Take the larp ($12), a dish of finely minced meat or seafood seasoned with lime juice, fish sauce, chili peppers, and Thai basil served with a finely ground toasted rice-a traditional dish Punma had often as a child growing up in Phitsanulok. Chef-owner Jack Punma has been offering his homeland's staples in a way that is neither fusion-style nor copycat. But Moon Thai will make you forget all those safe Thai joints as it spirits you off to the streets of Bangkok in all its tongue-burning, sinus-clearing glory. We think we're adventurous for ordering papaya salad (often made stateside without the nose-turning salty dried shrimp paste known as going haeng) or pad thai (what should be salty and spicy, not sweet, as it usually is here). Most Westerners don't know real Thai food. A note: The restaurant is closed on Wednesday, and only accepts cash. A mixture of honey, a five-spice powder, hóngfuru (red fermented bean curd), dark soy sauce, hoisin, and a touch of rice wine stain the meat's exterior layer a deep red, while a touch of malt sugar gives the chasiu its characteristic shiny glaze. Order the Xa Xiu Mat (honey roasted pork, $6.50), and you'll get a styrofoam container filled with slabs of freshly roasted meat served over a bed of rice. Despite Gou Lou Cheong's diminutive size (standing room only), dining here is akin to walking into one of the best spots in New York's Chinatown-or perhaps an eatery in China itself-complete with whole ducks and slabs of pork hanging from the ceiling. The founding owner of this small, decade-old takeout spot was once the proprietor and chef for Hong Kong City BBQ in Tamarac, considered one of the area's best dim sum restaurants. Instead, steer yourself to Gou Lou Cheong BBQ for authentic Chinese dishes like roast duck ($14.95). Don't ask just drink it.įorget Americanized fried rice, orange chicken, and wonton soup. ![]() At the end of your meal, the waitress will arrive with the check and a small, plastic container of sweetened probiotic yogurt known as Yakult for each guest. Crisp and spicy kimchi will offset anything oily or bland. Try Korean-style steamed eggs and chap chae (long rice noodles and thinly sliced, stir-fried vegetables) or the popular dolt bibimbap (cooked rice with an assortment of vegetables, meat, or tofu topped with an egg and a dollop of hot red pepper paste). Each meal at U-Know begins with the usual arsenal of side dishes-AKA banchan-chosen to balance one another with taste, texture, and color. Everything is casual, from the simple décor and K-Pop on the TV to the mismatched plates. ![]() Foods are prepared by a mother and daughter duo and served by a soft-spoken Korean server dressed in a whimsical printed apron. Here, you aren't required to do anything but sit back, relax, and eat. One might think, "Oh, I didn't order these!" or "These free appetizers are awesome!" Try Korean Bistro in Hollywood next time. And then all those tiny dishes come out at once, like tapas gone crazy. Often the only drink besides water and beer is soju. There are the barbecue restaurants where you're expected to cook your own meats and fish right at the table, or hot-pot spots where you do the same with a heated bowl of broth. For the uninitiated, eating at a Korean restaurant can be overwhelming.
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