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Restaurants & Bars 6

Southern Thai Menu Additions at Jitlada

Erik M | Feb 13, 200804:05 PM

Jitlada recently made a few additions to the Southern Thai menu:


Here is my translation:

plaa neung ma-nao: steamed seabass fillets with lime

plaa neung het hawm: steamed seabass fillets with ginger and mushrooms

thawt man plaa/kung: fried fish or shrimp cakes with a sweet, spicy dipping sauce

kaeng tai kae: spicy, turmeric-seasoned curry with lamb, jicama, and peppers

tom khaa kop: robustly-flavoured coconut milk soup with galangal and frogs' legs

puu phat phong ka-rii: whole dungeness crab stir-fried with curry powder and assorted vegetables <advance notice required>

puu nim phat phong ka-rii: soft-shelled crab stir-fried with curry powder and assorted vegetables

kung phae chup thawt: deep-fried shrimp skewers with curry paste and wild tea leaves

tom pret plaa lai: "demon-style" sour and spicy soup with chiles, straw mushrooms, and eel

muu/neua maeh chan: "my mother's-style" grilled pork or beef // grilled, peppered pork or beef with papaya salad and sticky rice

tom yam khai plaa : sour and spicy soup with mackerel roe, fish fillets, and shrimp

phat lung khûa klíng khài plaa: phatthalung-style spicy, turmeric-seasoned, dry curry with mackerel roe

And, here is a Jitlada picture set I've started which includes a few of these new items:


At any rate, I can't say enough about the deep-fried shrimp skewers, the curried crab preps, and the eel soup. If you like your Thai food "tuned up," I'd specifically recommend the eel. It'll leave your wig on the floor.


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