"Amazing Thai Cuisine is in a very tight, little strip mall with very little nearby street parking. Inside is full of tables seating four. Seems most people do take out although restaurant dining is fine. 1) Mi Krob/Mee Grop is a salad of rice noodles fried and puffed like styrofam packing squiggles that are light, dry, airy with pieces of sautéed chicken, two shrimp, slices of red green bell pepper. All is tossed in a tamarind inflected mostly sweet yet sour sugary sauce. Garnish of chopped green onions and occasionally cilantro. Not quite the Mi Grop at legendary but long gone Siam on Hollywood Blvd. in the 1980 's where the rice noodles were thinner, more dense, crunchy dressed in more of a tomato, earthy, sweet hoisin sauce with a touch of fine ground meat already in the sauce. But it is to Amazing 's credit they still have this dish on the menu when it is no longer listed on most Thai menus. 2) Shui Mai are steamed dumplings of dense, rough ground pork seasoned with oyster sauce, white pepper, Nampla/salty fish sauce, touch of onions. There is a small bay shrimp hidden curled inside. Satisfying porky meatiness. All is wrapped in a thin wheat based ravioli like wrapping. Scattering of chopped cilantro for a soapy, funky, green herbal contrast to the porky meatiness. 3) Pad Kee Mao: Wide thick, pleasantly chewy rice noodles sautéed with sliced onions, red green bell pepper, mushroom, pork flavoured with Nampla, vinegar, sugar, hint of oyster sauce, touch of garlic, aromatic Holy Basil, chile pepper piquancy to arouse the tastebuds, chopped cilantro garnish. (Choice of protein)4) Khao Soi: This version has wheat noodles that are chewy, but also a bit mushy at the same time. The soup really lacks a meaty Umami, and is too sweet for me. I had to put in some of the vinegar from the pickled green chile pepper condiment jar to add a gastrique to counter the sweetness and brighten the sleeping flavours. Yellow Curry is very earthy funky. Perhaps there was too much Cardamom in the curry mix that gave it a faint taste of woody-pine, turpentine. Also, very luke warm which didn 't add to the heartiness of this soup. Coconut milk adds a thickened creaminess. Two shrimp, and cut up, bland chicken finger breast meat. Slices of red green onion, bean sprouts, scattering of cilantro. It was not the most impressive mastery of this Northern Thai dish. 1-4a) Singha, Chang Thai beers as well as Sapporo, Modelo, Corona to cool down from spicy Thai, and to clear the palate. Food here is A-OK, down home, basic Thai. Great if in the neighborhood 3+ stars PS Not to be confused with Amazing Siam Thai Restaurant in Chatsworth on the opposite side of the San Fernando Valley."
Nam Sod
