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The reborn Renu Nakorn is modern and spacious, and filled with Breck girls from the local Bible college, as well as Thai folk happy to be reacquainted with the restaurant's minced-shrimp larb and sour Isaan rice sausage. If you ever went to the original Renu Nakorn (or to the fabulous Lotus of Siam in Las Vegas, which is run by family that owned the restaurant in the 1990s), you probably know the tripartite nature of the menu, the usual Thai specialties supplemented by the barbecue and spicy grilled-meat salads of the Isaan region, and an almost-hidden list of specialties from the Chiang Mai area, which may be the kitchen's real strength: pounded roast-chile dips to scoop up with freshly fried pork rinds, sweet pork curries influenced by Burma and coconut-enhanced khao soi noodles. After dinner, you can wander next door to the last working dairy in Norwalk and pick up a load of free cow manure, or better, a quart of the excellent chocolate milk. See full review.
Great Thai Restaurant with great recommendations from the NY Times, LA Times, GQ & LA Magazine. Lots of parking is available and you don't need reservations. Lots of menu items to choose from. Some good ones are their pad se-ew and whole deep fried fish.
It’s practically a shrine, Renu Nakorn, the site of nearly everybody’s first regional-Thai restaurant epiphany, a storefront in an improbably remote Norwalk strip mall that just happened to feature catfish larb instead of mint-leaf chicken, raw... More »
While the expense-account crowd spent most of this year awaiting overblown East Coast imports, the Thai-food cognoscenti paced anxiously outside a gentrifying Norwalk minimall instead, worrying as the crumbling surfaces were rebuilt in stuccoed... More »
Golden Triangle The national dish of Burma is a garbanzo-flour-thickened fish chowder called moh hin gha, shot through with noodles, and Golden Triangle does a fantastic catfish version. There is also lap pad thoke, which has a dollop of chewy... More »
Al-Watan If you have a taste for meaty northern Indian cooking, Pakistani cooking is probably everything you like and more so, spicier than Punjabi and meatier, more deeply inflected by the flavors of ginger, cardamom and wood smoke. First among... More »
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