Crispy duck served on a bed of egg noodles in a curry base sauce, garnished with sliced red onions, lime and pickled vegetables.
Deep fried prawns with shells (almost like potato chips), sautéed with our special garlic sauce, topped with ground black pepper.
With a menu of over 150 choices ranging from classic curries and noodle dishes to Northern Thai specialties and signature Lotus creations, there is no way to eat more than a small fraction of what sounds good in a single visit.
It was the best Thai meal I had ever eaten. I went back for the next four or five meals in a row, and I almost cried when I had to get on a plane back to New York.
The Nam Prik Ong dish made with a blend of spices, herbs and ground pork quickly made the list for The Best Thing I Ever Ate. No wonder, as Chef Saipin Chutima is also a James Beard Award winner.
Mmm. That's perfection, man.