Pretty much my favorite thing about coming here is watching the wok station in action. It’s a clever setup, with a hose that’s used to rinse out the woks after each stirfry, and drainage down the back, so the woks never need to be moved from their burners. Food frequently gets airborne, plus there are shooting flames all around. I love it.
What we ordered on our most recent visit:
Fried tofu. I love this stuff, I order it everywhere. I appreciated that this version wasn’t cooked to the point of having very sharp edges – you can hurt yourself on fried tofu, believe me.
Larb gai made with ground chicken. This was very tasty and an incredible vehicle for chile heat. I needed to alternate bites of it with the fried tofu.
Our favorite noodle dish, Phad ba mee. I love how smoky and savory this is. Our usual takeout order is one of these and one super-spicy eggplant with beef. And plenty of rice.
And, as always, it’s fun to watch your food getting cooked.