"Budonoki chef Dan Rabilwongse’s tapped his mother to make the Spam-like Thai naem sausage, a lacto-fermented slightly sour forcemeat studded with bright red chiles. Served in lovely bite-sized sausages with crispy rice balls and a refreshing mound of shredded cabbage, it’s an unforgettable starter that shows the ideal mishmash of Thai and Japanese flavors at the energetic Virgil Village izakaya. And it’s even better with a glass of crisp Orion beer. — Matthew Kang, lead editor" - Eater Staff