Shameless eavesdropping during my first lunch at E-Jae Pak Mor indicated that literally every customer inside this new Thai spot in Chinatown–International District found this place on TikTok. Including my own dining companion, who was visiting from Southern California and became entranced by videos of fragile rice-flour skins being folded around fillings.
This tightrope-walking technique produces translucent dumplings with a rippling exterior that resembles a seashell crossed with an avant-garde cabbage roll. They’re known as pak mor, a dish seldom seen in stateside Thai restaurants because its preparation is slow and painstaking.
TikTok love aside, this casual little counter in the
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