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Kor Tor Mor has opened
Jan. 27th, 2018 04:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
redbirdMy partner and I were walking down College Avenue today and noticed that Kor Tor Mor, which promises "Bangkok Street Food," had opened, so we went inside, looked at the menu, and ordered lunch.
We got scallion pancakes; larb kai, a salad with spicy minced chicken; and khao na ped, roast duck with "Thai style sauce" over rice, and a side of greens. All three were good.
The scallion pancake is a bit different than what I was expecting from many years of scallion pancakes in Chinese restaurants: flaky rather than chewy, and with a sweet ginger dipping sauce instead of soy sauce with bits of ginger and/or scallion.
My partner liked the larb kai, which was labeled as moderately spicy, and said it was as spicy as he would want. (Everything is labeled with zero, one, or two hot peppers.) The proprietor asked if it had been too spicy, even though he finished it, because she noticed he'd been drinking a fair amount of water.
The khao na ped was also very good, once I got past a brief disappointment that it wasn't the crisp-skinned roast duck that a Cantonese restaurant would probably use in an "over rice" duck dish. But between that and the scallion pancakes, it definitely felt homey, street food/inexpensive restaurant food. Also, if that's the everyday duck, I definitely want to try the dish they call "Superior Duck."
There's seating for at most twelve people; they're clearly expecting to do mostly take-out and delivery. We had no trouble getting seats today, but the server/cashier told me they had just opened yesterday.
We got scallion pancakes; larb kai, a salad with spicy minced chicken; and khao na ped, roast duck with "Thai style sauce" over rice, and a side of greens. All three were good.
The scallion pancake is a bit different than what I was expecting from many years of scallion pancakes in Chinese restaurants: flaky rather than chewy, and with a sweet ginger dipping sauce instead of soy sauce with bits of ginger and/or scallion.
My partner liked the larb kai, which was labeled as moderately spicy, and said it was as spicy as he would want. (Everything is labeled with zero, one, or two hot peppers.) The proprietor asked if it had been too spicy, even though he finished it, because she noticed he'd been drinking a fair amount of water.
The khao na ped was also very good, once I got past a brief disappointment that it wasn't the crisp-skinned roast duck that a Cantonese restaurant would probably use in an "over rice" duck dish. But between that and the scallion pancakes, it definitely felt homey, street food/inexpensive restaurant food. Also, if that's the everyday duck, I definitely want to try the dish they call "Superior Duck."
There's seating for at most twelve people; they're clearly expecting to do mostly take-out and delivery. We had no trouble getting seats today, but the server/cashier told me they had just opened yesterday.