by Steven Doyle
Wednesday, November 5, Malai Kitchen will host a special “Thai Me Up” dinner as part of North Texas Beer Week. The evening will highlight Malai’s portfolio of house-brewed, Asian-style beers inspired by owners Braden and Yasmin Wages’ travels through Southeast Asia. Chef Paul Singhapong of CrushCraft Thai will join Wages to create a six-course dinner with beer pairings. This is actually what has been an annual event, and the most authentic Thai-inspired meal you can have in Dallas.
We have attended the last three, and always walked away inspired and tantalized. Notice the addition of “weasel coffee”. Read more about that phenom here, and check out the menu:
Amuse Bouche Crispy rice, cured pork, scallop Shandy Shooter Vietnamese Crepes Shrimp, fresh coconut meat, bean sprouts, cucumber-radish slaw Bia Hoi Vietnamese Lager Grilled Quail Salad Crispy rice noodles, micro herbs, tamarind glaze, quail egg Golden Triangle Fusion Saison Oxtail Soup Bone-in oxtail, lemongrass, lime juice Malai Bock Black Bass Thai eggplant ratatouille, braised duck egg in pork belly, scratch red curry Thai-P-A Sticky Rice Crème Brulee Coconut-Chili-Chocolate Porter Weasel Coffee, VietnamDinner will begin at 7 p.m. and costs $60 per person. This includes beer pairings, but not tax and gratuity. Reservations are required and seating is limited. Please call 214.599.7857 to reserve. For more information on NTX Beer Week, please visit.
