Satdha - A Woman-Owned Thai Restaurant That is Changing the Game in Plant-Based eating
Catfish eggplant, beet-dyed noodles and Khao Soi from Satdha
I recently went to Los Angeles to watch and support my friend Eunice (ratedvfood), as she accepted two awards at the 15th annual Taste Awards. On this trip, we went for dinner at Satdha. A plant-based Thai eatery in Santa Monica that I later learned, specializes in Royal Thai cuisine.
If you’re not familiar with the term, Royal Thai cuisine, today means that the food prepared is held to a higher standard. From the presentation to the ingredients used. Fresh, quality produce must be used and the final dish must be perfectly balanced.
For this meal, we had 12 dishes and each plate was a standout. Everything we had was well-balanced, delicious, and you could tell from the first bite that it was all fresh!
Plus, we finished our meal leaving nothing left and despite that, we didn’t feel heavy, we didn’t feel so full that we needed to be rolled out of the restaurant. We simply felt extremely satisfied.
I wondered, how could this be? How is it that not only was every dish such a standout but we ate all this food and still feel… good? So I asked owner and founder, Chef Gunn Pankum, to learn more about Satdha and the food.
Chef Gunn Pankum:
“Most of Satdha’s menu is based off the style and dishes of Central Thailand, my homeland. Central Thailand is known as the land of plenty, Everything grows there – coconuts, palm trees, rice, vegetables and herbs. It is Thailand’s main agricultural area and a wide variety of food is available there. Central Thailand is also known for it’s curries and works with a lot with coconut.
While most food in Thai restaurants in the USA is based off of Thai street food. Satdha features food influenced from restaurants featuring Royal Thai Cuisine.
At a young age, I fell in love with Royal Thai Cuisine as my Auntie worked at a fancy restaurant in Bangkok and would bring home leftovers after her shift. I cook from the memory of this delicious food, but I initially learned to cook by watching Thai street food vendors.
My father was in the military, so my family moved around Thailand frequently. I was exposed to different region’s foods and styles of cooking.
My inspiration for the dishes Satdha serves is a combination of the Royal Thai Cuisine I was exposed to as a child, it has a clean, elegant flavor and the training I received from The Natural Gourmet Institute NYC that focuses on low processed, healthy foods, where I attended culinary school.
Satdha uses no refined sugars. We use premium/natural salt – not table salt. We use rice bran oil in our recipes and for wok cooking for a lighter, fresher flavor. Not only can you taste the difference, but you will feel good after eating our food,
Satdha purposely does not use faux meats, but lets the vegetables shine. Most everything we make is from scratch and labor intensive. Our curry pastes, sauces and vegan fish sauce are made in house, from scratch.
We work with vegetable purveyors to supply us with specific Asian vegetables and herbs, sometime’s working with the farmer directly, local farmer’s markets and specialty markets. We even have a vendor that works with a farmer in Mexico to grow vegetables and herbs specifically for Satdha!
Most important is the technique….and consistency of our food. Since moving to America 20 years ago, I have worked in many restaurants and have worked with some fantastic Chefs, learning something from all of them. Our wok chef has over 30 years experience and is a master of bringing out flavors using the wok.
Satdha opened November 2013, the 3rd restaurant Chef Gunn opened in Los Angeles. I am a longtime vegan and initially gave up meat as a Buddhist offering of prayer for her ailing father, but also my lifelong asthma, improved with a vegan diet.
The restaurant industry allowed me to support my family in Thailand. I have a lot of gratitude for the City of Los Angeles and the restaurant industry. Satdha is my way of giving back to what the city has provided me.
Through sharing of my culinary culture, dietary beliefs and training , I have tried to give the City of Los Angeles, not just a vegan Thai restaurant, but a Thai restaurant that serves Thai food that is not expected, in this country. I am very proud of my Thai heritage and represent my culture thru my food. I am equally proud of the USA and the opportunities this country has provided me.”
You can find Satdha at
A foodie at heart, Ashley loves to find the best vegan eats and experiences.
