Talat Market is known as the best Thai restaurant in Atlanta. At its helm is Chef Parnass Savang, a Georgia native with deep roots in both the local dining scene and his family’s culinary heritage.
Living in Georgia since he was two years old, he started working at his Thai and Laotian parents’ restaurant when he was only five years old. From cooking to serving, he immersed himself into the ins and outs of running a restaurant.
He honed his craft at Staplehouse (One MICHELIN Star) and Kimball House, expanding his knowledge of culinary techniques and approaches to food. Taking the best of what he had learned, Talat Market was born to immediate raving reviews.
Below, we spoke with Chef Parnass about his favorite restaurants in his home state. With deep Georgia roots and professional experience in some of the state's most acclaimed kitchens, he offers an informed and insightful take on Atlanta’s dining landscape.
What are your overall favorite restaurants in Atlanta?
The Chastain. I've only been there once. They have a garden in the back that you can walk through and see the produce that they're working with. On paper, dishes sounded very simple, but when they came out, there were things that were unexpected. Well seasoned, good preparation of the meat and how they treated their ingredients. It was phenomenal.
Little Bear. They respect the ingredients in Georgia, and there's a lot of creativity there. It’s so good. Jarrett is this mad genius.
Ticonderoga Club is really good. When you go there, you feel like you’re family, and the food is consistently good.
Pollo Primo. It’s a Mexican grilled chicken restaurant. Rice, beans, chicken and a bunch of salsas. They pack in so much flavor into the simplicity of it, and it's affordable for a lot of people. I go often. Duane is doing amazing things.
OK Yaki is a really great late-night spot and dinner spot. They're doing Japanese pub food. They do okonomiyaki with cabbage pancakes. It’s so fun to bring a bunch of people over and to share all that.
Tio Lucho’s is awesome. Arnaldo is doing amazing ceviches and blending Peruvian food with Georgia ingredients.
Where would you suggest for first timers to Atlanta?
Miller Union to see the local produce here. Steven has a way of capturing the essence of Southern dishes but putting them into a more international light. It’s really good.
What about a big celebration?
Is Duluth considered Atlanta? Moon of Seoul. It’s this new Korean pub in a random plaza. When you walk in, it feels like you're being transported to the streets of Korea. It's a lot of fun. The food there is meant for sharing, for big parties, drinking soju. It’s really good.
Where do you go for simple comfort food?
Small Fry. This Italian American fried food shop. I really love it.
Where is a good spot for dining alone?
Antico Pizza. I eat half the pizza, take the rest home. Get all the condiments, make scrambled eggs the next day.
What about a meal with your family?
Dim sum at East Pearl Seafood in Duluth. Har gow and turnip cakes.
How about the best Thai food, besides Talat Market?
Soi 3. The papaya salad and dipping sauces for their meats. We use the same pork provider, Riverview Farms in north Georgia.
Any hidden gems?
Wyatt’s Country BBQ. It’s pretty much a shack. They do really great ribs.
Favorite hotel?
Hotel Clermont with Tiny Lou’s. They did a lot of cool things to revitalize that space. Great place to stay if you want to impress people from out of town or a staycation.
Unrelated to food, where would you go on a day off?
I love going to the Chattahoochee River, biking there, hiking there with my girlfriend. The Beltline too. There's just so much going on. It's fun to people watch.
Tell us more about your childhood in Lawrenceville and Duluth, Georgia.
I grew up as a restaurant kid, so on Fridays, instead of going to football games, I'd be helping out my dad with whatever he needed. Washing dishes, serving and I was the fry guy – fried wings or French fries. That showed me how hard restaurants are and how strong and hardworking my mom and dad were. It was hard, but I'm very thankful for all the memories that I got out of it. It really informs how I run my restaurant. It feels like home.
What did you learn working at Kimball House and Staplehouse?
At Staplehouse, I learned about how to make things from scratch, fermentation, plating technique, working with farmers and finesse.
At Kimball House, I learned that you don't have to overcomplicate dishes. You can spin a lot of technique on a simple burger. You can make it the best burger. You can make a simple dish mind blowing.
What’s been your favorite memory at Talat Market?
The first time I got the keys to the restaurant. I am a restaurant owner now.
Favorite dishes at Talat Market?
The ones that come out of nowhere. I really love curries. I like our grilled chicken.
Who would you invite to eat at Talat Market?
David Chang.What would you like your legacy to be?
I got out of my comfort zone and tried something that wasn't easily available in Atlanta. I hope I inspire people to kind of be courageous and not afraid to cook the food that they want to cook.What’s next for you?
We're opening Somluck Bar, a late-night dive bar serving Thai street food. It's the name of a Muay Thai fighter who earned Thailand’s first gold medal in 1996 at the Atlanta Olympics.
Hero image: Parnass Savang
