It is unexpected to find small plates of authentic Thai street food in the trendy part of the Sunset Strip. Night + Market, a recent extension to Talesai, provides all that and more in a sleek, gallery like setting that perfectly highlights the soul satisfying food.
|Curtained off entrance across from the door to enter Talesai|
|Communal tables and artwork on walls|
|Video projections on wall in dining room|
|Night + Market's mailing lists|
The dining room felt so calm and no frills, one almost feels like they are dining in a home. There are hand written mailing list sign-up sheets taped onto the communal tables and walls.
Three of us were dining together that night, which conveniently allowed us to sample all but one dish on the DineLA menu.
|Appetizers of Yum Octopus/Tuna/Blue Crab|
First courses consisted of a trie of cold salads bursting with flavors. While they were very spicy, the flavors all played off each other well.
- Yum Octopus contained tender, steamed octopus tossed with crunchy shallots, fresh mint, lime and bird eye chiles.
- Yum Tuna came in the form of lettuce wraps with a filling of diced raw tuna dressed with lime, fish sauce, rice powder and roasted red chile. The rice powder provided a crispy textural surprise.
- Yum Blue Crab contained raw, salted blue crab sitting on a bed of scorchingly spicy green mango slaw.
|Course two - entrees|
|Thai Charcuterie Plate|
The salsa tasted surprisingly mild compared to the salads. This time they left the hot chili in its entirety on the side of the plate. We wrapped the bite size sausages in cabbage, added a spoon of salsa and popped the rolls into our mouths.
|Hor Mok Red Snapper|
|Oxtail and Game Hen entrees|
- Kew Wan Braised Oxtail in a housemade green curry paste containing coconut milk, Thai basil and sugar snap peas. The curry sauce was slightly runny, but packed a ton of herbal, savory flavors. The side of roti (pan fried, layered flatbread) was perfect for mopping up the sauce. The stewed oxtail was nicely complemented by the crunchy snap peas.
- Ob Gai Game Hen was a half hen braised in North country aromatics. The meat was fall-off-the-bone tender and sauce also had a runny consistency that also went fabulously with the mound of sticky rice topped with fried shallots.
A couple of days before arriving, I read a tweet from the Chef/Owner Kris Yenbamroon saying that after the DineLA people leave he was going to put on a batch of pork rinds. It sounded random at the time. The one dish we didn't try was the Kao Soi Chieng Rai Noodle Soup, including among many things, the housemade pork rinds.
|Night + Market's Ice Cream Sandwich|
The base was a pan de leche, topped with a layer of sticky rice soaked in evaporated milk. A scoop of housemade sweet coconut ice cream sprinkled with toasted mung beans rounds out this curiously delicious dessert. At first we thought the bread was overkill, but probably used as a vehicle to port around the ice cream. Once the bread started soaking up the ice cream and evaporated milk, it was clear why this dessert was yet another well executed dish.
|Lemon bush outside window at Night + Market|