Sweet and spicy aromas dance around the interior of Monora Thai Cuisine accompanied by soothing music. Tables fill with noodle soups, fried-rice dishes, and numerous styles of curries, including duck curry with infusions of pineapple and coconut. House specials, such as salmon with panang sauce and BBQ spare ribs, come with two egg rolls, two wontons, soup or salad, rice, and an extra stomach to fit everything.
Aromas of curries, sautéed vegetables, and spicy sauces permeate Krung Thep Thai Cuisine’s sunny space. Meat-packed entrees of beef curry, spicy thai fried rice, and lime-infused rib-eye steak fill tables alongside hearty vegetarian platefuls, such as stir-fried tofu and sautéed bean sprouts. Authentic Thai soups simmer with spicy herbs or succulent ground pork, and classic noodle dishes entangle chinese broccoli, baby corn, and your choice of protein, such as chicken, pork, or tofu. To wash down meals or water its epicurean bonsai tree, the eatery conjures Thai iced teas and coffees, and fresh juices made from lemongrass, coconut, and palm.
Spicy scents abound at Siam Palace, where chefs use traditional Thai recipes to create mouth-watering vegetarian and meat-based dishes. Stir-fried wide rice noodles form the base of pad see eew and pad kee mao, while fresh vegetables are simmered in green and red curry sauces. To create the restaurant's signature Thai-style barbecue entrees, the kitchen drenches marinated steak, shrimp, and other meats in a housemade sauce. The restaurant also provides catering and complimentary delivery to homes and offices, as well as to the occasional alternate dimension.
For the casual observer passing Tuk Tuk, it might seem as though there has been an accident. The front of a tuk tuk—the Thai term for rickshaw—juts from the front of the building above the awning, as though its wheel has just burst through the wall. But if that observer ventured inside, they would find neither debris nor an apologetic teleporter proclaiming that his calculations were off. Instead they would see diners seated beneath colorful wall art and hanging lamps whose shades resemble curving Möbius strips, or, according to one review from Gayot, snail shells. Then, once the adrenaline faded and reality set in, the investigating observer would be smacked by what was so obvious to everyone else: the aroma of mingling spices.
A compendium of noodle dishes, wok stir-fries, curries, and house specialties, the menu prioritizes the power of complementary ingredients. According to the same Gayot review, chef Aoi Rattanamanee has a particular knack for seasoning grilled dishes: "Chicken is marinated overnight in garlic, cilantro and black pepper, fostering deep flavor." The spicy basil fried rice mixes chili and thai basil within a vegetable medley, and the Crying Tiger beef derives its zest from garlic, galangal root, and soybean sauce. Those in search of proven staples can indulge in pad thai or one of three curry variants, whose ingredients have all simmered in a creamy coconut milk.
Today, the Los Angeles foodscape is saturated with the culinary styles of countries from the other side of the Pacific. But nearly 40 years ago, that was hardly the case. In 1976, Supa Kuntee and her family opened Chao Krung, one of L.A.'s very first Thai restaurants (the second ever, as far as they know). Early on, they attracted hordes of curious diners who had never sampled the Kuntees' native foods. Years later, the family still follows those traditional recipes when crafting their wide selection of noodle, rice, curry, grill-based, and wok-prepared entrees. The pad thai is quite popular, as is papaya salad and tom yum, a soup that can be made with spicy lemongrass chicken or tofu and mushrooms.
As they did with the menu, the Kuntees looked to authentic Thai traditions when designing Chao Krung. They pride themselves on recreating the elaborate decor found in many Bangkok restaurants, hinted at by the intricately carved welcome sign that greets guests in two languages. From tables set with linen napkins folded into lotus flowers, people can admire the ornate mural of the Chao Praya riverbank, or gaze through one the painted window boxes set into teak-wood walls. An illuminated sala roof, meanwhile, covers one end of the bar, protecting patrons from the intrusive gaze of any secret agent spies hiding in the rafters.
For a quick curry, Los Angeles' Pink Pepper Thai Cuisine is a great lunch or dinner spot. Your pals with special dietary considerations — including those who avoid fat, gluten, and animal products — will still find plenty of tasty and suitable items on the menu. Drinks all around! Pair your dinner with a beverage from Pink Pepper Thai Cuisine's full bar. Tots and tykes will be right at home at Pink Pepper Thai Cuisine with its kid-approved food and ambience. Need room for one more? Add another to your party — Pink Pepper Thai Cuisine is great for large groups. Patio tables and chairs are ready for Pink Pepper Thai Cuisine diners who prefer their meals al fresco.
The restaurant also offers catering if you want to bring the flavors of Pink Pepper Thai Cuisine to your next party or event.
Hand your keys to the valet driver, or pull into your own space in the neighboring lot. Street parking is also an option.
Prices at Pink Pepper Thai Cuisine typically stay below the $30 mark, so you can afford to bring along a friend or a date.