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Most of the menu is pretty standard stuff but the hor mok stand out. It's like a giant fish cake bound together with coconut milk and egg whites. The cabbage, basil and spicy red curry give the dish texture and color. It’s traditionally served in banana leaves, but the foil package is still impressive. I loved it. The sweetness of the mild fish and coconut milk combined with fiery curry sauce and redolent kaffir lime made me want to come back for a second visit to see what else I might find on the menu.