We went to the Montien Hotel for lunch on Wednesday. We ordered their specialty: Hainanese chicken rice (khao man gai). This is the Thai take on the traditional Chinese dish. Starting clockwise at the top: the four dipping sauces. First, a yellow bean sauce and chilies, next to it a soy, ginger, and chili sauce, below that a sweet soy sauce, and last of all, ginger with Chinese rice vinegar (chikcho)–a much milder-tasting vinegar than Western varieties. The bowl of garlic rice was fluffy and moist, and the chicken soup had been lightly flavored with soy sauce. It included two pieces of daikon cooked until they were tender but not mushy. (BTW, the Montien gives seconds on the soup). And finally, the pièce de résistance: the chicken itself, one whole skinless and boneless chicken breast, braised to perfection and resting on top of slices of cool fresh cucumber. Those chocolate brown squares at the top of the plate of chicken were two squares of pig’s blood cake (leud moo). Well, I’m no Andrew Zimmern, so I passed on the blood cake and could not tell you how it tasted. But I thoroughly enjoyed the rest of the meal.