We check this new-to-us restaurant out for Winter Restaurant Week. The space was large and decorated very modernly. Specialty drinks were featured to pair with the three-course menu. Keith opted to try the Rain of Lurid cocktail with Four Roses Bourbon, Cointreau, Grapefruit, and Pineapple. He found it to be too sweet for his liking and ended up switching to a draft beer for the rest of the meal.
To start we ordered Lan Xang Crispy Noodle - crispy egg noodle, egg dried crispy shrimp, bean sprout, and chive. This dish was mild and a little sweet. It reminded me of a basic Pad Thai. We also got the Fish Cake made with fish, shrimp, curry paste, cucumber, and red onion. These little cakes were very tasty - I loved the tang from the fish sauce and the crunch from the cashews on top.
For his main course, Keith ordered the Khao Piak Sen - a ginger-intense soup with rice noodle, pork rib, Lao pork loaf, cilantro, and crispy shallot. He did not know it was a soup until it arrived, but found the pork to be tasty and the ginger to be quite overpowering. Yet, this was perfect for the cold winter weather and would help ward off any sickness.
I ordered Tum Tang - grilled dark meat chicken served with a sweet and spicy salad of cucumber and tomatoes. It came with a mini basket of sticky rice. The chicken was cooked perfectly and had great flavor.
For dessert, we shared Bua Loy - taro rice flour balls with young coconut in a warm sweet coconut soup. It was strange, but tasty. The Kanom Chan was a chewy tapioca cake served with a cloyingly sweet raspberry sauce. The desserts were not our favorite, but it came with the restaurant week deal, so we ate them.
Overall, the food was mild and we would have preferred some of the items from the regular menu instead. The place was large but packed with diners, in tables fairly close together. Everyone was jovial and happy so this place must be very popular.
Total Rating: 3.5
Food: 3.5, Price: 3, Service: 3.5, Ambience: 4, Accessibility: 4.5
