Restaurants & Bars Washington DC & Baltimore Thai

Thai Taste by Kob, Wheaton

Marty L. | | Feb 26, 2014 12:03 PM

Doesn't this sound amazing, from Todd Kliman? If you've been, please report back here.

Thai Taste by Kob, Wheaton
On a three-block stretch of Wheaton, near the intersection of University Blvd. and Georgia Ave., can be found two of the area's best Thai restaurants -- Ruan Thai and Nava Thai. Time to add a third. Phak Duangchandr -- Kob, to friends -- has set up shop in the tiny space that originally contained Nava, in the back of Hung Phat market. Thai food fans may remember her, or at least her cooking; for 19 years she operated the Thai Food Carryout at Thai Market, near the old Safeway in Wheaton. The new setting, electrified with a paint job of orange and day-glo green, gives her a chance to expand her repertoire of dishes, while staying true to the from-scratch traditions that earned her a devoted following. The emphasis is on street food and homecooking, with a good many dishes you simply won't find anywhere else, like bamee moo daeng, a meal-in-a-bowl of tender egg noodles, red-edged roast pork, baby bok choy, and fish balls; or kai yad sai, an omelette stuffed with ground chicken punched up with fish sauce, soy; or a salad of shrimp paste-flavored rice, onions, cucumber and sweet, sticky pork). But even familiar tastes, taste different here -- funkier, more pungent, and definitely hotter (a shrimp fried rice, alive with fistfuls of Thai basil and a generous pinch of chilis, set my heart to racing). Some customers have already been asking for more rice to accompany their orders. Partner and manager Max Praserptmate says he is willing to accommodate any requests, but adds that his aunt's cooking is not the aberration; it's the great majority of Thai restaurants that are the aberration. "The taste," he says, "is what you're supposed to get from your Thai food."
Duangchandr imports her spices from Thailand and toasts and grinds them herself. All the condiments on the spice tray, including a terrific chili vinegar, are made on the premises. Meats are given a long soak before hitting the grill -- 72 hours, in the case of the pork that is pounded and threaded onto a skewer to create a must-order starter called moo yang. The other must-order starter sure doesn't sound like it: when was the last time you had fried shrimp wontons that were any good? These are great. Kiew tod comes to the table looking more like a plate of tortilla chips, the mix of shrimp and white pepper bundled within a sneakily rolled edge. The crunch is junk food-loud; it's hard not to believe they weren't engineered in a lab. No beer or wine yet; partner; Praserptmate says soon on both. I would take the money you'd ordinarily spend on a drink and spring for an extra dish or two (most are under $10, and many items will survive into the next day).

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