it's basically taking that frog, grill him first, hack it up, fry the living bollocks out of it with garlic. >> anthony: mm. you know, there's almost an inverse relationship, like the more hideous-looking the dish, the more delicious it is. as you probably noticed by now, the food here is not pad thai or green curry chicken. there are complex layers of flavor, sophisticated balances, spicy, sour, a little bitter, salty, herby. color and texture are important. crispy, soft, cold, hot. it's exactly this interplay between elements that makes northern thai food so thrilling and so addictive. >> andy: this place is called
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