Seng Luangrath and Bobby Pradachith
Thip Khao | Washington, D.C. | July 2018
FEATURED DISHES
Siin Haeng: Crispy Sesame Beef Jerky, Ginger, Sour Chile Sauce
Naem Khao Thadeau: Crispy Coconut Rice, Sour Pork, Peanut, Banana Blossom, Lime, Green, Onion, Cilantro
Larb Kung: Minced Shrimp, Shrimp Paste, Lime, Toasted Rice, Chile, Banana Blossom, Lemongrass, Makrut Lime Leaf, Galangal, Cilantro, Rau Ram, Radish, Eggplant, Cucumber, Sorrel Leaf, Black And Thin Soy Sauces
Gaeng Daeng: Red Coconut Curry, Crab, Lychee, Lemongrass, Galangal, Makrut Lime
Tam Muk Houng (Papaya Salad): Green Papaya, Padaek, Fermented Shellfish, Chile, Tomato, Eggplant, Lime, Garlic, Puffed Rice
Muu Som: Rice-Cured Sour Pork Belly, Makrut Lime, Ginger, Garlic, Tomato, Wood Ear Mushroom, Toasted Chile, Puffed Rice
Glutinous Rice Cake, Pandan, Coconut, Sea Salt, Palm Sugar, Crispy Mungy, Sesame, Puffed Rice
Photography by Alexa Bendek
