December 7, 7:00 P.M. Dinner: Vibrant Thai Cuisine with Philadelphia‘s Kalaya Presented by Capital One
December 07, 2023 07:00 PM
Authentic Family-Style Southern Thai from James Beard Award-Winning Chef Nok Suntaranon
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
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
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
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
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
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.