![]() And the owners, who are in the process of getting a liquor licence, are unbelievably friendly. There are whimsical wood-plank drawings of Bob's fork and spoon on opposite walls. (For now, it's cash only.) Reggae hums in the background. The debit/credit card machine should be up and running by next week. Seuss books in the take-out sitting area and crayons behind the cashier counter. And the lights are blaringly bright.īut the tables are (rhetorically) set with tea candles in gilt glasses. To get to the bathroom, you have to detour through the kitchen. There's a strange little sink in the middle of the dining room, the kind you'd find in a kindergarten classroom. The restaurant is not fancy by any stretch of the imagination. And that's just the crowd I observed (and eavesdropped upon) over two nights. If you're one of those people who believe that the best Chinese restaurants are the ones filled with Chinese customers, you'll appreciate that Bob Likes Thai Food attracts a large Thai clientele – along with Indian and Malaysian families, Main Street hipsters, Chinese food bloggers and Vietnamese wedding planners. And if the crunchy rice hadn't bothered my sensitive upper molar in need of a root canal, I could easily have devoured three servings. But by the third bite, an unfamiliar flavour full of soft nuttiness sneaks up behind the palate and rounds out the whole dish into an addictive plate of lusciousness.īai yanang, I later discover, is the green herb that makes this incredible salad so delicious. The second bite hits you with herbaceous wallops of mint and kaffir leaf lime. The first bite tastes of sour fish sauce. ![]() It's served with moist matchsticks of fresh ginger (skin on), grape tomatoes, cabbage and serrated cucumber on the side.Īlso from the daily menu, we order laab moo ($10), a very typical Isan-style meat salad made with minced pork and roasted rice. The stuffing inside the casing is finely puréed to the consistency of a milky torchon, yet loosely packed so the flavours have room to mingle. She recommends the above-mentioned pork sausage ($8.50), an unbelievably tender, cleanly fragrant, skinny single link, which isn't always available – so be sure to order it if you see it. Three of the four specials are cold salads, she kindly explains, steering us to a more balanced meal. Adventurous, perhaps, but not the wisest way to eat. "Wow, that's adventurous," says the server, when I attempt to order all four daily specials.
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