The Sungkamee family is set to debut Emporium Thai Market on Sawtelle Boulevard on January 21, 2026. The restaurant will introduce a modern Thai concept inspired by Southern Thai culinary traditions. It will bring traditional Thai flavors, curated design, and a full bar to one of the city’s busiest dining corridors.
Emporium Thai Market Builds on a 25-Year Family Legacy
Emporium Thai Market was founded by husband-and-wife duo John and Jane Sungkamee. Founded by husband-and-wife duo John and Jane Sungkamee, the new concept builds on the legacy of Emporium Thai, the popular Westwood restaurant that they opened in 2000.
Over its 25-year run, Emporium Thai became one of the most sought-after Thai establishments in Los Angeles. The new restaurant reimagines that legacy, which is grounded in technique and authenticity.
Founder and CEO John Sungkamee immigrated to Los Angeles in the ’90s with a plan to introduce the regional richness of Thai cuisine to the city. He runs the restaurant with his wife, also a Co-founder, CFO, and Corporate Chef, and Executive Chef and sister, Gina Sungkame.
The restaurant has earned a Thai SELECT certification from Thailand’s Ministry of Commerce and recognition from several news outlets. It is designed by Peter Tolkin and Sarah Lorenzen of TOLO Architecture, giving space to warm wood and brass accents, linear skylight, and an elephant mural drawn from Thai art.
The central bar holds the interior of the restaurant, with a street-facing patio.
Southern Thai Flavors Take Center Stage
Emporium Thai Market uses sourced ingredients to deliver complex and comforting flavors. Some of the main dishes include Jane’s Wings and Emporium Thai’s famous Phuket Wings, BLACKPINK’s Lisa Meatballs, and Honey Ribs.
Other favorites are Seafood Hor Mok, which is a fragrant coconut curry custard made with shrimp, crab, and scallop; Kra Duk Moo Tod, crispy marinated pork; and the Bangkok Jay Fai-style Thai Crab Omelette. The menu also features some Southern Thai dishes from Sungkamee’s hometown.
They come with deep flavors and spice like Pad Sa Taw Goong, stir-fried stink beans with shrimp; Pla Tod Kamin made of crispy whole New Zealand red snapper with turmeric and garlic; and Southern Thai Crab Curry made from a three-generation family recipe.
The dessert section offers crisp Thai flatbread with condensed milk and sugar, called Sweet Roti, and Cardi B Mango Sticky Rice.
Thai-Inspired Cocktails
The bar program at Emporium Thai Market is led by Beverage Director Honeybee Sungkamee, who brings flavors like lemongrass, mint, galangal, basil, and turmeric in drinks. Some of the drinks include Lemongrass Lavender Margarita, Galanga Sunrise, and Coconut Espresso Martini.
Other drinks, like the Strawberry Yuzu Martini with lychee and the Dragon Fruit Martini, are also some of the restaurant’s signature beverages. The program offers a selection of natural wines and an eight-tap draft beer. The beer lineup ranges from Japanese staples to Thai lemongrass brews to a local IPA’s zero-proof menu.
A Powerhouse Thai Culinary Team Takes the Lead
The culinary team is led by Jane Sungkamee, who brings her expertise in Southern Thai, Indonesian, Thai Chinese, and Malaysian influences. Executive Chef Gina Sungkamee is a graduate of Saowabha Culinary University.
She is skilled in four regional Thai cuisines and leads the kitchens in the original Emporium Thai. Chef de Cuisine Chris Sungkamee, as the next generation representative, blends tradition with modern techniques.
With its debut on Sawtelle Boulevard, Emporium Thai Market aims to become a standout addition to the neighborhood’s dining scene.
