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Night + Market

Restaurants, Thai West Hollywood
3 out of 5 stars
4 out of 5 stars
(3user reviews)
 (Photograph: Victor Leung)
Photograph: Victor LeungNight + Market
 (Photograph: Victor Leung)
Photograph: Victor LeungNight + Market
 (Photograph: Victor Leung)
Photograph: Victor LeungNight + Market
 (Photograph: Victor Leung)
Photograph: Victor LeungNight + Market
 (Photograph: Victor Leung)
Photograph: Victor LeungNight + Market

Time Out says

3 out of 5 stars

Los Angeles is home to the best Thai food in America, and Night + Market is easily one of the best Thai restaurants in LA. Chef/owner Kris Yenbamroong serves a menu like none other in town, inspired equally by the night-market street foods of Bangkok and the rustic hillbilly cooking of rural northern Thailand, where he still has distant relatives. The moo sadoong (“startled pig”) might be LA's single best Thai dish, a fiery, sinus-jolting, tear-jerking slap in the face that tastes a lot like grilled pork with lemongrass, fish sauce and a fistful of Thai bird chiles. And nobody makes a better crab fried rice. Period.

By: Brad A. Johnson



Address: 9043 Sunset Blvd
West Hollywood
Opening hours: Lunch Tues-Thurs 11:30am-2:30pm; Dinner Tues-Sun 5:30pm-10:30pm
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Users say (3)

4 out of 5 stars

Average User Rating

4.3 / 5

Rating Breakdown

  • 5 star:1
  • 4 star:2
  • 3 star:0
  • 2 star:0
  • 1 star:0
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It is unexpected to find small plates of authentic Thai street food in the trendy part of the Sunset Strip. Night + Market, an extension to Talesai, provides all that and more in a sleek, gallery like setting that perfectly highlights the soul satisfying food.

The dining room felt so calm and no frills, that 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.

The food:

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.

The mango slaw offered a nice alternative to the green papaya or green apple slaws that often accompany Thai dishes. My tolerance for heat ranks high, but it’s safe to say none of these dishes required any chili sauce. 

Moo Ping Pork Belly Satay. The menu described the satay as ‘bathed in condensed milk’, which is intimidating. The dish did not feel heavy or sweet. In fact the peanut and cucumber relish served on the side tasted mostly of vinegar rather than sugar.

The Thai Charcuterie Plate came with chieng rai herb sausage, isaan rice-fermented sour sausage with mortar-pounded 'noom’ salsa, bird eye chilies. As the menu explained, a cabbage wedge was offered to tame the heat.

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.

The Hor Mok Red Snapper came out looking like a Mexican dish of barbecued fish wrapped in leaves. Upon opening the the banana leaf tamale, an intoxicatingly fragrant steam wafted out. The moist fish was crusted with a soft, thick paste made with kaffir lime leaves, coconut cream and red curry ingredients.

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.

Ice Cream Sandwich - The menu said it’s “enjoyed throughout ghettos in Bangkok”. 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.


Delicious, flavorful, and interesting Thai Food. We had the golden triangles, sticky rice, Pad Kee Mao (spicy, the beef was excellent), and Khao Soi Jay (great "broth"). Additionally, we had a few great cocktails as well - the spiked thai tea and the dean's list (very refreshing). We made a 7:30 reservation only a few hours beforehand and were seated very promptly. The restaurant filled up quickly but our server was great and attentive. Overall a fun experience and some amazing thai food that steps outside of the "norm." I would definitely recommend. 

Be wary of this place if you're not a spicy or adventurous eater! Delicious in flavor, but you have to pace yourself through this rollercoaster meal! If you are unable to take the heat, please order multiple sticky rices and thai ice teas for your table to help you through the meal, they're delicious and a lifesaver!