Night + Market

Northern Thai street food that goes with booze? Yes please!

“In Thai, it’s called ‘aharn klam lao’ which roughly translates to ‘food to facilitate drinking.’ That’s at the heart of what we do. We make food for drunkards”. ~ Chef Kris Yenbamroong, Night + Market

SAUSAGE! Front: Fermented sour pork sausage balls from Isan (northeastern Thailand). They are best eaten with the chili, ginger, peanuts and raw cabbage.
Back: Sai Uah sausage from Chiengrai. It’s a grilled herb sausage which you eat with nam prik noom and a mortar-pounded relish of chili, roasted shallots and garlic. Kris makes both sausages in house.

Mekong Old Fashioned – Mekong is probably the most popular of Thai spirits and is actually a rum. It is made from sugar cane and a blend of herbs.

Kab Moo, housemade pork rinds.

Chicken wings, brined in fish sauce.

Chang Beer Tower! You know, because there’s more food coming!

Kor Moo Yang, grilled pig collar. Kris calls it toro because he finds it to be the most decadent part of the pig.

Nam Prik Ong, chiengrai pork ragout. Basically a pork dip for pork rinds. Kris serves it cold.

Nam Prik Ta Daeng, another type of relish eaten with Thai beef jerky.

Moo Sadoong, startled pig — a spicy salad of pork, chili and herbs.

Goong Ten, traditionally this dish consists of live, tiny shrimp. This one is raw shrimp cured with lime juice and dressed with pounded chilis.

Hor Ab, essentially a tamale made with catfish and a mix of chili, baked in a banana leaf.

Fried pig tails.

Gang Hanglay, a Chiengrai stew with Burmese influences — pork simmered with palm sugar and pickled garlic. Kris used pork trotters and tails for this rendition.