0 Followers
Satdha Plant Based Thai Kitchen
Master Critic Reviews (2 Lists)
Satdha Plant Based Thai Kitchen
8.4
Chef Gunn Pankum's plant-based Thai kitchen transforms vegetables into complex, layered dishes without relying on mock meats. Since 2013, this Lincoln Boulevard veteran sources from local farmers markets to create inventive takes on classics like Khao Soi and Mung Bean Pad Thai alongside unique preparations like Southern Thai Fried 'Chicken' made from lion's mane mushrooms.
Must-Try Dishes:
Khao Soi, Southern Thai Fried 'Chicken', Mung Bean Pad Thai
Scores:
Value: 8.4
Service: 8.2
Consistency: 8.5
Food Quality: 8.7
Atmosphere: 7.6
Cultural Relevance: 8.5
What makes it special: Pioneering plant-based Thai cuisine in LA for over a decade with no fake meats
Who should go: Vegans, vegetarians, and curious omnivores seeking authentic Thai flavors
When to visit: Dinner service Tuesday through Sunday, 4-9pm
What to order: Khao Soi curry ramen, Southern Thai Fried 'Chicken', any seasonal special
Insider tip: Chef Gunn creates special tasting menus for anniversaries and special occasions
Logistics & Planning
Parking: Free street parking on Lincoln Blvd and side streets, easier to find before 6pm. Small lot behind building with 8-10 spaces.
Dress code: Casual to smart casual - the vibe is relaxed health-conscious, not formal. Jeans and a nice top work perfectly.
Noise level: Quiet to moderate - intimate 35-seat space with good acoustics for conversation
Weekend wait: 20-30 min without reservation on Friday/Saturday. Reservations strongly recommended.
Weekday lunch: No lunch service - dinner only starting at 4pm
Dietary Options
Vegetarian options: Yes - 100% plant-based menu, everything is vegetarian
Vegan options: Yes - entire menu is vegan with no dairy or eggs used
Gluten-free options: Yes - many dishes naturally gluten-free, kitchen knowledgeable about modifications. Ask server for GF options on curries and noodle dishes.
Good to Know
Is this good for a first date? Excellent choice. Intimate setting with sophisticated food that sparks conversation. Shows thoughtfulness if your date is health-conscious. Quiet enough to actually talk, impressive enough to leave an impression. Just confirm they're open to plant-based beforehand.
Can I get a table without a reservation? Possible on weeknights (Tue-Thu) if you arrive right at 4pm or after 8pm. Weekends are risky - this 35-seat spot fills up. Call ahead day-of or book online to avoid disappointment.
Is it kid-friendly? Yes for adventurous young eaters (8+). The space is calm and welcoming, but the menu skews sophisticated rather than kid-pandering. No separate children's menu, but Pad Thai and milder curries work well. Very accommodating to dietary restrictions.
How does it compare to regular Thai food? You won't miss the meat. Chef Gunn's decade of experience shows - dishes have the layered complexity and funk of traditional Thai without relying on tofu substitutes. The lion's mane 'chicken' and mushroom larb are legitimately impressive, not just 'good for vegan.'
Is it actually healthy or just vegan junk food? Legitimately healthy. Chef sources from farmers markets, focuses on whole vegetables and herbs, minimal processed ingredients. Not heavy on fried mock meats or vegan cheese. You'll leave satisfied but not weighed down.
Best For
Better for: Plant-based Thai done with authenticity and decade-plus refinement. Choose this over trendy vegan spots when you want real Thai technique applied to vegetables, not American comfort food with Thai spices. Best for intimate dinners where creative cuisine and healthy eating align.
Skip if: You're craving traditional Thai with fish sauce and pork, need a quick lunch (dinner-only), want a scene-y atmosphere, or are dining with staunch meat-eaters who won't appreciate the innovation. Also skip if you need late-night food (closes at 9pm).
Satdha Plant Based Thai Kitchen
8.4
Chef Gunn Pankum operates this plant-based Thai destination where traditional dishes get sophisticated treatment without relying on meat substitutes. The beet-dyed noodles and cashew endive cups showcase creative technique, while Southern Thai fried chicken made with lion's mane mushrooms demonstrates how vegetables can carry bold flavors when handled with skill.
Must-Try Dishes:
Beet-Dyed Noodles, Southern Thai Fried Chicken (Lion's Mane), Catfish Eggplant
Scores:
Value: 8.2
Service: 8.3
Consistency: 8.5
Food Quality: 8.8
Atmosphere: 7.8
Cultural Relevance: 8.6
What makes it special: Chef-driven plant-based Thai with no fake meats, just vegetables treated with serious technique
Who should go: Vegans and omnivores seeking refined Thai cuisine
When to visit: Dinner Tuesday-Sunday, skip Mondays when closed
What to order: Beet-dyed noodles, lion's mane fried chicken, catfish eggplant
Insider tip: Ask about the off-menu specialties Chef Gunn runs when she sources exceptional produce