Chef Bee, finally debuts his highly anticipated restaurant NaiYaRa to the public. The restaurant located at 1854 Bay Road, Sunset Harbour Shops features a mix of Thai street fare along with plenty of Japanese specialties that Bee is known for. Named after his daughter, “NaiYaRa” means friendly, honest and hardworking, which is exactly what guests will find at the new eatery. The menu was partly inspired by Bee’s grandmother and features many dishes she once sold at their local village in Northern Thailand like crispy bok choy, chicken dumplings, and creamy ramen noodle soup with prawns, along with a sushi bar spearheaded by Bee. As for drinks, an “extensive bar menu” is available using traditional Thai ingredients for its boozy concoctions created by bartender Anthony “Tibor” Vecsesi. Dinner is now served Monday through Saturday from 6 p.m. to 11 p.m. and Sunday from 6 p.m. to 10 p.m. Here is more information about NaiYara :
According to Urban Daddy :
“Anyway, it’s an open, industrial-ish space with a vintage-movie-poster-and-vinyl-album-cover collage in the breezeway. And an elephant mural at the sushi bar. And some repurposed traditional fishing baskets from Thailand sprinkled around everywhere else. Then, tomorrow night, lead your date to a red leather banquette next to the sushi bar. It’s a good vantage point for watching Chef Bee of Oishi Thai fame cook you things. As for what he’s cooking, you can go a few different ways depending on your mood… If you’re feeling the Thai thing: crispy bok choy, creamy ramen noodle soup with prawns or duck in red curry. If you’re feeling the not-Thai thing: salmon belly tacos, otoro nigiri or the NaiYaRa roll with more salmon belly. And to drink, maybe go with a frozen something-or-other like the Killer Bee with gin, lemongrass-infused syrup and Thai chili. Or beer.”
According to WSVN :
“The menu features Thai and Japanese favorites. I would start with the beef jerky ($14) if I were you. I did and it was amaze-balls amazing. Great flavor, crispy outside, tender inside, little bite sized pieces served with Burmese sticky rice. I would have been happy with just that but Chef Bee insisted we try his favorite childhood dish. It’s called chiang rai curry ($16) tender pieces of beef, with egg noodles in a yellow curry sauce that did not disappoint. Bee says his mom used to make it for him as a kid and now they make it, side by side, in the kitchen at NaiYaRa where they work together. We paired it with a crab fried rice ($14) and tried a massaman curry ($22) for comparison. The massaman was good but mom’s chiang rai wins. On the raw side the salmon tacos ($15) are not to be missed and the white fish truffle’s ($18) subtle sweetness is also a must have.”
According to New Times :
“The restaurant is decorated in sepia tones with wood and industrial metal features. Miami artist Danny “Krave” Fila designed the restaurant’s artwork, which features collages of old Thai posters and an elephant, the restaurant’s mascot and namesake, on the far wall near the bar. The dinner menu isn’t the long, multi-page affair you’ll find in so many Thai restaurants, but it’s filled with an ample mixture of favorites from Bee’s playbook from his tenure at Oishi Thai. Indeed, fans of the chef will find plenty to familiar dishes like his Burmese noodle wraps ($15). Thick noodles are wrapped around Thai chili paste, palm sugar, and peanuts, served with a sweet chili/soy dipping sauce. The dish, popular at Khong River House, is as good as remembered, and pretty much a must do starter.” written by Laine Doss.
Stay tuned at Miami City Social for more information.