Dining news
Chada is leaning harder into Bangkok street food for its latest West Village menu additions.
Chef Sira “Don” Dechasawas has introduced several new dishes at the Thai restaurant and bar, according to materials sent to New York Hours. The menu is built around the contrast between street-food flavors and a more polished dining-room setting.
A new Gai Nakon starts with chicken marinated for 24 hours in a blend of herbs and spices, then serves it with papaya salad and three dipping sauces. The Thai Countryside Beef takes its cue from neua dad deow, pairing marinated sun-dried strip loin with jaew sauce and kaffir lime leaves.
Other additions include pan-seared Long Island duck breast in coconut green curry with Thai basil and eggplant, and a crispy crab salad based on a Southern Thai dish Dechasawas says was inspired by his grandmother’s recipe.
The restaurant also builds cocktails around characters and imagery from the Thai Ramakian epic, extending the menu’s Bangkok reference points beyond the kitchen.
A selection of dishes at Chada. Photo: Atiwat Mondee, courtesy Chada.
