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 gentlest door into the som tum family — sweet poached shrimp over the same bright fire.
Spicy
$14
Where it comes from
Som tum has always been a dish of what's on hand: paddy crab in the northeast, dried shrimp in Bangkok, fresh seafood wherever the coast comes close. Ours leans coastal — plump poached shrimp over papaya pounded with tomato, green bean, lime and chili, the shrimp's sweetness cooling the chili's temper just enough. Newcomers, start here. Veterans, you already know.