![]() ![]() The menu can only be so big, but with the market I can change it every day or every week.”īeyond the market menu, Suntaranon plans to host private cooking classes and also offer the space for guest chefs to cook and sell their food. “At the market, I have the opportunity to cook new things because there are things that I can’t take off the menu at Kalaya now. ![]() “There are so many things I want to cook that I can’t do at Kalaya,” Suntaranon says. Nok Suntaranon is known for her spicy Thai dishes at Kalaya. Since it’s a different model, prices at Kalaya Thai Market will be cheaper than at the restaurant, Suntaranon says. Look for favorites from the restaurant’s menu, like the papaya salad, alongside new dishes like hor mok, a steamed curry usually made with fish. has outfitted with umbrella-topped tables for outdoor dining. “If you come here and there are ingredients you’ve never seen, you can ask us any questions about how to use them and we’ll guide you through the process.”įor those not in the mood to cook, the market sells a rotating selection of grab-and-go dishes, like Thai salads, curries, and stir-fries, designed to be eaten at home - or head to Piazza DiBruno, a formerly empty lot across the street that gourmet grocer Di Bruno Bros. “I want it to be another way for people to connect with the restaurant,” Suntaranon says. Once it’s up and running, the market will be open every day from 9 a.m. She’s also selling the hand-pounded curry pastes she uses at the restaurant. “So I wanted to honor that.”įans of Suntaranon’s cooking will find the shelves stocked with items to (attempt to) recreate her dishes at home, like sticky rice, tamarind paste, and fresh turmeric, galangal, and pandan leaf. “I grew up helping my mom work in a market,” says Suntaranon, who is originally from Thailand. But Suntaranon quickly realized it would also work for some kind of retail. Ninth Street, it became a commissary kitchen where the Kalaya crew could prep for service at the restaurant. When Suntaranon first took over the space last year, at 922 S. Sandwiched between Claudio Specialty Foods and Di Bruno Bros.’s bottle shop, the new Kalaya Thai Market sells a mix of prepared foods and ingredients for cooking at home. Chef Chutatip “Nok” Suntaranon, who quickly grew a following in Philly for the uncompromisingly spicy dishes at her southern Thai restaurant Kalaya, opens a food shop Friday, October 2, just down the street from the restaurant in the historic Italian Market. ![]()
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