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Restaurants & Bars 1


FallingLeaves | Jun 5, 201306:15 PM

On a recent late afternoon, I was refilling my home soda making gadget modified to accept 24oz paintball CO2 tanks refilled @ $4 each instead of paying ~$15 to exchange the 6-8oz factory tanks at department stores.
Feeling good about the savings, I sensed a need to eat a good lunch. I turned to my recently purchased GPS for direction. I checked out several suggestions within 2 miles of where I was and saw nothing interesting. Then I scrolled down to Thai restaurants on the GPS.
Lum-Ka-Naad stood out because it does not have the word Thai in its name.
Surprisingly the restaurant was still full at such a late lunch hour. I ventured in.
The menu selections were more numerous and more diverse than the few other "Chowed" Thai places in town that I have tried.
When presented with unfamiliar menus in unfamiliar territories , I default to ordering among the more expensive items. Because I will unlikely to return and assuming that higher cost usually equal higher quality. (Please, do not debate this issue)
I decided to try the $15 #84,HOR MOK SEAFOOD. Described as steamed fish, shrimp, scallop, mussels, shrimp, coconut milk, Kaffir lime leaves, and chili paste, served in a banana leaf basket.
Several staff came and advised me that it will take time to prepare the dish but it will be ready soon.
The food arrived ~30 minutes later. A plain looking plate of seafood served "as advertised" on a banana leaf basket. The shrimps, scallops and mussels were swimming in a fragrant, mild (not spicy) broth. In addition, they had also throw in a few king crab leg pieces. Fantastic.
I ate and enjoyed my delicious discovery.
But sub-consciously, I wondered. Where is the fish?
Floating on the delicious broth was a light colored froth layer that comes along with every spoonful of the broth.
I finally realized that the fish was served as a mousse floating on top of the broth.
Wow, if this is typical Lum-Ka-Naad, I need to explore more.

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