Long queues start building up from 5 pm. No bookings required/permitted. Just join the line. Usually short wait of 10-20 minutes because of efficient service and quick turnover.
Tastefully renovated with ethnic features but not overly showy and intrusive.
The chef has been trained at five star Australian kitchens, helped by business savvy partners. Employees are hip and Aussie speaking youngsters who are attentive, courteous and helpful. Not your usual family run Indochinese or Southeast Asian business.
Must have : BBQ ox tongues. Don't be put off by the unusual idea. In poverty stricken NE Thailand and Laos, every item whether live or fixture, is an investment and all parts must be fully utilised.
Lao papaya salad with fermented small crab - very pungent. The authentic recipe calls for 20 birds eye chilli but meek Aussie palates would prefer to settle for a mild version.
Panang curry chicken - a tad sweeter than desirable, would have preferred a spicier version with more mixed vegetables than just long beans.
Fried ice cream with wafer thin batter showcases the skills of the chef. Palm sugar, raisins and toasted coconut flakes are uncommonly ventured in most restaurants here.
Full but tempted to try the speciality of sticky rice with durian pulp. The alternative is mango but that would have been too ordinary. Go for the strong scented and lingering pungency of the King of Fruits.
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