Last night me and the crew went to Nan. I’ve been wanting to go to Nan forever, long before I even knew I had a soft spot for Thai food. That gigantic gold plated prawn that sits at the entrance is a heck of a non subtle way to get people interested in what’s going on behind the glass.
It also didn’t help that my favorite foodie has been discussing taking me there forever but new restaurants and old favorites have called louder.
So when it was suggested that we hit Nan, it was a no brainer.
Nan is Thai fine dining, so dates, special occasions or moments of flashiness and/or spoiling of thyself are totally warranted here. Or if you just like great Thai and you don’t mind paying the extra buck to get it.
I ordered these little savory nuggets of glory! I could eat tons of these. They’re little compacted dumplings stuffed with chicken and shrimp with mushroom soy. I loved the silky texture of the dumpling and the grainy texture of the chicken and shrimp, it went well with the salty soy and toned it down.
My short rib panang curry with haricot vert was delicious. The flavors were bright but not overwhelming or pungent like an over spiced curry, and certainly not bland. Panang is my favorite style of curry because it’s still spicy but has this creamy, sweet flavor I love. My assumption is the flavor is imparted with coconut milk, but who knows. My panang curry sucks. lol
You can find a not as excellent but pretty fabulous and less expensive version at Spoon (it does not include short rib).
I would have only asked that during preparation, more of the fat had been trimmed off.
All of this was guzzled down with a delicious bottle of J.J. Prum Wehlener Sonneheur Kabinett Riesling. Remember, Thai food shines with high acid, low alcohol wines like Riesling, Gewurtztraminer, and Pinot Blanc; the sugar also cuts down on the heat.
The Cat Pound 