"In a city overrun by smashburgers, this is one of the more interesting options. Lao’d Bar uses pork patties topped with cheese, bacon, rice-fermented pickles, and a jeow bong aioli that gives the burger a nice hint of tanginess. It's not nearly as heavy as those ingredients make it sound, though. Add on an order of the fried chicken wings tossed in caramel fish sauce." - nicolai mccrary, raphael brion, matthew jacobs