"One of fall's most anticipated restaurants, Crying Tiger explores the interconnected traditions of the region. "There are dishes that are influenced by Laos, and Laos is next to Cambodia, and Vietnam is right there. We share a lot of commonality in our recipes and the use of fish sauce, citrus, chiles," Dang says. "We're drawing inspiration from so many countries and cultures, but we want to do great food that people can recognize - just in a different way.""
"At Crying Tiger, familiar dishes get playful twists, like the clay pot lobster pad Thai. Instead of the usual plate of noodles, the kitchen cooks the dish in a wok before transferring it to a clay pot, where the heat creates a smoky, crispy layer at the bottom. Hong Kong-style pork belly gets an upgrade with a drizzle of herbaceous nam jim sauce."
Chef Thai Dang and Lettuce Entertain You open Crying Tiger on October 14 in River North, occupying the former Hub 51 space. The restaurant pays homage to dishes Dang and his team grew up eating and emphasizes interconnected Southeast Asian traditions through shared ingredients like fish sauce, citrus and chiles. Dang and managing partner Amarit Dulyapaibul researched globally to develop the menu, which features playful twists such as clay pot lobster pad Thai and Hong Kong-style pork belly with nam jim. The kitchen serves prawn toast, scratch-made curries using imported Thai pastes, and modern desserts by pastry chef Juan Gutierrez.
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