Tag Archives: Malai Thai-Vietnamese Kitchen

by | October 10, 2023 · 1:22 pm

Malai Kitchen to Host Annual Bia Hoi Pop-Up at West Village Location on Saturday, October 21

Malai Kitchen, the husband-and-wife-owned restaurant offering a modern take on Thai and Vietnamese cuisine will host their annual Bia Hoi sidewalk pop-up restaurant on Saturday, October 21 from 11 a.m. until 11 p.m. (or until they run out) at their West Village location at 3699 McKinney Ave.

The one-day pop-up will feature a Hanoi-style street food stall along with unique bites like you might find in a stall in Vietnam, and Malai’s signature Vietnamese beer, Bia Hoi, which will be served for $1 per pint. Guests will be able to have an authentic experience as they dine on tiny plastic stools and tables.

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by | March 14, 2017 · 8:38 am

Happy Pi Day, Ya’ll

piby Steven Doyle

On March 12, 2009 your lawmakers  passed a non-binding resolution (HRES 224) recognizing March 14, 2009 as National Pi Day. It is one of the more legit holidays we discuss here, and it is actually an homage to geeks everywhere who see the date as a reason to celebrate due to its mathematical implications. We say any reason to celebrate anything is just fine by us.

Since we are predominately about food we will suggest a few places to actually enjoy a pi(e) in Dallas.   Continue reading →

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by | October 16, 2013 · 9:40 am

Matching Wine and Food: The Case of Thai and Vietnamese Cuisine

malaithaikitchen--3by Andrew Chalk

I received an email from Malai Thai-Vietnamese Kitchen last week. They explained that they had revamped their wine list to make it more friendly to the Thai-Vietnamese recipes on the menu at their popular Uptown restaurant. Would I like to come and check it out?

I did not need to be asked twice. It is so good to see an Asian restaurant make a conscious effort to match their wine list with their food. So many just let their wine distributor load them up with overpriced jug wines and ‘restaurant only’ mediocrities. That makes me prefer to dine at the Asian restaurants that simply kick the whole issue into the long grass and say BYOB! Now, one of the most creative Asian restaurants in Dallas takes the issue really seriously. Hopefully, it will be the start of a trend.    Continue reading →

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by | August 31, 2012 · 8:45 am

Paul Singhapong’s Special Dinner At Malai

by Robyn Folmar

Earlier this week at Malai Thai-Vietnamese Kitchen, owners Yasmin and Braden Wages hosted another great off-menu dinner with guest chef Paul Singhapong.

Many of the spices used were bought by Chef Singhapong on a recent trip to Thailand. Chef Wages told guests that the menu for this 5-course meal was in the planning stages since May.  The food was plentiful, flavorful, and perfectly suited for a hot August evening in Texas.      Continue reading →

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by | April 25, 2012 · 11:20 am

Weasel Coffee Anyone?

by Steven Doyle

Last evening I had this divine meal at Malai which I raved on about earlier this morning. At the end of the dinner we were served a special black rice pudding with coconut and taro that was lush, and along side we were offered a cup of Verbena Pu’erh tea or Weasel Coffee.  Weasel coffee?

What Yasmin and Braden Wages were really offering was a cup of Joe grown in Indonesia called Kopi Luwak. This peculiar sounding coffee gets more exotic by the minute as you look further into where the bean is found. Weasel coffee is a loose English translation of its Vietnamese name cà phê Chồn, and the weasel is actually the Asian palm civet.    Continue reading →

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by | April 25, 2012 · 10:34 am

An Evening With Chef Paul Singhapong at Malai Kitchen

by Steven Doyle

Now retired, chef Paul Singhapong has had a fantastic career working in fine kitchens in both Dallas and San Francisco. The chef worked at the Brasserie Savoy Restaurant in San Francisco, Beau Nash at Dallas Crescent Court Hotel, The Mansion on Turtle Creek and the Melrose Hotel. In 1990 he became the poissonier chef for the Adolphus Hotel’s French Room and in 1985 Singhapong joined the staff of the Lowe’s Anatole Hotel in Dallas. He was also executive chef at the Bay Leaf which garnered 4-stars from the Dallas Morning News. More recently Singhapong  was the executive chef of Cru.               Continue reading →

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