Open late Fri.-Sat.
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Khong River House Restaurant Review: This Thai hotspot, unlike most of Miami’s Thai restaurants, has no sushi bar tacked on to draw crowds, nor does it need one. Nor does the menu center on the usual generic mix-n-match concept --- red, green, massamun or panang curry sauces with a protein of choice and other familiar favorites originating in Bangkok/Central Thailand’s cultural heartland. Dishes are inspired by the lesser-known home-cooking of Northern/Northeastern Thailand as well as by Thai street foods with which original chef Piyarat Potha Arreeratn (better known as chef Bee) grew up. Unfortunately, Bee left Khong, but the recipes remain and execution is as deft as always. Though unfamiliar, the selections are mostly fun fusion incorporating immigrant influences from China, Myanmar, Vietnam and Laos and they are not scary-spicy. For an accessible intro, try kao soi, a Burmese-influenced chicken curry. It’s even more enjoyable to make a meal of small plates: tender Korat beef jerky served with sticky rice and a medium-hot dipping sauce, and Burmese wraps with a citrusy sauce. Wines are limited and mostly sweet and/or fruity, so stick to beer. An ingredient-driven mixology program means cocktails are also a refreshing match for the food.