Spotlight on Local Business: Many reasons to dine at Chedi Thai Bistro

Photo: Courtesy

Diners who stop by Chedi Thai Bistro in La Jolla say they return for the tasty cuisine, ambiance and affordability.

“We have a modern look, but not too modern,” said Tom Techathamnukool who, along with wife Pia Kampuntip, has owned the restaurant at 737 Pearl St., Suite 110 for 10 months. “The moment you walk in you can see this is a Thai restaurant.”

Three pagodas in the center of the open, airy, and naturally lit restaurant catch the eye and set the tone which is contemporary, cosmopolitan and casual.

“When we first opened people saw this place and it looked very elegant and they asked, “What’s the dress code?” said Techathamnukool. “We just wanted to have fine, casual Thai dining.”

The restaurateur searched from Oceanside to Chula Vista before fixing on the Jewel as the perfect spot. “We thought this would be a good fit for the La Jolla area,” he said.

Among the many things distinguishing Thai cuisine is its variety. Techathamnukool noted “it covers everything from the very simple to the very sophisticated, soups or stir-fry dishes all the way to something that takes hours to prepare and has several flavors.”

Chedi’s signature dinner dishes listed on its website include New Zealand rack of lamb, red snapper, pan seared Atlantic salmon, pan roasted Chilean seabass and grilled skirt steak.
The prix-fixed lunch menu costing $9 is a fabulous deal offering two appetizers and a main course featuring an array of salads, soups, curries, seafoods, spring rolls and dumplings. Chedi is also one of the few San Diego Thai restaurants to have a full-bar license.

What you won’t get at Chedi Thai is all your courses served on one plate. What you will get is quality cuisine and attentive service at a reasonable price, which adds up to a memorable experience.
For more information call (858) 551-8424 or visit

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Posted by Halie Johnson on Dec 15, 2010. Filed under Business Spotlight, News. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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