You can get pho,
cold noodles, imperial rolls, and grilled-meat rice plates for a fistful of change at May Hong, but you're doing yourself a disservice. Get a couple twenties out of the ATM and go for the big-ticket items: "Sour seafood banana blossom hot pot," a sweet and puckery cousin to the Thai tom yum
soup; baby lotus roots tossed with prawns, roast pork, fried garlic, and cilantro in a lively lime and fish sauce dressing; and savory wok-roasted salt-and-pepper crab that will have you licking your fingers without shame. The bare-bones decor and occasionally imperfect service may not make this the perfect special-occasion restaurant, but May Hong's beyond-delicious food will appeal to the most sophisticated palate.