Amuse Bouche: Kris Yenbamroong - Digest - Los Angeles magazine

Amuse Bouche: Kris Yenbamroong

We asked Kris Yenbamroong of Night+Market: Why are people so excited about street food?

Photograph courtesy Night+Market

It represents a craving for authenticity and regionalization. It’s the same interest that makes people cognizant of the differences in, say, southern Italian cooking or Sicilian wines. I wanted to show people a different side of Thai cuisine based on what I’ve experienced through cooking and traveling. What are the origins of Night+Market? When I took over the kitchen at my parents’ restaurant, Talésai—the first Thai restaurant in West Hollywood—I wanted to experiment with different styles of Thai food, but I didn’t want to mess with Talésai’s classic menu. When a small space opened next door, we turned it into a casual place where you can hang out and drink while eating Thai snacks. Now it's a full-fledged restaurant that we hope to keep expanding


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