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Nha Hang Viet Nam - Vietnamese on Argyle

Nha Hang Viet Nam - Vietnamese on Argyle
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  • Post #31 - April 17th, 2012, 10:20 am
    Post #31 - April 17th, 2012, 10:20 am Post #31 - April 17th, 2012, 10:20 am
    Superlative meal last pm. I love it when my expectations are exceeded. The Red Crab is probably the best thing I've put in my mouth this yr. Transcendental- like my first crispy ong choy or apple fritter. Thanks to all that have done the leg work.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #32 - April 22nd, 2012, 2:52 am
    Post #32 - April 22nd, 2012, 2:52 am Post #32 - April 22nd, 2012, 2:52 am
    Jazzfood wrote:The Red Crab is probably the best thing I've put in my mouth this yr.

    I couldn't agree more. In fact, I'd say it's one of the best things I've had in the past 12 months. As was posted above, it's an invention of the owner, and he's very proud of it. For me, eating this dish elicits a rare yet familiar emotional response that's the very essence of what drives me to post here at LTH as I do. Eating this dish is a moment; an elusive and glorious moment that is, in my personal world of food, as good as they get.

    I'd only been to Nha Hang once before and really enjoyed that earlier meal. I'm a relative neophyte when it comes to Vietnamese food, but what immediately struck me the first time out was equally true the second time around. There's no cloying sweetness here, which is all too often the main attribute of the Vietnamese food I've eaten in the past. The food is balanced in an immensely satisifying way. Yes, there is sweetness but it's countered -- dish after dish -- by notes of funkiness, sourness, tartness, bitterness and richness. There's a lot going on but it adds up to genuine harmony on the palate.

    I was worried that with only 2 of us, we'd lack ordering power. And we did. However, we still managed to order 4 dishes and we enjoyed them in a way that, in my experience, a larger group doesn't always get to do. We ate directly from the serving plates, which allowed us to create bites for ourselves that combined all the elements of our choosing. Not having to pass plates around a long table also means eating food closer to the temperature at which it's served. A 2-top was a great way to go and it instructed me that going to Nha Hang solo would be a worthy decision. Don't get me wrong, I love group meals but I think I sometimes avoid certain places unnecessarily because I get too caught up with the lure of "ordering power."

    We started our meal with the rare beef salad . . .

    Image
    Rare Beef Salad
    I had this last time and I really liked it. It was sensational this time around. I was delighted by the quality of the ingredients how all the components all sung together. When you pass this dish around and share it with 6 or 8 other people, you're just not going get the same eating experience. It really needs to be eaten as a whole dish because there are a lot of components that all work beautifully together. If you don't get them all, you're not really having the dish as it's intended to be eaten.


    Image
    Red Crab
    Just awesome on every level. The crabs themselves were spectacular and the sticky glaze on them was totally addictive. It was hot but also sweet and there's just a lot to it. I was eating parts of the crab I didn't know could be eaten -- chomping down the shells with wild abandon. I was OOC.


    Image
    Bun Mam
    A great bowl of soup but with not quite as much "pop" to the broth as the first time I had it. However, the noodles were very nice and the protein components were all very tasty.


    Image
    #147 - Crispy Wide Rice Noodle (I think)
    We tried to order a tofu dish of the owner's choosing but (probably) due to the language barrier, ended up with this marvel of a dish instead. It was piping hot and the crispy noodles had that perfect light crispiness and tender chew to them. The vegetables were all perfectly cooked -- still with some crunch but just soft enough -- and the complex sauce brought it all together magnificently. We didn't leave even one spec of fresh herb on that plate.

    It was a spectacular meal at a truly great restaurant, and it's one that I really need to be visiting much more frequently.

