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.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.