Maneelap Srimongkoun Restaurant -- New Lao Food Option in the Excelsior [San Francisco]
My quest for new and exotic noodles today took me to Maneelap Srimongkoun Restaurant in the Outer Mission/Excelsior district. It opened on New Year's Day. It was developed by sisters-in-law, one Lao and one Thai, and both cuisines are served, separately identified on the menu.
I ordered a satisfying bowl of Khao Poon (a.k.a. "Lao laksa"), some Lao sausage, and a side of sticky rice which I used to sop up broth from my Khao Poon (and for the fun of eating it with my bare hands). The Lao sausage seemed less spicy and drier than the version at Champa Garden, but the server told me it can be served less dry on request.
The restaurant is named after a Lao Monk who happens to be a friend of the family and who blessed the enterprise by telephone.
Looking forward to reports on other Lao dishes and Thai dishes as well
Kao piak (#12) : chicken soup with rice noodles, and thickened with starch from rice (?) noodles. Mild but deeply flavored chicken noodle soup, with lots of chunks of chicken. There are flecks of what I think was black pepper, but other than that, this isn't a heat filled dish. And that's fine. I liked the thickness a lot. It got thicker as the meal progressed.
Nam Kao Tod : exterior of the crushed rice balls were crispier than I've had elsewhere, and reminded me of a a very brown tadig. I couldn't put my finger on how it was different than the version at Champa Garden or Vientiane, and I think it's because it has a milder, or different sauce element. I didn't notice fish sauce.
I was asking a lot of questions, and then got asked if I'd heard of them on Yelp or Chowhound. Totally caught...
Some cooks will make the noodles for kao piak with all rice flour or a mix of rice and tapioca starch. They're dusted with starch to keep them from sticking together. Unlike other noodles that are boiled in plain water then combined with soup stock, these noodles are boiled in the stock and the starch dusting thickens the soup. It will get thicker as the stoup cools down.
Does this version of kao piak include chicken innards and cubes of pig blood?
After reading Gary Soup’s write-up about the new San Francisco Lao/Thai restaurant, 3 of us had lunch there today. Thanks Gary for the heads up! We had to try a new place on the SF side of the Bay for some of our favorite Lao dishes. There is much more to explore on the extensive menu.
From the Lao Menu, each $8.99:
#3 Nam Kao Tod (Crispy rice ball salad w/raw preserved pork, fresh ginger, onion, cilantro, mint with a spicy lime sauce). We were asked if we wanted this crispy or not; we chose crispy & it was. Could have used more the "spicy lime sauce", but enjoyable.
#5 Sai Ooa (Laos’ Sausage, home-made pork sausage w/herbs & chili, baked & served with fresh vegetable, ginger, peanut & onion). We asked about the option of having the sausage dry or not. Our server said that they can make it crispy or not because some people like it crispy. We opted for not crispy. We still feel that Vientian's version is the best.
#13 Kao Poon (Laos’ curry with coconut milk, blended stew, chicken meat service with vermicelli noodle). Comfort food that if served piping hot would be perfect.
#14 Mok Pla (Cooked fish fillet with blended sticky rice and Laos’ herb). There seemed to be more actual pieces of fish than we've previously seen in this dish. Nicely flavored with kaffir lime leaf and other herbs.
Service was pleasant and fast, our young server refilled our water glasses several times and asked if everything was OK at least 3 times.
We were comped a dessert of Roti with coconut ice cream & condensed milk (I think our server overheard us discussing having dessert at either Mitchell’s, Bi-Rite Creamery or even Marco Polo & maybe relayed this info to the kitchen. We liked the sweet/salty taste of the this nice surprise dessert, the perfect sweet bite after a savory meal.)
The room is clean & nicely decorated with the tables spaced well. In general we found the dishes to be flavorful & if we were in the area we’d return. We found a couple of things that we felt could use correction: Every dish that should have been hot, was barely lukewarm. We suggested that maybe if they heated the plates the food wouldn’t cool off so quickly. And we felt that the serving sizes are a little on the small side.
Maneelap Srimongkoun Restaurant
4995 Mission Street (at Italy St.)
San Francisco CA 94112
Hours: 11:00 – 3:00 lunch, 5:00 – 10:00 dinner (apparently 7 days a week)
Delivery 2 mile radius: Free with $20 purchase or more & free egg rolls (4 pieces)
Thanks for write up.
>>"Every dish that should have been hot, was barely lukewarm."
That has been my only complaint with Little Yangoon.
>>"Delivery 2 mile radius"
This is a bit funny as I was told it was a 5-mile radius. When I jokingly mentioned that pretty much includes all of San Francisco, I was told they may be reducing it to 2-3 miles.
I second RWCFoodie's comments. I was surprised they didn't serve lime slices with the Nam Kao Tod but I'm sure they would have brought us some if we had asked. The rice was as crispy as I've ever had, just the way I like it.
The Kao Poon was very good but as RWCFoodie noted it suffered from being only lukewarm.
Our server was extremely nice and so eager to be helpful. She encoraged us to give feedback which we did.
I was surprised how much I liked the roti. It was both sweet and salty with some caramelization, very nicely balanced and great with the ice cream and condensed milk.
Thanks to your heads up on the Nam Kao Tod I made it out to Maneelap today. Nice version albeit different from the only other version I had at Lotus of Siam in LV. Spicy and crispy and served with a large side of lettuce, basil, cilantro, chopped lime, and chopped garlic. Also tried the Roti with green curry as an app. The roti was bit greasy but loved the curry.
At 1pm I was the only diner in the roomy restaurant (nice interior, btw). Was told that things pick up for dinner, so that is a relief! Service was very accommodating.