New Northern Thai Cuisine Restaurant Set To Open In Union Square: See Here

NEW YORK CITY —A new restaurant rooted in the culinary heritage of Thailand’s northern and northeastern regions is set to open in Manhattan next week.

Narkara, located at 5 E 17th Street in Union Square, will open to the public on Sept. 2.

The restaurant will bring a style of Thai cuisine that has, until now, been rarely represented in the city’s dining landscape, restaurant partners told Patch.

Narkara is the latest project from Kinnaree Hospitality Group, consisting of restaurant owners Verasak Sangsiri, Tanapon Srisupha and Rocky Romruen.

The new restaurant in Union Square will feature a 150-seat dining room and a bar program infused with Thai botanicals.

“Narkara was inspired by the bold and vibrant flavors of Northern and Northeastern Thailand, regions close to our hearts that are rarely showcased in New York. We see ourselves as cultural ambassadors, creating an experience that goes beyond taste alone. From custom ceramics and woven décor to staff uniforms designed with Thai artists, every detail is meant to immerse diners in Thailand’s artistry and hospitality. Our hope is that guests leave feeling they have discovered the unseen side of Thai culture through both its flavors and its craft," Romruen, Managing Director & Co-Founder Kinnaree Hospitality Group, told Patch.

Narkara's menu will be helmed by Sakdiphat Mokkasak, which aims to showcase bold, fermentation-forward flavors and labor-intensive techniques of Northern and Northeastern Thailand.

Small plates on the menu include:

Gaeng Kradang: chilled red curry terrine with pork slow-simmered for hours until its natural collagen sets into a savory jelly, is inspired by a distinct Northern Thai dish where families would cook curry for dinner, leave it out overnight in the cold mountain air, and find it softly set by morning.

Soup Nor Mai: a cherished dish from Northeastern Thailand featuring thinly sliced asparagus tossed with fermented fish sauce, fresh lime juice, roasted rice powder, and Thai herbs.

Samrub Sai Ua, Sai Krok: brings together two housemade components into one dish: Northern Thai sausage spiked with lemongrass and kaffir lime; Northeastern-style fermented pork sausage; served with chili dip, crispy pork skin, herbs, and pickles.

Kanom Krok Pu: a savory take on coconut street pancakes filled with lump crab and chili jam.

Ong Mun Pu: a velvety Northern-style crab butter custard served bubbling with sticky rice.

Larb Ped + Foie Gras: a rich, spicy salad of minced duck topped with seared foie gras and seasoned with lime, chili, and toasted rice powder.

Narkara's large plates draw from family recipes and time-intensive regional dishes, including:

Gai Tai Nam: with tender chicken thigh poached in a herbaceous broth of chili paste, scallions, kaffir lime, and fermented fish sauce, using a Northeastern Thai steaming method where a bowl of cold water is placed on top of the pot, creating condensation that gently bastes the chicken and helps retain its moisture.

Gaeng Kanoon Orn: a comforting jackfruit and spare rib curry infused with chili paste, shrimp paste, and tomato.

Kua Kae Ped: with seared duck breast tossed with Thai eggplant, string beans, wild betel leaves, acacia, scallions, and toasted rice.

Nuer Jim Jaew: with seared ribeye served with sticky rice waffle, cured raw egg, and Northeastern dipping sauce.

Pla Abb: a Chilean seabass marinated with lemongrass and roasted in banana leaf; and Yum Jin Gai, an intensely aromatic herb broth with chicken and makwaen pepper.

In addition, the restaurant's beverage program draws inspiration from classic cocktails while remaining deeply rooted in Thai flavors and ingredients. Highlights include the Makwaen Penicillin with makwaen pepper–infused scotch, mezcal, Drambuie, dry vermouth, and galangal syrup; The Rice Paddy Herb Martini with jasmine green tea gin, rice paddy herb–infused dry vermouth, and maraschino; Kaffir Lime Diablo; a tropical reimagining of the El Diablo made with house-infused kaffir lime tequila, rum, and ginger liqueur, and Lychee 75, a riff on the classic cocktail with Vietnamese coriander gin, Strega, and house lychee syrup, lemon, absinthe, and sparkling wine.

Narkara will be open for dinner from Sunday to Thursday from 5 to 10:15 p.m. and Friday to Saturday from 5 to 11:15 p.m.

For more information and updates, visit the restaurant's website.