"Mesa Thai remains unrepentantly itself, leaning into the boldness of unfiltered fish sauce, the eye-watering heat of Thai chiles, and the magic of fermentation in seafood and sausages."
"The boat noodles here continue to be one of my favorites in the city with a viscous pork blood broth and tangle of rice noodles that soak up the richness and spiciness of the soup."
"Papaya salad with fermented fish sauce and raw blue crab tastes unapologetically pungent and vibrant, showcasing a tightrope of textures from the crunch of slivered green papaya to the delicate, gel-like texture of the raw crab."
"Always save room on the table for Isaan sausage, which boasts a lip-smacking sourness and comes with peanuts, chiles, ginger, and cabbage as accoutrement."
Mesa Thai in East Hollywood is known for its defiant approach to Thai cuisine, emphasizing bold flavors and authentic ingredients. Chef Phitwasuphon 'Ple' Thanaporn creates dishes that highlight unfiltered fish sauce, spicy Thai chiles, and fermented seafood. Signature dishes include boat noodles with a rich pork blood broth, a vibrant papaya salad with raw blue crab, and a unique mango salad that combines sweet, spicy, and nutty flavors. The restaurant is popular among Thai chefs and can accommodate large groups, making it a favored dining spot.
Read at Eater LA
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