Asian food

You’d be remiss not to try the chicken or beef kao soi. That northern Thai/Laotian curry noodle soup is made with egg noodles, coconut milk, lime, chili and shallots and topped with crispy pork rind chunks and pickled radish.

D E Thai Kitchen serves up food that honors country and tradition

April 11th, 2019

You’d be remiss not to try the chicken or beef kao soi. That northern Thai/Laotian curry noodle soup is made with egg noodles, coconut milk, lime, chili and shallots and topped with crispy pork rind chunks and pickled radish.

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    It’s all about filling lunchtime plates and bowls with tasty, fresh-made, small-batch selections.

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    The bird is poached, served skin-on and accompanied by a bowl of chicken-stock-seasoned rice and three sauces.

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    Tender wrappers, each plumped up to the size of a playing card, swaddle a juicy pork/vegetable blend worthy of being trumpeted on the marquee.

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    It takes inspiration from Mandarin, Cantonese, Szechuan, Japanese, Korean and Thai cuisines.

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    The tonkatsu broth is creamy, the thin noodles are perfectly cooked and there isn’t an item on the menu priced above $11.

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    There’s far more happening here than noodles and broth.

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    Block 9 is less a new restaurant than a quick-service Secret Kitchen.

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    Le Thai’s full menu has made it over to Le Thai 2.

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    This restaurant skips the sushi available at other Ohjah locations, so there’s more focus on tasty appetizers.

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    Bonus: Some dishes are sent out on a robot cart!

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    Powerful kimchi is made in-house and showcased in a stir-fry with pork and tofu, in egg-topped fried rice and in crispy, tender dumplings.

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    The time put into the soup is apparent.

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    Triple garlic yakisoba comes in a Chinese takeout container, while mapo tofu Frito pie arrives atop a sliced-open Fritos bag.

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    It’s a killer combination of sweet, salty and umami.

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