637 2nd Ave (between 34th and 35th street)
New York, NY 10016
Murray Hill is completely over saturated with Thai places, most of which I qualify as TOTS (take-out Thai standard – as in decent pad thai, pad see ew, and basil rice). I rarely order anything else because TOTS places don’t have much else to offer that is good. I miss dishes like steamed lemongrass fish, phat kaphrao (this spicy stir fried ground pork with lots of basil), and LARB. Luckily, a place called Lan Larb opened up near my place. I generally think that if you name your restaurant the name of a food, you are damn good at making that food. Decided to check out the larb!
This (above) is larb. Larb is actually a Laotian dish of minced meat, fish sauce, lime juice, roasted ground rice, and lots of sweet raw onions. It was delicious here. The dish has a great combo of sweetness from the fish sauce and onions, acidity from the lime, and spice from the… spice. The roasted rice was delicious and added a great crunch. I could totally just have this with a bowl of rice and be very, very happy.
Continue reading Lan Larb: pretty damn legit new Thai restaurant
I’d like to start by giving myself a pat on the back for keeping my kitchen intact. A.W., L.C., and R.Y. got me an amazing pressure cooker for my birthday and until this meal, I had yet to really use it for anything other speed-cooking rice. This is because pressure cookers are scary and if handled incorrectly, can turn into bombs and explode (don’t google “pressure cooker” with “bomb”, just don’t do it).
I had a set of chicken thighs and legs in my freezer that I had to use and was so tired of my honey-soy glazed version that I make so often now so decided to experiment with something totally new. I was also feeling lazy and wanted something fast and easy. The internet told me that fast, easy, juicy and flavorful chicken is inseparable from the pressure cooker. Feeling extra brave, I decided to just go for it. I found this Thai Chicken recipe here and modified the recipe so I didn’t have to buy any new ingredients. Continue reading Homemade Spicy Thai Peanut Chicken… made speedily with a pressure cooker.
Lotus of Siam
953 E Sahara Ave
Las Vegas, NV 89104
After a long hot day in Vegas, the last thing I wanted to do was gamble or party. I just wanted some amazing food in my hotel room, a good book in hand (in this case, Kitchen Confidential), and some mindless TV program buzzing in the background (I don’t have cable in NYC so I tried to have the TV on constantly while soaking up all the other amenities of the Wynn). Multiple people had suggested Lotus of Siam to me and though I was skeptical of finding good Thai food in the desert, I reminded myself that I had found amazing fresh sushi in the desert so anything is possible.
I was excited to find a much more extensive menu than typical Thai places in NYC. They had Northern Thai dishes, which I had never had before, meaning I would definitely try. Both photos above are of the Khao Soi ($9.95), a coconut based red curry egg noodle dish with Burmese influences. The noodles are garnished with deep-fried noodles, sliced red onion, lime, and pickled vegetables. The curry was buuuuuuursting with flavor and very rich, unlike all the watered down curries I’ve had everywhere else in the US. Every ingredient added another layer of complexity… Continue reading Lotus of Siam, best Thai food I’ve had in the US.