Kalaya
Loading map…
James Beard Award-winning chef Chutatip Suntaranon converted a Fishtown warehouse into one of the country's most celebrated Thai restaurants, with a menu rooted in Southern Thailand. Dishes like earthy goat curry, lemongrass-spiked seafood hot pot, and bird-shaped dumplings reflect years of research into regional Thai cooking. The cocktail program weaves galangal and pandan into drinks that pair well with fiery curries. Start with the mango salad and follow it with the massaman beef short rib.