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #33 - April 22nd, 2012, 9:59 am
    Post #33 - April 22nd, 2012, 9:59 am Post #33 - April 22nd, 2012, 9:59 am
    Hmmm,

    Maybe I can get over there this week.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #34 - April 24th, 2012, 11:03 am
    Post #34 - April 24th, 2012, 11:03 am Post #34 - April 24th, 2012, 11:03 am
    it instructed me that going to Nha Hang solo would be a worthy decision


    They're just as welcoming to solos as they are to larger groups. Of course, I was there at an off-hour (Wed at 5:15) but the owner was very responsive and made some good suggestions. I wound up with an app of wings and the specialty soup of the day (this one was with fish balls), and was especially impressed with the complexity and richness of the broth. As a solo, however, it is going to take me a considerable time to get through the entire menu.
    "The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)
  • Post #35 - April 24th, 2012, 12:30 pm
    Post #35 - April 24th, 2012, 12:30 pm Post #35 - April 24th, 2012, 12:30 pm
    We discovered yesterday at the GNR dinner that Nha Hang's shorthand is properly (or preferably, at least to the proprietors) "Viet Nam," (as intuited by Dan in the original post) since Nha Hang just means "restaurant." Their modified GNR certificate will read Nha Hang Viet Nam (thanks to Stevez!), whatever they remain in our hearts. Loan and Tuong were a delight yesterday, and I look forward to visiting them again on Argyle soon.
  • Post #36 - April 24th, 2012, 12:55 pm
    Post #36 - April 24th, 2012, 12:55 pm Post #36 - April 24th, 2012, 12:55 pm
    Most painful segment of Chowathon was at Nha Hang Viet Nam. The food was just so good, we kept slamming down more, even though we'd been eating for the 21 hours previous.
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #37 - April 24th, 2012, 4:41 pm
    Post #37 - April 24th, 2012, 4:41 pm Post #37 - April 24th, 2012, 4:41 pm
    I have to echo Ronnie above about the crabs. Had them last week and was the same way. Eating parts I didn't know could be eaten, slurping meat out of the shells. My friend and I said nothing to each other for about 45 minutes.
    "I Like Food, Food Tastes Good" - The Descendants
  • Post #38 - June 11th, 2012, 3:12 pm
    Post #38 - June 11th, 2012, 3:12 pm Post #38 - June 11th, 2012, 3:12 pm
    First visit last night. Ordered rare beef salad, small order crabs (the $18 one), chicken wings, and a rice noodle-wrap-sugar cane shrimp platter.

    I'll echo everyone else on the crabs and wings...wow!!!. Like Ronnie said...out of control eating. Chomping on the crispy shells and all.

    But I couldn't help wondering how much better the dish would be prepared with some of the jumbo sized blue crabs you get in Baltimore. Crabs with actual crab flavor and a good amount of crabmeat, not to mention the warm crabby juice that runs down your arms and face. Not complaining, exactly...(sigh).
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #39 - July 19th, 2012, 10:07 am
    Post #39 - July 19th, 2012, 10:07 am Post #39 - July 19th, 2012, 10:07 am
    Tried the Ban Xeo yesterday...WOW! Crisp, crunchy, full of flavor...even the shrimp had flavor. Best rendition I've ever had.

    The pho, on the other hand was a little off for me. Served plenty hot...I liked the fact that it included sliced onion. Broth was a bit on the salty side and had very little spice undertones. Skimpy on the tendon and tripe, but noodles were cooked perfectly. To me, the broth tasted like chicken rather than beef. (???) Soup garnish was less plentiful than at other places and not as fresh.
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #40 - July 19th, 2012, 10:49 am
    Post #40 - July 19th, 2012, 10:49 am Post #40 - July 19th, 2012, 10:49 am
    Evil Ronnie wrote:Tried the Ban Xeo yesterday...WOW! Crisp, crunchy, full of flavor...even the shrimp had flavor. Best rendition I've ever had.

    The pho, on the other hand was a little off for me. Served plenty hot...I liked the fact that it included sliced onion. Broth was a bit on the salty side and had very little spice undertones. Skimpy on the tendon and tripe, but noodles were cooked perfectly. To me, the broth tasted like chicken rather than beef. (???) Soup garnish was less plentiful than at other places and not as fresh.


