Thai Food Festival: Delicious bites, noted chefs, plenty of culture

Blue crab and sweet corn in a pool of green curry from David LeFevre’s Fishing with Dynamite. (Clarissa Wei / For The Times)

Sept. 30, 2013 11:10 AM PT

Los Angeles’ first Thai Food Festival kicked off at Paramount Picture Studios on Sunday. Hosted by chef Jet Tila in conjunction with the Thai Trade Center, the day featured a smorgasbord of Thai bites. Authentic restaurants represented the five different regions of Thai cuisine and celebrity guests Kris Yenbamroong of Night + Market, Andy Picker of Pok Pok plus noted chefs Sang Yoon, Susan Feniger and David LeFevre joined in with their own interpretation of Thai flavor.

The first annual Thai Food Festival was held at Paramount Picture Studios. (Clarissa Wei / For The Times)

Barbecue pork with rice paired with a tongue-numbing dry curry chicken from Jazz and her team at Jitlada. Jitlada represents Southern Thai food. (Clarissa Wei / For The Times)

Fresh flower arrangements were made on-site and handed out. (Clarissa Wei / For The Times)

Barbecue pork with rice paired with a tongue-numbing dry curry chicken from Jazz and her team at Jitlada. Jitlada represents Southern Thai food. (Clarissa Wei / For The Times)

N.T.W. Import and Export handed out mangosteens, durian and rambutans --- all fruits native to Southeast Asia. (Clarissa Wei / For The Times)

Hosted by Jet Tila and in partnership with the Thai Trade Center, the Thai Food Fest was the first of its kind in Los Angeles. (Clarissa Wei / For The Times)

Ruen Pair Thai represented Northeastern Thai cuisine with their green papaya salad and grilled pork. (Clarissa Wei / For The Times)

Andy Ricker from Portland and New York’s Pok Pok brought over suki haeng. Thai stir-fried glass noodles mixed with napa, sprouts, carrot, water spinach, Chinese celery, tofu and egg topped with a light, chili-beancurd sukiyaki sauce. (Clarissa Wei / For The Times)

Smoked beef tongue with compressed cucumber, lettuce soup and a crisp tomato from Lukshon. (Clarissa Wei / For The Times)

Chef Sang Yoon stuck around the entire time to work his Lukshon booth. (Clarissa Wei / For The Times)

A shrimp cocktail from Culver City-based seafood distributor Rubicon Resources. Garnished with green papaya, herbs, sweet chili, sprouts and Thai basil oil. (Clarissa Wei / For The Times)

Bamee yok, or jade noodles, accompanied with barbecue pork, dried garlic and minced crabmeat from Sapp Coffee Shop. (Clarissa Wei / For The Times)

Fatty pork leg over rice with pickled vegetables and a braised egg from Siam Sunset. Seasoned with a sweet and sour chili sauce. (Clarissa Wei / For The Times)

Thai Nakorn’s yum nua -- a refreshing beef salad with cucumber, lettuce and red onions paired with a spicy chili sauce. (Clarissa Wei / For The Times)