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Khong River House is buzzing on a chilly Friday night. Waiters add to the clamor, adeptly pronouncing Thai ingredients such as khaep mu (crisp pork rinds) and nam prik num (green chili pepper salsa). Across the dining room, hipsters, bloggers, and socialites cram tightly packed tables. They tweet, Instagram, and rattle on about the spot's fresh egg noodles and startlingly spicy cuisine. At this South Beach joint, located a few steps from tourist-centric Lincoln Road, a horde of hopeful walk-ins waits by the entrance. The restaurant has been booked for days. They are here for, among other things, technicolor plates of crispy tofu salad — deep-fried bits of soybean curd glazed with red chili vinegar dressing and tossed alongside cucumbers, red and yellow cherry tomatoes, and roasted crushed peanuts. Read the full review on Khong River House.
Published on March 12, 2013