SavarinWhere to eat · Los Angeles
Best Thai In Los Angeles
Los Angeles boasts arguably the finest and most diverse Thai dining scene outside of Bangkok.
1
Sapp Coffee Shop
A beloved Thai Town diner made famous by Jonathan Gold, this counter-and-booth staple is legendary for its deeply flavorful, blood-enriched boat noodles and vibrant spinach jade noodles loaded with roast duck, BBQ pork, and crab. The jade noodles are savory, sweet, and tangy, making them an essential order alongside a cold Thai iced tea. It is retro, fast-paced, and an absolute steal for a hearty lunch ($ — about $15 a head).
2
Jitlada
An iconic East Hollywood powerhouse run by chef Jazz Singsanong, celebrated across the country for bringing fiery, unapologetic Southern Thai regional cooking to the forefront. The massive menu spans hundreds of dishes, but the turmeric-laced kua kling dry curry, crispy morning glory salad, and spicy steamed mussels are world-class. It is a bustling, spice-forward institution where advance planning pays off ($$ — about $35 a head).
3
Luv2Eat Thai Bistro
Founded by Phuket natives Chef Pla and Chef Fern, this unassuming strip-mall gem delivers some of the most vibrant and pungently spiced Southern Thai cooking in Hollywood. The must-order dish is the signature Phuket crab curry noodles (kanomjean), swimming with sweet lump crab in a ferocious, aromatic coconut curry broth. The room is cozy and cheerful, with quick service and generous portions ($$ — about $30 a head).
4
Holy Basil
What began as an intimate Fashion District takeout counter now serves benchmark-setting Bangkok street food with top-tier sourcing in Downtown LA. The kitchen excels at aggressive wok char, making the pad kee mao (drunken noodles) and Bangkok Dungeness crab fried rice exceptional in depth and texture. Seating is casual and modern, making it ideal for a quick, flavor-packed dinner ($$ — about $25 a head).
5
Anajak Thai
Chef Justin Pichetrungsi transformed his family's long-standing Sherman Oaks restaurant into a national culinary sensation with his contemporary, ingredient-driven menu and stellar natural wine program. The crispy, turmeric-marinated Hat Yai fried chicken with sweet chili sauce and crispy shallots is a masterclass in texture, as are the seasonal dry-aged fish curries. Expect an electric dining room atmosphere where dinner bookings are essential ($$$ — about $70 a head).
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