Press
Food & Wine Magazine features Chef Kris' Nam Prik Noom!
while i am stoked that food & wine featured my nam prik noom in their august issue, there are a few points i wanted to clear up, mostly to preempt scornful emails from the authenticity police (assholes!)....
1.) 'thai chile relish' can refer to hundreds of different 'nam prik.' this particular one is called 'nam prik noom' and is found throughout the northern regions of chiang rai and chiang mai.
2.) "Asian fish sauce"? not my words
3.) white granulated sugar, not light brown sugar
Chef Kris mentioned in Time Magazine's 'Talented, Young and Asian American'
commenting on this article, Chef Kris remarks, "Every group needs an underachiever. That'd be me."
Our Pig Tails in LA Weekly's 100 fave dishes!
Link
Richard Kern and I making mean faces in the kitchen!
check out richard's awesome show, 'shot by kern,' at www.vice.com!
René Redzepi visits NIGHT MARKET!
Our friends have been to Noma and were completely floored. We haven't been, but it was still awesome to cook for this gentleman while he was in town!
James Beard Foundation Awards
Chef Kris was announced today as a semi-finalist for the James Beard Foundation Award under the Rising Star Chef category!
Needless to say, we are surprised AND extremely STOKED!!!!
Jonathan Gold reviews NIGHT+MARKET For LA Weekly
click on the photo to check out the review on the LA Weekly site. there's an awesome slideshow by anne fishbein.
Angeleno: Critic's Notebook
"And the whole braised pork hock with dark soy? Soon to be legendary." HAHAA LOVE IT!!! Thanks, Brad!
SAVEUR magazine's 24 Hours of Thai in Los Angeles!
We're stoked to be included among the best in SAVEUR magazine's 24 Hours of Thai in Los Angeles!
check out the full article here.
Grub Street LA's 5 best Pork Dishes!
Not sure how we only caught wind of this now, but still stoked to be included!
