Tx. Fork and spoon I’ve had down for 20 years since visiting Philippines and my instinct to use hands for the sticky icky was just confirmed
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Make a slight indentation with the sticky rice it will help scoop up the papaya salad/larb.
I also don’t know how Northerners eat curry with sticky rice. Do you scoop it? Do you pour it over the rice like Central/Southern? Eat it seperate?
I typically dip my sticky rice in the curry and eat it with a spoon as well.
doesn’t matter, just put it in your face
Here’s what I had today:
chicken wings - delicious with a bit more crisp than the first time. Only minor complaint would be that it’s a bit on the greasy side. Not sure if that’s due to oil not being right temp or what, but it was noticeably oilier than other wings I’ve had.
Larb - This is really a must get and while I haven’t had Pailin’s version, this is the best larb I’ve had including all my travels through Thailand. BUT, I noticed that it was considerably less spicy than the first time.
Pork curry - Really nice flavors and healthy portions of pork belly. I really enjoyed this but given that I’m not eating rice at the moment, it was hard to eat a lot of it. Really need the rice to soak up the curry (no duh). I’m not sure if this is supposed to be a spicy curry, but it wasn’t even though some of the earlier reports suggested that there was some spice to this dish. I’m beginning to wonder if they are toning down the spice level to cater to the influx of non thai people eating here now. Thoughts?
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no, hang ley isn’t particularly spicy… it’s tangy with tons of ginger and garlic and pickled garlic.
I was there today for lunch. The spice level of the nam prik noom was definitely NOT toned down for farang tastebuds. 
I saw a picture of something on the menu that looked a lot like kaeng ho. I asked – a short discussion ensued – and they said yes, Kaeng Ho!
This dish is hard to find in L.A. (Lum Ka Naad and Renu Nakorn are the only spots I’m aware of that serve it). NTFC’s version was delicious.
There’s a fair amount of prep involved and I got the sense they don’t always have all the ingredients on hand. I really felt like the chef went the extra mile today.
What a lovely place.
Kaeng Ho lower right.
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Have you tried nam prik ong? That one shouldn’t be as spicy and I prefer that tomato based dip.
Forgive my ignorance–what is Kaeng Ho? It looks like some kind of mixed noodle/curry dish. It also looks like I want it.
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I like both but there’s something about NPN’s clean smokey chili hit I find very appealing. Since it can be very spicy I usually end up taking the leftovers home and working through it in tiny, painful bites w/cucumbers & lettuce.
Oh hey! I think I saw you guys today. You were a two top against the wall right? I was the guy who came in and took some food to go while you were there.
Yes, I’ve seen it called mixed vegetable dry curry with noodle. The ingredients vary, but it always seems to include glass noodle, fermented bamboo, eggplant, snake bean, hang le curry, hang le curry powder, lemongrass, kaffir lime leaf and maybe some other mixed vegetables. Renu Nakorn/Lotus of Siam’s versions have some sour sausage bits in it.
The fermented bamboo/curry powder flavors are very distinctive. Not super spicy.
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My FTC spidey sense was tingling but I was too shy to speak up.
Hi! (Retroactively)
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I need dat ho
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What’s the dish in the top middle?
Nam Prik Noom chili dip - Upper Right
Fried Chicken - Top Middle
Sai Oua Northern Thai Sausage - Center Left
When I opened the leftovers this evening I found they had included a bag of raw veggies for the Nam Prik Noom. 
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It’s a prik. Next to a ho. I’m either a child or not sober
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Thank you for this! Last time we were there we ordered a big order and she gave us a free serving of kaeng ho, but she just called it “noodles” so I had no idea how to order it again.
I figured it was some kind of leftovers dish because when I asked if it had meat she said “maybe. a little.”
Anyways, it is fantastic and everyone should order it if they see it!
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Ugh, feeling the burn today