Specialty cocktails included the Rhubarb Blush, made with Aperol, gin, lime juice, rhubarb bitters, and an orange twist; the Southside, which included gin, lemon juice, mint simple syrup, soda, and mint; and the Apple Gin Rickey, with gin, drinking vinegar, soda, lemon, and a cherry.
All cocktails were made with Tanqueray No. TEN.
The host of Food Network’s Chopped hosted the evening.
The bustling dining room is simply appointed with reclaimed wood.
This herbal Thai salad was made with green papaya as well as the rare white turmeric, which has anti-oxidant properties.
Coarse-ground Chang Mai pork sausage (made with Burmese curry powder) was served alongside pork rinds, steamed kabocha squash, long beans, and naam phrik nuum, a paste from green chiles that Pete Wells remarked he “couldn’t get enough of” in his review.
The legendary wings (Pok Pok Wing, an East Village offshoot, sold nothing but these), fried and tossed in a Phu Quoc fish-sauce based mixture that’s also heavy on the garlic and aromatics.
A whole steamed striped bass was topped with herbs, soy, preserved plums, ginger, and oyster mushrooms.
Whole charcoal roasted Label Rouge hen with lemongrass, garlic, pepper, and cilantro.
Chinese spinach sautéed with garlic, Thai chilies, preserved yellow beans, and fish sauce.
A simple yet elegant and delicious dessert, this was a palm sugar custard made with duck eggs, inside a pumpkin.