"When I interviewed chef Dan Rabilwongse about his signature pork sausage dish, the story behind it made me appreciate Budonoki even more. Decades prior, Rabilwongse’s mother Suda created the regional Thai dish in his Historic Filipinotown home, named it after his brother, and sold it to Thai markets and restaurants in LA. Her son watched his mother create a cult following with a flavorful ground pork sausage, though Budonoki serves it with crispy rice balls and a tangy, herb-filled slaw. It’s gloriously briny, unique, and full of textures that the entire table will marvel over. This dish is perfect with a very cold Sapporo, but also pairs well with the crisp martini made with sake and shochu. — Mona Holmes, editor" - Eater Staff
Matthew Kang