THAI 7 BISTRO
Downtown Brea welcomes a new Thai eatery to its Birch Street Promenade. Family-owned and-operated, the restaurant has quickly become a local favorite, bringing classic dishes such as papaya salad ($12.95), pad thai ($15 to $18), tom yum koong ($17.95), and mango sticky rice ($11.95) to the mix. Pho options are also available on the fusion side of the menu. The kitchen takes pride in its authenticity, freshly crafting every meal from scratch. 215 W. BIRCH ST., 714-784-6178
TEASPOON
Next door to Thai 7 Bistro is a new spot to satisfy your sweet tooth. What started as a small tea shop in Los Altos has grown to more than 40 locations nationwide. Co-founder Amy Lai heads the franchise’s research and development team, creating innovative boba teas inspired by her life and travels. A variety of classic and specialty signature drinks like Creamy Jasmine ($6), Honey Pear-adise ($7), and Guava Sunset ($6.50) grace the menu, as well as rotating seasonal varieties. 215 W. BIRCH ST., 657-286-2886
POPPING YOLK
A recently renovated plaza across the street from Brea Mall now hosts a brunch spot serving fresh, handcrafted dishes made with ingredients sourced daily. Popping Yolk’s menu features many classic breakfast favorites, including eggs Benedict, crunchy French toast, omelets, and crepe and waffle options, but also plays with Asian inspired flavors in dishes such as the ube French toast ($13.50) and the kimchi Spam omelet ($18.50). Sandwiches, burgers, and salads are also available. 1160 E. IMPERIAL HIGHWAY, 714-784-6081
HOLY GROUND SNEAKER SHOP Behind Popping Yolk is Holy Ground Sneaker Shop’s second location, where street fashion enthusiasts can buy, sell, and trade limited-edition clothes and sneakers from popular brands such as Jordan, Essentials, Supreme, Bape, and New Balance. Customers can browse the store’s inventory both in-person and online. Holy Ground’s YouTube channel, Sneak Peek, provides weekly content such as unboxings, reviews, and resell experiences. 391 S. STATE COLLEGE BLVD., 562-383-6160
Originally published in Orange Coast Magazine
Text by Jessica Kim
