Manora’s delivers some of San Francisco’s most authentic Thai cuisine
In the heart of the SoMa clubbing district, inexpensive Manora’s has delivered some of San Francisco’s most authentic Thai cuisine for over a decade. The lively, cramped restaurant attracts a regular crowd of thirtysomethings, and is a good choice for a first date. The 62-item, Vietnamese-influenced menu makes several South-East Asian forays. Start with the red chili-spiked shredded green papaya salad ($5.95), doused with a liberal splash of sweet fish sauce. House specialties include succulent, pan-fried soft shell crab ($6.95) served in the shell, paired with a garlic-scented chili dipping sauce. The popular makeur-paad-prik ($6.95), tender Japanese eggplant saute\’ed in a thick basil-garlic sauce, is a must. Don’t be shy about requesting more or less heat. Regulars recommend a Singha ($3.25), especially if you’re plying the spice route. The friendly wait staff never appears hurried, despite constant lunch and dinner crowds. Squint across the room, through the intricate lattice-work, and you might think you’re in Bangkok, somewhere on Khao San Road.    [18 May 2000 23:00:45]

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Recommended Dishes: som tum, soft shell crab, makeur-paad-prik

     ­andrew dean (laughtears), laughtears.net   adean at ekno dot com