It will be divided into two categories: gab khao, which are larger foods that are typically consumed with rice, and gab glaam, which are small dishes that are frequently consumed while drinking.
Savory drinks like the pad thai high ball, which combines tequila, mezcal, almond, clarified tamarind, lime, smoked chile, and vegan fish sauce, and the green curry sour, which combines gin, green curry spice, and lemon, among Niyomkun’s favorites.
Thanks to Tipsy Thaiger for this.
Thanks to Tipsy Thaiger for this.
Since Niyomkun believes that natural wines’ funkiness and little intervention go best with Thai cuisine, the beverage menu will likewise emphasize these wines. A variety of beers and Vietnamese sake will also be available.
In addition to working as a bartender at Biltong Bar, Niyomkun has held managerial positions at 26 Thai Kitchen & Bar and Tamarind Seed Thai Bistro. Before understanding how much she missed the restaurant business, she spent a number of years working in real estate after leaving the food sector.
A little more than two years ago, Niyomkun and his business partners Candi Lee and Phudith Pattharakositkul moved into the historic building located at 605 Atlanta St. In order to test her food recipes, Niyomkun and her crew began operating pop-ups at local businesses while they awaited the completion of the building.
However, mixology is her passion, therefore she looked for a group of chefs that could realize her idea. Previously consulting for restaurants, Ao Ngammuang and Belle Predawan decided to join permanently after Niyomkun revealed her concept.
Thanks to Tipsy Thaiger for this.
Thanks to Tipsy Thaiger for this.
Copy-and-paste Thai restaurants were seen by Predawan as outdated and worn out. She and Ngammuang sought to design a menu with underappreciated Thai food that they genuinely want.
Using seasonal, local ingredients in the traditional recipes was another crucial consideration for the chefs.
For instance, Niyomkun claimed they didn’t cut corners on fish sauce, and the Thaiger salad No. 1 incorporates seasonal Georgia fruit instead of just green papaya. According to Predawan, they disassembled nam tok beef varieties from central and northeastern Thailand to create the Crying Tiger dish, which combines ingredients from both areas: cucumbers, tomatoes, fresh herbs, and chile jams from the central zone, and chile flakes from the northeast.
Young green jackfruit dip, which includes roasted garlic, grape tomato, herbs, veggies, and tofu skin, is another gab glaam Niyomkun is looking forward to. Additionally, there is the popular Isaan pork jowl, which is served with rice noodles dyed with beets and a dipping sauce called galangal jaew. Additionally, there is a wok of greens, which will have a changing assortment of seasonal greens accompanied with fermented soy beans and whipped garlic confit.
Thanks to Tipsy Thaiger for this.
Thanks to Tipsy Thaiger for this.
According to Predawan, “we tried to introduce another part of Thai food that (has) so much more to offer.”
Tipsy Thaiger will be open from 5 to 10 p.m. when it opens at the end of August (the precise date has not yet been disclosed). Tuesday through Thursday and Sunday from 5 to 11 p.m. Friday through Saturday.
Roswell, 605 Atlanta St., tipsythaiger.com
