NaiYaRa Brings An Eclectic Mix of Asian Cuisine to Sunset Harbour

Like most people in Miami, we’ve been awaiting the arrival of NaiYaRa for some time now – and couldn’t wait to check it out when it opened up late last month. The brainchild of Chef Piyarat Arreeratn, also known as Chef Bee, and his mother, it features eclectic menu of Thai street cuisine and Japanese specialties for which he is known for at his other restaurant, Oishi Thai, in North Miami.

The dishes at NaiYaRa are a great mix of the traditional and non-traditional fare. The extensive menu includes raw dishes, rolls, hot and cold appetizers, noodles and rice, entrees and of course dessert. And there were plenty of standout dishes throughout the menu. Favorites of the tables included the Beef Jerky with coriander, nahm jim jao sauce, burmese sticky rice; Chiang Rai Sausage with lemongrass, chili, soy, jalapeño salsa; the Salmon Demon Slayer roll with sweet miso, jalapeño, shallots, sake; the NaiYara Roll made with salmon belly, cucumber, avocado, scallion, truffle oil, topped with salmon belly ‘crème brulee’; Chilean Seabass with sweet miso glaze; Vietnamese Prawns with 5 spice, onions, chives; and the Crispy Duck Peppercorn with bell peppers, onions, basil.

Drinks are just as fun and eclectic as the food offerings. Created by Anthony “Tibor” Vecsesi they feature Thai ingredients in several different formats like the Frozen Organic cocktails such as the Killer Bee made with gin, kelvin lemon, Thai chili, lemongrass, ginger and the Thairish Coffee with Irish whiskey, thai coffee, kelvin black tea, cardamom foam. More traditional drinks include the Mekhong Mule with vodka, lemongrass, ginger, sparkling sake; Gaeng Kiaw made with gin, thai basil, mint, cucumber, ginger beer and its take on the Michelada, the Thai-Chi-Lada made with thai inspired sangrita, beer, smoked himalayan salt.

Until you get to try this Sunset Harbour hotspot out, get a look of the tasty images below.

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