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    Chao Krung Restaurant
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    Chao Krung Restaurant

    4.7
    (89)
      •  
    View delivery time and booking fee.

    Location and hours

    111 N Fairfax Ave, Los Angeles, CA 90036
    Sunday
    01:00 PM - 10:00 PMMenu
    12:00 PM - 10:15 PMCatering
    Monday - Friday
    11:30 AM - 10:00 PMMenu
    11:30 AM - 10:15 PMCatering
    Saturday
    01:00 PM - 10:00 PMMenu
    12:00 PM - 10:15 PMCatering
    $$ • Thai • Family Friendly

    111 N Fairfax Ave, Los Angeles, CA 90036 • More info


    • Most Popular

      • Kaeng Keiw Wann (Thai Green Curry)

        Central Thai style spicy curry, with a hint of sweetness made with green Thai chilies, kaffir lime, coconut milk, Thai eggplant, jalapenos, and sweet basil.
        $14.50
      • Tom Kha Cup (Coconut Soup)

        Warm coconut milk with lemongrass, kaffir lime, and galangal, combined with fresh lime juice, fish sauce, white mushrooms, cilantro, and Thai chilies.
        $7.50
      • Thai Iced Tea

        $4.00
      • Somtum Thai (Green Papaya Salad)

        Prepared in clay mortar and wooden pestle with garlic cloves, chili, pounded with the green papaya, dried shrimp, green beans, tomatoes, and peanuts seasoned with fish sauce, palm sugar, lime, and tamarind juice, giving it a sweet, sour, salty, and spicy flavor.
        $11.50
    • Appetizers

      • Bek Kai Todd (Garlic Wings)

        Chicken wings marinated in fish sauce and fresh garlic then sprinkled with fried shallots.
        $8.50
      • Issan Sausage (Sister A's Homemade Thai Sour Sausage)

        Pork shoulder mixed with lemongrass, chopped garlic, sticky rice, coriander root, and white pepper. Served with fresh ginger, a slice of lime, and bird's eye chili.
        $9.50
      • Neau Dad Deaw (Thai Beef Jerky)

        Top sirloin/thick strips, flash-fried. Served with sticky rice and "jaew" with roasted chili and herb dipping sauce.
        $11.00
      • Tau Hou Todd (Crispy Tofu)

        Slightly fried with sweet sour sauce and scallion.
        $8.00
      • Kai Satay (Chicken Satay)

        Marinated in lemongrass, galangal, turmeric, cumin seed, and coriander seeds (soaked overnight in condensed milk and coconut milk). Served with cucumber relish and peanut sauce.
        $9.50
      • Pla Muk Yang (BBQ Squid)

        Marinated in seasoning sauce and peppers. Served with spicy garlic lime dipping sauce.
        $12.50
      • Hoi Todd (Crispy Mussel Pancake)

        Crispy broken crepes with steamed fresh mussels, egg, garlic chives, and bean sprouts. Served with Sriracha sauce.
        $11.50
      • Tua Kak (Green Bean)

        Wok charred or wok fried green beans with preserved cabbage and dried shrimp in black soy.
        $8.25
      • Khanaeng (Brussels Sprouts)

        Wok fried with preserved cabbage, Thai chilies, and dried shrimp in black soy.
        Sold out
         • 
        $9.00
      • Tod Mun Pla (Fish Cakes)

        An iconic old-fashioned street snack. Fish paste, red curry paste, mixed with sweet basil, kaffir lime leaves, green beans, and fish sauce. Served with refreshing cucumbers and peanuts adding texture and crunch to the sweetness of the sauce.
        $9.50
      • Kanom Jeeb (Thai Dim Sum)

        A classic Chinese dim sum dish incorporated into a Thai dish - made famous in Chinatown, Bangkok. Shrimp and ground pork marinated with garlic, coriander roots, black pepper, fish sauce, and water chestnuts, wrapped in wonton skins and topped with fried garlic. Served with a spicy dipping soy vinaigrette.
        $9.00
      • Po Pia Sod (Fresh Spring Roll)

        Rice paper wrapped with cucumber, tofu, carrot, red leaf, imitation crab meat, and vermicelli noodles. Served with hoisin sauce.
        $8.50
      • Crispy Egg Rolls

        Stuffed with vermicelli, cabbage, carrots, mushrooms, and flash fried. Served with sweet chili sauce.
        $8.00
    • Salad

      • House Salad

        Mixed greens, romaine hearts, cucumbers, grape tomatoes, carrots, and crispy noodle croutons with peanut dressing.
        $8.00
      • Yum Woon Sen (Glass Noodles Salad)

