"The first impression was instant seduction. Jewel-toned interiors in emerald and amber, custom-made in Thailand, bathed the room in the sort of glow you'd expect from a film scene, not a lunch reservation. Velvet banquettes curved like sculpture, while chandeliers cascaded light over a wallpaper that looked hand-painted in candlelight. The room hummednot loud, just alive. My dining companion, an equally aesthetic soul, and I surrendered to the menu with the sort of trust one rarely feels on a first encounter."
"We began with the steamed branzino, its butterflied fillet resting in a bath of chili-lime broth so fragrant it could have been bottled as perfume. The fish itself was silkeneach bite dissolving with citrusy clarity, sharpened by garlic and softened by the faint sweetness of cabbage. It was the kind of dish that quiets a conversation because words feel redundant."
"Then came the short rib Panang, and the table fell into reverent silence. The slow-braised short rib, lacquered in a coconut-rich curry, was as close to poetry as protein can get. The sauce clung lovingly to every shred, with roasted Brussels sprouts offering a witty textural foilsweet, smoky, just bitter enough to remind you of balance. I wanted to live in that bowl."
CHADA occupies a jewel-toned West Village dining room with emerald and amber interiors, velvet banquettes, and cascading chandeliers, creating a cinematic atmosphere. Chefs Jade Thipruetree and Siripat Tom Khaengkarn craft Thai dishes that honor traditional flavors while avoiding cliché. Menu highlights included steamed branzino in a fragrant chili-lime broth with garlic and cabbage, and a coconut-rich short rib Panang with roasted Brussels sprouts balancing sweet, smoky, and bitter notes. Service and ambiance foster relaxed conviviality, and the food emphasizes precision, depth of flavor, and thoughtful texture contrasts.
Read at www.amny.com
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