Kanom jeen ngaew features pork blood, pork ribs, and ground pork.
Elmhurst’s Little Bangkok is so robust that it can support everything from boat noodle popups to dessert cafes. The latest entrant is Lamoon, the hood’s sole specialist in Chiang Mai cuisine, from Chef Arada Moonroj who learned to shop at local markets and pick lemongrass and kaffir lime from her mother and grandmother back home in Northern Thailand. A profound dislike for the use of MSG in New York City’s Thai restaurants led her to teach herself how to cook by watching Youtube videos.
After cooking for friends she decided to open Lamoon, which is both a play on her last name and a Thai word that is perhaps best translated as subtle, or better yet, soigné. It took over the old Ploy Thai space about two weeks ago and features a decor that combines a feminine sensibility with Thai street art. (more…)
Stir fried young jackfruit is symphony of flavors.
“You have to try the Northern style food at Thai Diva,” my friend Chompoo who knows a thing or too about Thai cuisine told me via Facebook a few weeks ago. And then when the Sunnyside restaurant was favorably reviewed by Eater critic Robert Sietsema another pal said,” I’ll try it if it passes the ‘Joe DiStefano’ test.” Well I’m here to say that Thai Diva passed with flying colors.
My first visit to Thai Diva was with my friend Joel who is even more obsessed with Thai food than I am. When he told his Thai friends back home in Boston that he was visiting Queens to eat at Thai Diva, they immediately began suggesting dishes. One of their recommendations was tum kanoon ($11) a heap of stir-fried young jackfruit shot through with chilies and kaffir lime leaves. It came with some pork crackling and cucumbers. I’m familiar with Indonesian preparation of the fruit wherein it’s cooked with coconut milk and aromatics to a brisket like texture. Tum kanoon is somewhat less mellow with a good amount of chili heat balanced out by the aromatic lime. Cucumbers and sticky rice help temper the fire. (more…)