    I haven't had the Pho at Nha Hang, but a chicken broth is common in many home-spun versions of the soup, at least among my Vietnamese friends. Ditto on the lower spice profile. For better or worse, we've been trained that Pho always equals highly spiced (with cinnamon and anise) beef broth. Definitely not the case. This is just a data point; whether you enjoyed the soup or not is the more important question!
    "By the fig, the olive..." Surat Al-Teen, Mecca 95:1"
  • Post #41 - July 19th, 2012, 1:09 pm
    Post #41 - July 19th, 2012, 1:09 pm Post #41 - July 19th, 2012, 1:09 pm
    I have had the Pho several times at Nha Hang. From talking about it with the owners, and tasting it, I'm fairly certain that it has never been chicken based.
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain
  • Post #42 - July 22nd, 2012, 3:06 pm
    Post #42 - July 22nd, 2012, 3:06 pm Post #42 - July 22nd, 2012, 3:06 pm
    Sweetbread wrote:Just came back from a great lunch at Nha Hang. Everything we had was mentioned and photodoc'd already...except this:
    Image


    Nha Hang Viet Nam was profiled on ABC/7's Hungry Hound segment Saturday night. Steve D's must-haves included this crab dish and the catfish in claypot.
    "Life is a combination of magic and pasta." -- Federico Fellini

    "You're not going to like it in Chicago. The wind comes howling in from the lake. And there's practically no opera season at all--and the Lord only knows whether they've ever heard of lobster Newburg." --Charles Foster Kane, Citizen Kane.
  • Post #43 - October 20th, 2012, 6:40 am
    Post #43 - October 20th, 2012, 6:40 am Post #43 - October 20th, 2012, 6:40 am
    My friend and I had another power lunch yesterday at Nha Hang. Two phos, fried squid, pork rib in clay pot, grilled pork and shrimp in rice paper, and a huge mussel dish sent from kitchen (and not found on the menu). Everything was fresh unless it was intended to be funky. So much flavor in every bite without the monotony often found in other Southeast Asian kitchens.

    The Nha Hang family continues to be warm, passionate, and appreciative.

    If you have never been, do yourself the favor.
    "We eat slowly and with gusto." - Paul Bäumer in AQOTWF
  • Post #44 - December 14th, 2012, 2:13 pm
    Post #44 - December 14th, 2012, 2:13 pm Post #44 - December 14th, 2012, 2:13 pm
    Just got back from Nha Hang. We were sent a new "breakfast" dish from the owner. He brought out a cast iron cow, and then placed a piece of raw steak in it, and cooked it at the table. In addition, there are meatballs and an egg. The accompaniment was a delicious shrimp-based sauce. The baguettes were light and warm. It took me a minute to realize that video representation would benefit the community:

    http://youtu.be/8ZHo-fWnKW4
    "We eat slowly and with gusto." - Paul Bäumer in AQOTWF
  • Post #45 - December 14th, 2012, 2:46 pm
    Post #45 - December 14th, 2012, 2:46 pm Post #45 - December 14th, 2012, 2:46 pm
    Sizzle-Vision®
  • Post #46 - December 14th, 2012, 6:58 pm
    Post #46 - December 14th, 2012, 6:58 pm Post #46 - December 14th, 2012, 6:58 pm
    That "breakfast" dish looks great.

    I just had a great bowl of bun bo hue and i'm happy to report Nha Hang is as good as ever...balanced, deep, and spicy.

    FWIW it can't be repeated enough just how welcoming the service is here. If you haven't been in a while, their menu enthusiastically advertises, that you shouldn't be afraid to ask if you are looking for something and don't see it on the menu.
  • Post #47 - December 16th, 2012, 11:29 am
    Post #47 - December 16th, 2012, 11:29 am Post #47 - December 16th, 2012, 11:29 am
    AlekH wrote:I just had a great bowl of bun bo hue and i'm happy to report Nha Hang is as good as ever...balanced, deep, and spicy.
    First informed of bun bo hue in '03 by Titus Wongs fantastic Dong Thanh post on Chowhound I've been a fan since. Nha Hang's version is hands-down the best version I've had the pleasure of slurping, sweating and enjoying.

