Is this former vegan making L.A.'s best chicken and rice?

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Is this former vegan making L.A.'s best chicken and rice?
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This week's recommendations include chicken and rice in Thai Town, plus puffy pizzas, prawns and crust dip in Santa Monica.

Ramasoot marinates her pork with soy sauce and then dunks it into a wet batter before deep-frying it. It’s sliced thin, giving each piece a tender middle and a thin coating of crunchy skin. She dresses the meat in lime juice laced with dried chile and ground, roasted rice powder that vibrates with heat and citrus. The sliced pork glistens under slivers of red onion, cilantro and green onion.

My lunch companion remarked that the first bite of zaab crispy pork was like discovering an entirely new world. I couldn’t agree more. A new world filled with the meat salad of your dreams, if you, like me, dream of such things. The best part about the Heng Heng experience, though, may be the giant jugs of Hainan chicken sauce on the tables. At Heng Heng, you can pour as much sauce as you’d like, at no extra charge. Ramasoot’s sauce is a deep brown condiment with a soybean paste base, seasoned with fish sauce, brown sugar, fresh garlic, chile and ginger. Next to the sauce, there’s a container of chopped ginger and another of chopped chiles. Feel free to dial up the heat and ginger until your eyes water.

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