December 29
It turns out that I have one more blog entry to make this year, to let you know about a free lunch tomorrow at Rhong Tiam East, formerly known as Kurve. That's 87 2nd Ave., at the northwest corner of 5th St.
Chef-owner Andy Yang is promoting his rendang. That's actually an Indonesian dish, but Andy tells me it's made in Thailand, too, where it's called panang neua toon. It's a rich, dark brown curry that should be appropriate for the blustery cold day that Wednesday the 30th promises to be.
Andy's using his grandmother's recipe and serving it with either flat wide noodles called sen yai or the Thai version of ramen, called ba mee.
Rendang is traditionally made with beef, but Andy's serving it with either beef of chicken. As I said, it's free tomorrow, from noon to 3. Every day after that it's $4.95.
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Bret Thorn
Bret Thorn is senior food editor of Nation’s Restaurant News with responsibility for spotting and reporting on culinary trends. He joined the magazine in 1999 after spending about five years as a journalist in Thailand.
A graduate of Tufts University in Medford, Mass., Thorn also studied French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He studied in China for a year, too, and now lives in Brooklyn.
Bret Thorn is senior food editor of Nation’s Restaurant News with responsibility for spotting and reporting on culinary trends. He joined the magazine in 1999 after spending about five years as a journalist in Thailand.
A graduate of Tufts University in Medford, Mass., Thorn also studied French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He studied in China for a year, too, and now lives in Brooklyn.
E-mail him at bret.thorn@penton.com
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