Comments (0) BEST USE OF A DUCK - 2006
Siamese Kitchen
The very talented chef Vanna Vorachitti of Glendale's funky, spunky Siamese Kitchen is responsible for our fave duck right after Donald ? her spicy gang-pedyang, or roast duck in red curry with coconut milk, tomato chunks, pineapple, bell pepper and basil. Not that everything else on Vorachitti's menu isn't worth eating. For sure, we love her laab, papaya salad, Thai toast, mee krob, tom yum gai soup, and all of her curries. But it's gang-pedyang for which we're most willing to make a special trip to her odd little space in a strip mall that she shares with a tattoo shop and a honky-tonk. That same honky-tonk's music thumps away at the '70s-style wood paneling of her diner-like eatery every evening, so it's probably a good thing that she's closed by 9 most weeknights. Otherwise, you wouldn't feel right eating there unless you were wearing a cowboy hat and a big shiny belt buckle. Are there any Thai cowpokes out there? If so, we've got the perfect strip mall for them.