        Spicy and sour glass noodle salad with shrimp, ground pork, dried shrimp, Chinese celery, pickled garlic, Thai chilies, and shallots. Served with limes, fish sauce, and garlic chili dressing.
        $14.50
      • Nam Tok Hed (Spicy King Oyster Mushroom Salad)

        Spicy king oyster mushroom salad with fish sauce, lime, and chili powder dressing, shallots, mint, cilantro, lemongrass, and toasted rice powder. Served with fresh herbs.
        $11.50
      • Neua Nam Tok (Waterfall Beef)

        Spicy Asian flank steak "salad" is cooked medium rare, mixed with fish sauce, lime, and chili powder dressing, shallots, lemongrass, mint, cilantro, and toasted rice powder. Served with fresh herbs.
        $15.00
      • Somtum Thai (Green Papaya Salad)

        Prepared in clay mortar and wooden pestle with garlic cloves, chili, pounded with the green papaya, dried shrimp, green beans, tomatoes, and peanuts seasoned with fish sauce, palm sugar, lime, and tamarind juice, giving it a sweet, sour, salty, and spicy flavor.
        $11.50
      • Laap

        Spicy Northeastern, hand-minced meat "salad", cooked with fresh lime juice and seasoned with fish sauce, chili peppers, galangal, shall, lemongrass, kaffir lime, red onions, mint leaves, and toasted rice for crunchy texture.
        $13.50
    • Charcoal Grill

      • Kai Yang (All Natural BBQ Free Range Chicken)

        Free range half chicken marinated overnight with lemongrass, garlic, peppers, cilantro root, galangal, fish sauce, and seasoning sauce. Served with spicy, sweet and sour sauce and chili roasted rice powder dipping sauce.
        $17.50
      • Moo Ping (Thai Grilled Pork)

        Pork shoulder marinated with oyster sauce, seasoning sauce, fish sauce, palm sugar, white pepper, garlic, and cilantro root. Served with sweet plum sauce.
        $12.50
      • Seua Rong Hai (Crying Tiger Beef)

        Thai-style grilled 14 oz New York steak marinated with garlic, pepper and oyster sauce - Served with chili roasted rice powder dipping sauce
        $26.50
      • BBQ Pork Ribs

        Original Chao Krung recipe. East meets West pork ribs marinated in coriander root, garlic, black pepper, barbecue sauce, pineapple, soy sauce and sesame oil.
        $13.50
    • Soups

      • Tom Kha Cup (Coconut Soup)

        Warm coconut milk with lemongrass, kaffir lime, and galangal, combined with fresh lime juice, fish sauce, white mushrooms, cilantro, and Thai chilies.
        $7.50
      • Tom Kha Hot Pot (Coconut Soup)

        Warm coconut milk with lemongrass, kaffir lime, and galangal, combined with fresh lime juice, fish sauce, white mushrooms, cilantro, and Thai chilies.
        $14.50
      • Tom Yum Cup (Hot and Soup Soup)

        Hot and sour soup with chili jam, lemongrass, kaffir lime, and galangal, combined with fresh lime juice, fish sauce, white mushrooms, cilantro, and Thai chilies.
        $6.50
      • Tom Yum Hot Pot (Hot and Sour Soup)

        Hot and sour soup with chili jam, lemongrass, kaffir lime, and galangal, combined with fresh lime juice, fish sauce, white mushrooms, cilantro, and Thai chilies.
        $13.00
      • Spicy Shrimp & Lemon Basil Soup | Kaeng Liang

        Spicy herbal soup with chayote, zucchini, mushrooms, green beans, pumpkin, baby corn, lemon basil, and shrimp.
        $16.50
    • Entree

      • Khana Moo Krob (Crispy Pork Belly with Chinese Broccoli)

        Stir-fried with a pinch of garlic and roasted red peppers in oyster seasoning sauce.
        $14.50
      • Pad Gra Pow (Chili Holy Basil)

        Quickly stir-fried in a hot wok with fresh garlic, chilies, holy basil, green beans, and jalapenos in fish sauce and oyster seasoning sauce.
        $12.00
      • Pak Boong Fai Daeng (Thai Morning Glory)

        Stir-fried with garlic and Thai chilies in hot oil, seasoned with soybean paste and oyster seasoning sauce.
        Sold out
         • 
        $11.50
      • Pad Pak (Stir-Fried Mix Vegetables)

