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HIGH POINT — Thai Herb looks exotic inside. Deep charcoal walls are decorated with Thai carvings; chandeliers of multisized glass balls can be a bit dazzling. A fountain in the entry way burbles softly as you pass by.

We started one evening with Lime Chili Shrimp ($6.95). Aromas of Thai chili and basil reached the table even before the dish arrived. A colorful presentation showcases batter-fried, deveined large shrimp, fried basil leaves, onions, tiny pieces of fresh cut lime, lemon grass, onions, red and green peppers, and chili sauce. Flavor validates appearance.

Shrimp Fresh Roll ($5.95) places tender shrimp in soft rice paper rolls filled with shredded lettuce, rice, vermicelli, basil leaves, carrots and diced cucumber. The effect is delightfully fresh-tasting, basil flavor evident, peanut-hoisin sauce on the side. Crispy String Beans ($7.95) are a real winner — lightly battered, deep-fried crisp, then stir-fried with sweet-spicy garlic sauce and pepper. Steamed Pork Dumplings ($5.95) are soft, their garlicky pork flavor enhanced with sweet soy and onion sauce.

Entree prices include a cup of vegetable broth with celery, onion, zucchini, carrots and green peppers. I liked them, but not as much as the appetizers.

Beef Ginger Stir Fry ($9.95) uses thin strips of lean beef, firm but not tough, in combination with lots of onion, white mushrooms, plus green and red bell peppers, in ginger sauce. Beef flavor is mild at best, but the ginger enhancement is quite tasty.

Red Curry Seafood Combination ($12.95) is decorated with a meticulously carved carrot flower. I ordered this hot, and it definitely was. Green beans, red and green bell pepper and fresh basil join firm squid, firm but tasty mussels, imitation crab meat plus large shrimp and medium-large scallops, both tender.

In Seafood Ga Prow ($15.95), the shrimp, scallops, mussels and squid I tasted were a little firm, but not quite tough, either. Onions and crinkle-cut carrots join green and red bell pepper in a spicy-sweet sauce, mild in its impact.

Lemon Grass Chicken ($12.95) uses a large, fresh breast, plus onions and fresh lemon grass in an attractive display of steamed broccoli, snow peas, crinkle cut carrots and red pepper strips. The vegetables generate most of the flavor.

Pla Rad Prik ($15.95) is whole red snapper, fried hard-crisp, presented in a sweetish spicy red chili sauce with onions, basil and lime leaves, surrounded by steamed broccoli, snow peas, crinkle-cut carrots, green bell pepper, pineapple and onions. The fish needs the sauce; without it, the flavor is watery, the texture dry.

Pineapple Duck Curry ($17.95) is boneless, roasted fairly crisp, augmented with pineapple chunks, tomatoes, lots of onions and bell peppers plus basil leaves in red curry sauce. The curry and vegetables are delicious, but the duck itself is too firm, and my portions did not taste particularly fresh.

All dishes come with a small bowl of white rice.

Servers are earnest and careful when they take orders, but they don’t know where things go when delivered.

The kitchen was out of several things on my first visit, but servers failed to communicate effectively, resulting in erratic pacing.

I rank Thai Herb in the midrange for the genre-enjoyable flavors, with varying levels of quality in the main ingredients.

John Batchelor is a freelance contributor who has been reviewing restaurants for more than 25 years. You can reach him at P.O. Box 20848, Greensboro, NC 27420, or send email to john.e.batchelor@gmail.com. To find his recent columns, visit GoTriad.com.