"At this Northwest Portland restaurant, diners can experience both Singaporean and Vietnamese cuisine, including the delicious pho chay from the original Glisan outpost of Friendship Kitchen. Rice noodles and vegetables arrive swimming in a vegan broth with earthy depth and subtle spice — a touch of hoisin enhances those flavors further. For something more on the Singaporean side of things, “Mama’s Laksa” is an adaptation of co-owner Wei-En Tan’s mother’s recipe for the coconut curry noodle soup. Although laksa is traditionally made with dried shrimp paste, Friendship Kitchen NW: Saigon to Singapore serves its version with a vegan broth; customers can request tofu instead of seafood toppings. The shop also slings shareable starters like soy-sugarcane drumsticks drenched in vegan fish sauce and extra-thick garden rolls with meaty tofu skin." - Waz Wu
