The spot builds on the chefs’ established presence in DTLA and Atwater Village, offering a menu centered on wok-fired noodles, rice dishes and house-made curries
Holy Basil, the Thai street-food concept from chefs Wedchayan “Deau” Arpapornnopparat and Tongkamal “Joy” Yuon, is bringing its Bangkok-inspired menu to the Westside with a new outpost at 2828 Santa Monica Blvd.
The Santa Monica location builds on the chefs’ established presence in Downtown Los Angeles and Atwater Village, offering a focused menu centered on wok-fired noodles, rice dishes and house-made curries, along with a smaller selection of starters and seafood specialties.
Signature dishes anchor the menu, including Gra Pow Wagyu, a rice bowl topped with minced wagyu beef stir-fried with holy basil, bird’s eye chili, garlic and XO sauce, with the option to add a free-range egg. Pad Kee Mao, made with smoked vermicelli noodles, Angus beef, Thai basil and chilies, delivers a spicier take on the classic drunken noodles.
Rice dishes feature prominently, including Bangkok crab fried rice made with Dungeness crab and jasmine rice, chicken fried rice seasoned with the restaurant’s “holy” spice blend, and a vegetarian fried rice with Chinese broccoli and free-range egg. Simpler accompaniments such as Hom Mali jasmine rice are also available.
Vegan options include a wok-fried eggplant and kabocha squash dish tossed with Thai basil, soybeans and chilies, served over rice. The same dish appears across multiple sections of the menu, reflecting the restaurant’s emphasis on adaptable, plant-forward offerings.
Small plates include heirloom pork egg rolls, branded as Holy Basil’s signature por pia tod, and chili chicken in a Szechuan-style sauce, though availability may vary.
The Santa Monica location also offers takeout and walk-in ordering, with sauces and condiments available à la carte, including pickled serrano vinegar and sweet-and-sour sauce.
Holy Basil Santa Monica is open for dinner service, with ordering hours listed until 8:45 p.m.
