A new Thai restaurant, Narkara, is set to debut at 5 E 17th Street in Union Square on September 2. It brings rarely seen Northern and Northeastern Thailand flavors to New York’s dining scene. The dishes have been inspired by the Mekong Delta and rooted in the culinary heritage of Thailand’s northern and northeastern regions.
Highlights
- Narkara will mark its soft opening on Friday, August 29, and grand opening on September 2.
- The restaurant will showcase rarely-seen flavors of Northern and Northeastern Thailand.
- The bar program is infused with Thai botanicals and craftsmanship.
Narkara Opens in Union Square: A New Frontier for Northern Thai Cuisine
Narkara is the newest concept from Kinnaree Hospitality Group, led by Verasak Sangsiri, a Culinary Institute of America graduate and the founder of local favorites like THEP Thai, Aqua Boil, and V{IV}.
He is joined by Tanapon Srisupha, a Northern Thai native and owner of At Nine Thai, who brings authentic regional expertise to Narkara.
Rocky Romruen, a hospitality veteran with more than a decade in New York’s restaurant scene, rounds out the team, bringing experience from Qi Thai, Ippudo, V{IV}, and THEP Thai.
Narkara, located at 5 E 17th Street in Union Square, will be open for dinner Sunday through Thursday from 5 PM to 10:15 PM, and Friday to Saturday from 5 PM to 11:15 PM.
Unveiling Northern Thai Culture
Narkara’s menu showcases the labor-intensive techniques and bold, fermentation-driven flavors traditional to Northern and Northeastern Thailand.
While the restaurant uses contemporary ingredients, its cooking stays true to tradition. Chef Sakdiphat honored time-tested methods like curing, steaming, and slow-simmering, some passed down for over a century.
Signature Dishes
Several of Narkara’s dishes are rarely found outside Thailand. The menu’s small plates include highlights such as Gaeng Kradang, Soup Nor Mai, Samrub Sai Ua, Sai Krok, and Kanom Krok Pu. Gaeng Kradang is a chilled red curry terrine that has pork slow-simmered until its natural collagen sets into a savory jelly.
The dish draws from a Northern Thai tradition of leaving curry overnight in the cool mountain air, letting it set by morning.
Samrub Sai Ua, Sai Krok combines two housemade sausages-Northern Thai sausage flavored with lemongrass and kaffir lime, and Northeastern-style fermented pork—served with crispy pork skin, herbs, pickles, and chili dip.
The large plates draw on family recipes and feature traditional, labor-intensive regional dishes. The signature ones include Gaeng Kanoon Orn, Pla Abb, Gai Tai Nam, Nuer Jim Jaew, and Yum Jin Gai. Gai Tai Nam is made with tender chicken thigh poached in an herbaceous broth of chili paste, scallions, kaffir lime, and fermented fish sauce.
Gai Tai Nam is cooked using a Northeastern Thai steaming method, where a bowl of cold water atop the pot creates condensation that bastes the chicken and keeps it tender. Some of the sides are jasmine and sticky rice alongside Khao Gun Jin, Pad Pak and Nam Jim Jaew.
The beverage menu features classic cocktails infused with Thai flavors and ingredients. Some include Makwaen Penicillin with makwaen pepper–infused scotch, mezcal, Drambuie, dry vermouth, and galangal syrup, and The Rice Paddy Herb Martini. The latter comes with jasmine green tea gin, rice paddy herb–infused dry vermouth, and maraschino.
Design and Atmosphere
Narkara stays true to its Thai art and craftsmanship with its interior. It has bamboo installations, custom-made by Korakot Aromdee, a globally celebrated artist. Aromdee is known for his work with sustainable bamboo.
The restaurant’s woven partitions are designed by Patapian, a studio that fuses contemporary designs with traditional Thai weaving.
The custom ceramic tableware has been created by Prempracha and Earth and Fire Ceramics, and the staff uniforms are designed by Bangkok designer Ek Thongprasert. From bamboo installations to custom tableware, every detail celebrates Thailand’s artistry and craftsmanship.
From slow-simmered dishes to design elements handcrafted by Thai artisans, the restaurant gives a glimpse of Thai culture and its refined, uncharted cuisine.