    Titus Wong, 2003
    #54 - Bun Bo Hue (Hue-style noodle soup) - Definitely a cold-weather noodle soup, Bun Bo Hue serves up a beef broth flavored with shrimp paste and chilis, and garnished with cilantro. Opaque, white, rice noodles provide a brilliant visual contrast to the rich, red broth in which they swim. The version I had at Dong Thanh featured a pork hock (aka pig's knuckle) which I leisurely gnawed after slurping down the noodles. I have to admit that it's been awhile since I've relished Dong Thanh's version, but in the type of cold weather we're enjoying now, I'd imagine that it would hit the spot.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #48 - December 18th, 2012, 3:36 pm
    Post #48 - December 18th, 2012, 3:36 pm Post #48 - December 18th, 2012, 3:36 pm
    G Wiv wrote:
    AlekH wrote:I just had a great bowl of bun bo hue and i'm happy to report Nha Hang is as good as ever...balanced, deep, and spicy.
    First informed of bun bo hue in '03 by Titus Wongs fantastic Dong Thanh post on Chowhound I've been a fan since. Nha Hang's version is hands-down the best version I've had the pleasure of slurping, sweating and enjoying.

    Titus Wong, 2003
    #54 - Bun Bo Hue (Hue-style noodle soup) - Definitely a cold-weather noodle soup, Bun Bo Hue serves up a beef broth flavored with shrimp paste and chilis, and garnished with cilantro. Opaque, white, rice noodles provide a brilliant visual contrast to the rich, red broth in which they swim. The version I had at Dong Thanh featured a pork hock (aka pig's knuckle) which I leisurely gnawed after slurping down the noodles. I have to admit that it's been awhile since I've relished Dong Thanh's version, but in the type of cold weather we're enjoying now, I'd imagine that it would hit the spot.


    I have a hard time straying from the bun mam when I order soup here, but this endorsement for the bun bo hue had me high tailing it up LSD the other day. Like the bun mam it has a deeply funky base, fortified by a fermented shrimp paste. As soon as the bowl hit the table, fishy funk was wafting in the air. The proteins were okay- slightly chewy sliced beef and a cross section of pork shank that could have been cooked a bit more tender. It also provided that awkward moment when you have to dig into your soup with your hands and work the meat away from the skin and bone. Fortunately I was in good company. The pork cake was nice and peppery and I'm a sucker for fine ground emulsified pork products. Garnishes were impeccably fresh and well, pretty beautiful to look at. Noodles were just right, sometimes I find this style of noodle to get mushy by the bottom of the bowl. The bottom of the bowl proved the best slurps, all that fishy paste and finely minced lemongrass was a bomb of aromatic and umami delight. This may have been my favorite version I've tasted as well.

    Another reason Nha Hang Viet Nam has become my favorite Vietnamese spot and probably favorite discovery of the year. Love the kitschy decor, delightful staff, and bright flavors coming out of their kitchen.
  • Post #49 - December 19th, 2012, 2:33 pm
    Post #49 - December 19th, 2012, 2:33 pm Post #49 - December 19th, 2012, 2:33 pm
    G Wiv wrote:First informed of bun bo hue in '03 by Titus Wongs fantastic Dong Thanh post on Chowhound I've been a fan since. Nha Hang's version is hands-down the best version I've had the pleasure of slurping, sweating and enjoying.


    Every time I see a notification of a new post, I wonder if it's going to be the first bad review. Sure enough, I'm happy to see praise similar to the quote above. It makes me so proud to be part of LTH, and to have co-discovered (with turkob) a real gem.

    Jefe wrote:I have a hard time straying from the bun mam when I order soup here, but this endorsement for the bun bo hue had me high tailing it up LSD the other day.


    I too always find it difficult to not order the bun mam, but then again if the group is big enough you can get them both.

    Speaking of, anyone who can make a weekday lunch, fropones setup a lunch event for tomorrow.
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain
  • Post #50 - December 21st, 2012, 5:50 pm
    Post #50 - December 21st, 2012, 5:50 pm Post #50 - December 21st, 2012, 5:50 pm
    Fantastic lunch yesterday. I haven't had much experience with Vietnamese food but most I've had hasn't really impressed me. This changed all that.

    Image
    Chicken Salad (Goi Ga)

    We started with this chicken salad that was tangy and sweet and full of full herbs.

