Tag: Thai Food

Thaimee Love hosts acclaimed Thai restaurant Kalaya for pop-up dinner in the West Village

Post author By Fernanda Mueller
Post date June 24, 2021

Shaw Muang (flower-shaped dumplings with chicken & sweet radish)

Chef Hong Thaimee is celebrating the closing of her pop-up restaurant, Thaimee love, in New York City’s West Village. The celebration features a special guest: Kalaya chef and owner, Nok Suntaranon. The one-night-only dinner will feature dishes from two acclaimed female Thai chefs on Wednesday, June 30th.

Chef Hong Thaimee

Originally from Chiang Mai, Thailand, Chef Hong Thaimee has served as a global ambassador for Thai cuisine and culture for nearly a decade. At her pop-up restaurant, Thaimee Love, at 615 Hudson Street, she serves market-driven Thai comfort food. Her cuisine marries the traditional flavors of her homeland with the highest quality local ingredients, as well as sauces, spice blends, and tea from her new product line.

Chef Nok Suntaranon

For the last pop-up dinner, Hong invited her friend Chef Nok Suntaranon, who has been serving authentic Thai Cuisine at her restaurant Kalaya, in Philadelphia. She has seen a number of extremely high honors come her way in the past year. These include Esquire’s Best New Restaurant in America for 2020, a James Beard Finalist for Best New Restaurant in 2020, and one of Food & Wine’s Best New Restaurants in America in 2020.

“We’ve known each for about a year and we wanted to do a pop up because, one, Chef Nok invited me to do a pop up with her last summer, two, because I want her to have an honor to celebrating the closing of my Thaimee love pop-up as a special guest, and three, we always find good excuse to enjoy each other company”, says Chef Hong.

Chef Not says they really enjoyed the process of simply combining two different Thai cooking styles to create the menu por the pop-up dinner and they believe it will surprise customers.

“Guests will be able to experience the diversity of Thai culinary cuisine and see how it can be presented in so many different ways, while also being so similar in the way we serve our ingredients and use our own techniques. Guests can expect a wide range of what Thai cooking has to offer”, says Chef Nok.

Five-course Thai dinner

The five-course dinner costs $120 per person (plus tax and gratuity), with reservations beginning at 5:30 p.m, that can be made here. Check out the menu:

Appetizers

Sakoo Hed (mushroom dumplings with peanut & sweet radish);

Shaw Muang (flower-shaped dumplings with chicken & sweet radish);

Chui Kwai (rice cup with ground pork, mushroom, shrimp topping);

Khao Niew Luang Na Goong (yellow sticky rice with coconut shrimp topped with coconut cream);

Chiang Mai Fries and Saa Salmon from Thaimee Love.

Main course

Kang Ghai Khao Mun (southern style chicken curry with coconut rice);

Som Tum (green papaya salad);

Nua Pad Look Pak Chee (stir-fried beef with coriander seeds);

Namprik noom relish with crudite;

See Klong moo tod.

Dessert

Thaimee Love’s Pandan Custard with roti;

Kalaya’s Mango Sticky Rice.

*Som Tum (green papaya salad). Photo: Mike Prince*

See More:

The Future of Food is Plant-based, says Matthew Kenney

The Food Movement is Growing (and Winning)

The Flavor of Adapting in a Strange Age: The Original Hotdog Factory

Tags Hong Thaimee, Kalaya, Nok Suntaranon, Thai Food, Thaimee Love, west village

Dining

3 Chefs Reveal Their Favorite NYC Restaurants

Post author By Downtown Magazine
Post date March 13, 2017

With Spring 2017 just around the corner, it’s time to start thinking about getting outside more. Whether you’ve had a long day at the office, a long session at the gym or a long walk in the park, there are few more fulfilling ways to reward yourself than by trying a new restaurant. In turn, Downtown reached out to some folks from great establishments to learn more about their menus:

Halifax Restaurant’s Executive Chef Seadon Shouse
Pinto Garden’s Chef Teerawong (Yo) Nanthavatsiri
Taco Truck co-founder Jason ScottIs there a chef that you’d like to see Downtown catch up with? Drop us an e-mail and let us know!
Pinto Garden’s Chef Teerawong (Yo) Nanthavatsiri / Photo: Mikey Asanin

What’s new and exciting with your restaurant?

Chef Seadon Shouse: We are starting our new winter cocktail list this week that has some great seasonal flavors. I am also excited about a new Long Island Duck dish on the menu with turnips, carrots, mushrooms, pickled garlic and a parsnip puree.

Chef Teerawong (Yo) Nanthavatsiri: At Pinto Garden, we will have a menu that will change seasonally based on the ingredients from the local markets and it is also a menu that is culturally and geographically representative of all parts of Thailand. Therefore, guests will explore dishes from all regions and have the chance to taste all the flavors of Thai cooking.

