Fast Track: Kris Yenbamroong

At L.A.'s Night + Market, this young chef's bold Thai food got everyone's attention. He goes even further at Song.

At L.A.'s Night + Market, this young chef's bold Thai food got everyone's attention. He goes even further at Song.

Kris Yenbamroong is intent on making the world appreciate water bug relish. A type of dip, it's a delicacy in northern Thailand, where the 31-year-old often goes to cook with relatives. That experience helped Yenbamroong become one of L.A.'s most buzzed about chefs at Night + Market, where he serves in-your-face Thai gastropub dishes like coconut-glazed pork satay (recipe below). At his new spot, Night + Market Song (song means "two"), he continues to champion Thai food, even if it sounds scary, like pork head curry, which he calls "curry Jell-O" because of its texture. But he doesn't want Song to just be a hyper-regional spot. "It's where you have food, beers and hang out. Like TGI Fridays, but with water bug relish." thenightmarket.blogspot.com

Recipe: Pork Satay with Sweet Coconut-Milk Glaze

Related: More Amazing Thai Dishes
Step-by-Step: How to Make Pad Thai
How to Make Real-Deal Thai Food at Home

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon