Valla Table

This sliver of a restaurant in Hell’s Kitchen is a sanctuary for Thai cuisine featuring family recipes like Mom’s Pad Thai from his mother’s restaurant in Bangkok, and Sai Ua–a Northern Thai pork sausage flavored with chili, kaffir lime, galangal, and lemongrass–that his grandmother taught him how to make when he was growing up in Thailand’s Nan Province on the border of Laos. Chuck’s signatures include Nuer Tom Bai Horapa—a braised beef soup with lemongrass and basil leaf inspired by the flavors of Central and Northeastern Thailand; and Pak Mor Kaeng Pu, delicate made to order steamed rice dumplings filled with crab meat in nam yaa, a coconut curry sauce flavored with fermented shrimp paste, turmeric, and chili.

Chef/Owner: Chuck Valla

641 10th Avenue
(at 45th Street)
New York, NY

212-245-4601

vallatable.com