At Pad Thai, everything is grounded down fresh. I’m talking all the curry paste, turmeric, galangal, basil and coriander; all ground with a mortar and pestle. I could taste the difference. Ellen Kantawong, who owns the restaurant, is also the one in the kitchen, responsible for cooking everything herself.
She was born in China, to a Thai mother, and has lived in Costa Rica for almost five years. She arrived here via a stint in Hollywood,