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  • We were really sad to see Lao Thai go and were even sadder to read negative reviews when Pon Ocha Soup first opened. But, boy, are we the happiest campers in the Wild Wide East now! After reading a couple good reviews recently, we decided to try Pon Ocha Soup. Upon arriving, the decor is almost the same as when it was previously Lao Thai. The buffet station is still there, and the same elephant tablecloths are still there. The menu looks a bit smaller and different, but they were actually able to make the dishes on the menu. (Lao Thai had a bigger menu, but they weren't always able to make certain dishes.) We had the sausages (appetizer page; I don't know the name), the pork skin with Chinese broccoli, the tom yum noodle soup and the raw shrimp salad (on the a la cart page of the menu). The plate of sausages were plenty of food for the two of us. They were actually better and juicier than before. The pork skin w/ Chinese broccoli was not salty and the pork skin was perfect. The noodle in the noodle soup was a bit soggy, but it was still very good. Last but not least, the raw shrimp salad! Oh my gawd, I could not believe it when the fiance pointed it out on the menu. Not long after we ordered, I heard the food processor in the kitchen and I knew the wonderful ladies in the kitchen were making the deliciously spicy green sauce for my raw shrimp salad. It was the last dish to arrive, and it was everything I could hope for! After eating my fair share of raw shrimp salad in Bangkok (Thailand, that is), I know what it is supposed to taste like, and this is no joke! Aside from the freshness and the deliciousness of the shrimps and the sauce, they gave us at least a dozen shrimps in that one order! The service was wonderful albeit the server who seems to have problem with hearing us. We are definitely going to come back regularly to Pon Ocha Soup and we are happy to have probably the best Thai restaurant in town so close to our home! One last last thing is their lack of a liquor license, but that's not their fault. The chef tells us they are waiting for its approval. Five stars!
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