Went back to Zabb in Jackson Heights last night and was delighted with the vastly expanded menu, especially the huge selection of salads (surprisingly, the hot pot is still not on the menu).
The knockout dish for me this time was the Tom Kar with blackfish, a Bangkok-style soup with coconut milk, lime, and I believe, galangal. The soup had a buttery flavor beyond the richness of the coconut milk, which might be attributable to the oils from the fish, which had been fried and attained a crunchy consistency. Along with excellent mushrooms, this dish was wonderful (although not served in a communal bowl, one serving was easily enough for two to share).
We also enjoyed the seafood drunken noodles -- not too sweet, excellent quality seafood (mussels, grilled shrimp, and squid) with non-gloppy flat noodles.
The pork larb wasn't quite as concentrated in flavor as my last visit, but it was appropriately spicy and refreshing.
The big disappointment was the Nam Kao Tod, the crispy rice with sour sausage dish that relies so heavily on textural issues. Alas, the rice was soggy and the flavor not as sprightly as desired -- nothing had the right amount of kick.
I'm still excited about Zabb and can't wait to go back.
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