Myeongdong Restaurant thai24 타이24

From a third-floor dining room on Myeongdong 9-gil, the windows look down toward the shopping streets. Pu pad pong curry mixes crab meat and egg into a soft curry sauce; spooning it onto rice a little at a time keeps the crab's texture distinct. Pad thai balances sweet, salty and sour without broth, and the rice noodle soup comes either clear or spicy. Tod mun goong, thick deep-fried shrimp cakes, and po pia tod, thin-skinned fried spring rolls, make two very different starters, while spicy-sour som tam and crunchy stir-fried morning glory break up the curry and the fried plates.