Score 91/100 · Order: Som tum Thai, nam tok, sticky rice · $13–19
Sab-E-Lee cooks northeastern Thai food without hedging. The som tum has real funk from fermented crab, the larb is sharp with toasted rice powder, and the nam tok carries char instead of sugar. The strip-mall room is plain and the wait can be long, but no other kitchen in San Diego lands this combination of heat, sourness, and herbal lift.
Local tip: Order 'Thai spicy' only if you mean it — the scale here is not tourist-adjusted.
