Seared Monkfish Liver, Beef Jus, Macerated Cherries, Sweet Daikons, Thai Basil, and Chili
1 of 6
Grilled Whole Spanish Mackerel, Watermelon Rind, Lemongrass Thai Chili Sauce
2 of 6
Tamarind Baby Back Ribs, Pickled Soy Beans and Red Cabbage, Cilantro, and Lime Dip
3 of 6
Sweet Pulled Oxtail Num Pang with Tamarind and Shrimp Paste Sauce; Ginger Rubbed Catfish Num Pang with Honey and Crushed Peppercorn; House Cured Bacon Num Pang with Pickeled Charred Chili and Red Onion
4 of 6
Chef Ratha Chau of Kampuchea - New York, NY
Photo: Antoinette Bruno | January 2008
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