are still usually less than our closest competitors in Thai food. I am sorry we have disappointed you but it is what we must do to keep the doors open. Profit margins in a restaurant like ours are small, about the same as industry standard...3% which pays the bills but not much more.