by Steven Doyle
On Thursday, September 12, Malai Kitchen will host the third in a series of “Thai Me Up” dinners featuring guest chef Paul Singhapong. Now retired, Singhapong has worked in top kitchens throughout Dallas and San Francisco and serves as consulting chef for Malai. He and host chef Braden Wages will team up to serve a family-style, five-course menu exploring Thai coastal cuisine highlighting traditional seafood dishes. We have been fortunate enough to attend this each year and find this the most exquisite Thai dining event available in Dallas. You will not wish to miss this one.
Jump for a menu. 
Pla Kung
Sweet Prawn, Mint, and Lemongrass Ceviche
Thai Mekong Shooter
Hoy Phing
Banana Wrapped Grilled Bay Scallops with Red Curry and Coconut
’99 Meursault Chardonnay, Burgundy, France
Tom Yum Hua Pla
Hot and Sour Soup made with Fish Head
’11 Livon Friulano, Collio, Italy
Kha Pong Dang Tod
Pan Seared Whole Red Snapper with Fried Corn Patty and Green Curry Sauce
2004 Gevery-Chambertin 1er Cru Burgundy, Les Champonnets Vineyard
Koi Tod
Fried Coconut Tempura Bananas with Coconut Gelato
2004 Dr. Pauley Reisling Spätlese, Mosel, GR, Bernkasteler Badstube Vineyard
Dinner will begin at 7 p.m. and is priced at $60 per person with optional reserve wine pairings for an additional $20 per person (tax and gratuity not included). Reservations are required and seating is limited. Please call 214.599.7857 or visit Malai online to reserve.
WHEN: Thursday, September 12, 2013 at 7pm
WHERE: Malai Kitchen 3699 McKinney Ave., Dallas 214.599.7857
As always, tell them craveDFW sent you.