Jason Scott: We just launched monthly specials aimed at offering our customers more authentic and unique Mexican Street Food. We’re talking Lengua Tacos, Mole Tacos, Tamales, Chicharrons and so on and so forth.

What are your favorite items on the menus?

Chef Seadon Shouse: My favorite items on the menu are the Cured and Smoked Seafood and Meats, Saffron Rigatoni with Lobster and Trumpet Mushrooms, and Blue Cod with shaved Brussels Sprouts, Winter Vegetables and Apple Cider Sauce.

Chef Teerawong (Yo) Nanthavatsiri: On the current menu, my favorite dish is the “Kau-Kling” Berkshire Baby Ribs. It reminds me of the meals I had when I came back from school. I would eat while watching TV and I would intentionally eat it very slowly so I didn’t have to start my homework. My mom always complained and my excuse was that the ribs were very spicy so I had to take my time eating it. At Pinto Garden, the slow cooked ribs are marinated with a special blend of spicy Thai herbs found in the Southern region of Thailand. It is intensely flavorful!

Jason Scott: The Berenjena Torta, a toasted Mexican sandwich with crispy eggplant, chipotle salsa, white onion, pickled jalapeno, avocado, crema and black beans.

The Taco Truck’s Jason Scott

What was the first restaurant in New York that you ever worked at?

Chef Seadon Shouse: The Hudson Hotel.

Chef Teerawong (Yo) Nanthavatsiri: I used to work as a busboy at Spice in University Place back in the day when I was still in school. That was the first experience in restaurant industry. As a professional chef, my first restaurant was Pinto on Christopher Street and I learned to be a chef through my best friend who worked at Jean-Georges. That was my introduction to the culinary world.

Jason Scott: Vermont Sandwich Company in Williston, Vermont.

What is your favorite part of your job?

Chef Seadon Shouse: My favorite part of my job is working with new fresh ingredients when they become available for the season or for the first time that I have seen them.

Chef Teerawong (Yo) Nanthavatsiri: I really like the prep time. It’s the time that I have a chance to talk and share stories with my team and really connect with them. Sharing life experiences by creating menus and recipes — that’s the best part of my job.

Jason Scott: Engaging with our customers.

https://www.youtube.com/watch?v=MPZjLAfifZw

When not busy with work, how do you like to spend your free time?

Chef Seadon Shouse: I like to go foraging with my wife in my free time. We forage for mushrooms, wild berries, seaweeds, mussels. When I have a few days off I like to go scuba diving and spearfishing in the Caribbean.

Chef Teerawong (Yo) Nanthavatsiri: I like to go to gym, meet up with my friends and try out new restaurants. I also love playing with my dog, Birkin.

Jason Scott: Being outdoors with my twin five-year olds.

Aside from your own, do you have a favorite restaurant?

Chef Seadon Shouse: I love Black Crescent on the Lower East Side of Manhattan and Sushi Tsushima in Midtown East.

Chef Teerawong (Yo) Nanthavatsiri: Yes, there are many restaurants I like. It depends on cuisine though but for seafood I like Pearl Oyster Bar, for Spanish cuisine I go to Sevilla Restaurant & Bar, for French cuisine I like to go to Claudette and for Japanese cuisine I like to go to Blue Ribbon. I love to eat out!

Jason Scott: Peekamoose in Big Indian, New York.

https://www.youtube.com/watch?v=XxpWRo-Igps

Finally, any last words for the kids?

Chef Seadon Shouse: If you are an aspiring chef make sure you are fully committed to putting in the time and energy it takes to be successful. Stay current with what’s in season and where your food is coming from.

Chef Teerawong (Yo) Nanthavatsiri: I would love people to know that we are a small business trying to support other local small business such as vendors and farmers. We believe that paying attention to details, especially the ingredients is very important for a restaurant and that the local vendors and farmers will provide the best ingredients for us to incorporate in our Thai recipes. Also at both Pinto Garden and Pinto, the dishes represent all regions of Thailand. For example, we have the “KO-RAE” Chicken Wings, fried chicken wings marinated with Southern Thai spices; Koi Neur, a dish that’s traditionally found in the Northeast region of Thailand featuring a filet mignon tartare topped with a quail egg and dressed in mint, kaffir, shallots, spicy lime and fish sauce; and Pumpkin Vegetarian Curry commonly found in the Central region of Thailand using baked root vegetable, kabocha pumpkin and homemade Panang curry paste. We try our best to create Thai dishes that you can’t find anywhere else in New York City.

