My husband and I enjoyed dinner with another couple at Kalaya recently. The award-winning Philadelphia restaurant serves traditional Thai cuisine. Luckily for hungry diners, the restaurant relocated from its tiny space near the Italian Market to a much larger space in Fishtown.
As suggested by our server, the four of us decided to share everything, family style. To start, we ordered two types of dumplings: kanom jeeb nok and shaw muang. Kanom jeeb nok are delicate bird-shaped dumplings filled with cod. Shaw muang are brightly colored, flower-shaped dumplings filled with ground chicken. Both were as delicious as they were beautiful. Up next: crispy chive rice cakes and pork tenderloin with peanut satay sauce. We all enjoyed the unusual chewy texture of the rice cakes.
From the curry section of the menu, we opted for a duo of curries served with jasmine rice. The red curry included beef, lime, peanuts and chilis. The green curry featured pork loin, eggplant and basil. From the larger entrée selection we split grilled skirt steak and bone-in pork chops. The tamarind-glazed pork chops were a standout, and our friend wouldn’t let a bite from the bone go to waste!
We ended our meal with one of the massive shaved ice desserts. With two to choose from, we shared the fruit-forward version with strawberry and coconut.
We all enjoyed the meal and look forward to returning soon!
— Katie Skrzek, vice president/digital director
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