Owner of Night + Market and Night + Market Song in Los Angeles.
I grew up in my parents’ restaurant, Talésai, where my grandmother was the chef. It was the first mainstream Thai restaurant in L.A. I took it over when I was 25 and nearly put it out of business before my father came out of retirement and helped me correct the course. Then, when I was 28, I turned a former dry cleaner next to the restaurant into my own place, Night + Market. Three years later I opened a second location in Silver Lake. I sat down with my dad, Prakas, 67, to reflect on our family’s three generations of California Thai cooking…
Kris: What motivated you to open Talésai?
This story is from the March 2017 edition of Bon Appétit.
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This story is from the March 2017 edition of Bon Appétit.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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