HTML SitemapExplore

🇺🇸 North America’s 50 Best No.7 – Thai Restaurant 🇹🇭🐟

Located in Philadelphia’s Fishtown 🐟, Kalaya is one of the most talked-about Thai restaurants in the city—and across the U.S. Founded by Southern Thai chef Nok Suntaranon, she channels childhood flavors into a bold, fiery Southern Thai dining experience. It’s regional cooking with a narrative—and ranked No.7 on the first-ever North America’s 50 Best list this year! 🏅 We went for weekend lunch—menu was compact and focused. Here’s what we tried: 🍪 Gui Chai (Chive Rice Cakes) A Teochew-inspired Bangkok street snack: steamed rice batter with chives, pan-fried till crispy outside, chewy inside. Served with sweet-spicy soy—tastes like a bite of Bangkok’s Chinatown. 🍙 Khao Niaw Na Goong (Turmeric Coconut Sticky Rice with River Prawns) Classic Southern Thai: turmeric and coconut milk base, sticky rice topped with salted coconut cream, kaffir lime leaves, and river prawns. A family recipe highlighted on their menu—worth trying! 🍜 Khao Soi Nua (Coconut Curry Beef with Egg Noodles) A Northern Thai–Burmese hybrid: rich coconut curry broth with egg noodles, topped with crispy noodles and pickled mustard greens. Layered spices and textures, though the broth leaned salty and needed a touch of sweetness. 🐔 Gaeng Gai Khao Mun (Yellow Curry Chicken with Coconut Rice) Southern yellow curry influenced by Malay spices—turmeric, lemongrass, coconut milk. Served with pickled cucumber to cut through the richness. Quite spicy 🌶️🌶️🌶️, and the chicken quality was average—less recommended. 🦀 Poo Pad Pong Karee (Crab Curry Stir-fry) A Thai-Chinese fusion popularized in 20th-century Bangkok seafood restaurants. Crab meat and roe stir-fried with curry powder and egg, finished with roasted chili paste (nam prik pao) and celery. Rich but balanced—perfect with rice! 😋 Chef Nok weaves history, migration, and modern twists into each dish, offering a taste of Thailand’s culinary geography and cultural journey. It’s like dining through a chapter of contemporary Thai food history. Having tried almost all the top Thai female chef-led restaurants lately, each tells a story—through food or media—about the culture behind the cuisine. 🧑‍🍳 #ThaiFood #Kalaya #PhillyThai #NYCThai #NorthAmericanDining #50Best #ChefsTable

Related posts
🇺🇸 Philadelphia Isn't a Tourist City—But It's Perfect for StrollingPhiladelphia | J'aime's Napoleon Cake!Enjoying Coffee, Cheese, and Gelato at an Italian Restaurant Philadelphia Food & Fun: A Lazy Summer Diary 🌴 💧Philadelphia Food | Cool BBQ & It's All-You-Can-Eat?! 🥩🇺🇸 Philadelphia Travel Guide: All Must-See Attractions in One Post!
Beatrice Elena
Beatrice Elena
14 days ago
Beatrice Elena
Beatrice Elena
14 days ago
no-comment

No one has commented yet...

🇺🇸 North America’s 50 Best No.7 – Thai Restaurant 🇹🇭🐟

Located in Philadelphia’s Fishtown 🐟, Kalaya is one of the most talked-about Thai restaurants in the city—and across the U.S. Founded by Southern Thai chef Nok Suntaranon, she channels childhood flavors into a bold, fiery Southern Thai dining experience. It’s regional cooking with a narrative—and ranked No.7 on the first-ever North America’s 50 Best list this year! 🏅 We went for weekend lunch—menu was compact and focused. Here’s what we tried: 🍪 Gui Chai (Chive Rice Cakes) A Teochew-inspired Bangkok street snack: steamed rice batter with chives, pan-fried till crispy outside, chewy inside. Served with sweet-spicy soy—tastes like a bite of Bangkok’s Chinatown. 🍙 Khao Niaw Na Goong (Turmeric Coconut Sticky Rice with River Prawns) Classic Southern Thai: turmeric and coconut milk base, sticky rice topped with salted coconut cream, kaffir lime leaves, and river prawns. A family recipe highlighted on their menu—worth trying! 🍜 Khao Soi Nua (Coconut Curry Beef with Egg Noodles) A Northern Thai–Burmese hybrid: rich coconut curry broth with egg noodles, topped with crispy noodles and pickled mustard greens. Layered spices and textures, though the broth leaned salty and needed a touch of sweetness. 🐔 Gaeng Gai Khao Mun (Yellow Curry Chicken with Coconut Rice) Southern yellow curry influenced by Malay spices—turmeric, lemongrass, coconut milk. Served with pickled cucumber to cut through the richness. Quite spicy 🌶️🌶️🌶️, and the chicken quality was average—less recommended. 🦀 Poo Pad Pong Karee (Crab Curry Stir-fry) A Thai-Chinese fusion popularized in 20th-century Bangkok seafood restaurants. Crab meat and roe stir-fried with curry powder and egg, finished with roasted chili paste (nam prik pao) and celery. Rich but balanced—perfect with rice! 😋 Chef Nok weaves history, migration, and modern twists into each dish, offering a taste of Thailand’s culinary geography and cultural journey. It’s like dining through a chapter of contemporary Thai food history. Having tried almost all the top Thai female chef-led restaurants lately, each tells a story—through food or media—about the culture behind the cuisine. 🧑‍🍳 #ThaiFood #Kalaya #PhillyThai #NYCThai #NorthAmericanDining #50Best #ChefsTable

Philadelphia
Kalaya
KalayaKalaya