S&B Hmong Kitchen

Zach Heise

I make a point of trying Pad Thai first at every new restaurant I go to, that has it as an option. In the Global Market, there's this location and another that both sell P.T. - I've been getting the other for years, but thought I'd give it a shot here at Hmong Kitchen. My pros for the pictured carryout dish are as follows: excellent usage of both fresh bean sprouts, scallions, and a good quantity of crushed peanuts. The chef provided an extra couple of lime wedges upon request. The bad though, outweighs the good. When I ordered, I asked for 4/5 spice ratio, which is what I typically do for any pad Thai. I was told by the server that their pad Thai is... "sweet" instead, by default, but they'd put in spice for me. This was a bad sign, imo. I'm certainly not Thai, but I've never seen a Thai restaurant extoll their PT as being "sweet" unless ordered otherwise. The sauce was not overly drippy, which is good, but it was quite dry, dark, and overly peanut flavored, almost overpoweringly so. No hint of fried egg mixed in, but it was so dense it was difficult to even pick up. It just wanted to glob together. In the end, the flavor wasn't bad, it was okay - hence the 3 star "okay" rating. But I probably wouldn't choose it again.

Travis Truong

The sausage was pretty good and the dipping sauce made it even better. The sticky rice was pretty good too but I wish there was more sausage for the amount of rice since the portions for rice were generous while the sausage was not as much.

Who Dis

Got the red curry with shrimp. Not bad, but the shrimp could have been bigger. Either way it was OK spicy, and nice and creamy.

Ashe M

I ordered purple sticky rice and braised pork belly. Rice is just sticky rice, good texture and pleasant if plain. I do love the color though, it’s very whimsical. The pork belly? Holy god. Absolutely delicious. 10/10

Olivia Rickaby

I use to love this place but so much with food and pricing has changed. I'd rather make my own from now on. I always get H2, pork belly with sticky rice and some spring rolls. 1. The pork belly is a hit or miss, sometimes its good, other times old and dried out. 2. The sauce they used to make was the whole reason I loved the pork belly, they dont make it the same anymore, at all. It is way too hot/spicy, which takes away the flavor and honestly to me, not edible. I like hot food, but someone is ruining the sauce with too many chilles. 3. The spring rolls used to be much larger and had nice sized shrimp. Now, they are super skinny, small shrimp, and the price is so much more. $8 when it used to be $5. Same for pork belly, use to be $12 now $15. I get inflation, but you also started making smaller portions with the spring rolls, and your sauce is not the same. Probably wont be returning, unfortunately.