This family operated restaurant has been dishing up spicy and bold southern Thai dishes since 2000. John Sungkamee, a native of Thailand, is the owner of the restaurant. When he and his family came to the U.S. they brought along family recipes and flavors of southern Thailand with them. John's sister, Gina studied at the Culinary University in Bangkok and is the executive chef at the restaurant. Everything is cooked to order, the curries are gluten free and there is a vegetarian section. Their brother Tui is the chef at Jitlada in Hollywood.
I was recently invited to the restaurant and treated to a wonderful meal by John and his family.
Thai Iced Coffee
Crying Tiger Beef Salad
Tender slices of grilled beef marinaded in a sweet soy sauce. The spicy lime dressing added a nice citrus flavor to the meat.
Coconut Mango Salad with Shrimp
Spicy and addicting. The combination of sweet mango and plump shrimp with coconut, peanuts in a spicy lime dressing made for a wonderful balance of flavors and textures.
Seafood Hor Mok
The presentation of this dish was fun and unique. Under each lid was a bite of shrimp and crab in sweet curry.
Southern Curry with Chicken
Warmth and comfort in every bite. Bold flavors, thick consistency, crunchy jicama and level 3 spicy. This recipe has been in the Sungkamee family for 30 years and the curry base is made fresh every day and consists of over 12 ingredients.
Coconut Ice Cream with Thai Donuts
3.50 ice cream, 6 donuts
What's a Thai donut? It's flaky, fried goodness that should always be eaten with coconut ice cream. Skip the mango sticky rice and get this instead. You won't regret it!
|Owner John Sungkamee|
It's worth mentioning that the spicy level ranges from 1 to 10. Honeybee usually recommends a 6 or 7 for people who LOVE spicy food and can handle heat. Level 3 was just the right for me, can't imagine what level 10 is like. If you ever find out, please let me know.
Emporium Thai Cuisine
1275 Westwood Blvd
Los Angeles, CA 90024