Night + Market

Tucked next door on the Sunset Strip to his parents' Thai-food institution, Talesai, Chef Kris Yenbamroong's Night + Market is a brightly colored, movie poster-adorned, cacophonous and youthful take on Northern Thai street food at its finest.  Yenbamroong, who was named one of Los Angeles Magazine's best chefs of the year in 2012, was a nominee this year for Food & Wine's "The People's Best New Chef," has twice been a semifinalist for the James Beard Foundation's Rising Star Chef category, and whose restaurant tops more "best Thai food" lists than you can count, has made both his Sunset Blvd. location and his new Silverlake addition, Night + Market Song ("Song" meaning "2" in Thai), go-to destinations for what the restaurant describes as aharn glam lao, or " the most delicious and authentic Thai food to facilitate drinking and fun-having amongst friends."  In addition to Thai standards like a light and spicy papaya salad or the immensely aromatic beef grapow with chile and Thai basil, the menu largely features an incredible celebration of all things pork.  The "startled pig" mixes the rich meat with a perfect balance of basil, lemongrass, raw garlic, fish sauce, lime, and chili, and the kar moo parlow (a whole braised pork hock) is slow-cooked with dark soy, five spice, and garlic into unctuous perfection.  It's easy to eat your way into a food coma within the four walls of this tiny Thai-food mecca, so be sure to either arrive early to snag a private table, or make new friends at the restaurant's communal tables - all options will be packed by the time the sun sets on the Strip!

Shirt: Kate Spade Ta-Da! Tee
Skirt: Hell Bunny Mariam Skirt in Black and White Polka Dot Full Circle
Belt: Pinup Girl Clothing Black Patent Bow Cinch Belt
Bag: Kate Spade Call to Action "Tequila Is Not My Friend" Terry Tote
Glasses: Bonlook Bonnie & Clyde Glasses
Lips: Lime Crime Velvetines in Red Velvet
 

som tum papaya salad 

moo sadoong, or ‘startled pig,’ with grilled pork, basil, lemongrass, raw garlic, fish sauce, lime, chile             

beef grapow with chile, garlic, thai basil. topped with a crispy fried egg             

kar moo parlow, a whole braised pork hock with both skin and fat left on that has been slow-cooked with dark soy, five spice, garlic (as the restaurant states on its menu, "very rich, very good")