ok, new order kokoda, tomatoes, szechuan. new order lamb neck tomato, mapo, chicken. i always branded our food as southeast asian, though kind of our own take of it. it's not traditional. you know, it's definitely served in a different style of setting. but i feel like maybe we created a niche for that group of people. man: i think the core ingredients for thai cuisine-- you have to have kefir lime leaf, galangal, lemongrass, and many different kinds of chili. these ingredients mix with all other kinds of ingredients, but it's the flavor profile that makes it stand out--the salty, the sweet, the sour, and the spicy. the best measurement of a cook is how they balance those flavors. that seems to be what louis is really doing... and doing well! ha ha! louis: to balance these bold heavy flavors is almost impossible. it's not like you're dealing with oregano and olive oil. you know, it's--it's just such contrasting ingredients. i have a spicy, aromatic, sweet- sour duck larb. i roast it and baste it first, wood grill it, then mix it with tamarind, lime juice, fish sauce,