New York SoHo's New Thai Cuisine Dark Horse(2)

🦞 Kang Kua Lobster Tail It's quite rare to find fresh lobster in Thai cuisine. The meat is firm, plump, and completely free of any seafood odor. 🌟The curry has a strong ginger flavor. While opinions on this signature dish were mixed, the lobster tail is genuinely large and impressive. 🦞 SHORT RIB PANANG CURRY This dish was even more surprising than the lobster! The short ribs are tender and flavorful, with a rich and savory curry that elevates even the slightly bitter kale to an entirely acceptable level. 🍖 🍤 Wonton Tom Yum No exaggeration, this is the most distinctive Tom Yum soup I've had since coming to New York! The coconut milk flavor is more pronounced than the sour and spicy notes, creating a rich and creamy texture that's simply divine. 🌟 You'll find yourself licking the spoon! The wontons are plump and have a satisfyingly crispy and bouncy texture, even better than some dim sum restaurants. The soup is also filled with thick chunks of coconut meat. 🍓 🐖 On the menu, there are two versions of Crispy Pork. The waiter recommended the Salt and Pepper version, which is incredibly fragrant—reminding me of the crispy pork cracklings from Guizhou. Who can resist fried pork belly? Even with a small appetite, you'll find yourself digging in like a pro. 🍖 #NewYork 🗽🌟