We haven’t been to Soi4 yet, but we have been to Larb Thai as well as the new Daughter Thai Kitchen, which has a little more of a fusion edge. But…it is in Oakland, although a pretty straight shoot down Hwy 13 towards the 580 split.
We both voted DTK far superior to LT. Better quality, consistent execution, good service. The rice ball salad, which is the softer style of rice similar to Syhabout’s Hawker Fare Issan dish, was far, far better at DTK than at HF. Beautiful small starter plates, but entrees are surprisingly large.
Spouse loved the 24 hr Beef Noodle Soup, which he called hands-down the best beef noodle soup he’s had at any Asian restaurant for the past 50 yrs. We really liked that DTK’s five spice mix uses REAL cinnamon - the Ceylon, or true, cinnamon - not the cheaper, harsh hot cassia that 99% of places use (both Asian and non-Asian).
Don’t miss their version of fried chicken, either - massive 1/2-chicken breast, butterflied and with a crisp, light, shattering batter, served with (a milder version of) fermented anchovy/lime dip and a bowl of yummy potato coconut cream yellow curry. The roti was amazing, and I don’t say that lightly - hot, flaky, delicate.
Desserts are humonguous and really need to be cut down in size. But the bread pudding was a delightful variant, altho big enough for 3-4 people to share! The Thai Vacation (coconut, coconut ice cream, sticky rice) was okay but needs some rethinking.
Excellent high quality tea. Espresso machine only so I got an Americano with dessert and was impressed, it’s almost as strong as the coffee we make at home, LOL. Found the fruit drinks too sweet - I cut them with some water.
Flavors at Daughter Thai are intense, complex, and earthy. Minimal sugar used. Reminded us of Thai restaurants 40 yrs ago, before tons of sweetener started to be used in Asian restaurant kitchens.
DTK is highly recommended by us.
