BKK New York, the new Thai street food inspired restaurant has opened in Midtown [238 W 56th Street, New York, NY 10019], steps from the Hell’s Kitchen 9th Avenue strip. Chef Teerawong “Yo” Nanthavatsiri serves dishes that are rooted in homestyle Thai cuisine, alongside Thai inspired takes on classic New York dishes. The beverage program from Tantai “Tan” Khantachavana features a variety of playful, ingredient forward cocktails that also pay homage to Thai and New York items. The 70-seat space blends together raw and textured elements such as neon lights, fluted glass panels, and white brick walls, and is divided into distinct zones to mirror the lively atmosphere of Bangkok’s street food scene.
The food program is an amalgamation of Thai cuisine and items that draw inspiration from classic New York dishes. The menu starts with a selection of “Kub Klab” small plates such as Fresh Rolls filled with seasonal vegetables, rice noodles, mint and Thai basil and served with hoisin and spicy Thai peanut chili sauces; Moo Ping, grilled marinated pork skewers with a jaew dipping sauce; Curry Puffs with mixed seasonal vegetables and curry powder with a homemade red curry dipping sauce; and Papaya Salad with green papaya, carrots, green beans, peanuts, tomatoes and a palm sugar vinaigrette. Rice, noodle, and bun dishes include Shrimp Pad Thai with rice noodles, tamarind sauce, peanuts, bean sprouts, egg, chives, radish, tofu and topped with fresh shrimp; Kra Pow Gai Kai Dow served with ground chicken, garlic, bird eye chili, and Thai basil over rice with a sunny-side up egg; and a Satay Bowl, which is a play on a the classic New York halal cart dish made with satay chicken served on yellow rice with lettuce, pickle and a curry peanut sauce. The “Kub Kao” offerings include entrees meant to share such as; Ka Na Crispy Pork with Chinese broccoli; Branzino Tod Num Pla served whole with caramelized fish sauce and a mango cashew nut salad; and Tom Yum J-O, traditional Thai herb street soup with shrimp and crispy pork. Playing into the classic items found in New York City, the team has created a “BKK x NYC” section which includes dishes such as the BKK Hot Dog made with a Chiang Mai sausage on a potato bun with Nam Prik Noom and fries; Brisket Sandwich on a baguette served with Thai spicy beef jus; and a soy marinated Wagyu Burger on a potato bun with pickles and fries.
The cocktail program features a variety of playful selections with housemade ingredients. Signature cocktails include the Sticky Situation, a clarified milk punch using black sticky rice-infused whiskey, earl grey syrup, lemon juice, clarified oat milk and aromatic bitters; a zero waste Paradise Pandan inspired by a piña colada, made with a blend of white rum and brandy infused with roasted banana, house-made coconut sticky rice cream and coconut water, banana oleo saccharum, aromatic bitters and pandan syrup; Central Park to Lumphini with mezcal, fig, apple cider, lemon and bitters; a Thai-inspired Siamhattan with a blend of rye and bourbon, sweet vermouth, Amaro Ciociaro, Palo Spice Brown Butter, and bitters; and the Pushcart Old Fashioned, a tribute to the New York street cart nuts in the form of an Old Fashioned made with peanut butter-washed bourbon and aged rum, toasted pecan syrup, and walnut and aromatic bitters. Wine and beer will also be available.
ADDITIONAL INFORMATION
BKK New York is open from 11am-10:30pm Sundays through Thursdays and 11am-11pm on Fridays and Saturdays. Reservations can be made on OpenTable. For more information, visit https://bkknewyork.com/ and follow @bkk.newyork.
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