3 Nagas Lao
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From Food & Wine , SEP 2005
This is where I found the most exciting cuisine of my trip. I dipped fried chips of pressed river weed into jaew bong, a paste of dried shrimp, water-buffalo skin and sticky rice that was smoky and smoldering. And I tried the searing minced meat salad called larb, made with raw water buffalo, and a lemongrass-scented sour fish soup....MORE
From the From the May 2008 Food & Wine Go List
Only in Iceland would smoked puffin, pâté of guillemot (a type of sea bird) and whale sashimi be staples at a family-run restaurant in a quiet residential area. 3 Frakkar offers some of the most delicious renditions of local specialties, in a dining room with a pleasingly homey vibe and walls lined with mounted fish and stuffed ram's heads.
We loved: Minke whale pepper steak in pepper sauce.