Curry broth instead of the usual tonkotsu for ramen and tsukumen at Menya Tigre... not a bad change, but also not as interesting as I was hoping? That said they've got one other item that may be worth a try-- the keema noodle.
Cassia's take on som thum was a completely different beast-- completely Americanized. The glazed walnuts and complete lack of heat lent it a distinctly different flavor, nevermind all the mint they garnished it with. Still worked well but again if you're expecting traditional you're in the wrong place. Ditto for the laska, which was very, very rich; still not sure how I feel about it. It's good but so rich it's (again) quite different than the authentic version of the dish.