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Spicy ground chicken with whole crisp fried basil leaves served over deep-fried black duck eggs and sticky white rice.  The minced chicken is so delicious it would taste good sprinkled over dirt–and yet the real star of this dish is the crispy basil, which adds a delicate crunch and burst of flavor to every bite.  If you haven’t tried thousand year duck eggs the colour might come as a bit of a surprise – they are black – but they taste like tasty deep-fried hard-boiled eggs and provide a nice balance to the spicy chicken.  The Thai name for this dish is Kra Phrao Kai Yeow Ma, and you have to ask for the secret menu to get it (it’s not on their regular menu).

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