Anajak Thai

Anajak Thai in Sherman Oaks is an absolutely phenomenal, award winning restaurant, serving outstanding Thai cuisine in Sherman Oaks

When Johann and I had the intention to dine together, he expressed an interest in visiting Anajak Thai.

I began with a glass of the 2022 Weinhaus Peter Lauer “Barrel X” Riesling. It was the perfect glass to continue the meal with. It was a slightly dry German riesling that went perfectly with the various spices of the meal.

We started with the CRUDO OF KAMPACHI (palm sugar, lime). The sauce – sigh – the sauce alone was amazing. The flavors enhanced the fish in one of the best ways I’ve tasted in Los Angeles.

Next out was the famous SOUTHERN-THAI FRIED CHICKEN. With the sauce of the crudo, it was outstanding. I also loved the little bite of sticky rice as a side.

The sauce on top of the GRILLED CABBAGE (garlic chutney, chili crisp) was a revelation.

It was thick, flavor forward and just – delicious.

The DRUNKEN NOODLES WITH SHRIMP was good. But, I feel that we should have ordered a more unique dish. You can get that at any standard Thai restaurant. But yes, it was outstanding at Anajak.

When the PANANG CURRY (Chinese eggplant & maitake) came out with RICE, it was the sauce that made me want to lick the plate.

Dessert was a lovely STICKY RICE WITH SLICE MANGO.

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Previously, when a friend and I made plans to meet at Anajak Thai, I had no idea how unique, delicious and such a treat the experience would be.

We started the dining experience off with glasses of Field Recordings’s Salad Days, a sparkling white wine blend.

First up was the KRATONG TONG (tarlets, chicken, corn, peas). I mean, just look at it. It’s gorgeous! – and was delicious to match.

Next up, was the TRANSPARENTSEA SHRIMP BASIL STIR FRY – with the SOUTHERN THAI FRIED CHICKEN soon after. Now, the key to the chicken dish is the sauce. The sauce was finger licking delicious.