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Chada and Lotus of Siam: More similar than contrasting

LVI | Mar 24, 201503:15 AM

First I would like to thank QAW for a most enjoyable meal along with his ability to be flexible and adjusting his busy schedule for two out of towners. Grazie.

While the interiors are about as opposite as can be (Chada dark and intimate vs LoS bustling and boisterous) there is more in the cooking that makes them similar than not. Take for example the garlic prawn. This dish is one of my staples at LoS and the dish at both are almost identical with the exception of an added curry sauce at the bottom of the Chada dish (we all agreed that this hindered as opposed to aiding the prawn). Like the garlic prawns, the two Nom Sods were almost identical with the nod being given to Chadas with its it subtle depth and deft spicing. Panang Ducks were virtually identical with the nod again going to Chada, not for flavor but rather the quality of the Duck itself (Chadas was well cooked and meaty while the LoS duck had more bone than meat).

As always, the drunken noodle with seabass at LoS was stellar with perfectly cooked noodle and bass with well balanced flavors. Certainly one of my favorite preparations with ample portion size. While not a fair comparison given different preparations, the bass at Chada, while nicely plated and spiced, was noticeably smaller and less interesting. Needless to say, each restaurant has its strengths and neither has much of a weakness. Both are excellent and a worthy of being at the top of anybody's dining agenda. I do not think one is better than the other as both are excellent. Gun to my head on this trip, the slightest edge to Chada.

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