Earl Ninsom
Langbaan | Portland, OR | July 2017
FEATURED DISHES
Coconut Water-Compressed Watermelon, Rind Pickled With Cucumber And Chile, Incense-Smoked Shrimp Powder, Fried Shallot, Makrut Lime Leaf, And Cilantro
Tom Kha: Steamed And Torched Spot Prawn, Salmon Roe, Uni, Cilantro, Chile Oil, Shallot, Garlic, Lemongrass, And Dried Galangal
Thai Spice Coulotte Tartare: Chiles, Sichuan Peppercorns, Mint, Finely-Sliced Makrut Lime Leaf, Lime, Cilantro, Cured Yolk, Squid Ink Chips, Lettuce Leaves, And Smoked Trout Roe
Soy-Cured, Coconut-Braised Beef Short Ribs, Carrots, Pearl Onion, And Fried Shallots
Photography by Briana Balducci
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