Last week I took one of my NYC besties to Kittichai in the Thompson Hotel. The atmosphere was absolutely amazing with luxe gold lighting, a pond in the middle of the dinning area with floating candles and leaves, and very pleasant and helpful staff to make your dinner excellent! In celebration of Executive Chef Angus An to the restaurant we tried his new 4 course tasting menu. Each course (minus dessert) was paired with a specialty cocktails (we chose rose). Take a look at the pictures as I take you through this delicious (and fulfilling meal at the Kittichai perfect for dates, meeting up with friends or simply mix up where you dine!
1 Course:
Fresh Nantucket Bay scallops, cucumber-galangal, cilantro pearls, nahm jim
Crispy egg net lobsters, caramelized coconut, lemongrass, kaffir lime leaves
Northern Thai beef tartare, fish cracklin, macquem spice
Thai sausage wraps, crispy curry rice, lettuce, peanuts
Caramelized prawns in crispy cupcakes, minced prawn, minced chicken, fried shallots, fried garlic
Cocktail:
Kittichai Margarita: Tequila, cilantro, lemon grass and long pepper syrup
Above: 1st Course Below: Breakdown of 1st Course
2nd Course:
Hot and Soup of Clams, manila clams, king oyster mushrooms, turmeric, dill
Black cod "noodles", green curry froth, Thai pesto, garlic puree
Cocktail:
Salted Plum: Salted plum infused brandy, lemon, vanilla, orange zest
Hot and Soup of Clams, manila clams, king oyster mushrooms, turmeric, dill
Black cod "noodles", green curry froth, Thai pesto, garlic puree
Cocktail:
Salted Plum: Salted plum infused brandy, lemon, vanilla, orange zest
Above: Full 2nd Course
Above: Hot and Soup of Clams, manila clams, king oyster mushrooms, turmeric, dill
Below: Black cod "noodles", green curry froth, Thai pesto, garlic puree
3rd Course:
Crispy Branzino, galangal dressing, green mango salad, cashews
Braised pork cheeks, spiced palm sugar braise, steamed buns, truffle powder
Grilled aged prime rib, southern style curry, soft boiled egg, pickled ginger
Cocktail:
Thai Negroni: Pomelo infused gin, vermouth, lemon juice
Braised pork cheeks, spiced palm sugar braise, steamed buns, truffle powder
Crispy Branzino, galangal dressing, green mango salad, cashews
Above: Grilled aged prime rib, southern style curry, soft boiled egg, pickled ginger
Below: Thai Negroni: Pomelo infused gin, vermouth, lemon juice
4th Course (Dessert)
Coconut shaved ice with watermelon and mango
Fennel infused cotton candy and various candies
Cocktail:
Rose: Domaine de La Realtiere "Notr Rosen." Aix en Provence 2011
Coconut shaved ice with watermelon and mango
Fennel infused cotton candy and various candies
Rose: Domaine de La Realtiere "Notre Rosen." Aix en Provence 2011
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