Most people don't associate Hell's Kitchen with the best of New York City's vibrant dining scene. CharonThe bustling Southern Thai and seafood restaurant along Ninth Avenue is an exception.
Step into the intimate space and you'll instantly be transported away from the throngs of tourists, commuters, and Broadway showgoers, and transported to a relaxed atmosphere with an island feel. Design elements include plenty of rattan and all types of wood, from the bar stools to the light fixtures and dining chairs.
Exposed beams form a square pattern along the ceiling. Wooden slats create a partition separating the front dining room from the rear dining room. A glowing yellow hue illuminates the colorful liquor bottles placed along the wooden bar.
With roots in the Surat Thani region, known for its southern Thai cuisine and rich seafood, Chef Nate Limwong has expertly curated a menu based on her heritage and decades of gastronomic expertise.
After honing his skills on three continents: Asia, Australia, and North America, Chef Nate is a culinary veteran who has mastered not only the intricacies of Thai cuisine, but also French and Chinese cuisine. Despite her global adventures, Chef Nate's heart is still rooted in the flavors of her childhood.
Patrons will find themselves dreaming of the sun-drenched southern coast of Thailand as they adventure through each course.It starts with dishes such as phuket pak mall––Delicate steamed dumplings mixed with sweet radish, peanuts, and black pepper––or Baan Gore: A combination of crunchy coconut, juicy grilled shrimp, and the famous southern Thai curry paste.
Seafood lovers will enjoy the following treats: steamed fishintroducing a Chilean sea bass fillet soaked in a fragrant chili-lime soup. crab curry, a luxurious blend of jumbo lump crab meat and crispy soft shell crab, wrapped in velvety coconut curry. Noodles and rice dishes are also included on the menu. Looking around the dining room, every table has an order. Mee Pum Liang: Wok-fried noodles in sweet coconut curry cream with shrimp, mung bean sprouts, and vegetables.
For drink seekers, the cocktail menu is a journey in itself. Each beverage is illustrated along a map of Thailand, highlighting each region's unique fruits, spirits, and aromas.
The most popular cocktail is after schoolMade with butterfly pea vodka, pear, rambutan, Dolin Génépy le Chamois liqueur, and lemon. This majestic purple concoction is served in a coupe glass with a flower on top.
It may sound surprising, but don't be shy. mumbao––A seductive blend of smoky mezcal, tangy green mango, and tangy grilled shrimp sprinkled with chili sea salt. Serve with a sip of tiny skewered shrimp on top of your cocktail.
Chef Nate wants Sharon to be a place where patrons come and always experience something new. Although her dishes are available year-round, her dessert selection changes every few weeks.from Khanom Ko (Delicious rice cake with roasted coconut in coconut cream bath) better together––Bricks of sweet purple sticky rice topped with coconut ice cream and a drizzle of mango sauce––There’s always something new to satisfy every sweet tooth.
Savor the essence of Southern Thai cuisine at Sharon in the heart of Manhattan.
Main points
position: hell's kitchen, new york
address: 749 9th Ave, New York, NY 10019
cooking: Thai
Price range: $$
Now accepting reservations: yes – Reggie
Vibrator: Some of New York City's best Thai food is served in a laid-back, island-style setting.
Our favorite things on the menu: of crab curry (jumbo lump crab meat, crispy soft shell crab and betel leaf served in coconut curry) is sensational. Me Pum Liang (Noodles, shrimp, mung bean sprouts, and garnished vegetables stir-fried in a wok with coconut curry cream).
Attire: smart casual
breakfast lunch dinner: lunch: Open daily from 12:00pm to 3:30pm. dinner: Sunday through Thursday from 5:00 PM to 10:00 PM, Friday and Saturday from 5:00 PM to 11:00 PM.
