Meet the Chef: Tom Silargorn grew up in a town just outside of Bangkok, and Thailand’s cuisine has remained ingrained in him ever since. This is evident in the care he takes with his pad thai, which he sets apart from other versions with a made-from-scratch sauce.
Fun Fact: Lers ros loosely translates to “excellent taste of the food.”
Though it would be easy to play it safe and select Thai classics from Thep Phanom's expansive menu—both Frommer's and SFGate agree that the pad thai is a definite go-to—that would be selling chef Pat Parikanant short. For nearly 30 years, her eatery, set in a Victorian building and adorned with century-old Thai antiques, has been celebrated for its more unusual dishes. Diners would be wise to branch out and opt for the ped sawan—duck prepared in a delicate honey sauce and served over spinach—or the dancing lady, a single jumbo prawn stuffed with crab and drizzled with spicy sauce. Don't forget beverages: the Michelin Guide notes that the "creamy Thai iced tea is as good as any cocktail."