Soft Opening — Sunday, August 9 · Thank you for waiting, Huntington BeachSoft Opening อาทิตย์ 9 ส.ค.นี้ — ขอบคุณที่รอกันนะคะ · ฮันติงตันบีชSoft Opening — domingo 9 de agosto · Gracias por esperarSoft Opening — Chủ nhật 9/8 · Cảm ơn bạn đã chờ đợi8月9日（周日）正式迎客 · 感谢等待 / 8月9日（週日）正式迎客 · 感謝等待8월 9일 일요일 소프트 오픈 — 기다려 주셔서 감사합니다Soft Opening — Linggo, Agosto 9 · Salamat sa paghihintay8月9日（日）ソフトオープン · お待たせいたしましたSoft Opening — Sunday, August 9 · Thank you for waiting, Huntington BeachSoft Opening อาทิตย์ 9 ส.ค.นี้ — ขอบคุณที่รอกันนะคะ · ฮันติงตันบีชSoft Opening — domingo 9 de agosto · Gracias por esperarSoft Opening — Chủ nhật 9/8 · Cảm ơn bạn đã chờ đợi8月9日（周日）正式迎客 · 感谢等待 / 8月9日（週日）正式迎客 · 感謝等待8월 9일 일요일 소프트 오픈 — 기다려 주셔서 감사합니다Soft Opening — Linggo, Agosto 9 · Salamat sa paghihintay8月9日（日）ソフトオープン · お待たせいたしました
The old guard of Thai stir-fries — garlic and white pepper, holding the line since before chilies reached Siam.
$14
Where it comes from
Pad kratiem prik thai is built on the Thai kitchen's founding trio: garlic, white peppercorn and coriander root, pounded together since long before Portuguese traders brought the chili in the 1600s. That ancient paste still underpins half of Thai cooking; here it steps forward as the whole show, seared golden and savory. Simple, ancient, exactly right.