Los Angeles is home to a rich tapestry of culinary traditions, but one cuisine stands out for its warmth and welcoming nature: Thai.
Thai cuisine captivates with its bold flavors, highlighted by the heat of bird’s eye chili and the zesty notes of tom yum soup.
Bill Addison, a noted food critic, refers to Thai as “a pillar cuisine of Los Angeles,” a sentiment that rings true in a city with the largest Thai population outside of Thailand.
This vibrant community has opened the doors to a wide variety of flavors and cooking styles, reflecting micro-regional culinary traditions.
Rather than labeling a single restaurant as the “best,” Addison has curated a list of his 15 favorite Thai restaurants in Los Angeles.
Here, we’ll delve into some of these eateries, sharing Addison’s insights into their unique offerings.
**Anajak Thai (Sherman Oaks)**
For those familiar with the Los Angeles dining scene over the past decade, Anajak Thai is likely a well-known name.
Founded in 1981 by chef Ricky Pichetrungsi and his wife Rattikorn, the restaurant reflects a beautiful blend of their Thai heritage and Cantonese culinary influences.
In 2019, when Pichetrungsi suffered a stroke, their son Justin made a life-altering decision to leave his successful career as an art director at Walt Disney Imagineering to take the reins of the family business.
Justin’s creative vision brought a fresh approach to the menu, notably through his innovative Thai Taco Tuesday specials, featuring a fusion of flavors like fish tacos with chili crisp and Dungeness crab fried rice.
Under his leadership, Anajak has transformed into one of Los Angeles’ dining sensations, supported by an excellent wine list.
After a brief closure for renovations, the restaurant unveiled a refreshed interior in August, including an open kitchen and an additional dining room.
Despite these changes, the essence of their multi-generational cooking remains intact, ensuring that recipes like the beloved fried chicken with rice flour batter and the exquisite mango sticky rice continue to delight diners.
**Ayara Thai (Westchester)**
At Ayara Thai in Westchester, owners Andy and Anna Asapahu draw upon their diverse backgrounds to create a diverse menu that showcases the best of Thai cuisine.
Andy, who grew up in a Thai-Chinese community in Bangkok, and Anna, raised in Lampang, have crafted a restaurant that reflects their rich culinary heritage since opening Ayara in 2004.
Today, their daughters Vanda and Cathy help manage the restaurant, but one dish remains the star: Anna’s khao soi.
This chicken noodle soup has garnered a fervent following, featuring tender chicken drumsticks simmered in a luxurious coconut milk broth with lemongrass, served over egg noodles, and garnished with shallots, pickled mustard greens, lime, and crispy fried noodles.
The dish strikes a perfect balance of flavors, with a touch of sweetness from palm sugar and complexity from fish sauce, alongside a delightful hint of heat from chilies.
In addition to khao soi, guests can enjoy other standout dishes like the pad pong kari, a creamy curry-fried shrimp stir-fry, exemplifying Andy’s influence.
Although lunch is primarily carry-out, the family creates a welcoming patio atmosphere for those who wish to dine in.
**Holy Basil (Atwater Village)**
Holy Basil offers a unique culinary experience with its two distinct locations managed by Wedchayan “Deau” Arpapornnopparat and Tongkamal “Joy” Yuon.
The original spot at Santee Passage food hall is known for its swift takeout service, providing a taste of Bangkok street food at its vibrant best.
Arpapornnopparat’s dishes, such as the smoky pad see ew and perfectly textured moo krob, speak to his deep connections with food since childhood.
Diners can also savor “grandma’s fry fish and rice,” enlivened by a drizzle of chile vinegar.
Meanwhile, their sit-down restaurant in Atwater Village showcases a more ambitious and experimental take on Thai cuisine, blending Thai and Chinese influences alongside flavors inspired by Indian, Mexican, and Japanese cuisines.
One of the most anticipated seasonal dishes is the fried soft-shell crab and shrimp, enveloped in a sauce crafted from salted egg yolk, browned butter, shrimp paste, and scallion oil.
This multifaceted dish offers a delightful combination of salty, acidic, and complex flavors that transport diners to new culinary territories.
If these highlights pique your interest, consider exploring the full list of Bill Addison’s favorite Thai restaurants in Los Angeles and indulge in the city’s rich culinary landscape.
For those seeking a delightful dining experience, Los Angeles presents a wondrous opportunity to explore the diverse offerings of Thai cuisine that reflect the cultural tapestry of the city.
Happy dining!
image source from：latimes
