Spicy Dish

Ever since 2007, when Jonathan Gold declared that the beef dry curry at Jitlada "may be the spiciest food you can eat in Los Angeles at the moment," this staple of Southern Thai in East Hollywood has struck fear into every heat-fearing heart. And that was before chef Tui Sungkamee introduced the "Dynamite Spicy Challenge," a curry sauce made with the Bhut Jolokia ghost pepper, the hottest pepper in the world. Suffice it to say it's not just hot -- it's bee-sting-swelling hot; sensory hallucination hot; call-a-priest-for-your-last-rites hot. Jitlada even designed a special pink milkshake, which closely resembles Pepto-Bismol, especially for overheated customers. If you can even take more than a few bites -- good luck -- the plump sweet flesh of softshell crab might be the easiest way to expose yourself to the pure tortuous balm of chile paste that envelopes the crustacean. -Garrett Snyder

Source: LA Weekly

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