Khamdee Thai Cookhouse

"This Beaverton Thai restaurant is named for the owners’ father, who still lives in Northern Thailand and provided the family recipes for the restaurant. Khamdee serves many of its soups in hotpot vessels, overflowing with seafood and meat, depending on the base — the Khamdee More Fire is rich with stewed beef and pork livers, while the seafood tom yum is abundant with mussels, shrimp, and squid. The restaurant also serves two versions of khao soi: One beautifully executed beef version, in which the beef simmers in the coconut curry broth until tender, and a dry version, khao soi haeng, with a small cup of the broth on the side of sauce-tossed noodles. Keep an eye out for specials, which are almost always worth an order." - Krista Garcia

"On chilly days there’s no better place to warm up than this unassuming Thai spot. The specialties here are mainly big, luxurious hot pot–style soups, like the tom zab nuea, a spicy beef soup loaded with aromatic herbs, or the Khamdee More Fire, which has both stewed beef and pork livers. If that sounds like a lot of liquid, try the khao soi haeng, a dry version of the classic khao soi, with the broth on the side." - Krista Garcia