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Named after the ginger-like rhizome used in Southeast Asian cuisine (also spelled "galangal"), Galanga belongs to the extra-sugar school of Thai cooking. That doesn't prevent many of the dishes from being quite good, especially the lighter-than-air fried tofu, a salad of seared duck breast ("5 spices duck"), a zippy charcoal beef salad with some real heat, and, best of all, a dish of drunken noodles with a pleasant surfeit of chile paste and plenty of Chinese broccoli. Only the duck spring rolls and the massaman curry disappointed at this restaurant that might be mistaken for a cocktail lounge.