Khong River House, an innovative concept inspired by 50 Eggs, Inc. founder, John Kunkel’s, travels through Asia as a young adult, has received rave reviews and national acclaim since opening in December 2012 for its authentic yet approachable menu, rich with bold Southeast Asian flavors. As part of the continued exploration of cuisines influenced by the regions along the Mekong River, Chef Clayton Miller, Culinary Director for 50 Eggs Inc., and the Khong culinary team led by Executive Chef Ricky Sauri, have been working together to develop new and enticing dishes representative of the confluence of cultures along the river.
“The diverse backgrounds of our Khong family of chefs is at the heart and soul of our kitchen,” says Kunkel. “It’s a unique and talented collaboration – Ricky’s experience with Japanese cuisine, Mama Pai’s Thai influences and Chef Jules’ extensive knowledge of Southeast Asian and Chinese cuisine – all contributed to creating the dishes that make up our new, eclectic menu that showcases the diversity of Asian cuisine and continues our commitment to exploring the food that comes from the area surrounding the Mekong River.”
New standout lunch offerings will include the Flash-Fried Calamari Salad ($15), perfectly dressed with spicy soy-lime dressing; and Roasted Chicken or Crispy Pork Belly Bánh Mi Sandwiches ($15) with Curry-Dusted Taro Chips. Enticing new dinner dishes include Thai Green Curry Mussels ($18) in a flavor-packed broth sautéed with green curry paste, coconut milk, lemongrass, jalapeños, kaffir lime leaf and fish sauce; and the savory Char Sui Chinese Beef Short Ribs ($21) marinated in a zesty Chinese five spice blend, honey, hoisin and sprinkled with chopped peanuts. Available at both lunch and dinner is the palate-pleasing Chinese Pork Fried Rice ($15) topped with a sunny-side up egg and Green Curry Salmon ($18), grilled over an open flame and served with jasmine rice.
Signature house favorites will remain on the menu such as the Vietnamese Salt & Pepper Crispy Prawns; Hot and Spicy Chicken Wings; the Mekong Spicy Green Papaya Salad; and Laotian Drunken Rice Noodles with choice of vegetables, chicken or shrimp.
Khong’s culinary-driven, gin-centric beverage program complements the flavors of the restaurant’s fiery curries, aromatic broths and sweet-sticky rice dishes. With a selection of over 45 gins, the robust menu includes craft and barrel-aged gin cocktails, gin and rum flights and an expansive selection of international and Asian wines and beers. During the week, those looking for a break from Western civilization can enjoy Khong’s Rush Hour Happy Hour available Monday through Friday with prices starting at $4 from 4 - 5 p.m.; $5 from 5 - 6 p.m.; $6 from 6 - 7 p.m. Guests can enjoy a selection of drink specials and small bites such as the Tok-Tok punch made with Atlantico Reserva rum, passion fruit, iced-tea and honey syrup and Korat beef jerky with Burmese sticky rice – a match made in heaven.
The warm energy of Khong is reflected in its open floor plan, creating a communal atmosphere true to Southeast Asian traditions of a shared kitchen, shared food. Khong’s focus on authenticity touches every aspect of the guest experience from fishing traps repurposed as hanging light fixtures to wood panels salvaged from a boat house, then reconfigured into dining room chairs. The inviting main dining room, with seating for up to 90 guests, boasts reclaimed woods and industrial metal ceilings while the focal point is the impressive bar, with seating for up to 20 guests.
Khong River House is located on Miami Beach at 1661 Meridian Avenue. The restaurant is open for lunch and dinner daily, with brunch launching at a later date.
Telephone: (305) 763-8147; www.khongriver.com
Housed above Khong River House is Patpong Road, an intimate Bangkok-inspired lounge that brings the risqué spirit of Asian Red Light Districts to Miami Beach. Named after an actual street in Bangkok, the bar menu boasts local Asian street food with a gourmet flare for after dinner munchies and creative signature cocktails served in plastic bags. Doors open on Fridays and Saturdays at 10 p.m., with a separate upstairs entrance lit with red lights found in the alley behind Khong.
Founded by John Kunkel, 50 Eggs Inc. is a multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. As CEO of one of Restaurant Hospitality Magazine’s “Coolest Multi-concept Companies in the Land,” John owns and operates the James Beard nominated and award winning Yardbird Southern Table & Bar, Khong River House, Swine Southern Table & Bar and Patpong Road, and is also known for creating and developing the fast casual chain Lime Fresh Mexican Grill.