A monthly, underground
dining experience.
Try new foods.
Meet new people.
Thai Chow
Join us for our Thai Chow with Chef Patrick Ratanapunna!
April 18 & 19
Doors open at 6:30 pm
Dinner at 7:00 pm
Location: Uptown Kitchen
MENU
พริกเกลือ
น้ำจิ้มซีฟู้ด
น้ำจิ้มซีฟู้ด
Prik Kluea
Fresh Fruit with Chili Sugar
A spin on the traditional Thai dry fruit dip that is popular with street vendors! "Prik Kluea" in Thai means "chili salt," typically made with sugar, salt, and dried chilli. Patrick adds his own twist by adding lime. Served with sliced strawberries and apples. Vegan and Gluten-free.
น้ำจิ้มซีฟู้ด
น้ำจิ้มซีฟู้ด
น้ำจิ้มซีฟู้ด
Nam Jim Seafood
Literally translating to "seafood dipping sauce," Nam Jim is the ultimate condiment for seafood in Thailand. Patrick is serving plump, steamed shrimp with this spicy and zesty sauce made with cilantro, garlic, Thai chili, fish sauce, and lime juice. Gluten-free. Vegan: Basil Summer Roll
ยำวุ้นเส้น
น้ำจิ้มซีฟู้ด
ยำวุ้นเส้น
Yum Woon Sen
This refreshing, glass noodle salad is a staple in any Thai home. Bean thread noodles, celery, cherry tomatoes, shrimp, dried shrimp, shallots, ground chicken, cilantro, green onion, and peanuts, tossed with a salty, spicy, and light dressing made with coriander, garlic, chili, fish sauce, and lime juice. Gluten-free and Vegan versions available
หมูปาโล
ร่วมมิตร
ยำวุ้นเส้น
Moo Palo
A favorite of children and adults alike, this is a Thai spin on the Chinese five spice dish includes a pork belly, tofu, and eggs braised in a custom made 5 spice (coriander, peppercorns, cinnamon, cloves, star anise) a soy sauce blend, fish sauce, and caramelized palm sugar. Gluten-free version available. Vegan: Braised Tofu and Shiitakes
ร่วมมิตร
ร่วมมิตร
ร่วมมิตร
Ruam Mit
This underrated street food dessert soup consists of tapioca noodles, tapioca pearls, coconut meat, coconut jelly, red bean, corn, and a soup base consisting of milk, coconut milk, coconut water, sugar, pandan, and jasmine essence. Gluten-free. Vegan version available
About the Chef
Patrick Ratanapunna
Originally born in Chicago, Patrick moved to the Atlanta area when he was six years old while periodically going back and forth to Thailand. He got his start with food working at his mother's Thai restaurant, Thai Star in Norcross, in 1999 -- which he eventually left behind, believing he wanted nothing to do with the food industry. But after being laid off after ten years as a technical recruiter, a glimmer of something new caught his attention.
During COVID, Patrick and his wife Colette had started watching historical Thai dramas together. They renewed his interest in Thai cooking, as well as the preservation of Thai dishes that were near impossible to find in Atlanta.
Today Patrick runs Orange Lion as a pop-up, appearing at beloved breweries like Stout Bros, Little Cottage, and Contrast Artisan Ales. He also collaborates with Leftie Lee’s for its Big Asian Brunch and Summer Camp series, and you can soon find him at a weekly pop up in an ultra cool new spot - soon to be announced!
Unique Eats & Eateries of atlanta
Chow Club Co-founder, Amanda Plumb recently released her first book! In it, she shares the stories of more than 80 local restaurants & groceries! It's a must-read for any Atlanta foodie!
How does it work?
As a member, you'll receive exclusive invitations to our pop-up dinners featuring home cooks and rising chefs. You'll have an opportunity to sample authentic dishes from around the world that you won't find anywhere else in Atlanta. At the same time, you'll be supporting local chefs as they build a name for themselves. Reserve your seats quickly as they will sell out!
- Chow Club dinners are member only events.
- Tickets must be purchased in advance and often sell out.
- The venue address will be emailed to you the week of the event.
- Please check your email account associated with your PayPal account.
