Absolutely. In my limited time in NYC these days I’ve explored it a bit more. These three dishes have been splendid:
- Sator Goong. This is a dish whose recipe is on the Michelin site – except that that recipe doesn’t have the ground pork that the Cha Long version has. The C-L version was an all-round winner: the porky base spicy, the shrimp nicely cooked, and the “stinky beans” leaving a lovely, long bitter aftertaste.
- Phuket Pak Mor: a sweetish, elongated dumpling with chopped peanuts and coconut inside. Sounds unimpressive, but tastes well above this description.
- Tod mun Pu: A phenomenal fish cake, with bulging bits of crab.
There isn’t an item on the short menu that you can easily get elsewhere (apart from rice – also excellent here), or get elsewhere at all in NYC.
RUN.
