

6

"Despite its cavernous size, costumed wait staff, and Tao‑ish décor, Narkara surprised me by avoiding bland tourist‑safe fare and offering Thai specialties not commonly available, like cold pork‑curry terrine and pig’s‑blood rice. Amid a cool raw‑corn salad and a stir‑fried duck curry, the roast chicken—sugared with sweet chile sauce on one side and pricked by a fishy fermented chile sauce on the other—was my favorite dish of the night, a clear tribute to the grilling birds of Khao Suan Kwang; I’ll definitely be back for the pork terrine." - Grub Street