Diners, eating in a tuk-tuk at Khao San, in Portland in December. From takeout to tasting menus, adventurous chefs in Portland have increasingly been taking risks with more-obscure Thai dishes, to resounding success.
Diners, eating in a tuk-tuk at Khao San, in Portland in December. From takeout to tasting menus, adventurous chefs in Portland have increasingly been taking risks with more-obscure Thai dishes, to resounding success. JEREMY BITTERMANN The New York Times
Diners, eating in a tuk-tuk at Khao San, in Portland in December. From takeout to tasting menus, adventurous chefs in Portland have increasingly been taking risks with more-obscure Thai dishes, to resounding success. JEREMY BITTERMANN The New York Times