Khong River House Opens December 17: Menu Preview (Photos)

Khong River House, the new Asian concept from 50 Eggs, opens on Meridian, just off Lincoln Road on December 17, after teasing the public with drips of information and black and white murals for months.

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The restaurant, named after the Mekong (nicknamed Khong) River which runs through Southeast Asia, including the Tibetan Plateau; China's Yunnan province; Burma; Laos; Thailand; Cambodia; and Vietnam, will follow that river's journey through food. Khong, helmed in the kitchen by chef Piyarat Areeratn (Chef Bee for short), will take inspiration from Thai, Burmese, Laotian, and Vietnamese cuisines. The restaurant will also feature an extensive cocktail and wine program with a focus on gin-based drinks.

Though the menu is still being worked on, expect family-style dining with small plates ranging from $7 to $12 and large plates ranging from $10 to $17. Khong will be open for dinner on Sunday - Thursday evenings from 5:30 p.m. to midnight; Friday and Saturday evenings 5:30 p.m. to 2 a.m. Lunch and brunch service will follow.

Gai Yaang is a charcoal roasted all-natural chicken, famous throughout the markets of northern Thailand. The chicken is marinated overnight in coconut milk and stuffed with lemongrass, tumeric, garlic and coriander seed, then slow-roasted over hardwood charcoal and served with a spicy sweet dipping sauce. Served as a half bird or whole bird.

Khaao Soi Gai features Burmese and northern Thai-style egg noodles and chicken in coconut milk and tumeric broth served with fresh shallots, pickled mustard greens, and roasted red chili.

Tam Nau is an Isaan style dish features tomatoes, long beans, Thai chili, lime juice, tamarind, garlic, palm sugar, dried shrimp, roasted peanuts, fish sauce, and vermicelli noodles.

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss