+
Restaurants & Bars

Durham: Pao Lim Again

David A. | Sep 16, 200212:11 PM    

I returned to Pao Lim, determined to get a handle on the place. We had spare ribs and green papaya salad for appetizers; mongolian beef, duck with orange sauce, eggplant with garlic sauce, and pan-fried noodles with seafood for entrees. The beef and eggplant were very good, the rest mediocre to lousy. The papaya salad -- shredded papaya and tomato -- was so awkwardly flavored and limp that we sent it back to the kitchen. I would guess that it was at least a day old.

It's hard to know what to say about a place like this. The potential for good food clearly exists, but the follow-through is wildly erratic.

In the end I feel that the place is a bit too expensive (roughly $20 per person) for this kind of inconsistency. I doubt we'll return.

David A.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

10 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)
Guides

10 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)

by Anna Hecht | It’s easy to beeline right for the peanut butter cups and frozen food at Trader Joe’s (not to mention...

Friday Fish Fry Recipes From Around the World for Lent
Recipe Round-Ups

Friday Fish Fry Recipes From Around the World for Lent

by Daphne Chen | Calling all seafood lovers! Whether or not you observe Lent, you'll want to try these delicious fried...

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking
Table Talk Podcast

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

This Pineapple Upside-Down Cake Comes with a Poignant Story
Food News

This Pineapple Upside-Down Cake Comes with a Poignant Story

by Amy Schulman | In the many decades that journalist and activist Toni Tipton-Martin watched the media cover African...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.