#5. Coconut Sambol at Wadiya

#5. Coconut Sambol at Wadiya

Top five dishes, cabrones! Our Bataan march through OC's greatest dishes is nearly done! Make sure to pick up a copy of our Best of OC 2010 when it hits the newsstands October 14!

A condiment as a top 100 dish, as a top five dish? You won't ask this question if you've actually tasted one of the county's most remarkable meals at Southern California's only Sri Lankan restaurant.



It seems simple enough: Lime juice, onions, dried fish, coconut shavings and enough chiles to constitute a baby nuke, mixed together then placed on the side so you can put on any of Wadiya's dishes. But the flavors of the coconut sambol--pungent, sour, sweet, heat, crunchy, mushy, everything--accentuates the intensity of Sri Lankan food, which makes Mexican food seem as spicy as potato dumplings. Best of all? The cooks make their coconut sambol

fresh

: no canned variety, mostly because you really can't find it 'round these parts--and by "these parts," I mean most of America, making this dish even more special and delicious.

Wadiya, 949 S. Euclid St., Anaheim, (714) 635-0005; www.wadiyausa.com

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miles
Wadiya - Closed

949 S. Euclid St.
Anaheim, CA 92802

714-635-0005

www.wadiyausa.com


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