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, chili, palm sugar, lemongrass, lime leaf, galangal, thai basil, cilantro, mint, and mix it up. and then around it, we have cabbage and cucumber and lime and herbs that help to balance it out texturally and flavor. so when people eat the dish, they're, "wow! i've had a green curry. i've had a duck lar but doesn't taste like that." it's like, "yeah, 'cause it's got, you know--sometimes it's got close to 30 ingredients in just that one plate." mark: i mean, he's very skilled at the foundation and the essence of balancing all those flavors that then can be applied and translated to a million different dishes. louis: that's why i fell in love with thai food and that's why i love to go that extra mile in how we prepare and how we create the dishes because people get that experience in this restaurant that i feel that it's quite unique, especially in l.a., to to receive that amount of flavor and