This was indubitably the star of the show. While the accompaniments left much to be desired, the centerpiece of the dish, the short ribs, really shone. There was a good mix of textures in the short rib: some portions were nice and meaty, while other portions were more gelatinous, and they went really well together. The best part of the short rib was that it was so, so tender. We don’t usually get the chance to say that a piece of meat melts in your mouth, but we ended up slicing the beef so thinly, so we could saver it for a longer period of time. The tamarind sauce was a perfect pairing for the meat, and it’s perfect that it’s not that common. There were both sweet and sour elements, and that extra bit of tart-ness helped cut through the meat. If there was one thing he would improve on this dish, it’s that the meat could be charred slightly. I think that would really push this dish over the edge, and make it throughly flawless.

MUST ORDER💯