Miami.com Experiences returns this month with our first interactive dinner where you will get some hands on experience making some tasty Thai recipes with one of Miami’s most beloved chefs along with one of Miami’s most influential food writers.
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Enjoy an interactive cooking experience at NaiYaRa (1854 Bay Rd, Miami Beach) with Chef Bee and Evan Benn, editor-in-chief of Indulge magazine, on Tuesday, May 17 starting at 7 p.m.
Guests will learn how to make some of Chef Bee’s favorite dishes tableside for this five-course dinner that includes a welcome Killer Bee cocktail for every guest.
Dinner costs $65 per person, inclusive of tax and tip, and click here to purchase your seat at the table.
See below for a look at the complete menu.
We look forward to having you at another Miami.com Experience.
Miami.com Experience Dinner at NaiYaRa
PAPAYA SALAD* | SOM TUM | – Interactive Demo
dried shrimp, tamarind, thai chili, peanuts
CRISPY BOK CHOI* | PAK TOD | – For the table
soy, sesame oil, garlic chips
SPICY TUNA SALAD – Interactive Demo
seaweed salad, cucumbers, sesame oil, masago, honey kimchee
NAIYARA ROLL – For the table
salmon belly, cucumber, avocado, scallion, truffle oil, topped with salmon belly brulee
3rd Course: For the table
SPRING ROLLS* | POH PIA PAK TOD |
glass noodles, cabbage, carrots, shiitake mushrooms, rice paper
BEEF JERKY | NEAU DADE DEAW |
coriander, nahm jim jao sauce, burmese sticky rice
POPCORN SHRIMP | GOONG TOD GROB |
shrimp tempura, shiitake mushrooms, spicy mayonnaise
4th Course: For the table
VIETNAMESE FISH | PAD PAK KAH-NANG PLAA |
sautéed white fish, Brussels sprouts, cauliflower, garlic chives
RED CURRY DUCK | GANG DANG PED |
crispy duck, bell peppers, pineapple, coconut milk, jasmine rice
rice noodle, chicken, tamarind, bean sprouts
CRAB FRIED RICE | KHAO PAD PBU |
egg, tomatoes, scallions
5th Course: For the table
PANDAN VANILLA FLAN
berries, mint, passion fruit sorbey, coconut tuile
MILK CHOCOLATE POTS DE CREME
crème chantilly, ginger, chocolate puffed rice