I was excited to have authentic Thai food with the possibility that mango sticky rice would be available when my brother and I went to a Thai restaurant in Hollywood near Little Armenia. Called Crispy Pork Gang and Grill, located in a small strip mall inhabited by other Siamese establishments.
What makes this dessert remarkable is the sweet, fatty and saltiness of the glutinous rice cooked with coconut milk and a perfectly ripe mango, both intensely sour and fruity and floral.
It was excellent. The serving of green curry with pork was more than ample.
The green curry was very good. Present was galangal and Thai basil and enough chilies to make me sweat.
Of course the Thai iced tea was good!
I like the idea of fusion restaurants. Sometimes fusion can be amazing. I want to support establishments which do something different, however sometimes such efforts fail as was the case with these Thai noodles with chicken.
As I was strolling through Zona Roma in Mexico City a couple of weeks ago my curiosity was piqued by an interesting menu at a small cafe.
I deduced that nueces de la India were cashews. This bowl of noodles with soy sauce, cilantro, chilies and ginger could have been good. I couldn’t detect any noticeable Mexican influence in this dish as cilantro and chilies are used in both Thai and Mexican cookingz
The bell peppers were mushy and I only found one sliver of a chili and two cashews.
The menu looked good and I wanted to love the food.
The ginger soda was good.
The local chain, The Soup Spoon sometimes makes awesome soups. This time, they did.
This chicken curry soup was fiery! In the soup were chunks of chicken, galangal, lemon grass, fried shallots, fish cake and tofu. That orange blob was minced habañero, not authentic, but it worked.
I had a falafel flatbread with the soup. Mayonnaise lubricated the fillings down the gullet.