Their Chiang Rai-marinated meats are flavourful and fresh, with an extensive selection of other ingredients. What ties everything together is their delicious, almost addictive Thai dipping sauce made with coriander and chilli; the balance of salty and sour complementing the gnarly pieces of charred meats so well. (P.S. the intense brown of our stock is achieved by constantly deglazing the grill and dutifully scraping the charred bits of meat and fat off the grooves, into the trench of soup, and simmering for 3 hours. Yum.) @aroy_mak_mookata
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