09/01/23
Duck Meat in Larb Mixture and Pan-Seared Foie Gras at Khao in Bangkok, Thailand. One of my favorite dishes in Thai cuisine is Larb, which consists of minced meat (usually pork or chicken) seasoned with lime juice, fish sauce, chili powder, roasted rice, shallots, red onions, and cilantro. It’s one of my go-to dishes at Thai restaurants, and each version can vary slightly in spice, flavor, and texture depending on which part of Thailand the owners may be from. Khao’s version was not only incredibly unique, it was outstanding on so many levels, as it combined one of my favorite meats (duck) with a delicacy (foie gras) that I absolutely love, but have never experienced before in a Thai dish. The Larb mixture was excellent, as it had the perfect proportion of lime juice, fish sauce, and chili powder, making the dish just right from both a sour/spice level standpoint. Small crispy strips of duck skin are deep fried with coriander seeds (the seed part of the cilantro plant), adding a distinctive crunch and texture to the dish as well. The pan-seared foie gras, which was perfectly cooked, was a terrific complement to the Larb and virtually melted in my mouth. Khao has received one Michelin star in each of the past four years, and it’s easy to see why. Amazing food and impeccable service by knowledgeable and friendly servers in a beautiful space in the vibrant Ekkamai district of Bangkok. I’ll go to Bangkok again without stopping here! I also loved their Yum Nuea (Beef Salad) and Peach Smoothie!!