Good Food
Thai food, from Bangkok to SoCal
Particularly on the West Coast, Thai food is having a renaissance. Chefs like James Syhabout from Oakland’s Hawker Fare and Andy Ricker from Pok Pok in Portland are reimagining how Thai food is made and presented in their new cookbooks.
By Evan Kleiman • • 56m ListenChef James Syhabout and his mother in the kitchen of his San Francisco restaurant, Hawker Fare. Photo by Eric Wolfinger.
In this episode
6 storiesHawker Fare
Chef James Syhabout. Photo by Nader Khouri.
Read the story12 minFood of Bangkok
In 2008, Leela Punyaratabandhu started her Thai food blog “ She Simmers ” in memory of her mother, whom she credits with her love of food and home.
Read the story10 minMarket Report: Lemongrass
Farmer’s Market correspondent Laura Avery checks in with Katy Noochlaor, chef and owner of Same Same Thai in Silver Lake about the versatility of lemongrass, a central ingredient in Thai cooking.
Read the story7 min'Drinking Food of Thailand'
Yam Met Mamuang Himaphaan: Fried Cashews with Salt, Chiles, and Green Onions. Photo by Austin Bush. Courtesy of Ten Speed Press.
Read the story10 minJonathan Gold eats his veggies at The Exchange
Jonathan Gold recently visited The Exchange , an Israeli-inspired restaurant in Downtown LA’s Freehand hotel. His recommendations?
Read the story4 minThai food in Los Angeles
When Mark Padoongpatt was first asked to write a book about Thai food in America, he wasn’t interested. But then he began to examine the immigration history between Thailand and Los Angeles, and found a rich story about immigration and cooking.
Read the story13 min
