Tai-kadai Kitchen

“an unexpectedly nice restaurant…there’s a bestiary of wonderful appetizers—ultra crispy chicken wings, flavored with basil, ginger, chilies and fish sauce of all things…the red cooked kho, a remarkable creation of rice with caramelized pork belly, coconut water, fish sauce, peppers, and garlic. There is no lack of flavors in this cooking… There’s a pad Thai noodle dish with chicken and shrimp…it knocks most others out of the arena and may just be the gold standard of pad Thai.”

--Merrill Shindler, Food Critic, SGV Tribune
(See the full review @ http://www.sgvtribune.com/arts-and-entertainment/20140212/tai-kadai-kitchen-provides-a-medley-of-thai-vietnam-china-in-rosemead)