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DezzerSF | Jul 19, 201210:12 AM     25

Thanks to the tip from somtam (http://chowhound.chow.com/topics/8515...), I gave this new spot a try via delivery. Reports say the owners are the same, with just a new chef.

I tried the Kra Prow Moo Krob, pork belly sauteed with basil which I always order at Lers Ros. Amphawa's version uses pork belly that is cooked down even further, almost too crispy, and the meat on the small pieces is a bit too dry. However, the flavor is good, cooked into the ingredients, without much sauce. I liked that it came with plenty of onions, carrots, bell peppers, and jalapenos.

I also tried their Koh Moo Yang, grilled pork "shoulder", but really pork neck. Their version is pretty standard, comes with a similar sauce as LR, but with some cabbage to munch on. Not much smoky flavor though, I think Sai Jai does this dish the best.

My favorite dish was Tom Luad Moo, pork entrails, blood, and housemade peppery meatballs, in a clear broth. It had intestines, spleen, cubes of pork blood along with lettuce, cilantro and a bit of scallion. The broth was perfect, not too salty, really garlicky, and picked up a bit of the entrail flavor.

They have quite a few other noodle soups that I'm curious about, as well as Kao Soi, which a yelper said was the best they've tried. Also, I've never heard of the dish somtam recommended, "Hoi Tod", which a friend told me was like a fried clam pancake. I would've ordered it, but forgot to refer to the post. Hope to hear more reports, this place has a lot of potential from what I tasted.

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