"I would’ve taken a picture of the dish, but it was gone before I even thought about having photographed it for y’all.Hands-down, one of the best red curries I’ve ever had in a restaurant in years. I’ve spent nearly a decade of regular practice in my own kitchen attempting to perfect the traditional recipe red curry from scratch, which is often no small feat as some of the originally intended ingredients can be difficult to source in your average Whole Foods and Ken frequently only be found at places like Gus’ Community Markets found only in SF, a fantastic example of a gourmet grocery store carrying items sourced from all over the world that one simply can’t find anywhere else. We are all working from what is essentially the same traditional recipe when you talk about red curry, so frequently it is cutting corners, or making substitutions, that alters the outcome away from perfection that is obtained by using all the traditional, often Thailand-sourced ingredients sometimes very far away from that Perfect red curry, and today, for the first time in a long time, Siam Casa Thai cuisine, hit the nail on the head with today’s red curry, which they served me for lunch. Bravo, yawls red curry stands in a league of its own compared to most of the garbage, being paddled, and many other places I’ve tried all over the country."
