I think that’s the most food I’ve ever seen there in one meal. How many people?
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6 + 1 @Probangbanger
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Going in a couple weeks and these pics have me salivating.
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Looking forward to duck crispy rice.
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Problem is appetizer looks one but it was two plate. Same for pork belly 
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No bok choy or macaroni? You’re losing a step @PorkyBelly lol!
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That persimmon salad is excellent. Always blown away by the veg dishes here. Their tomato salad is so good, a lighthouse in a sea of whipped feta.
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As a first-time diner, I had a healthy amount of skepticism after rather lackluster experiences at Chang’s NYC group of restaurants. Fortunately, it turned out to be a terrific dinner. I arrived late, and the group had already placed the order, so to be honest, I didn’t even look at the menu.
The first four dishes—tuna, tostada, persimmon salad, and bing—totally knocked it out of the park. I thought they were universally excellent! Definitely highlights for me. Every time @PorkyBelly raves about the bing, I always think in the back of my mind, “Really? Can they really be that good?” Turns out the bings themselves are wonderfully fluffy and provide a terrific foil for the various dips. Such a fun dish!
Additionally what I found amazing was the variety of Asian cuisines on the menu and extremely high rate of hitting the right notes. For example the beef shank crispy rice - first taste of the sambal, it had the right Indonesian/Malaysian belacan-ny shrimpy funk; not the usual overplayed completely off the mark ‘sambal’ you typically find on restaurant menus. And when I had the first taste of the beef - BAM! Instantaneously my mind registered - Rendang! I was quite amazed they nailed the spice notes so well, especially since they could have just as easily half-assed the dish.
The chicken rice was a bit controversial at our table. While I would have preferred some dark meat like @moonboy403, I think for the target market the breast cut was a safe bet and it was cooked very well, soft and moist. I think if they dialed in a few things - like the rice (a little too wet), more ginger and a lot less salt in the ginger scallion sauce and maybe a side of tart Hainanese chicken rice style chilli sauce - it would be another stellar dish. Still respectable nonetheless.
The final wow dish for me was the short rib ssam, excellent short ribs. This would stand up well in any TX BBQ joint. I also loved the way it was thinly sliced. Short ribs are a very fatty cut and the richness tends to overwhelm very quickly in the typical bbq presentation. I felt the thin slices accompanied by the ssam accoutrements really lends itself to greater dining longevity.
Thanks for the invite, @PorkyBelly, and the terrific company. We were just a hair shy of OOE! 
P.S. I was so full that my next meal wasn’t until 25 hours later.
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There is nothing like a @PorkyBelly -influenced meal.
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I thought the chicken rice also came with a partner dish of the dark meat in soup with hand torn noodles? Just like the fried rice with the beef. Or did they skip it and take mercy on you all? 
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Whole plate ribs are a different cut than the usual short ribs, though maybe no less fatty. That dish was developed with Adam Perry Lang, who’s currently doing a weekend pop-up in Venice.
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There were actually 3 plates of pork belly LOL.
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So my wife and I and another couple are having dinner here tomorrow. They’re not big eaters so unfortunately I wasn’t able to pre-order the short rib dish.
It happens to be Dine LA. Are we better of ordering that pre fixe or trying to cobble a meal together? Menu pic attached. If we go the PF path, what course 2 and 3 are worth it. Or if we go a la carte, what dishes do we need to get, understanding that it’s one big eater and 3 small ones lol.
More specific question, my wife tends to get tofu. How is the smoked tofu laap?
Myself I’m thinking pork belly and pork chop
I can vouch for the pork chop. It has been stellar the last couple of visits.
Don’t sleep on any of their lovely vegetable dishes and the bing.
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The actual menu will probably be different, but from the current a la carte menu on the web site the dishes I’d be sure to order are the ham bing, crispy potato, pork belly, and one of the crispy rices.
ha, yeah, i am definitely getting the crispy potato. and going to convince them to get the crispy rice. but the prix fixe seems like a nice way to get everyone what they want
The prix fixe doesn’t seem to me very representative of what makes the place great.
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the tofu and roast chicken courses look like one-offs for dinela (to fit the price point?) if that makes a difference. i’ve never seen them on the regular menu.