{"id":50144,"date":"2026-05-06T06:08:37","date_gmt":"2026-05-05T22:08:37","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=50144"},"modified":"2026-05-06T06:08:37","modified_gmt":"2026-05-05T22:08:37","slug":"theres-a-thai-food-revolution-going-on-as-chefs-think-outside-the-box","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=50144","title":{"rendered":"There\u2019s a Thai food revolution going on as chefs think outside the box"},"content":{"rendered":"


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Thai food around the world is undergoing its biggest changes in decades, especially in the US.<\/p>\n

There are still plenty of curries and noodles to go around, but a new generation of restaurants and cafes is looking beyond the classics to put unique twists on everything from chicken tenders and banana pudding to barbecue, cheesesteaks and cheesecake.<\/p>\n

\u201cI don\u2019t know what happened in the last year, but there was some sort of crazy explosion,\u201d says Ann Redding, sitting with her husband and fellow chef Matt Danzer in a back booth of Thai Diner, their celebrated downtown New York restaurant.<\/p>\n

Situated on the edge of Manhattan\u2019s Chinatown, Thai Diner opened during the Covid-19 pandemic<\/span>. It offers Thai food that can be authentic without being traditional: think massaman curry Thai disco fries, breakfast sandwiches verdant with Thai basil and fortified with sai oua<\/em> herbal sausage, and a cheesesteak made with chilli and basil phat bai horapha<\/em>-style rib-eye steak.<\/div>\n

A year ago, Redding and Danzer opened their takeaway spot Mommy Pai\u2019s, barely a block away, which specialises in fried and grilled chicken tenders. The tenders, great as they are, are best thought of as vehicles for the restaurant\u2019s assortment of Thai-inspired sauces \u2013 eight in total.<\/p>\n

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The Mommy Pai\u2019s takeaway spot in New York specialises in fried and grilled chicken tenders. Photo: Instagram\/mommypais<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

The Noom Spicy Green Sauce, a play on Northern Thai nam prik num<\/em>, is tart and herbal, while pickled green peppercorn and gingery galangal brighten the Thousand Island-adjacent Phuket Island Sauce. On the side, go for coconut rice and beans, grilled in a banana leaf and som tum<\/em> slaw.<\/p>\n<\/div>\n


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