I heart Thai food. I heart Grand Central Market. So it should come as no surprise that I heart Sticky Rice, a vibrant stall serving Thai street food inside the market.

Chef Johnny Lee (left) of Flying Pig, Rivera, and Spirit House, along with David Tewasart of Soi 7 and Spirit House, initially launched Sticky Rice as a stand at the Altadena Farmer’s Market. The two set up shop inside Grand Central last spring, and I’ve been hankering for a taste ever since.

The menu here is wonderfully succinct—three mainstays and a rotating roster of daily specials. At the suggestion of Chef Lee, The Astronomer and I started with one of the specials, yum moo yang ($9), a spicy grilled pork salad served with sticky rice.

The cool and crisp collection of herbs and vegetables paired like a dream with the charred and tender pork—my taste buds always win when warm and cold fronts collide. The dressing hit the perfect tangy, spicy note.

Next up was the khao man gai ($10), beautifully poached chicken served with garlic rice, a small bowl of chicken soup, and a fermented soy bean sauce.

This is the first khao man gai that I’ve encountered post-Nong’s, which means a comparison is inevitable. While the chicken at both establishments is comparable, Nong’s tender grains and other-worldly sauce have the upper hand. However, considering that Portland is a plane ride away, this verdict is moot. The bottom line: Sticky Rice’s khao man gai is very tasty!

Our favorite dish was the “Beef Penang Curry ($9),” a creamy, mildly spicy brew eaten with coconut rice.

Sticky Rice has been a hit with Downtown worker bees and residents from the start, and for good reason: the cooking is solid, the flavors are bold, and the energy…palpable.

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Sticky Rice
317 South Broadway, Ste. C-4-5
Los Angeles, CA 90013
Phone: 213-621-2865

Downtown just keeps getting better and better:

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