The Citiblog

KRAAM Brings Thai Flavors to Nomad
June 20, 2024, 12:02.45 pm ET


Photos: KRAAM

KRAAM makes its debut in Nomad. Inspired by his native Thailand, Chef/Owner Pongsathorn Thinnuch, formerly of JoJo’s by Jean-Georges and Hutong, takes New Yorkers on a culinary journey with original recipes and classic Thai dishes.

The restaurant’s interior is inspired by Pongathorn’s extensive travels to Thailand is flooded with natural light from floor-to-ceiling windows. Elements of gold, marble and intricate patterns set the tone for a cozy, yet elegant atmosphere. There is also an extensive collection of vintage porcelain mixed with vintage milk glass displayed throughout.

Guided by the seasons, the menu features dishes designed for sharing. Start with some wok-fried Razor Clams stacked with spicy Thai-chimichurri dipping sauce; Grilled Prawn Satay with a sweet-mild spicy peanut, Lump Crab Salad with creamy coconut, kaffir lime and chili; and soft-shell crab served with a mini wicker basket filled with butter lettuce and colorful crudité.

Larger plates include Crispy Branzino in a choo-chee curry sauce that is sweet and spicy; Braised Beef Cheeks in Massaman Curry, braised beef cheek in Thai Massaman curry with potato pave; stir-fired Black Pepper Ribeye with young peppercorn scallion, and onion; and Pongathorn’s take on a Korean Bibimbap, stir-fried jasmine rice with spicy aromatic Thai anchovy, sauteed sweet pork belly, soft-boiled egg. For dessert, there is Sweet Mango & Coconut Sticky Rice along with Thai Tea and Coconut Ice Cream.

Carefully crafted cocktails center around Sake and Soju, like the Plum Martini, shaken with Sake, Soju, plum wine, and plum bitters; and a Guava Lychee Bellini with guava, lychee, elderflower, and Crémant. Mocktails include Green Bangkok with Ume plum, ginger, lime, and ginger ale; and Purple Phuket with concord grape, rose syrup, lychee, lemon, and seltzer.