I noticed during my August visit to the Thai temple that there were a number of new dishes to try, so I helped to organize a visit there last Sunday despite the cold rainy weather. We were lucky that we finished lunch as rainfall grew heavy. There was no crowd, and we had plenty of time to chat with the cooks.
The standard fried chicken, larb, green papaya salad, and kanom krok are all great as always. All four of these dishes are the best examples that I have found in the Bay Area. I am still craving the kanom krok I had in Vientiane, Laos in August, as they will not be easily forgotten. The larb is available with innards, which I thoroughly enjoyed. I also can't say enough about the fried chicken, which is seasoned but not battered.
The addition of stir fried radish cake, served with bean sprouts, soy dipping sauce, and chili sauce was certainly welcome. The radish cake itself was on the bland side, compared to the radish cake you might order at dim sum, but the dish as a whole was good and reminded me of the radish cake preparations I tried in Malaysia.
Stewed pork leg is another relatively new dish. It was delicious and as good as any other version I've tried. However, I missed the chili-lime sauce, which I think adds another dimension to the dish.
I'd like to try innard soup, which was another new dish. Also, they now offer pad thai, which we didn't try. I was relieved it wasn't made with ketchup.
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