    Image
    Rare Beef Salad

    Pretty similar to the chicken salad, except with rare beef. Again, fantastic stuff. Topped with fresh herbs and crispy onions, I could have eaten this stuff all day (except we had quite a bit more coming).

    Image
    Bun Bo Hue

    Really tasty soup; nicely spicy (although could have been spicier for Gary's request of very very spicy) with a very nice, rich, deep flavor. Definitely hit the spot in this cold weather as Gary quoted Titus Wong above.

    Image
    Chef's Special Baby Crab with Tamarind Sauce

    Wow. just wow. I think Ronnie covered it best above; chewing on shell and parts that probably couldn't be eaten. Leftovers this morning were just as good as they were yesterday.

    Image
    Pho Dac Biet

    I didn't think I liked pho from the tastes I've had before. I was wrong. This was delicate and flavorful and delicious.

    Image
    Mi Quang

    This was quite good but paled a bit in comparison with the other dishes we got. Laikom said it wasn't really "on" today. Will have to come back to try it when it is.

    Image
    Beef with Sour Mustard

    Forgot to take a picture until we had eaten half of this one. Really tender beef with great pickled sour mustard greens. As delicious as it is simple.

    Image
    Rambutan

    They dropped off a complimentary plate of these interesting fruits that tasted like a milder lychee.

    Image
    A shot inside the rambutan.

    Really an incredible meal. I can't wait to return for many more incredible meals. Thank you to LTH for showing me this place (and many more).
  • Post #51 - January 23rd, 2013, 10:18 pm
    Post #51 - January 23rd, 2013, 10:18 pm Post #51 - January 23rd, 2013, 10:18 pm
    Went there tonight. Agree with all the very well deserved high praise. Food and service were exemplary. It's worth noting that the menu has possibly changed as the pork and catfish clay pot is now #158.
  • Post #52 - March 29th, 2013, 10:08 am
    Post #52 - March 29th, 2013, 10:08 am Post #52 - March 29th, 2013, 10:08 am
    Took some out f town friends there last night only to find it was not open. A woman came out and offered to open up in an hour but we couldn't wait. Drove by later and they never did open. The sign said open 7:30 to 10:00. Hope it was just a one night thing.
  • Post #53 - March 29th, 2013, 10:50 am
    Post #53 - March 29th, 2013, 10:50 am Post #53 - March 29th, 2013, 10:50 am
    cleanplateclub wrote:Took some out f town friends there last night only to find it was not open. A woman came out and offered to open up in an hour but we couldn't wait. Drove by later and they never did open. The sign said open 7:30 to 10:00. Hope it was just a one night thing.


    I had lunch there on Wednesday. They are definitely open.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #54 - May 27th, 2013, 7:34 pm
    Post #54 - May 27th, 2013, 7:34 pm Post #54 - May 27th, 2013, 7:34 pm
    We had yet another excellent late lunch today at Nha Hang Vietnam. They were doing steady business even during the off hour, and all of Argyle Street was pretty hopping. There was none of the ghost town feeling that sometimes afflicts that stretch. Summer has finally arrived in Chicago! (albeit grey and chilly)

    The restaurant had been closed for a bit in order to install a new tile floor. I couldn't tell much of a difference, but I do appreciate how the proprietors are always seeking to make improvements. They clearly have a lot of pride in their business.

    In other news, the owner came out to us - seven-month-old daughter in arms - to excitedly report that business is going well and he is opening a second restaurant in Logan Square. In six months or so, we should expect . . . wait for it . . . Nha Hang Vietnam 2 on Fullerton near Kimball. I am sure this will be a fantastic business move for the family and welcome news to a lot of lthers.

    The menu has seemingly evolved slightly, but is as encyclopedic as ever. We were treated to an off-menu appetizer of do-it-yourself spring roll wraps with a stir fried baby clam filling. The filling was herby, spicy, and fishy and was nicely balanced by the fresh herbs, cucumbers, greens, and a dollop of chili oil. I would have gorged myself on this dish alone if I wasn't saving myself for all my old favorites.

    As expected, the pho broth was as rich and satisfying as ever. Maybe there was a good side to the grey day after all!

