Emporium Thai Cuisine in Westwood for dineL.A.

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Los Angeles, CA (January 22, 2017) We started out with a glass of Chardonnay from the Napa Valley and proceded to have our first course of spicy mussels soup. This dish has New Zealand green lip mussels in a fragrant broth of lemongrass which stands out with a distinct flavor and leaves a great taste and really opens the pallete for more. It also has dried chili and basil. Both are very well known in Thai town.

ALL PHOTOS BY: JOHN BARSKY 2017
ALL PHOTOS BY: JOHN BARSKY 2017

If you like peanuts and onions with coconut, fresh chili and lime juice you will enjoy the Coco Mango salad which is also a vegan dish. It has a great taste with a nutty lime coconut flavor. It was the second opener that we had. All of the dishes are southern Thai which specialize in curry. There is an abundance in southern Thailand of coconuts and besides the popularity of the drink it is used a lot in making curries.

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For the second course i had the Pineapple Curry Veggie with jasmine rice. At first i thought i would not enjoy pineapple in the curry but i was really surprised on how great it tasted.

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The curry transformed the pineapple which you usually think of as very sweet into something that tasted more like a fragrant vegetable in the sauce. This is also a vegan dish. Whatever rice was left I used to scoop up the remaining curry like you would dunk your bread in any remaining sauce from a good italian pasta dish.

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The other second course that we really enjoyed was the Chili Thai Basil Seafood and jasmine rice. This is comprised of shrimp, scallops,fish fillet, calamari, and mussels sauteed with fresh garlic, chili, fresh basil leaves in an authentic Thai spicy sauce. This a great dish because you have all the seafood that you would want in an entree without having to pick any other dish because it has everything you would like to have in a spicy thai seafood dish.

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You could really taste the different seafood in the dish without the sauce taking over the taste of the fresh tasting seafood. For dessert we had the pumpkin Thai custard. This is a family recipe and was served hot with a pot of jasmine tea.

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We reccomend that you visit this westside Thai restaurant soon. The manager, John Sungkamee, was very cordial and talked story about his family and recipes. I’ll be back.

Address;

1275 Westwood Blvd
Los Angeles, CA 90024
(310) ‭478-2838‬

Website;

 

http://www.ethaicuisine.com

 

About Erwin Glaub

Erwin is the founder of the Experience Magazine (EEWorldNews.com)

View all posts by Erwin Glaub →

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