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"Walk past the host stand into a cavernous room, and find yourself with a menu that stands out from many other Thai restaurants in the city. Here the som tum comprises a tangle of deep-fried slivers of papaya and carrot served. A baked parcel of rice mixed with sweet pork sausage, scallop, and shrimp has the herbal flavor of its wrap, a lotus leaf. Crunchy banana blossoms are fried with red curry and served with a chile dipping sauce." - Caroline Shin
