Chef/co-owner Seng Luangrath continues to wow crowds with Thip Khao, in ever-transforming Columbia Heights. The menu tempts with its sheer variety of tempting options ranging from snacks and salads to soups, curries and a panoply of entrées. Naem khao, a crispy coconut rice salad, bursts with fresh and fragrant flavor, while muu som, cured and slow-cooked pork belly, is wonderfully fatty. Crispy pig ears dusted with a deliciously tart tamarind salt and dipped in fermented chili-fish sauce are both original and outstanding; but the knap paa, or Chilean sea bass, is a true standout. Brushed with curry paste and coconut cream, then grilled in a banana leaf, this dish will have you wondering if it's dinner or a present?- MICHELIN guide inspectors
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