Indeed, Khun Santhi s Chacheng Sao father and brothers are all cooks. He cooked until recently, at SE Hawthorne s popular Thai Thai restaurant. Yum Nua salad is wonderful. His lime-based salad dressing is lively, his mix of lettuce, lemon grass, onions, carrot shavings, cilantro, and the rest, are crunchy and happy. When she pulls away the lid, the rich scent of coconut milk and galanga fills our corner.
Flavors are complex and fun and ver-ry ethnic.
Khun Tinna worked for the since-retired owner and cook of that once popular and raucous late night stop, for two and a half years. Eat work eat. Khun Tinna s fried fish was simply the best. I chase all over Portland, swimming after crispy Tilapia, Pampono, Perch whatever as long as it s fresh and fried real fast in the finest hot hot oil, and only if it s got fins, flippers, lips and eye-lids, unmolested. No reconstituted, unfrozen fish sticks.