August 2, 7:00 P.M. Dinner: A Gastronomic Tour of Regional Thai Cuisine Presented by Thai Select
August 02, 2024 07:00 PM
A Collaboration Featuring Fish Cheeks, Zaab Zaab, Kam Rai and SaiTong
25 11th Ave, New York, NY 10011, USA
The latest guard of Thai restaurants in New York City have redefined how the Southeast Asian country’s regional foods are presented. Chef Kannika of Zaab Zaab in Queens will delight diners with her Isan-style hor mok and larb ped udonthani. Also in Queens, chef Dhanapol of Kam Rai builds on the Northern Thai theme with sai ua (Northern Thai sausage) and bowls of khao soi with short ribs. Meanwhile, chef Dustin of Fish Cheeks will focus on the coastal flavors of Thailand with crowd hits like Thai-style oysters and grilled mackerel. Each course will feature creative, seasonally driven cocktails from SaiTong head bartender Brian “Jun” Tarashine, who brings a wealth of industry experience. There has never been a better time to dine at New York City’s Thai restaurants—and this is the opportunity to taste a spectrum.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150
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Hors d'Ouevre
Zaab Zaab
Hor Mok Duo > Steamed Banana Leaf with Sticky Rice Flour, Bai Yanang Juice, and Dill in Two Versions: Catfish and Pork Belly
Contains alliums, fish, and shellfish
Kam Rai
Sai Ua > Chiang Mai Sausage with Minced Pork, Julienned Lime Leaves, and Red Curry Paste
Fish Cheeks
Oysters with Nam Jim Seafood Sauce and Fried Shallots
Contains alliums, fish, and shellfish
Midtown Bangkok Sub Zero Martini >Haku vodka, Olive Oil, House Made Olive Brine, Lillet Blanc, Turmeric and Coriander
Pandan 75> Roku Gin, Lime, Pandan, and Prosecco
Dinner
Zaab Zaab
Larb Ped Udon Thani > Isaan Classic of Hand-Chopped Duck Breast with Charred Galangal, Fried Duck Skin, Roasted Rice Powder, Fried Makrut Lime Leaves, Roasted Chile, Mint, Fish Sauce, Fried Garlic, and Lime Juice
Contains allium, fish, nuts
The First Bird You See (N/A) >Orange, pineapple, lime, earl grey, and elderflower tonic
Kam Rai
Khao Soi Nuea > Northern Thai–Style Coconut Curry with Egg Noodle Soup, Beef Short Rib Sous Vide, Onion, Cilantro, Dried Chile, and Crispy Egg Noodle Topping
Contains allium, fish, shellfish
Hampton's Palmer > Roku Gin, Chrysanthemum Tea, Jasmine, and Lime Cordial
Fish Cheeks
Grilled Mackerel with Fish Sauce Caramel, Green Mango, Shallot, Chile, Cilantro, Lime, and Crispy Shallots
Contains allium, fish, shellfish
Phi Phi (N/A) > Roasted Bell Pepper, Seedlip Notas de Agave, Acid Adjusted Mango- Orange cordial, and Coconut Whipped Cream
Fish Cheeks
Deconstructed Pandan Cake with Foitong and Coconut Ice Cream
Contains dairy and gluten
Famous Thai Dessert> Roku Gin, Toasted Coconut-Infused Diplomático Rum, Mango Syrup, Coconut Milk, and Egg
Roku Gin, Haku Vodka, and Toki Whiskey generously donated by Suntory Global Spirits
About Chef Kannika “Moi” Kittipinyovath:
Zaab Zaab chef Kannika “Moi” Kittipinyovath’s roots lie in Isaan Thailand, but she grew up in Rayong on the Gulf of Thailand’s East coast where she learned to cook by watching her parents and became a master of wok cookery by stir frying seafood over a charcoal fire. When she was 24, she moved to Bangkok, where she ran a popular steam table restaurant serving curries and rice. In 1998, looking for more opportunities, she came to New York City, and almost immediately got a job at a Manhattan Asian fusion place, moving on through different Thai kitchens in town until eventually joining Bryan Chunton and PeiWei’s group of restaurants, which at the time included Tiger Prawn and Eat Gai. “One day she cooked Isan seafood dishes for us," Wei recalls. “And we were like, ‘Wow, we must give her her own restaurant,’” says Chunton. Despite the fact that she makes all manner of Isaan food at Zaab Zaab, including its signature larbs ped udon and som tum, her first kitchen love remains the wok.
About Dhanapol Marprasert:
Kam Rai Thai chef Dhanapol Marprasert was born in Washington, D.C. to a Thai army attaché family. His family moved to Bangkok in 1994 where he spent the rest of his childhood and developed an interest in cooking Thai food. As a self-taught chef, Marprasert started his career as a pot washer and finally became a professional cook. In 2014, he moved to the States, challenging himself in Tennessee. By 2020, his first restaurant, Makin, was founded in Middle Village, New York, with the concept of affordable Thai dishes. At Kam Rai Thai, his second restaurant, Marprasert challenges himself with the concept of contemporary Thai tastes to present Thai food as a set of cultural processes. He combines techniques of cooking from other cultures to create Thai dishes.
About Dustin Everett:
Chef of Fish Cheeks, Dustin Everett started his career in New Orleans at Italian restaurant Domenica and at Luke Restaurant, where he combined French and Creole ingredients. In 2010, Dustin moved to New York City and started working alongside chef David Chang at Momofuku Ssam Bar for four years as executive chef. In 2015, Dustin opened Black Crescent, an oyster and cocktail bar in New York’s Lower East Side. After one year, he moved to Wild Edible, a seafood-forward restaurant in Midtown. He then went on to learn Southeast Asian cooking styles and techniques at Thai-Filipino restaurant, Pig & Khao. After spending time traveling through Europe and working as a private chef and supporting pop up gigs, Dustin returns to cooking with Thai flavors and techniques as the head chef of Fish Cheeks, the coastal Thai restaurant in Noho specializing in seafood dishes.
About Brian “Jun” Tarashine:
SaiTong’s authentic and creative takes on Southern Thai cuisine is complemented by head bartender Brian “Jun” Tarashine’s trailblazing approach to pairing cocktails with Asian food. He brings a wealth of experience in New York City, including positions behind the bar at Union Square Hospitality’s wildly popular Marta, Tribeca favorite The Odeon and trendy Lower East Side destination Kimika. Before joining SaiTong, he led the bar program at 929 in Long Island City. Today, you’ll find him slinging classic and modern cocktails at SaiTong.
About Thai Select:
Recognizing that quality is paramount, the Thai government launched the "Thai SELECT" certification program to certify and promote genuine Thai cuisine globally, emphasizing the importance of authenticity. Thai SELECT bestows its seal of approval on Thai restaurants that uphold the highest standards of authenticity, aiming to elevate the recognition of quality Thai dining worldwide. We celebrate the art of Thai cooking, where harmonious blends of distinct flavors and fresh ingredients transform each dish into a sensory delight.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
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