Subhannahong Royal Thai Cuisine - Redondo Beach

Hurt me Subhannahong! And never stop! Keep making real Thai-hot food, continue to be the only authentic burn in the South Bay. 

Get your Papaya Salad the way it’s supposed to be and it’ll hurt so good. The papaya is shredded so finely, the surface area is at a max for soaking up all the hot n’ tangy juice. The saturation is at a pestle-found supreme.

Cool off with a crisp Summer Roll, a chewy fresh rice paper wrap to encircle cold veggies and shrimp. The dipping sauces are sweet, but dip with caution as even these pack some serious heat. 

More sweetness in the Green Curry, but even at a mild, the burn is real if you’re like me: WEAK. Thai eggplant packs a fantastic flavor, and chicken and basil are a beautiful blend.

The Pad See Ew may be the only truly not spicy thing on this menu, and the rice noodles toss with Chinese broccoli and sweet soy to hit that stir-fry spot. 

There may be no fruit better than the Thai yellow mango. Pure pulp slides around, anchored by textured rice and creamy coconut milk. When in season, the Mango Sticky Rice is a must. 

Steer clear of Subhannahong if you’re trying to play it safe. But if you play it safe you’re missing out on what may be the only authentic South Bay burn. It’s not just spicy either. There’s a rewarding flavor to offset the pain, and around here, there may be no better burn. 

Nozomi UPDATE- Torrance

Their fish is sourced straight from Japan, and every day at Nozomi is a new day. 

Beautiful cuts of fresh fish, no detail unattended. Their omakase stands up against any Los Angeles institution, and the price point is barely a splurge. You won't leave hungry by any means, but if you're looking to split-your-pants gorge, their menu features an impressive range of sets and a la carte for a similar cost. 

Try the Chirashi Set if you want the variety. The salmon is creamy, the hamachi a pearlescent meat. Halibut is translucent and light, tako is tender, and tuna is dense. A  gorgeous prawn adds a ruby glow. Even the bed of sushi rice with crisp nori and pickles could stand alone. 

If the rice bowl doesn't leave you satisfied, the accompanying Miso Soup, Salad with a sweet and tangy ginger dressing and perfectly boiled Edamame will help. Just save room for a golden side of Karaage. 

We may have ordered too much, but the rolls are impossible to regret. The Spicy Scallop Roll is full of fresh, tender, sea-sweet chunks with a smear of spicy mayo and roe. The Caterpillar Roll has gorgeous layers of scalloped avocado, stacked like waves of the sea. It's so exactly ripe that it tastes like cream and oozes between grains of rice to envelop the sweet, fleshy eel beneath. 

I don't know why I don't think of Nozomi more often. Their beauty is not subtle, their mastery not easily missed. I have yet to see a single item on their menu that isn't a stand-out, and I'm willing to bet I never will. And believe me, I am willing to try everything they have to offer. 

Little Shop of Mary - Torrance

Banh mi for me but only if I remember to order on weekdays between 10 AM and 3 PM. For these sandwiches, I’ll set an alarm.

They put a lot of work into their banh mi and it shows. Each sandwich is stuffed full of all the good meat. The Classic Cold Cuts is deceptively complex with slices of soft pork loaf and tender roasted pork, punctuated by occasionally crunchy head cheese and smooth, creamy-grain pate. Major props for making their own pate and head cheese. My only issue is that the bread is a bit too chewy and dry in places. I assume it happened in transit as a consequence of toasting so I hope my Doordash will dash a little faster next time. 

The Roasted Pork is slow-roasted and it shows. Super tender, sweet-meat finish, love the acidic onions and fiery jalapeño.

And how about that Lemongrass Beef? It’s sweet and pretty, and I dare you to tell me those neat little rolls don’t make your inner OCD go ahhhh...not that my photo captured it at all...

When it comes to Vietnamese food, I may not know authentic I do know delicious. Little Shop of Mary is at least one, and I don’t doubt the other. Seriously, set an alarm for a weekday. Lunch could be a real treat. 

Bombay Tandoori - Torrance

Indian food is becoming a quarantine craving, and Bombay Tandoori just happened to be on the South Bay bucket list. 

People have raved about their lunch buffet, so we decided to take their dinner for a spin. 

They make a soft Garlic Naan in a generous portion with an ample pungency. It’s perfect for mopping the gravy after the chunks of Chicken Tikka Masala are gone. This one is exactly what you’d expect - clean white meat in a smooth red curry.

The Shahi Paneer is my favorite texture, cubes of dense yet porous cheese in a lake of cream, sweetened by nuts and raisins.

My rule with Goat Curry is that if it’s on the menu, I have to have it. They cook their lean bone-in chunks to a gnaw-off-the-bone tender, and the curry is meaty and robust.

This works. This will do. If I want Indian food, this is the more generic takeout I would have has in mind. I did find the flavors a bit milder than what I have come to expect, and though nothing is reproachable, nothing really pops. Good but not so memorable, though I may be partly to blame for getting all my dishes mild. No regrets really, but I will order a little heat next time...if there is one. 

Chicken Chick - Torrance

I don’t hate chicken but I don’t love it either. I’ve had some good chicken but rarely, if ever, has one of those cluckers left any sort of lasting impression.

I guess it’s all about what you do to it because I’ll never forget Chicken Chick. They have the seasoning down to an art.

The Koobideh Combination is a show of their skill, a nicely spiced beef and a chicken to ruin all chicken. This chicken is JUICY. Each ground granule is like a tiny poppin’ bubble of soup that explodes in your mouth. The first bite momentarily stuns the palate with pure delight.

Compare with the koobideh, contrast with the rice. Substitute Cherry Rice for basmati to get a sweet n’ fruity bed of buttery bits on which your kebabs can rest.

The Barg is a chunk-of-meat choice that you’ll be glad you made. You can see the glistening juices on this skewer of lean filet, and you can taste more bold, beefy flavor than half the “wagyu” you’ll ever try. It’s juicy with minimal grease, compact cubes of hard-hitting savor.

Hummus, an unsung hero. An appetizer that can do so much more. You’ll never go back to supermarket Sabra. This hummus has a consistency like a thicker slurry, and the garlic and lemon make the earthy chick peas pop. Spread it on and spread it thick -  it literally goes with everything.

Wow, I had no idea something this good existed. I’m not as familiar with Persian cuisine as I’d like to be, but I’m about to get a lot more friendly with Chicken Chick. And although I don’t have a lot to compare with, I can’t imagine anything better.