        Broccoli, Chinese broccoli, cabbage, mushrooms, snow peas, and green beans stir-fried with fresh garlic and light soybean sauce.
        $11.50
      • Pad Gra Tiem (Garlic and Black Pepper)

        Stir-fried with garlic and black pepper in oyster seasoning sauce.
        $12.00
      • Phad Ma-Kua (Eggplant Basil)

        Chinese eggplant stir-fried with fresh chili, garlic, onions, bell peppers, and sweet basil.
        $11.50
      • Pad Fak Tong (Pumpkin Basil)

        Stir-fried with egg, pumpkin, peppers, and sweet basil.
        $11.50
    • Curry

      • Kaeng Pa Pla (Jungle Curry)

        Unlike many other Thai curries, Kaeng Pa contains no coconut milk. Red curry with basa fish, Thai eggplant, green beans, peppercorns, baby corn, pumpkin, mushrooms, kaffir lime, and holy basil.
        $17.00
      • Kaeng Ped Yang (Duck Curry)

        Red curry is a Central Thai seasoning that is mild to medium spicy, simmered with pineapple, cherry tomatoes, peppers, and sweet basil.
        Sold out
         • 
        $17.00
      • Kaeng Hung-ley (Pork Belly Curry)

        Northern Thai sweet pork belly and pork shoulder curry, simmered with ginger, palm sugar, turmeric, tamarind, Burmese curry powder, and pickled garlic.
        $14.00
      • Kaeng Keiw Wann (Thai Green Curry)

        Central Thai style spicy curry, with a hint of sweetness made with green Thai chilies, kaffir lime, coconut milk, Thai eggplant, jalapenos, and sweet basil.
        $14.50
      • Phanaeng Curry (Red Curry)

        Red curry made with dried chili peppers, galangal, garlic, lemongrass, coriander root, coriander seeds, shrimp pasta, and shallots in thick coconut milk. Seasoned with fish sauce, palm sugar, and kaffir lime leaves.
        $13.25
      • Kaeng Faak Tong (Pumpkin Curry)

        Pumpkin simmered in red curry paste, coconut in fish sauce, palm sugar, jalapenos, kaffir lime, and sweet basil.
        $13.00
    • Noodle and Rice

      • Pad Thai

        Rice noodles stir-fried with tamarind, fish sauce, palm sugar, baked tofu, dried shrimp, preserved radishes, egg, garlic, chives, and bean sprouts, with crushed peanut on the side.
        $12.00
      • Kai Jiew (Thai Fried Omelet Over Rice)

        Minced shrimp mixed with sweet basil and onions in seasoning fish sauce. Served with Sriracha sauce.
        $11.50
      • Khao Soi (Chiang Mai Curry Noodle)

        Egg noodles in homemade curry broth simmered in coconut milk, fish sauce, thin soy sauce, and palm sugar, topped with fried noodles. Served with pickled mustard, shallots, lime wedge, and chili oil.
        $14.50
      • Khao Mok Kai (Thai Chicken Biryani)

        Biryani is prepared with rice, herbs, and spices, then simmered along with the chicken. Served with fried shallots and sweet and sour green spicy sauce.
        $13.50
      • Gra Pow Rad Khao (Chili Holy Basil Over Rice)

        Quickly stir-fried in a hot wok with fresh garlic, chilies, holy basil, minced green beans, and jalapenos in fish sauce and oyster seasoning sauce. Served over with fried egg and chili lime sauce.
        $13.00
      • Pad Kee Mow Noodles (Spicy Drunken Noodles)

        Stir-fried rice noodles, white onions, jalapenos, peppercorn, sweet basil, fresh chilies, and garlic in oyster seasoning sauce.
        $13.00
      • Khao Pad (Fried Rice)

        Jasmine rice stir-fried with fresh garlic, egg, and onions in fish sauce and seasoning sauce. Served with lime wedge, cucumbers, and chili fish sauce.
        $12.00
      • Pad See Ew (Soy Sauce Noodles)

        Broad rice noodles stir-fried with Chinese broccoli, egg, salted soybean paste, light and dark soy with a touch of vinegar. Served with vinegar pickle chili.
        $12.50
      • Kuay-Tiaw Phat Poo (Crab Noodle)

        Rice noodles and snow crab stir-fried with sprouts, garlic, and chives. Served with a lime wedge and chili fish sauce.
        $16.50
      • Pad Woon Sen (Glass Noodles)

        Vermicelli noodles wok fried with broccoli, snow peas, carrots, cabbage, green beans, tomatoes, and bean sprouts.
        $11.50
      • Khao Pad Grateem (Garlic Fried Rice)

