An interesting recent article about the vanishing "authentic" Thai food

http://news.yahoo.com/s/nm/20081209/...ood_thailand_1

The best Meekrob dish I have ever had was at Chote Chitr in Bangkok

http://travel.nytimes.com/travel/gui...733495901#read

... a plate of mee krob, crunchy stir-fried vermicelli flavored with a caramelized sauce of palm sugar, ginger, lemongrass and som saa. A fragrant, tart variety of orange now almost extinct in Bangkok, the som saa balances the sticky sweetness in the dish, which in the hands of a lesser chef can taste like strands of rock candy.