Our menu when we went (March 2012) $45:
- nam prik makheua: eggplant / crispy pork skin / shrimp paste
- ma hor: sour fruit / dried shrimp / palm sugar
- koy pa: cobia / lemongrass / chilies
- laap meuang: pork / shallots / sawtooth
- nam tok tow hu: tofu / mint / rice powder
- khao soi: chicken / fresh turmeric / fermented cabbage
- si krong muu: pork ribs / Mekhong whiskey / dill
The line starts at about 4:45 or 5 for their 530 opening on Saturdays. I got there once a little late and was quoted a 10:15 seating time! I’ve heard it’s much easier to get seatings during the week, especially the earlier ones since a lot of people are still working.
The decor is sparse with limited lighting and bright green splashed on nearly all surface and a loud country soundtrack playing. The Modcloth-clad staff was very friendly and explained all the components of the dishes and Little Serow as a whole.
I was a little underwhelmed by the entire experience. The quality of the dishes are good, though at times a bit unbalanced, but none of the dishes were memorable enough for me to want to go back. I’m glad I went to see what the hype was about and had a delicious meal comprised of food and dishes that I’ve never had. I wish there were cocktails too—though the hibiscus tea and salted pineapple soda were refreshing (even though the hibiscus tea was too sour for me), a nice cocktail would’ve sealed the deal. After glimpsing menus from other weeks, I was hoping for some interesting ingredients and combinations, but all of our dishes had either pork or shrimp in them. No duck, which is my favorite protein!
I had the same type of experience at Komi — slowly started getting full after a few courses, then all of a sudden it seems the courses get bigger and bigger! Thankfully, just like at Komi, we were able to take leftovers (and the cucumber and thai basil made excellent pimms cups no. 13 later that night), but I just wish the meal was a tad more balanced in size and flavor. I also asked if we could take pictures since I had an awkward (& painful) experience earlier at Komi.
I have a horrible memory, so like to take pictures so I can look back and remember experiences (I’m not one of those that uses the flash or lets the food get cold while I set-up the shot; it’s purely documentation). I’m not intrusive to others at the table, let alone others in the restaurant.