Kalaya Philadelphia

Limited Friendsgiving seats remain! We have a few tables for parties of 4+ remaining in our dining room, and some bar seats available as well for our Nov. 27 dinner and cookbook launch party with Shola from . Book on Resy today!
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New to the menu! This vegetarian dish is Nam Prik Almond featuring toasted almond and caramelized chili jam relish, and served with nam pla khai tom, crudité, and jasmine rice. This is one you'll want to order for the table.

Friendsgiving at Kalaya! We are excited and honored to welcome in Shola Olunloyo of for a one-night only collaboration dinner on Wednesday, November 27th — Thanksgiving Eve! Nok and Shola will collaborate on a special multi-course menu featuring Thai flavors with tropical West African influences from Nigeria. Reservations, which cost $125 apiece, will go live on next Monday, 10/28 at noon.

“It’s the plushness of the barstools. It’s the pop of color — like pink flowers blooming from the cactus-green bar. But mostly, it’s the way all eyes wander to that corner, where you’ll sit, coolly sipping your lychee Negroni.” - Kae Lani Palmisano, speaking on Kalaya's corner bar seats in Philly Mag

We are excited and proud to announce Alejandro Ibañez Hernandez () as our new Executive Sous Chef! Alejandro, who has a passion for culinary arts and a love for tacos, ioined the Kalaya staff in early 2023 shortly after we opened our Fishtown location. Alejandro has been with the Defined Hospitality family since 2021, spending time at both Condesa and Suraya. Say hi to Alejandro next time you’re at Kalaya!

Thank you to everyone who came last night for our powered dinner with Royal Izakaya! We had such a fun night. Thank you to Resy, Jesse Ito, Justin Bacharach, and everyone else who made this dinner possible. 🙏🏻🙏🏻

As featured in the , here is a recipe for Nok's turmeric chicken soup, just one of the many recipes featured in 's new cookbook, Kalaya's Southern Thai Kitchen, which will be released in just three short weeks. Click the link in the bio for the full story and recipe!

It's Sunday! Come for lunch, try the khao pad pu. Our doors open at 11 am.

We have a few centerpiece-worthy, signature entrees at Kalaya, and our branzino is one of them. This is our Plu Nung Manao — Steamed whole branzino with lime, chicken stock, fish sauce, cilantro, and seafood nam jim, served with jasmine rice. 🐟🐟🐟

Our yellow curry with chicken (gaeng g*i khao mun) is as popular today as it was on the day the original Kalaya opened. It's best enjoyed on top of the coconut turmeric sticky rice it gets served with.

We love a good tasting menu!

Optional tasting menus are now available at Kalaya, with each menu catered to your exact party size. Let us cook for you and enjoy a little bit of everything that we have to offer. 🇹🇭

An introduction...📕

This cookbook is about much more than just the recipes. Here is a small preview of what's included in Kalaya's Southern Thai Kitchen, available for pre-order now in the link in our bio. Learn about Nok's story growing up learning how to cook with her mother before you dive deep into the world of Thai cooking from your own kitchen.
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Keeping it new and exciting with the river prawns! Our Goong Thod Kluae features wok-fried prawns in brown butter with shrimp paste and seafood nam jim, served with a side of prik nam pla and jasmine rice. 🦐🦐🦐

Massaman is back on the menu! This is Nok’s favorite comfort food dish, as well as her favorite food to make - something she learned from her mother at a young age. This time around, we switched up the massman a bit, using lamb instead of beef. Our new Gaeng Massaman Kae features massaman curry with lamb shank, potatoes, pearl onions, and almonds, served with jasmine rice and pickled cucumbers.

Cook like Nok! 🧑🏻‍🍳🇹🇭

We know many may be intimidated by Thai cooking, but with 's new cookbook, Kalaya's Southern Thai Kitchen, you'll be cooking up some Thai favorites in *your* kitchen in no time. Pre-orders are available now (link in bio), and the book will be released on November 5. We can't wait to see this book in your kitchen!

Kalaya X Royal Izakaya powered by !

On Monday, October 14th, we will be welcoming in Chef of for a one-night only collaboration, with Chef Jesse joining in the kitchen for a multi-course menu featuring Japanese and Thai flavors. Reservations go live on tomorrow (Saturday) beginning at noon. All guests will go home with a special limited-edition t-shirt. These two chefs have wanted to cook together for a very long time now, and we are beyond excited for this upcoming dinner. Link in bio for res!

This is our new Pla Pad Ton Kratiam - Wok fried barramundi with Sweet Garleek, Chinese celery, and long hot peppers. The garleek, which is sweet and so delicious, comes from 's Row 7 Seed Company (), which is currently celebrating Sweet Garleek Month in August. Row 7’s sweet garleek is the result of combining garlic and leeks, resulting in something delicious which we are so excited to be using on our menu. 💚💚

Netflix. Chef’s Table: Volume 7. Nok Suntaranon. November 27, 2024.

If you're sticking around town this weekend, stop by for lunch and try our Goong Ob Woonsen — Shrimp and glass noodles with bacon, chinese celery, dark soy, ginger, and peppercorn. 🦐🥓

We are here to ask the important questions, like "What is your favorite dessert at Kalaya?" Or "Why doesn't or any other phone have an emoji for a massive Thai shaved ice on their keyboard?" We need answers...

A collab 4.5 years in the works! 🇹🇭🍝
What an incredible dinner and night spent with our friends at , including Chef and the entire Fiorella team who made this possible! Thank you for having us. 🙏🏻
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NEW! We have Pla Muk Thod Kreung - fried curry squid with sweet chili sauce - now available as a special during dinner service. The dish features wild caught Rhode Island squid marinated in our house yellow curry paste, and topped with long hots and Fried Thai basil lime leaves. The final product is crispy, delicious, and served with our house-made Nam Jim Waan sweet chili dipping sauce. 🦑🔥🦑🔥

On weekends, we eat khao soi. 🤌🏻🤌🏻

Very cool story today in discussing our wonderful city's food scene. Thank you for including us with so many of Philly's greats. 🙏🏻

Link in bio for the full story...