Tired of your typical Thai restaurants serving the same items? Looking for a little bit more excitement? If you have ever walked down 17th St. NW it is likely you have walked by this cave-like restaurant and not known it. Signage is non-existent, the door is without a label but walk down those stairs and swing open that door and I think you wont regret it.
What makes this restaurant unique is their weekly preset menu. Which means the items I have will likely not be the items you have, should you chose to visit.
The best dishes, out of seven, were the suki haeng and the si krong muu. The suki haeng is made with glass noodles, vegetables and the ingredient that made it stand out, eggs; while the si krong muu pork ribs are marinated in Thailand's first domestically produced golden spirit, Mekhong whiskey, and topped with with dill, a surprisingly nice touch.
It was the odd yet somewhat appealing combination of the tamarind sauce, made from the highly nutritious tropical fruit, the pla ra seasoning, which is produced by fermenting fish with rice bran or roasted rice powder and salt, and corn that intrigued me most. They called this dish yum khao pod. (Who the heck would think of Thai and corn as a thing?)
Although Little Serow's menu changes weekly, and therefore I cannot vouch for each week's items, I can say my experience there was pleasant.
P.S. Little Serow, not so little after all.
As a little boy I would repeatedly say, "A mí me gusta comer y dormir." "I like to eat and to sleep."