From Our Editors
Lers Ros Thai: A User’s Guide
- Kra duk moo tod: fried and marinated pork spare ribs with hot sauce
- Koong priew warn: prawns stir-fried with sweet-and-sour sauce
- Nuer pad prik thai ooan: beef stir-fried with peppercorns and galangal
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.
- Michael Bauer of the San Francisco Chronicle says “Silargon’s version of pad Thai makes others taste like Cap’n Crunch breakfast cereal.”
- The original Larkin Street location was named Best New Thai Restaurant in 2009 by San Francisco Weekly
Fun Fact: Lers ros loosely translates to “excellent taste of the food.”
- For a more quiet, subdued experience, visit during nonpeak hours or trek over to the less bustling Larkin Street location.
- Come on an empty stomach. Portions here are large enough that most people have leftovers for the next day.