Saturday treat after a grueling family visit to Downey was lunch at Renu; 1.30 pm and we were alone in the restaurant - but what service, what a welcome and what splendor of food. Bok, our waiter and a woman just fell over themselves to explain all the Issan dishes when we told them this was our first visit and that we went to truly experience Issan cuisine (mostly,) offspring is a lover of pad thai so we had that too). Our lunch: Iced coffee all round.
Soup: Northern style Tom Kah Kai (#46), spicy chicken
soup with sliced chicken, coconut milk, straw mushrooms, galanga, lemon grass and lime juice - very spicy, light and quite different. Bok served this with sticky rice and showed us how to roll the ball of rice and dip it in the soup. Very fun.
Chix dumplings (all voted stupendous, light, airy with a pungent dipping sauce veering on sweet.
Chicken satay (Bok recommended) - we all scooped the peanut sauce up with ALL the chopped accompaniments.
Coconut shrimp, very rich and I loved it with sticky rice, the flavor filled the rice.
Issan Pork Curry (Kang Hon), outstanding flavor and quite unique taste, Bok recommended medium spicy.
Chicken curry, got the fairly hot one but can't remember whether it was #122 Panang or #123, Red Curry.
Total for three people $45 plus a fat tip (both waiters ran back to the Chef/chefs to tell them how much we were enjoying the food. A true food experience - we told them that we were Chowhounds when we left and they were very pleased. Great day.
Best part, the running commentaries from the waiters on what they were bringing, we felt so spoiled.