Satdha on Lincoln Blvd is not just a restaurant, it’s a culinary journey, a celebration of tradition with a twist. For a decade now, Chef Gunn Pankum has been crafting exquisite, plant-based Thai cuisine, redefining expectations with every dish.
At Satdha, innovation meets tradition. Pankum’s expertise lies in coaxing the best flavors out of vegetables, eschewing faux meats for a pure, vegetablecentric approach. Her culinary journey began in Thailand and led her to the United States in 1997. After stints at an ice cream parlor and Starbucks, she realized her American dream with Satdha in 2013. The philosophy here transcends mere sustenance. It’s about savoring fresh ingredients, embracing new ideas and fostering community. Satdha isn’t just for vegans, it’s for anyone seeking delicious, high-quality cuisine.
With each dish, Pankum aims to showcase the beauty of plant-based cooking, sourced from local farmers markets and Thai vendors. Her vision extends beyond culinary excellence; it’s about sharing her culture and heritage with every diner. In Los Angeles, a hub for plant-based dining, Satdha stands out for its authenticity and creativity.
Pankum’s dedication to her craft and her community is evident in every aspect of Satdha, making it a destination for food lovers seeking something truly special. As Satdha celebrates its 10th anniversary, it continues to redefine plant-based dining, one dish at a time. While surviving 10 years is an accomplishment for any business and arguably more so for those in the food industry, Chef Pankum has drawn strength from her restaurant’s history and is excited for her future.
frankie@smdp.com