        Minced chicken stir-fried with jasmine rice, scallions, garlic, and egg. Served with lime wedge and fried egg.
        $12.00
      • Khao Pad Pla Kem (Salted Mackerel Fried Rice)

        Jasmine rice stir-fried with scallions, garlic, Chinese broccoli, and egg.
        $12.50
      • Khao Pad Sapparod (Pineapple Shrimp Fried Rice)

        Jasmine rice stir-fried with shrimp, cashew nut, yellow curry powder, onions, tomato, eggs, garlic, and pineapple.
        $16.50
      • Crab Fried Rice

        Blue crab meat and jasmine rice stir-fried with fresh garlic, egg, onions in fish sauce and seasoning sauce. Served with lime wedge, cucumbers and chili fish sauce.
        $17.50
      • Pad See Ew Tofu

        Soy sauce noodles. Broad rice noodles stir fried, Chinese broccoli, egg, salted soybean paste, light and dark soy with a touch of vinegar.
        $12.50
      • Pad See Ew Chicken

        Soy sauce noodles. Broad rice noodles stir fried, Chinese broccoli, egg, salted soybean paste, light and dark soy with a touch of vinegar.
        $12.50
    • Side Orders

      • Jasmine Rice

        $3.00
      • Brown Rice

        $4.00
      • Peanut Sauce

        $3.00
    • Beverages

      • Iced Tea

        $3.00
      • Iced Green Tea

        $3.00
      • Thai Iced Tea

        $4.00
      • Thai Iced Coffee

        $4.00
      • Soda

        $3.00
      • Lemonade

        $3.00
      • Whole Young Coconut

        $7.00
      • Evian 500 ml

        500 ml
        $4.00
      • Perrier 750 ml

        $5.50
    • Appetizer

      • Chicken Satay (Thirty Skewers)

        Marinated in lemongrass, galangal, turmeric, cumin seed, and coriander seeds (soaked overnight in condensed milk and coconut milk). Served with cucumber relish and peanut sauce. Serves ten to twelve persons.
        $65.00
      • Fresh Spring Roll (Half Tray)

        Rice paper wrapped with cucumber, tofu, carrot, red leaf, and vermicelli noodles. Served with hoisin sauce and peanut sauce. Serves ten to twelve persons.
        $55.00
      • Green Beans (Half Tray)

        Sauteed at very high heat with Szechuan shredded preserved vegetables and crushed dried prawns. Serves ten to twelve persons.
        $55.00
      • Thai Crispy Egg Roll (Half Tray)

        Stuffed with vermicelli, cabbage, carrots, mushrooms, and flash fried. Served with sweet chili sauce. Serves ten to twelve persons.
        $55.00
    • Salad

      • Thai Spicy Beef Salad (Half Tray)

        Smokey charcoal grilled meat with cucumbers, tomatoes, shallots onions, and cilantro in a spicy dressing of Thai chilies, lime, fish sauce, and palm sugar. Serves ten to twelve persons.
        $69.00
      • House Salad

        Mixed greens, romaine hearts, cucumbers, grape tomatoes, carrots, and crispy noodle croutons with peanut dressing.
        $29.00
      • Somtum Thai (Green Papaya Salad with Grilled Shrimp)

        Prepared in clay mortar and wooden pestle with garlic cloves, chili, pounded with the green papaya, dried shrimp, green beans, tomatoes, and peanuts, seasoned with fish sauce, palm sugar, lime, and tamarind juice, giving it a sweet, sour, salty, and spicy flavor.
        $55.00
      • Laap Chicken (Spicy Thai Chicken Salad/Half Tray)

        Spicy Northeastern, hand-minced meat "salad", cooked with fresh lime juice and seasoned with fish sauce, chili peppers, galangal, shallots, lemongrass, kaffir lime, red onions, mint leaves, and toasted rice for a crunchy texture. Serves ten to twelve persons.
        $65.00
    • Fried Rice

      • Thai Fried Rice

        Jasmine rice stir-fried with fresh garlic, egg, and onions in fish sauce and seasoning sauce. Served with lime wedge, cucumbers, and chilies fish sauce.
        $55.00
      • Spicy Fried Rice with Chinese Broccoli

        Jasmine rice stir-fried with fresh garlic, Chinese broccoli, and chili peppers in fish sauce and seasoning sauce.
        $55.00
      • Garlic Fried Rice

