Angus An and his team at the Beard House
Plah Hoi Shell > Nantucket Bay Scallops with Cucumber–Galangal Espuma, Cilantro Pearls, and Nahm Jim Sauce
Latiang > Crispy Lobster Egg Net Rolls with Caramelized Coconut, Lemongrass, and Kaffir Lime Leaves
Larp Neua Gai > Northeastern-Style Beef Tartare with Beef Tendon Cracklings and Macquem Spice
Yum Naam > Thai Sausage Wraps with Crispy Curry Rice, Lettuce, and Peanuts
Miang > Caramelized Prawns in Crispy Cupcakes with Minced Prawns, Minced Chicken, Fried Shallots, and Fried Garlic
Hot-and-Sour Clam Soup with Manila Clams, King Oyster Mushrooms, Turmeric, and Dill
Black Cod Noodles with Green Curry Froth, Thai Pesto, and Garlic Purée
Crispy Whole Branzino with Galangal Dressing, Green Mango Salad, and Cashews
Spiced Palm Sugar–Braised Pork Cheeks with Steamed Buns and Truffle Powder
Grilled Aged Prime Rib with Southern-Style Curry, Soft-Boiled Egg, and Pickled Ginger
Dinner

Savoring Thai Flavors

Angus An

Kittichai, NYC

When Kittichai arrived on the scene in 2005, New York diners learned that you don’t have to travel to outer boroughs for properly balanced Thai food. Now with Angus An at the stoves, the Fat Duck and Le Manoir aux Quat’Saisons alum is infusing authentic dishes with local ingredients to produce a complex and nuanced take on Thai cuisine.

Event photos taken by Lisa Ozag.

 

Related Info:

MENU

  • Hors d’Oeuvre

    • Plah Hoi Shell > Nantucket Bay Scallops with Cucumber–Galangal Espuma, Cilantro Pearls, and Nahm Jim Sauce
    • Latiang > Crispy Lobster Egg Net Rolls with Caramelized Coconut, Lemongrass, and Kaffir Lime Leaves
    • Larp Neua Gai > Northeastern-Style Beef Tartare with Beef Tendon Cracklings and Macquem Spice
    • Yum Naam > Thai Sausage Wraps with Crispy Curry Rice, Lettuce, and Peanuts
    • Miang > Caramelized Prawns in Crispy Cupcakes with Minced Prawns, Minced Chicken, Fried Shallots, and Fried Garlic
    • Monmousseau Cuvée J.M. Touraine Brut NV
  • Dinner

    • Dtom Sum Hoi Lai
    • Hot-and-Sour Clam Soup with Manila Clams, King Oyster Mushrooms, Turmeric, and Dill
    • Tantalus Riesling 2010
    • Kanom Jim Kaeng Kwio Wan
    • Black Cod Noodles with Green Curry Froth, Thai Pesto, and Garlic Purée
    • Weingut Schloss Gobelsburg Renner Grüner Veltliner 2011
    • Pla Thod Nam Jim
    • Crispy Whole Branzino with Galangal Dressing, Green Mango Salad, and Cashews
    • Selbach-Oster Zeltinger Schlossberg Riesling Spätlese 2008
    • Moo Palo
    • Spiced Palm Sugar–Braised Pork Cheeks with Steamed Buns and Truffle Powder
    • Louis Jadot Clos des Couchereaux Beaune 2009
    • Geng Gola Neua
    • Grilled Aged Prime Rib with Southern-Style Curry, Soft-Boiled Egg, and Pickled Ginger
    • Chapel Hill McLaren Vale Bush Vine Grenache 2010
    • Nam Kang Sai
    • Coconut Shaved Ice
    • Mission Hill Family Estate Reserve Riesling Icewine 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 04.24.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

January 2013

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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
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Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
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Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Awards