December 7, 7:00 P.M. Dinner: Vibrant Thai Cuisine with Philadelphia‘s Kalaya Presented by Capital One

Authentic Family-Style Southern Thai from James Beard Award-Winning Chef Nok Suntaranon   

25 11th Ave, New York, NY 10011, USA

After opening in 2019, Kalaya was named one of the best new restaurants in America by Food & Wine and Esquire, which urged readers to “drive a thousand miles” if necessary to taste chef Chutatip “Nok” Suntaranon’s bold interpretation of Southern Thai cuisine. Born in Yan Ta Khao, chef Nok was raised on the shrimp paste and dried chilies that her mother sold at the local market. Kalaya, named after her mother, is an uncompromising love letter to the flavors and aromas she cherishes from her upbringing.   

 Though it is definitely worth the trip, no need to travel far, as Kalaya is coming to New York City for one night only to share the dishes that earned chef Nok the 2023 James Beard Award for Best Chef: Mid-Atlantic. Thoughtfully paired with wines, each family-style course will be a journey of traditional Southern Thai flavors and ingredients.  

Dining Table: $150 / Inside Chef's Counter: $165 

Purchase Now

Menu

Hors d’Oeuvres 

Chili Chips by Shaby Food with Tom Yum Almonds 

Gui Chi > Crispy Garlic–Chive Rice Cakes with Spicy Sweet Soy Sauce 

Crab Rangoon > A Taste of Home with Philadelphia Cream Cheese and Jumbo Lump Crab

Chalida> Butterfly Pea Flower Conniption Kinship Gin, Cucumber, Cilantro, Kampot Pepper and Lime 

Dinner 

Sakoo Hed > Tapioca Pearl Dumpling with Shitake Mushrooms and Peanuts 

Shaw Muang > Flower-Shaped Dumplings with Ground Chicken, Cucumber, and Thai Chili 

Kanom Jeeb Nok > Bird-shaped Dumplings with Caramelized Cod and Preserved Radish 

Kanom Jeen Nam Prik Pu > Rei Rai Hand-Pressed Vermicelli Noodles with Crab Relish, Fried Basil, and Edible Flowers 

Conquilla Brut Cava NV

Family-Style Sharing 

Nua Tod Prik Thai Dum>– Black-and-White Pepper–Fried Beef with Lime Leaf and Thai Chili 

Chu Chee Hoi Shell > Dayboat Scallop Red Curry with Ikura Caviar, Lime Leaf, and Chili Curl 

Nam Prik Prok > Hometown Shrimp Paste Relish with Coconut Shell, Dried Shrimp, and Rice 

Lohn Pla Khem > Tamarind and Coconut Gravy with Salted Mackerel and Crudité Plate 

Gaeng Ranjuan> Chicken Soup with Nam Prik Kapi Shrimp Paste Relish, Lime Juice, and Basil 

Pad Pak Kad Dong > Stir-fried Mustard Greens with Stir Fry Sauce and Fried Egg 

Selbach Mosel Incline Riesling 2021 

Bodegas Raul Perez Ultreia St. Jacques 2021 

Dessert 

Thai Tea-ramisù with Whipped Mascarpone, Ladyfinger Sponge, and Ovaltine 

Dessert Collaboration by Executive Pastry Chef James Matty, Defined Hospitality 

Wines generously donated by Skurnik Wines & Spirits

Liquor generously donated by Durham Distillery 

 Purchase Now

About Chutatip Nok Suntaranon:   

Chutatip “Nok” Suntaranon's travels as a flight attendant, as well as her international culinary background, exposed her to a world of flavors by the time she opened Kalaya in 2019. Since then, the restaurant (named for her mother) has thrust Suntaranon into the spotlight and made her a fixture in the culinary scene of her home city of Philadelphia and across the country. The restaurant features recipes that Suntaranon learned growing up from her mother, who sold curry paste in food markets in her hometown of Trang in southern Thailand.  

 Kalaya was a 2020 James Beard Award nominee for Best New Restaurant, and Suntaranon brought home the James Beard Award for Best Chef: Mid-Atlantic in 2023, her second time being nominated for the award. Kalaya was also named Esquire's Best New Restaurant in America and selected as one of the nation's best by Food & Wine magazine in 2020. After three and a half years in business, Kalaya closed the doors to its original location to prepare for a newer, significantly larger space in Philadelphia’s Fishtown neighborhood, which opened in late November 2022. This September, Kalaya was recognized by the New York Times in their Top 50 Restaurants list for 2023.   

Chef Chutatip “Nok” Suntaranon’s residency is made possible in part by a generous gift by Nancy Lukitsh to our Chef Performance Fund.

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.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.