Travel

Thirtysomething chef Kris Yenbamroong learned how to cook in Bangkok and in the kitchen of his parents’ long-standing Thai mainstay Talésai. The Venice location is Yenbamroong’s third (“sahm” means three in Thai) in LA and is aesthetically very similar to the tropical explosion that is the Silver Lake restaurant (with the addition of a massive fish tank). The communal tables are low-slung and crowded with plastic tablecloths—the perfect, slightly trippy setting to dig into some spicy, flavor-packed Thai street food. We’re partial to pad thai, grilled fatty pork collar, and crab fried rice. The wine list is all organic and biodynamic labels and the beer options vast.

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