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Chef Moon's James Beard-caliber dinner at Chabaa Thai
Last week, chef Moon Krapugthong dazzled at the James Beard House with an array of beautifully refined Thai plates. Next Tuesday and Wednesday, Krapugthong offer a reincarnation of the meal at her Manayunk restaurant.
Chef Moon's James Beard-caliber dinner at Chabaa Thai
Last week, chef Moon Krapugthong (Chabaa Thai, formerly MangoMoon) dazzled at the James Beard House with an array of beautifully refined Thai plates. Next Tuesday and Wednesday, April 19 and 20, Krapugthong offer a reincarnation of the meal at her Manayunk restaurant (4371 Main St.). Fifty bucks will buy you five courses of aromatic interpretations of traditional Thai cuisine, whie $65 presents seven courses and includes complimentary wine pairing to boot. (Both price points do include tax and gratuity.)
Light savory hors d'oeuvres will include grilled Thai sausage with traditional red curry, galangal and kaffir lime; and Khao Kiep Pakk Mao, a rice-flour crepe (gluten-free!) filled with pork loin, crushed peanuts, coconut, daikon and cilantro. Beef in green curry with Thai eggplant and basil and smoked cotton fish over green mango salad highlight some of the entrée-style offerings. Finish with a Navan-spiked tea and a coconut-focused dessert. Behold the menu in full after the jump.
HORS D'OEUVRES
Lab Tod
Leaf-Wrapped Crispy and Spicy Chicken, Cilantro, Thai Mint, Roasted Rice, Lime Juice, and Fish Sauce
Khao Kiep Pakk Mao
Thai Rice Flour Crêpes, Minced Pork Loin, Shredded Coconut, Ground Peanuts, Sweet Daikon, & Cilantro Roots
Sai Augh*
Grilled Northern Thai Sausage, Galangal, Kaffir Lime Leaves, Shallots, Scallions, Shrimp Paste, and Red Curry
Domaine de Martinolles Blanquette de Limoux Brut NV
ENTREES
Pla Samlee Dadd Deow
Crispy Smoked Cotton Fish with Green Mango Salad and Steamed Jasmine Rice
Elk Cove Vineyards Pinot Gris 2009
Kao Mann Gai Tone
Steamed Free-Range Chicken with Jasmine Rice, Cucumber, Chili, Ginger, & Soy Sauce
Handley Cellars Gewürztraminer 2009
Kanom Jeen Kaeng Keaw Wan Nua*
Green Curried Beef with Vermicelli, Thai Eggplant, Onions, Basil, & Peppercorns
Santa Quiteria Higueruela Garnacha Tintorea 2009
*Denotes 7-course additions.
DESSERT DUO
Kanom Sod Sai, Pol Lamai Loyy Giew
Banana Leaf–wrapped steamed rice flour with Sweet Coconut and Palm Sugar;
Jackfruit with young Coconut, Longan, Water Chestnuts, and Coconut Syrup
Warm Tea with Navan Vanilla Cognac
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