"The only thing better than ordering Hat Yai’s fried shallot-topped, Thai herb-spiced birds — they come whole, halved, by leg, or by wing — is ordering them in the combo, complete with sticky rice, roti, and creamy curry, a rich dipping sauce for the roti and the chicken. The combo is, in a word, iconic. Hat Yai’s chicken pairs well with cocktails such as the cooling coconut mango horchata or tamarind whiskey smash. Hat Yai has locations on both Killingsworth and Belmont." - Ron Scott, Thom Hilton
Christine Dong