There was a french resto in Culver City where a Chef Bruno used to make andouillette that got better with time. The place closed and try as I might, I could not find where Chef Bruno disappeared to. I heard he and the owner divorced. I even wrote Jonathon Gold, but got no response as to where Chef Bruno went. Then I found Ruen Pair in Hollywood and got my pork intestine fix! They make it insanely tender with a very mild seasoning.
They also make a delicious pork blood soup, but generally get it to-go because it’s too much food! Below is a picture of it reheated the next day chez moi!
[quote=“Xochitl, post:1, topic:4552”]
not a fan of the raw crab one.
[/quote]That seems to be a theme. I haven’t read anyone say they actually like it. I suppose someone must.
On Instagram. I’m not on there often. But he recently posted some great looking grilled octopus from chi Spacca. When I saw this thread I thought of him too.
I had no idea there was good Cambodian outside of Long Beach, which is a bit of a trek for me. Can’t wait to check this place out!
EDIT: Damn, got all excited at a potential replacement for Siem Reap, only to see your reply that the pic came from there. Still, Golden Lake looks good. How do YOU think it compares to Siem Reap? I’m stoked to see GL has sadao with fish on the menu.