Foodie Field Trip

Yesterday a group of nine culinary students, including myself, and the Dean of culinary arts, Bruce Ozga, went to the recently opened restaurant Khong River house. Khong is located near Lincoln road, in Miami. The restaurant on first impression was very well designed. The atmosphere of the restaurant made one feel as if they were in Thailand. Here is an interior view of the restaurant.

Anyway, The food was spectacular! The executive chef of Khong came to the table to explain his thought of the restaurant, his muse, and his experiences. He explained that the dishes he serves in Khong are not traditional Thai dishes that one would casually see at other restaurants. All of the dishes come from his travels as a young man through various towns and villages along the river. He was extremely passionate while telling us his stories. He even wanted a photo of all of us and himself to hang up in the restaurant. 

Here are some photos of the food we had, courtesy of Tracy, a friend and fellow culinary student. The style of the restaurant is "Family Style" Dishes come out of the kitchen as they are prepared. The dishes are placed int he center of the table and each individual has his or her own plate and everyone shares the dish. 

Fried Eggplant Salad

 This and many of the dishes served had three small piles of sugar, roasted crushed peanuts, and ground Thai Chili. It was explained to us that the piles were to be mixed into the noodles so in every bite there is sweet, savory, and spicy. It is to play with the palate.
(We did not do this because some of us could not consume spicy dishes.)

Pork Belly