Malai Kitchen, the beloved Thai-Vietnamese restaurant in Uptown, recently became an elder sibling. Executive Chef Bradon Wages and wife/business partner, Yasmin, formally opened their second location in Southlake on January 31.
Suburbanites that loved the menu (but detested the drive) will be happy to hear that the restaurant’s food and beverage options will stay relatively the same. This includes many of my personal favorites including the Chilean Sea Bass poached in garlic and lemongrass, the Massaman-braised Lamb Shank with tamarind and boiled egg, and the Jungle Curry Hot Pot with watercress and black tiger shrimp.
The interior of the restaurant seats seventy-four people and boasts an impressive semi-covered patio that accommodates thirty-six. As the weather warms, secure a table under an umbrella and sample the Kaffir Collins cocktail alongside the refreshingly chilled vermicelli salad with lemongrass chicken, cucumbers, peanuts and a ginger-lime dressing. The ahi tuna tartare with Thai chilies and avocado makes for playful conversational, as the chilled tuna encounters subtle heat derived from the chilies, all of which is then tamed by fresh avocado which acts as a base.
The additional room in Southlake will allow for further experimentation with Malai’s in-house brewery program. Patrons of Uptown have undoubtedly tasted the Thai-P-A and Bia Hoi (a Vietnamese Lager), but diners in Southlake will be able to experience the Chili Chocolate Porter, as well as additional styles to come by their newly-hired brewmaster. New menu items will also surface at the new location including, but not limited to, Hanoi Style Snapper, Vietnamese Filet Mignon, Panang Curry Duck, Arctic Char and Chili Chocolate Roti.
Located in Southlake’s Park Village, Malai Kitchen will serve lunch and dinner seven nights a week, and will continue to host one of the most enjoyable Asian-influenced brunches in the Metroplex. Happy hour is 4 p.m. until 6 p.m., Mondays through Fridays, and all day on Sundays.
