Night + Market Weho

Night + Market Weho

By Joshua Lurie

Something’s up in the next room, behind the curtains, but it’s all legit and rather delicious. Young chef Kris Yenbamroong, who opened Night + Market in the storefront next to his parents’s flagship Thai restaurant, Talésai (and now runs them both), serves small plates of street-inspired food that previously would have been unthinkable on the Sunset Strip. Fried pig tails come with crisp, golden skin in a flavorful bath of minced garlic and chile-lime sauce, while nuoc mam chicken wings are thin-sheathed and served with spicy “rooster sauce” (aka Sriracha). The small space resembles a contemporary gallery, with art-lined white walls and projected movies, hip music, concrete flooring, and generously apportioned tables. The paper menu also lists a number of larger plates, such as noodle dishes; salt-crusted, herb-stuffed whole fish; and whole braised pork hock, which is slow-cooked with soy, five-spice sauce and garlic. But sharing the food—and the fun—is what this joint is all about.

menu musts*

Nuoc mam chicken wings
Fried pigtails
Pig ear fries
Whole-braised pork hock
Ice cream sandwich (sweet grilled roll with mung beans)
*menu changes frequently
view full menu here

sweet seats

Choices are limited, so either grab a table that rings the room or pile into the picnic table in the middle, which offers bench seating.

chew on this

Yenbamroong and his team make sausages in-house, including sour Isaan, which arrive in balls, and links of Chiengrai herb.
x