We used to go to the 47th St stand because they made pla manaw, a delicious steamed whole red snapper with tons of chopped garlic, lime juice, hot pepper, and cashew nuts, which had been on their menu at one time and they would make on request. Were intending to go there yesterday and were greeted with signs saying it had closed and that the 49th St location was open. Glad we did, the food was terrific. Tom yam goong as hot and as sour as one we had at the Bangkok Café in HK years ago and meditate on happily time to time, Yum crispy duck with sliced duck fried as crisp as thick bacon, in a tamarind chile sauce, with pineapple (I keep intending to bring some fresh pineapple in and ask them to make it with that, if they can). Yum nam sod, ground pork with tons off slivered tender ginger and roasted peanuts in a tart and salty lime dressing. Oxtail soup, deeply savory and hot in a tangy tamarind broth, topped with lots of cilantro and fried shallots. Pad prik khing with chicken, lime leaves, long beans, and red curry paste.
No more pla manaw, we were told regretfully because the kitchen is too busy to steam a whole fish, but the same treatment is used on shrimp. A dish of which i wish I had right now. All dishes below, in order of mention except for the duck salad, which is last, and a pic of the pla manaw of happy memory.