Kraam, by Owner Pongsathorn Thinnuch, an alumnus of JoJo by Jean-Georges and Hutong, takes its name from the Thai word “Kraam” meaning indigo or organic dye.
This word signifies both craft and wisdom handed down through generations. The innovative Thai restaurant showcases Pongathorn’s extensive knowledge of Thai cuisine, combined with his experience in some of NYC’s top restaurants. He and his team of Thai cooks create original recipes and traditional Thai dishes using a premium, seasonal selection of local seafood, meat and vegetables to bring a creative new twist to Thai cuisine.
The restaurant’s interior is inspired by Pongathorn’s native Thailand, his travels throughout various regions and his stays at exclusive resorts. As you enter Kraam, the space is bathed in natural light from 25-foot-high floor-to-ceiling windows that open onto Fifth Avenue. Elements of gold, marble, vibrant colors, intricate patterns and organic shapes 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 the restaurant as a nod to craft. A long white marble bar with arched mirrors and powder blue walls, enhanced by soothing recessed lighting, leads you into the central dining room. A striking gold orchid accent wall and banquet seating add to the sophisticated décor, while weaved leaf-shaped wicker light fixtures float above.
Guided by the seasons, the menu features dishes designed for sharing, all artistically plated on an eclectic array of plateware, making each dish a part of the overall experience.
Starters: Razor Clams, wok-fried razor clams sauteed in garlic white pepper with spicy Thai-chimichurri dipping sauce; Prawn Satay, grilled prawns with sweet-mild spicy peanut, mung bean sauce, rice vermicelli and vegetables; and Chicken Curry Tart, savory curried potato, minced chicken, sweet radish, caramelized onion with vegetable relish.
Thai Piquant Salads: standouts are Lump Crab, generous chunks of delicious crab meat delicately folded into a creamy coconut base mixed with kaffir lime, chili and tamarind, a whole soft-shell crab, and a mini wicker basket with butter lettuce and colorful crudités, and Grilled Artichoke Hearts Salad, hand-pulled chicken tossed with coconut milk, chili jam, toasted coconut and fried shallots.
Vegetable & Tofu: Green Curry, a sweet-spicy Thai green curry with roasted market vegetables and Kua Kling, wok-fried crispy tofu, garlic, Thai chili and scallion.
Fish: Choo Chee butterfly crispy branzino in a choo-chee curry sauce, sweet and spicy creamy coconut milk and kaffir lime, and Kang Som, marinated crispy branzino filet with Thai spicy and sour curry served with seasonal vegetables.
Meats: Braised Beef Cheeks Massaman, braised beef cheek in Thai Massaman curry served with potato pave, multilayered potatoes fried in bite-size stacks, crispy on the outside and creamy on the inside; Tom Kha Artichoke, aromatic coconut soup with chicken, grilled artichoke heart, cherry tomato, king oyster mushrooms, galanga, lemongrass, topped with fried chili; and Black Pepper Ribeye, stir-fried ribeye beef, young peppercorn scallion and onion.
Rice & Noodle: Khao Pad Plara Bong, Pongathorn’s take on a Korean Bibimbap, stir-fried jasmine rice with spicy aromatic Thai anchovy, sauteed sweet pork belly, soft-boiled egg and fresh vegetables; Fusilli Kee Mao, wok-fried fusilli pasta, with shrimp, calamari and scallops, chili, long green and basil; and Pad Thai, a choice of chicken or shrimp, wok-fried noodles with tamarind sauce, peanut, egg, beansprouts and chive.
Sides: Pak Kati, an array of steamed market vegetables drizzled with coconut cream, and Pad Eggplant with miso, chili, garlic and basil.
Dessert: Sweet Mango & Coconut Sticky Rice, homemade sweet coconut sticky rice with fresh sweet mango, coconut cream and toasted coconut; Thai Tea Ice Cream; and Coconut Ice Cream.
254 Fifth Ave, New York, NY 10001
kraamnyc.com
(646) 678-4586
@kraam.nyc
HOURS:
Monday – Saturday:
Lunch: 12 – 3:30 p.m.
Dinner: 5 – 10 p.m.
Sunday:
Lunch: 12 – 3:30 p.m.
Dinner: 5 – 9:30 p.m.
