From the Philadeliphia Eater website, 'Chef Nok Suntaranon has moved her beloved Italian Market Thai BYOB to a much larger location in Fishtown. Thankfully, everything is as flavorful and fun as expected, including new additions like tropical cocktails. The menu of Southern Thai dishes is longer, so bigger groups will find lots to share, like miang pla phao — a whole grilled branzino served with pineapple, herbs, and rice noodles — or a towering tom yum kalaya with giant river prawns emerging from the fragrant broth. The chic restaurant recently started lunch service on weekends, and small groups can usually find a spot at the bar, but it’s best to book ahead for a table. This Fishtown gem takes the most familiar southern Thai dishes and maximizes their flavor, appeal, and nourishment. Immaculate dumplings with ground chicken, cucumber and Thai chili, steamed whole branzino with lime, chicken stock, and fish sauce, and a poached shrimp and pomelo salad with toasted fresh coconut, chilis, tamarind and cilantro are a few of the invigorating transformations by James Beard award-winning chef Nok Suntaranon.'
Need to add Kalaya to the PHL and PA JSON files.
Kalaya
Address: 4 W Palmer St, Philadelphia, PA 19125
Phone: (215) 545-2535
URL - https://kalayaphilly.com/
From the Philadeliphia Eater website, 'Chef Nok Suntaranon has moved her beloved Italian Market Thai BYOB to a much larger location in Fishtown. Thankfully, everything is as flavorful and fun as expected, including new additions like tropical cocktails. The menu of Southern Thai dishes is longer, so bigger groups will find lots to share, like miang pla phao — a whole grilled branzino served with pineapple, herbs, and rice noodles — or a towering tom yum kalaya with giant river prawns emerging from the fragrant broth. The chic restaurant recently started lunch service on weekends, and small groups can usually find a spot at the bar, but it’s best to book ahead for a table. This Fishtown gem takes the most familiar southern Thai dishes and maximizes their flavor, appeal, and nourishment. Immaculate dumplings with ground chicken, cucumber and Thai chili, steamed whole branzino with lime, chicken stock, and fish sauce, and a poached shrimp and pomelo salad with toasted fresh coconut, chilis, tamarind and cilantro are a few of the invigorating transformations by James Beard award-winning chef Nok Suntaranon.'