Adam Erace won’t be among the throngs waiting for a table at Sawatdee. He finds the 15th and South Thai BYOB lacking in heat and consistency. At least there was the ba mee moo dang.
The biggest impression maker was the ba mee moo dang, sliced roasted pork with wispy egg noodles anointed with garlic oil. Boiled and shocked with a dancer’s timing, the noodles were perfectly cooked, and the tender pig crackled with the honey, soy and garlic it had absorbed over a two-day marinade. I’d seek that out.
Mellow Hello [City Paper]