At Station 5 Bar & Table, Julia Ning dredges and fries juicy chicken thighs in a wispy blend of cornstarch, tapioca starch, and turmeric. The result is gluten-free and healthful. But that’s not why the 33-year-old does it. She remembers that it once prepared her and now-shuttered Khong River House chef Sudarat Loasupho for long days of work.
Many of the two dozen or so options at Ning’s 10-month-old Station 5 Table & Bar come with similarly personal tales. But more important, every plate delights, whether or not you know the inspiration. Click here for the full Station 5 review by Zachary Fagenson.
Photography by billwisserphoto.com
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Sublicious mushrooms and polenta
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