        Choice of meat stir-fried with jasmine rice, baby spinach, scallions, fresh garlic, and egg.
        $55.00
      • Khao Pad Sapparod (Pineapple Shrimp and Chicken Fried Rice)

        Jasmine rice, cashew nut, yellow curry powder, onions, tomato, eggs, garlic, and pineapple.
        $65.00
    • Stir-Fried Noodles

      • Pad Thai

        Rice noodles stir-fried with tamarind, fish sauce, palm sugar, baked tofu, dried shrimp, preserved radishes, egg, garlic, chives, and bean sprouts, with crushed peanut and lime wedge on the side.
        $55.00
      • Pad Kee Mow Noodles (Spicy Drunken Noodles)

        Stir-fried rice noodles, white onions, jalapenos, peppercorn, sweet basil, fresh chilies, and garlic in oyster seasoning sauce.
        $55.00
      • Pad See Ew (Soy Sauce Noodles)

        Broad rice noodles stir-fried with Chinese broccoli, egg, salted soybean paste, light and dark soy with a touch of vinegar. Served with vinegar pickle chili.
        $55.00
      • Kuay-Tiaw Phat Poo "Crab Noodle"

        Rice noodles and snow crab stir-fried with sprouts, garlic, and chives. Served with a lime wedge and chili fish sauce.
        $69.00
      • Pad Woon Sen (Glass Noodles)

        Vermicelli noodles, wok fried with broccoli, snow peas, carrots, cabbage, green beans, tomatoes, and bean sprouts.
        $55.00
    • Curry

      • Kaeng Pa (Jungle Curry)

        Unlike many other Thai curries, Kaeng Pa contains no coconut milk. Red curry with basa fish, Thai eggplant, green beans, peppercorns, baby corn, pumpkin, mushrooms, kaffir lime, and holy basil.
        $59.00
      • Kaeng Keiw Wann (Thai Green Curry)

        Central Thai style spicy curry with a hunt of sweetness made with green Thai chilies, kaffir lime, coconut milk, Thai eggplant, jalapenos, and sweet basil.
        $65.00
      • Phanaeng Curry (Red Curry)

        Red curry made with dried chili peppers, galangal, garlic, lemongrass, coriander root, coriander seeds, shrimp paste, and shallots in thick coconut milk. Seasoned with fish sauce, palm sugar, and kaffir lime leaves.
        $65.00
      • Kaeng Faak Tong (Pumpkin Curry)

        Pumpkin simmered in red curry paste, coconut in fish sauce, palm sugar, jalapenos, kaffir lime, and sweet basil.
        $65.00
      • Khana Moo Krob (Crispy Pork Belly with Chinese Broccoli)

        Stir-fried with a pinch of garlic and roasted red peppers in oyster seasoning sauce.
        $65.00
    • Entree/Stir-Fried

      • Pad Gra Pow (Chili Holy Basil)

        Quickly stir-fried in a hot wok with fresh garlic, chilies, holy basil, green beans, and jalapenos in fish sauce and oyster seasoning sauce.
        $59.00
      • Pad Pak (Stir-Fried Mix Vegetables)

        Broccoli, Chinese broccoli, cabbage, mushrooms, snow peas, green beans, stir-fried with fresh garlic and light soybean sauce.
        $59.00
      • Pad Gra Tiem (Garlic and Black Pepper)

        Stir-fried with garlic and black peppers in oyster seasoning sauce.
        $59.00
      • Prig King (Stir-Fried Red Curry)

        A dry type of red curry, stir-fried chilies in chili oil, green beans, and kaffir lime.
        Sold out
         • 
        $55.00
      • Phad Ma-Kua (Eggplant Basil)

        Chinese eggplant stir-fried with fresh chili, garlic, onions, bell peppers, and sweet basil.
        $55.00
      • Pad Fak Tong (Pumpkin Basil)

        Stir-fried with egg, pumpkin, peppers, and sweet basil.
        $55.00
      • BBQ Cornish Hen (Four Hen Cut Up)

        Marinated overnight with lemongrass, garlic, peppers, cilantro root, galangal, fish sauce, and seasoning sauce. Served with spicy, sweet and sour sauce with chili roasted rice powder dipping sauces.
        $59.00
      • Crying Tiger Beef (Three and a Half Pounds Cut Up)

        Thai-style grilled flank steak marinated with garlic, pepper, and oyster seasoning sauce. Served with dry chili roasted powder dipping sauce.
        Sold out
         • 
        $69.00
    • Sides

      • Jasmine Rice

        $16.00
      • Brown Rice

        $18.00
      • Coconut Rice

        $19.00