The inspiration for Miami Beach’s Khong River House (a part of the acclaimed 50 Eggs Restaurant Group) comes from the rural villages and city markets of Thailand. The restaurant is named after the Me Kong River that flows through South East Asia.
I recently visited the happening spot with my family on a recent trip to Lincoln Road mall and found my way to this beautiful gem.
Many of the flavors tasted quite authentic, homey, but maybe a little too homey as the dishes could have used a little bit of complexity in flavor profile to bring it up a notch.
Korat Beef Jerky with yellow sticky rice with spicy fish sauce dipping sauce – one of the favorites of the evening, the beef was deliciously marinated and dried and went well with the yellow rice and fish sauce.
Northern Style Pad Thai – pretty standard, but tasty, pad thai – though I wish it had some more meat or something to give a contrasting flavor and texture to the noodles.
Crab fried rice with chili and garlic – very good fried rice, though the crab was a bit too subtle
Vietnamese-style crispy prawns. sauteed with fresh thai chili, garlic, shallots, spring onion and spiced. – these shrimp were a bit stale rather than crispy but the flavor was good. Just wished it was more fresh
Burmese egg noodles – this dish was way too salty
Slow-cooked whole pork leg. traditional northern hill tribe-style whole pork leg braised in a blend of 16 spices and oyster sauce served with spicy chili vinegar and fresh steamed buns – This was a huge piece of pork leg, the flavor was very reminiscent of Vietnamese thit kho, the stewed beef with hard boiled egg, that we make at home all the time haha…
All-natural rotisserie chicken, marinated for two days in coconut milk and stuffed with lemongrass, turmeric, garlic and coriander seed. served with thai sticky, a spicy-sweet dipping sauce, and papaya salad
Overall, a few hits and misses, but Khong River House is definitely worth a try in Miami Beach.
