"Lum Lum is the work of Sommy and Mo Hensawang, who hail from the Ayutthaya province north of Bangkok. Some of the recipes are their mother’s, including an arresting squid soup thickened with ink. Fresh herbs are heaped upon the plates and made spectacular use of in rice casseroles, salads, and noodles, and the spice level is off the charts unless you request otherwise." - Robert Sietsema
Robert Sietsema/Eater NY