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 famous broth becomes a sauce — lemongrass, kaffir lime and chili paste clinging to every strand.
Spicy
$14
Where it comes from
Once Thai cooks learned spaghetti could survive the wok, the next question was inevitable: could it carry tom yum? This plate is the answer — chili paste, lemongrass, kaffir lime and galangal reduced from Thailand's most famous soup into a glossy coat for al dente pasta. Modern Thai cooking at its most confident: national-treasure flavors on a borrowed Italian spine. Our test kitchen refused to let this one go.