A riotous mix of fried chicken served with fiery sambals and a boiled egg; salads featuring tofu, peanut sauce, sprouts, and the compressed cylinders of rice starch called lontong. [Eater 38 Member]
There’s blood sausage, meaty curries, the ragged noodles called thenthuk, and don’t miss the wiggly mung-bean jelly laphing, carpeted with Sichuan peppercorns. [Eater 38 Member]
Offering plates of zucchini fritters, fried salt-cod with garlicky skordalia, and fresh fish brought right to the restaurant by Long Island fishermen who are friends of the owner. [Eater 38 Member]
