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Chef Kris Yenbamroong’s parents were Thai-food pioneers in L.A. with their restaurant, Talésai. At his own new restaurant next to their place, Yenbamroong is introducing L.A. to a fantastic repertoire of Thai specialties, many rarely seen Stateside. In a sparse space with Thai album covers on the walls, he’s offering bold, sometimes screamingly hot dishes from northern Thailand: chile- and-lime-topped pig tails, pork toro made with fatty hog collar and chicken curry noodles with coconut cream. thenightmarket.blogspot.com.