Chao Krung Thai

"Chao Krung has been a staple on Fairfax for decades, but it wasn’t until a recent revamp that it went from being a neighborhood standby to a place that everybody should be seeking out. The menu is full of standout dishes, particularly when it comes to the curries - the jungle curry and the kaeng hung-ley (sweet pork belly and pork shoulder) are two of our favorites. Call (323) 939-8361 for takeout, and get it for delivery through all major platforms." - brant cox

"Living within close proximity to both Night + Market and Noree, I have no shortage of great neighborhood Thai takeout options. That said, Chao Krung will always be among my favorites. The family-run spot on Fairfax is one of the oldest Thai restaurants in LA (it’s been open since 1969), and after a big renovation last year (of both the menu and restaurant), they’ve only further cemented their status as one of Weho’s best in my mind. I absolutely love their sweet and citrus-y tom kha soup, but it’s the spicy phanaeng curry with vegetables that finds its way onto my order every week. Bonus: There’s also a great craft beer list. - BC" - the infatuation los angeles crew

"LA’s oldest Thai restaurant is operated by Katy Noochlaor and chef Amanda Kuntee. The sisters (who also own Sawtelle Japantown’s Tuk Tuk Thai) took over Chao Krung from their parents, Boon and Supa Kuntee, who opened Chao Krung in 1969 on Fairfax slightly south of Beverly. In 2018, the restaurant underwent a sleek remodel and Kuntee reintroduced her parent’s original menu. Chao Krung’s offerings are deeply personal with Kuntee’s subtle touches on dishes like the hoi todd (crispy broken crepe with mussels), creamy tom kha coconut soup, garlic black pepper shrimp, and a superior pad thai. In a city where Thai restaurants are a source of culinary pride, Chao Krung continues to prevail. — Mona Holmes, reporter" - Eater Staff

"Find the best pad thai in Los Angeles at Chao Krung, which opened in 1969 and has remained a cornerstone of the Thai community in its 55-year history. With decades of experience, the restaurant has pinned down all the dish’s multilayered flavors. The scorch marks on the rice noodles signal that a high-heat and well-seasoned wok is used in the kitchen, while the dried shrimp are so finely incorporated that they completely melt into the sauce and noodles. The shrimp’s subtle brininess is bolstered by the tang of tamarind and the results feel like a minuet of tangy and salty notes. There’s also the addition of sweet preserved radishes, an old-school touch that not every Thai restaurant provides, which further coaxes the caramelized notes of palm sugar. The pad thai comes with the choice of chicken, shrimp, crispy pork belly, tofu, or sirloin steak. While shrimp is the most traditional, it’s hard to deny the allure of blistered pork belly." - Kat Thompson

"The next James Beard Foundation Greens dinner is coming to Los Angeles for an evening at Chao Krung Thai on February 29. JBF Greens is a programming offshoot of the James Beard Foundation that focuses on celebrating restaurants making change in their communities. Tickets are available through the James Beard Foundation." - Rebecca Roland