Khong River House
Miami Beach, FL 33139
- Lunch Monday through Friday 11:30 a.m. to 4 p.m.; brunch Saturday and Sunday 10 a.m. to 4 p.m.; dinner Sunday through Thursday 4 to 11 p.m. and Friday and Saturday 4 p.m. to midnight
- All Major Credit Cards, cash
- Multi-Level, Vegetarian Friendly
- Brunch, Dinner, Lunch
- Full bar
- Recommended, Accepted
- Lot available, Street
Miami New Times's Description
While old-school chefs across Miami-Dade knock out hearty, thick curries, Piyarat Potha Arreeratn, a native of the Chiang Rai province in Northern Thailand who is also known as Chef Bee, fuses Asian cuisine with fresh salads, quick pickles, and a helluva lot of hot red chilies at Khong River House in South Beach. The restaurant is owned by 50 Eggs Inc., the same folks behind Yardbird Southern Table & Bar. Like at Yardbird, dishes at this SoBe joint go back a few generations to 50 Eggs' kin. The boat noodle dish, a recipe from Chef Bee's family, features a pho-like combination of rice noodles and robust auburn broth enriched with fish sauce, beef blood, fried garlic, and Thai chili vinegar. The piquant stock and intrepid flavors jolt diners as soon as basins are set on the table. Gin is the restaurant's signature booze, and peppers swim even in the cocktails. In the Killer B, Beefeater gin pairs with lemon juice and a syrup infused with white peppercorns and Thai bird chilies. (Now that's some hot hooch.) With Khong, the 50 Eggs creative team has developed and perfected a successful, all-encompassing restaurant concept: farm-centered ingredients, stylish digs, smart branding, a young chef, and good grub. In a city where few restaurants come and stay, Khong is an astounding achievement.
Tips from foursquare
Hands down the best Thai food in Miami and though you might have to work hard for that reservation, you won’t regret it. [Eater 38 Member]
Ask for Jenna she is sooooo awesome!!! And the gin and tonic is amazing and doesn't even taste like a normal gin and tonic!!!
The coconut and sesame pancakes ($14) are awesome. Freshly steamed bao buns with sausage and egg ($13) , and noodles with curry chicken ($14) are some of the other options on the menu.
Thai iced tea is great - overall seems very inspired by NYC's Fatty Crab, but in more big-box form.
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