I love a place that encourages you to eat their food with your hands. John and I had picks for our stay in New York. Khe Yo was his pick and we brought along Barb and Lauren for the ride.
At Khe-Yo, Executive Chef Soulayphet Schwader and partner Nick Bradley have joined with Marc Forgione to bring Laotian-inspired Southeast Asian cuisine to TriBeCa in a warm, comfortable setting. Showcasing the best ingredients through Laotian techniques and flavors, the menu is designed for sharing and encourages guests to explore and taste a wide variety of dishes. Each wine on our concise, all-French list is available by the glass in addition to sake, beer and signature Southeast Asian-inspired specialty cocktails
What we ordered:
- Crunchy coconut sweet rice with spicy kaffir sausage
- Pork Belly Noodles
- Caramelized Enoky Mushrooms on a cast iron plate
- Grilled Black Bass with Crispy Shallot and Tamarind Peanut Sauce (boneless!)
All I can say is that the entire meal was SPICY as hell, but in a good way. I was most impressed with the fish as it came held together with chopsticks then pulled apart completely boneless.
If you like your food bland, simple, and easy to digest, you do not want to come here. If you want to be fascinated with each bite, from chewy noodles, to sweetly caramelized mushrooms and fresh flaky fish, all the while melting from a mixture of pure pleasure overload and spice sweats then you've found your place. This is your mouth-gasm.