Jason Scott: Eat more tacos!

https://www.youtube.com/watch?v=lxFNqWhHRP8

Dining

“Top Chef” winner Harold Dieterle and CHOPT’s Tony Shure & Colin McCabe talk salads & more

Post author By Downtown Magazine
Post date January 26, 2017

Chopt founders Tony Shure & Colin McCabe

Chopt's Destination Thailand Salads — CHOPT’s Destination Thailand Salads

CHOPT is an innovative salad company known for pairing global flavors via quality-oriented partners including Hot Bread Kitchen, Soom Tahini and Niman Ranch. Chef Harold Dieterle, formerly of Perilla and notable Thai restaurant Kin Shop, was the winner of the first Top Chef competition. CHOPT — as founded by Tony Shure and Colin McCabe — and Chef Harold have collaborated on a line of Thai-influenced salads, as launched on Jan. 4. In turn, through Mar. 5, CHOPT customers can enjoy the Crunchy Thai Market Salad, the Spicy Green Papaya Salad, and the Spicy Green Curry Meatballs and Kelp Noodles.

Downtown had the pleasure of conducting Q&A with not only Colin and Tony from CHOPT, but also Chef Harold. All three of the interviewees have plenty of exciting projects ahead of them. More on CHOPT can be found at www.choptsalad.com, while the brand is on Twitter as @Chopt. Beyond www.harolddieterle.com, Harold can also be visited via the Internet on Twitter, Facebook and Instagram.

https://www.youtube.com/watch?v=kLIG7-P6pAw

How did this partnership come together?

Harold Dieterle: We met through some mutual friends. I was very inspired by their team focus, office culture, and dedication to sourcing amazing ingredients.

Tony Shure: At CHOPT, Food & Beverage is our biggest department and we’re always looking to incorporate people who can add depth and authenticity to what we do. When the opportunity came up to work with Harold for our Thai Destination Salads, it was a no-brainer.

What is your favorite item on the CHOPT menu?

Colin McCabe: Typically, I go for whatever the current destination salads are; I’m obsessed with our Thai Market Salad at present. Beyond that, I love to customize our Kale Caesar with vegetables like carrots and celery, and add in Mama Lil’s spicy peppers for some heat.

HD: I have a Customer Craft Salad I eat pretty much every time. Kale and romaine lettuce blend, grilled chicken, avocado, cucumber, parmesan-quinoa crisps, and Mexican Caesar dressing.

TS: I love the ability to customize my salads. My latest go-to is our Thai warm bowl with green curry turkey meatballs and kelp noodles. I add avocado and our Chile Lime vinaigrette to make it my own.

Is there a professional accomplishment that you’re most proud of?

CM: I’m most proud that, after eating 16 years of being open, I still crave CHOPT every day. In fact, I eat it at least five times per week. I believe that says volumes about our continuing focus on food innovation and is a reflection of the awesome team that we have built over the years.

TS: I’m most proud that, over the 16 years we’ve been open, our food has gotten better every single year. That’s not typical in a restaurant company, and I think it’s a real testament to our dedication and focus.

HD: I’m proud that over the years I’ve been blessed to work with so many talented and professional people.

CHOPT aside, what is your favorite restaurant in New York?

CM: EN Japanese Brasserie — to me, this is what Japanese food is all about. It’s all good, but I really love how they elevate vegetables.

TS: BC Kitchen and ABC Cocina. I love knowing that the food served at those restaurants came from the Union Square farmers market that I walk through on my way there.

HD: Too many to name.

Chopt founders Tony Shure & Colin McCabe

Collaboration on the Thai salads aside, what is coming up for you?

HD: I’m continue to build my consulting & hospitality company, HD Hospitality. I’m also developing a new fast casual concept.

TS: Continuing to focus on making our food as delicious as possible in collaboration with great chefs like Harold.

When not busy with food-related matters, how do you like to spend your free time?

CM: Aside from spending time with my family, I am currently training for my first Ironman distance triathlon.

HD: Spending time with the family and fishing weather permitting.

TS: Exploring new restaurants around the country.

Finally, any last words for the kids?

CM: As my grade school cafeteria chef always told me, “Eat the Rainbow!” That’s food with color, like vegetables…

TS: Find something you’re passionate about that doesn’t feel like work and go deep on it.

HD: Eat your vegetables!

Dining

Chef Leah Cohen talks Pig & Khao, working with husband Ben Byruch & more

Post author By Downtown Magazine
Post date December 15, 2016

A lot of people first took notice of Leah Cohen from the fifth season of Top Chef, but success did not come overnight for Leah. The New York native attended Peter Kump’s New York Cooking School — now the Culinary Institute of America — as a teenager before working for Chef David Burke at Park Avenue Cafe. The Michelin-starred La Madia in Sicily was Leah’s next destination, as followed by Eleven Madison Park. Next she was part of the team at Centro Vinoteca, starting as a sous chef and eventually moving up to Chef de Cuisine. Following her Top Chef exposure, Leah spent a year traveling around Asia, learning from top chefs in Hong Kong, Thailand, Vietnam, Singapore and the Philippines.