    Teresa
    The meal isn't over when I'm full; the meal is over when I hate myself. - Louis C.K.
  • Post #55 - June 2nd, 2013, 11:17 am
    Post #55 - June 2nd, 2013, 11:17 am Post #55 - June 2nd, 2013, 11:17 am
    Yet another Friday power lunch at Nha Hang included:

    Mi Thap Cam - combination egg noodles soup with quail egg, pork, chicken, shrimp, pork ham, fish balls, wonton & vegetables
    Image

    Tom Rang Muoi - deep fried whole large shrimp with salt, dried hot pepper, green onion. We ate the heads as pictured, but peeled the bodies. Image


    I can't remember the name of this dish, but it was just after the claypot dishes on the menu. It was two eggs (only half the dish is pictured) and lots of pork belly simmered in a very rich broth. The texture of the egg was tougher and similar to preserved egg. It was served with rice, but we ended up spooning the broth straight into our Hang holes.
    Image
    "We eat slowly and with gusto." - Paul Bäumer in AQOTWF
  • Post #56 - June 4th, 2013, 7:36 pm
    Post #56 - June 4th, 2013, 7:36 pm Post #56 - June 4th, 2013, 7:36 pm
    In six months or so, we should expect . . . wait for it . . . Nha Hang Vietnam 2 on Fullerton near Kimball


    This is quite possibly the most exciting thing I have ever read on this forum.
    Anthony Bourdain on Barack Obama: "He's from Chicago, so he knows what good food is."
  • Post #57 - June 4th, 2013, 8:28 pm
    Post #57 - June 4th, 2013, 8:28 pm Post #57 - June 4th, 2013, 8:28 pm
    Teresa wrote:In other news, the owner came out to us - seven-month-old daughter in arms - to excitedly report that business is going well and he is opening a second restaurant in Logan Square. In six months or so, we should expect . . . wait for it . . . Nha Hang Vietnam 2 on Fullerton near Kimball. I am sure this will be a fantastic business move for the family and welcome news to a lot of lthers.


    That's awesome. I love how much stuff is opening up in Logan Square soon..
  • Post #58 - June 29th, 2013, 7:46 pm
    Post #58 - June 29th, 2013, 7:46 pm Post #58 - June 29th, 2013, 7:46 pm
    cleanplateclub wrote:Took some out f town friends there last night only to find it was not open. A woman came out and offered to open up in an hour but we couldn't wait. Drove by later and they never did open. The sign said open 7:30 to 10:00. Hope it was just a one night thing.


    But they're definitely not open at 7:30 AM. I had a recent morning for a leisurely drive into the city, and thought some breakfast Pho would have been the perfect start to the day (as I experienced many years ago on a Hanoi visit, Pho is really awesome breakfast actually). Sadly, shortly before 8 AM, nothing at all on Argyle was open.
  • Post #59 - July 14th, 2013, 11:57 am
    Post #59 - July 14th, 2013, 11:57 am Post #59 - July 14th, 2013, 11:57 am
    First meal at Nha Hang Viet Nam in a while. The pho was still great, but I was quite disappointed to discover they seem to have discontinued their Vietnamese sweets portion of the menu. To me, no Viet meal is complete without chè ba màu (3 colour jelly/bean sweet with coconut milk and crushed ice). It is still in the 'Sweet Soups' section at the end of the menu, however, we were told that entire section is no longer offered. Dessert has, bizarrely, become free ice cream after a meal - not remotely comparable, especially since neither of us can eat it!

    We couldn't even get a consolation chè at Ba La, since it was already closed. (Ba Le downsized their chè selection a while ago - they all got much smaller and stayed the same price. They were always less exciting, though, since the pre-prepared format means there is no crushed ice.)

    Am I the only person into SE Asian desserts?? I hope this isn't a sign of adapting to local tastes...
  • Post #60 - July 14th, 2013, 12:03 pm
    Post #60 - July 14th, 2013, 12:03 pm Post #60 - July 14th, 2013, 12:03 pm
    You can always try Nhu Lan on Lawrence - they still have quite the selection . . . I love them too.

    Edited to add that you can also find similar items at the Thai store PNA, between Rosded and Provenance on Leland, between Western and Lincoln.

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