Perhaps my expectations were too high, and my dining arrangements were not optimal, but I really expected to be wowed. I came away from the meal thinking it was interesting and there were definitely tasty bites but it was nothing to rave about. I guess I should also mention that I was still sick, so who knows what flavor nuances I missed.
LoS is known for their Northern Thai specialties, dishes that are normally not listed next the Pad Thai on your local restaurant's menu. I think the best way to experience LoS is with a group of 6 to 8 people, who are adventurous, open-minded eaters that are happy to share a plethora of dishes. That way everyone can try a large assortment of food. Somehow, I ended up in a group of 14 people, at a table half the length of the dining room, sharing with just Steve.
We started with the Nam Kao Tod ($9) appetizer. It is described as "Crispy rice mixed with minced sour pork sausages, green onions, fresh chilis, ginger, peanuts and lime juice." The rice had great crunchy texture, and there was a fascinating blend of flavors - spicy, meaty, and sour that was new to me, but I think I appreciated the dish more because it was novel as opposed to delicious.
I had a bowl of Woon Sen soup ($4). This was just because I was sick and wanted something warm and soothing. It fit the bill; the simple chicken, mushroom and noodle soup was flavorful and the meat tender.
We shared the Crispy Duck ($26) on Drunken Noodles. The duck was inconsistent – there were some excellent bites with succulent duck and other parts were dry. I liked the noodles; they were the same flat, wide rice noodles used for chow foon. Overall, $26 just seemed overpriced for what we got.
The service was amazingly proficient at handling such a large group; orders were taken, food came quickly, and waters refilled without asking. The restaurant opens at 5:30pm and by 5:15pm, there were two long lines. One was for those who made reservations and the other was filled with diners hoping to get in. Needless to say, I strongly recommend making a reservation.
There many dishes I wish I got to try (such as the garlic prawns), but I'll be back in Vegas in 2019. I am sure LoS will still be there.