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While old-school chefs across Miami-Dade knock out hearty, thick curries, Piyarat Potha Arreeratn, a native of the Chiang Rai province in Northern Thailand who is also known as Chef Bee, fuses Asian cuisine with fresh salads, quick pickles, and a helluva lot of hot red chilies at Khong River House in South Beach. The restaurant is owned by 50 Eggs Inc., the same folks behind Yardbird Southern Table & Bar. Like at Yardbird, dishes at this SoBe joint go back a few generations to 50 Eggs' kin. The boat noodle dish, a recipe from Chef Bee's family, features a pho-like combination of rice noodles and robust auburn broth enriched with fish sauce, beef blood, fried garlic, and Thai chili vinegar. The piquant stock and intrepid flavors jolt diners as soon as basins are set on the table. Gin is the restaurant's signature booze, and peppers swim even in the cocktails. In the Killer B, Beefeater gin pairs with lemon juice and a syrup infused with white peppercorns and Thai bird chilies. (Now that's some hot hooch.) With Khong, the 50 Eggs creative team has developed and perfected a successful, all-encompassing restaurant concept: farm-centered ingredients, stylish digs, smart branding, a young chef, and good grub. In a city where few restaurants come and stay, Khong is an astounding achievement.