Can the Upper West Side be really embarking on a gutsy culinary journey? If the likes of Wau have anything to say, it's a definite yes. The façade of this Salil Mehta operation is meant to evoke the hawker stalls of Singapore; and thankfully for us, the chef's creations are equally unique and delicious.It's a small but well-appointed room, with wallpaper, porcelain, and lattice work. Fresh flowers lend a bright note, not unlike the dishes themselves. From a classic tom yum soup with shrimp and mushrooms to Isaan-style larb with long beans and mint leaves, flavors are smartly layered with garnishes aplenty. Black pepper prawns with curry leaves and garlic is favorited by bolder palates, just as banana leaf-steamed Chilean sea bass is an all-out delight.