jade noodles
kua gling fish
phuket style 
curry kanomjean
The curry that keeps on giving
mee pad hokkien - stir fried egg noodles with shrimp, squid, fish balls, and poached egg phuket-hokkien style
crying tiger beef
** Chinese sausage fried rice**
salted egg papaya salad
chicken pad thai
moo-ping
jade noodles, shrimp paste fried rice, moo-ping, papaya salad with salted egg
luv2eat my greens
jade noodles
pad krapow gai
moo ping
For me they can be hit or miss. Or could be the case of if Sergio (Pla and/or Fern is in the kitchen) is in the house. I think itâs the latter.
I am more interested in their Rice and Curry concept. I hope they have the fish balls to do it ala Northern Thai Food Club style menu, 100% regional speciality menu/100% Southern Thai menu
The tourists can eat at Luv2eat for their pad Thai
I think the use of the word âessentialâ is gradually changing in the arena of food writing. These days, to me, itâs become clickbait.
Man, tough crowd here. I think Luv2Eat is absolute crack and one of my favorite places to bring visitors to show just how terrible the thai food is where they live.
Thatâs hilarious. I try to expose foreign or small-town guests to good food, but then realize that maybe theyâll be happier at an Olvera Street restaurant, or Hop Woo. Though everyone seems to love Korean bbq.
Donât get me wrong, I luv the place. My beef here is with the overuse of the word âessentialââŚ
Yeah, guess that makes sense. Probably Eaterâs fault (and thatâs where Bill came from).
Totally agree. Excited to see how specific they get for their lunch place.
I really miss Ganda lol.
I believe Jonathan Gold pioneered âessentialâ to make it clear that his annual LA Weekly lists were not âthe bestâ but rather a selection of restaurants that captured in some way the essence of LA.
Which if you read the end of Addisonâs review is exactly how heâs using the word here.
Iâm skeptical that it was Goldâs idea to use âBestâ in his annual 101 lists at the Times.
Agree, though I feel that âessentialâ has been somewhat hijacked since.
All adjectives have been degraded by cheaply, shoddily made websites.
here is my absolutely essential write-up of our lunch at luv2eat in december. there was rain on the forecast and so we didnât get to sit outside. but weâd got there right after opening and there was barely anyone there. they checked our vaccination proof (and kept doing so carefully for everyone who came in after us) and sat us in the front room, where we were by ourselves for most of the mealâthe larger room got quite packed later.
the food was very good again. highlights: moo ping, kua gling with sator, pad ka pi. the massaman did seem a little more coconut milk-heavy than i remembered from before. the only minor complaint: heat levels. we asked for thai hot and they asked to choose a number on a 1-10 scale (which i donât remember from before eitherâbut it had been a while). remembering how hot their hottest can be we asked for 7 for the hot dishes and were told that was still pretty hot. but nothing was actually very hot and on the check they were all marked âmediumâ. communication breakdown in the kitchen? you have to ask for 9 or 10 if you really want hot and get it turned up to 11 to blow out your eyeballs? iâm not sure.
anyway, it was a very good meal. more details and pics are on the blog.
your blog is an inspiration. outta curiosity, how long does it take u to write something like that up?
Someone clue me in on the ubiquitous Sergio reference. Honestly, I thought there was a chef named Sergio who job hopped alot. I now suspect that there is no one SergioâŚ
the one and only sergio
Sergio is both an actual person and a metaphor
Sergio the chef used to co-own mariscos Chente with his ex wife. Ppl would comment that the food was not nearly as good when he wasnât cooking in the kitchen including jgold. Sergio now owns seafood 106 underground in Inglewood in his back yard.
When posters refer to Sergio generally, they are meaning that the chef was in the kitchen or was cooking. Which could be a good thing or a bad thingâŚ
One of those people was @westsidegal who, if memory serves, upset TPTB on ChowHound by suggesting that potential diners âask if Sergioâs workingâ (thatâs a paraphrase) before ordering. (Or maybe she suggested calling before going to Mariscos Chente?) CH thought she had some connection to the restaurant because she was a major voice for it.
with very few exceptionsâonly my longer pieces on food issuesâthe difference between typing time and composition time on my blog posts is usually a minute or two.
AhhâŚThat famous BYOR (Bring-Your-Own-Rice) incident.
