A 95-out-of-100 San Diego County health score distinguishes Aroyd Thai Kitchen 2 in Point Loma, San Diego — the second outpost from a kitchen that earned its following on from-scratch curry pastes and whole-ingredient prep on Sports Arena Boulevard near Pechanga Arena. The menu anchors on green curry, Panang, Massaman, and a Khao Soi that layers crispy egg noodles over coconut-curry broth, a northern-Thai specialty absent from most Midway District menus including the standard Thai rotation at Kanda Thai Cuisine. Curry bases start from raw galangal, lemongrass, and makrut lime rather than jarred concentrates, and the crab fried rice uses real crab meat — not imitation. Drunken noodles pull their heat from fresh Thai chilis wok-charred to order, a high-heat wok technique that contrasts with the Szechwan-peppercorn profile at Chin's Szechwan - Point Loma down the road. An ezCater integration lets the kitchen assemble multi-entrée Thai spreads — stacked curry trays, Pad Thai noodle stations, and appetizer platters — that scale the Sports Arena Boulevard kitchen to corporate and Pechanga Arena event-suite service.