jazz, one of the favorite dishes was the kakoda, which is a fijian-style ceviche.squeezed coconut cream, lime juice, fish sauce, some lemongrass, lime leaf, and a lot of chili. and it really just lifted the kokoda up, and it's a great dish to represent the style of food at ep with my kind of upbringing, but then this amazing cuisine that i fell in love with and almost colliding in this single dish, and she just got it. she loved it. louis: oh, here's a khao soi noodle. jazz: one thing that i didn't see in yours-- pad thai. louis: yeah, i don't do pad thai, bro. jazz: why? louis: because, man. jazz: you do thai food, you need to learn how to do pad thai. louis: i know how to cook pad thai. jazz: but you don't want to sell them? louis: if i have a customer that comes in and they say to me, "i really love that. i've never had thabefore in my life. that's like what means the most to me, so..." mark: that standard time menu of pad thai, curries, the typical things that yofind on a thai men tui at jitlada blew that we open. itas like here are some dishes you've never had