Less than five years ago, Pig & Khao is the product of Leah’s Asian travels, mixing her New York technique with traditional Southeast Asian street food. Pig & Khao has been voted “Best Asian Restaurant in New York City” by Zagat, and “Best SE Asian Restaurant in New York City” by the Epoch Times. New York Times food critic Pete Wells gave Pig & Khao a two-star review — which is harder to earn than it sounds — and Mario Batali recently named Leah as one of three on-the-rise chefs to watch. In turn, Leah has appeared on NBC’s Today Show and CBS This Morning, has been a judge on the Food Network’s Beat Bobby Flay, and has been featured in Food & Wine, Saveur, and Harper’s Bazaar.

Downtown had the pleasure of speaking with Leah via e-mail. She not only opened up about Pig & Khao, but what it is like working with your husband. Leah can be followed on Twitter via @ChefLeahCohen, while Pig & Khao can be visited online at www.pigandkhao.com.

https://www.youtube.com/watch?v=htTtCUVDzuc

You and your husband Ben work together in the culinary world. What are your specialties versus his?

Leah Cohen: I handle everything in the back of the house. Hiring and training the kitchen staff, all of the menu development and ordering. Ben handles more of the business side of the restaurant. He handles the day to day operations, paying bills, training servers and social media. Sometimes, we have to help each other out and cross over, but for the most part we stick to what we are better at.

How did the idea for you two to work together come about?

LC: Ben was actually hired as my line cook when we first opened and was quickly promoted to sous chef based on his skills. He was my sous chef for about a year until he made the switch to front of house. It’s much better for our relationship that we aren’t directly working together in the kitchen.

It’s known to be challenging to work alongside a spouse or partner. How do you manage to make it work so well?

LC: It can definitely be hard working with your significant other, but we do a good job of keeping business and personal lives separate. We try not to bring home any work drama, and if we do, we just let it out and then move on.

You are both a chef and an owner of a restaurant. How much time is usually spent in the kitchen versus working on the business end of the restaurant?
T
LC: I would say I still spend a lot more time in the kitchen than I would like. Staffing is a huge issue — especially in New York City — and I have recently been spending more time in the kitchen than I have in the past. I would say I spend 70% of my time in the kitchen and the other 30% dealing with the business. And of course on my “days off,” I’m working on more business-related things.

Do you feel that there are any misconceptions about life as a chef?

LC: A lot of people think it’s a glamorous job, which it’s not. It’s a lot of long hours, hard work and dedication. And it doesn’t get any easier when you are an owner or your own boss.

How would you describe Pig & Khao to someone that has not yet been there?

LC: Pig & Khao is a Southeastern Asian restaurant which focuses on Thai and Filipino food. The dishes on the menu are inspired by my trips to Southeastern Asia and are meant to be authentic in flavor. The food is served family-style and meant to be shared. The vibe is super low-key fun and unpretentious.

As a chef, where do your creations usually come from? Is it word of mouth and suggestions from other chefs? Recipes from magazines and cookbooks that you adapt? Experimentation?

LC: I usually get inspired by my travels when I do my annual R&D trip to SE Asia. I also get inspired by eating out, reading cookbooks — I especially love David Thompson’s books — Instagram accounts and blogs.

https://www.youtube.com/watch?v=Y6qOfODpjn8

Do you have a favorite item on the Pig & Khao menu?

LC: My favorite menu item at Pig & Khao is a dish that has been on the menu since day one. The dish is called Khao soi, and it was the first dish I knew I wanted to put on the menu. I had it for the first time while traveling in Chiang Mai, Thailand, and I became obsessed.

What are some of the recent additions to your menu?

LC: Some new specials that I have been working on are: Fried Pho, Sous Vide Lamb Neck with Coconut Onion Jam and Roti, Kalabasa Gnocchi with Ginitaang Sauce, Braised Pork Belly and Shoulder Bicol Express, and Crispy Pork Belly with Thai Three Flavor Sauce.

When not busy with Pig & Khao, how do you like to spend your free time?

LC: In my free time, I like to hang out with my friends and family members. I also am somewhat of a gym rat, so I spend a couple of hours a week working out. I also have somewhat of an online shopping addiction, which I’m trying cure. (laughs)

Other than Pig & Khao, do you have a favorite restaurant in Manhattan?

LC: Right now I’m hitting up spots in the outer boroughs. I love Lilia, Llama Inn, Casa Enrique, and Ayada.

https://www.youtube.com/watch?v=JrkG6GXmZoE