Kruin Brooklyn pairs reimagined historic Thai dishes with intentional sake and wine selections that complement regional flavors and textures. Lobster tartare with peak-season tomatoes and house-made crispy nori is paired with Ohmine 3grain Summer's Arrival, a light junmai daiginjo whose apple, grapefruit, and mineral notes cut through grease and creaminess. Red curry-rubbed branzino wrapped in banana leaf pairs with Takacho Bodaimoto Junmai Muroka Genshu "Regal Hawk," a full-bodied, umami-rich sake whose sweetness tempers spice and acidity cuts fat. The restaurant holds notable awards and maintains a robust bottle list organized by style to help guests select approachable pairings.
At Kruin Brooklyn, when lobster tartare folded with peak-season tomatoes, served with a house-made crispy nori- their take on the traditional Thai dish pla goong mang gorn- is set on the table, the recommended beverage pairing is the Ohmine 3grain Summer's Arrival, a light and refreshing seasonal junmai daiginjo from the Yamaguchi prefecture. "It will cut through the grease and creaminess of the lobster, while still uplifting it in terms of the notes," describes sake sommelier Paulie Natthanan Nambuddee, referring to the notes of apple, grapefruit, and minerality that come through at the end.
For the red curry-rubbed branzino served with coconut, chili, lemongrass, basil, dill, and egg wrapped in a banana leaf- also known as ngohp pla- Nambuddee recommends the Takacho Bodaimoto Junmai Muroka Genshu "Regal Hawk," a full-bodied, umami-rich sake from Nara that also pairs well with meats. "It has a little bit of sweetness helps with the spiciness of curry, and a little bit of acidity it cuts through the fatness [of fish or meats]," she says.
The Thai restaurant-recognized by the Michelin Guide, a James Beard Awards Best New Restaurant semifinalist in 2023, and included in Esquire's Best New Restaurants in America for 2022-describes itself as "a different kind of Thai" where executive chef Ohm Suansilphong recreates and reimagines historic dishes from ancient recipes, that are rarely served in the US.
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