The small bites are definitely the stars of the show. The kor moo yang, grilled fatty pork toro is a must. Perfectly charred, the texture is deliciously firm, slightly chewy, gizzard-esque and goes great with a cold beer.
Another unusual but fantastic treat is the grilled fermented pork sausauge, sai krok isaan. The fermentation adds a slightly sour note that, to really enjoy to the fullest extent, must be eaten with a nibble of bird eye chili. This is very similar to Vietnamese nem chua, elevated by the extra step of grilling.
Another satisfying dish is the pork satay skewers, moo ping. We often find these type of skewers to be overwhelmingly sweet and peanut-y at most places, but here, they are bathed in condensed milk and the result is very juicy and subtly sweet slices of pork, perfectly complemented by the pickled condiments.
To quote a friend, you can’t ever go wrong with fried chicken. Using a batter recipe from his village of Chieng Rai, the result is an extra crispy and juicy wing we were left wanting more.
While there are several familiar items on the menu such as fried rice, Kris does a nice job of adding his own personal twists, for example the green mango salad is topped with crispy lop cheung chinese sausage and friend rice is mixed with chunks of sweet dungeness crabs.
There’s a thoughtful selection of beer and wine to match the flavors of Thai cuisine as well as special cocktails. We particularly enjoyed having your own keg of Chang beer on tap at the table, which prompted temptations of chugging straight from the spigot.
Subtract what you would expect from an Asian night market, i.e. the squatting on kindergarten sized plastic chairs, the organized chaos of hawkers and tourists, and smoke from tuk-tuks and insert West Hollywood minimalist artsy hip and you have Night + Market, a place to explore new and interesting dishes not traditionally found on Thai menus.
Night + Market
9043 Sunset Blvd
West Hollywood, CA 90069