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The birds go in whole and come out deeply browned, every slice carrying crackling skin and a soft layer of fat underneath. This tiny strip-mall Thai restaurant in East Hollywood keeps things focused: duck over rice, duck over thin jade noodles, or duck as the salad. The carcass goes into the pot for a dark broth that becomes duck noodle soup, which regulars treat as a second visit folded into the first.
The awards strongest first
- The New York Times The 25 Best Restaurants in Los Angeles Right Now
- Eater The 38 Best Restaurants in Los Angeles
One number, weighted & current 77
How we scoreThe dishes from the writeups
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Roasted duck
“Roasted Duck by Pa Ord, which sits in the same space as the original Pa Ord opened by Lawan Bhanduram more than two decades ago, is a study of a restaurant with a singular, near-obsessive focus.”
Eater -
Duck noodle soup
“after carving the roasted bones are simmered to make a dark, rich broth for a particularly life-affirming duck noodle soup.”
The New York Times -
Duck special for one
“The duck special for one — sliced roasted duck, vegetables, a vinegary soy sauce with chiles, and a side dish like jade noodles or rice — is enough to serve two, giving the place a high affordability factor, too.”
Eater
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