Recipe: Sichuan Garlic Pork 蒜泥白肉 - Suan ni bai rou (蒜泥白肉) is one of those dishes I order every single time I go into a Sichuan restaurant. Thin slices of pork belly, cold, and marinated with...
Wednesday, April 16, 2008
Steamed mussels, a Jitlada hit.
Deep fried pompano with all the frills.
Yummy cashew salad.
Tiger prawns flambe.
Jitlada has been well written about and deserves all the praise it receives. Our group enjoyed this dinner tremendously and the hospitality was spendid.
I had the famous mussels, and while I don't know if it was one of the top ten dishes of 2007, it was pretty damn good. I was not blown away by the heat, but perhaps they laid off to accomodate our group.The fried fish was so enjoyable with and one of the best versions I've encountered.The hottest dish we had was the yellow curry chicken, also a fabulous tasting plate.
The colors and complex flavors of thai food are well executed at Jitlada, and I long to discover more of their soutern menu real soon.
5233 1/2 W. Sunset Blvd.
Los Angeles, CA 90027