The masters behind the creative force 50 Eggs Inc., (credited with the culinary genius of Yardbird and Swine) are the power house behind Khong River House, a restaurant offering authentic food from Northern Thailand to sunny South Florida.
The décor is apt for its Lincoln Road and Meridian corner location. There are a plethora of hipsters that plague the tables, unassuming Asian décor and a wall-size bar that makes your mouth water at the thought of cocktail possibilities. The entire place oozes cool. So the bf and I decided to venture Lincoln Road on a Sunday for a long, uninterrupted brunch.
The ordering process at Khong River House is a tad bit overwhelming and we relied on the nice waiter to help decode the Thai cuisine. During our brunch extravaganza, we ordered from the “Buns” section and indulged in a Chang Hai Sausage & Egg Bun. The buns were soft, warm and deliciously fluffy. Stuffed with Northern Thai-style sausage, scrambled Lake Meadows Farm egg and local tomatoes, this small platter of three was the perfect start to our meal.
As our two main brunch plates, we chose the Omelet of the Day which happened to be a mushroom and herb omelet that came with seasonal fresh fruit (think mango, apples and pineapples) as well as a toasted baguette. We also tried the Thai Steak & Eggs, offering a marinated and char-grilled Angus beef strip loin, Lake Meadows Farm eggs, Mama’s red curry Hollandaise and Taro Root Hash. The steak was delicious and juicy but what really had us yearning for more was the restaurant’s take on hash browns. These potatoes were taro, a popular vegetable used in Thailand, and in this dish were essentially used as a substitute for traditional hash browns. Its mild, nutty flavor and accompanying sweet sauce left us craving for more healthy substitutes that could outperform our traditional favorites.
However, it was the “Noodle” category that really left us convinced of Khong’s caliber cooking. The Fresh Thin Rice Noodle Stir-Fry was easily a standout dish. The fresh rice noodles were drenched in tamarind juice accompanied by minced pork, crispy tofu, chives and dried shrimp. The dish is specific to the town of Korat (Northeast of Bangkok) and it’s a little like Pad Thai, only not as sweet, significantly lighter and complex in flavor.
Khong River House offers a pretty rad brunch spot and a nice getaway from the chaos of South Beach – but not at the expense of good quality food. Try it out if you’re ever on Lincoln, and kudos to 50 Eggs Inc.
Mel’s Recommendation: Take your time with the menu and definitely check it out for a long, extended and adventurous brunch. Warning: I’ve heard the menu doesn’t quite live up for other meals (lunch and dinner) but brunch certainly didn’t disappoint.
The Fresh Thin Rice Noodle Stir-Fry
Thai Steak & Eggs