Let me bring some attention to the old favorite Lers Ros from the Tenderloin. No one seems to talk about them any more. We still think that its food is better than many of the Thai newcomers. We polished off all of these in the car. From March.
Koh moo yang- that succulent pork neck had the perfect balance between lean and fat. Expertly grilled. And the dip added just the right acidic/ spicy punch. I’d crown the meat portion one of the best char siu in town if this place is a Cantonese joint.
Lek tom yum haeng- dry tom yum noodle with skinny rice noodles. Mix all of the herbs, condiments, pork belly with crispy skin, ground pork, fish cake together, and it was one of the more gratifying noodle dishes in recent memory.
Kha moo rice plate. The pork leg was tender and well marinated. The juice ran all over the rice. Add the pickled veggie and its just a really satisfying dish.
