THE ART OF THE SNACK RIMTANG

We love the thought of having comfort food that comes in the form of street food with a twist that can be enjoyed with family and friends! We make our way to DC’s neighborhood, Georgetown to enjoy Thai cuisine that is filled with foods and traditions that we can all enjoy when we come in to dine at Rimtang! Chef/Owner Saran “Peter”Kannasute shares with us how he brought this restaurant into his hospitality group, the foods he grew up with, and what we should order upon our next visit with family and friends.

ATHLEISURE MAG: Chef Saran “Peter” Kannasute, can you tell us about your culinary background in terms of where you went to school, kitchens you trained in and what led to the creation of the Yume Hospitality Group?

CHEF SARAN PETER KANNASUTE: I graduated from military school in Thailand, following a long family history of military and police service on both sides of my family. Several members even served the King of Thailand. That background shaped my discipline, but my passion was always in cooking, inspired by my mother, who ran a small street-food restaurant in Bangkok. Throughout my childhood, I would go with my family to the fresh market and select all the freshest, seasonal ingredients to be used for the day. That experience shaped how I approach food and has become one of the most important influences on my culinary path. I moved to the United States in 1999 and began working in restaurants. I later had the opportunity to train under Chef Hiroyuki Sakai, known as the first Iron Chef of French-Japanese cuisine, while he was culinary advisor for Benihana in Florida. From early on, I knew I wanted to open my own restaurant to apply what I’d learned and create dishes that reflect my experience and heritage. That vision eventually became YUME Hospitality Group.

AM: Before we delve into Rimtang, tell me about Yume Hospitality Group, when you launched it, and the restaurants that are within it.

CHEF SPK: I moved to Washington, DC in 2009 and spent several years consulting for restaurants while exploring opportunities to open my own. In 2013, a mutual contact introduced me to my now business partner, Jeff King. He tried my food at a sushi bar I helped open, and we realized we shared a common vision for future ventures. That was where our journey began, and the beginning of YUME Hospitality Group. We currently operate three restaurants:

• YUME Sushi: Modern Japanese cuisine with French influences Located in Arlington, VA | Opened in 2018

• KYOJIN Sushi: Expanded interpretation of that same Japanese foundation Located in Georgetown, DC | Opened in 2023 after the pandemic RIMTANG: Thai street-food o Located in Georgetown, DC | Opened in 2024

AM: What are the flavors, spices, and ingredients that are indicative of Thai cuisine in general?

CHEF SPK: Lime, chili peppers, lime leaves, and lemongrass.

AM: When we say Street Food, what does that mean?

CHEF SPK: Street food refers to the everyday food culture found throughout many Asian countries, traditionally served from small stalls in morning or night markets. It’s fast access to comfort food.

AM: What led to you launching Rimtang as this is a departure from the other restaurants in this group that focus on Japanese cuisine?

CHEF SPK: I don’t see it as a departure from Japanese cuisine, but as an expansion of who I am. Rimtang allows me to return to what defines my roots and the cooking techniques I come from. Rimtang is more personal— it represents the flavors of my childhood and the generational recipes I grew up with. It’s not a different direction; it’s the continuation of my heritage.

AM: You mother, Chef “Mama” Prapit La Femina is the Head Chef at this Georgetown restaurant. Can you tell us about her culinary background as well as how she approaches the menu that is offered here?

CHEF SPK: Before entering the restaurant industry, my mother worked as an accountant. She learned how to cook from my grandmother when she was young and continued to develop her skills on her own. I have memories from my childhood of all the different meals she cooked for me, not only Thai dishes, but also Chinese, Vietnamese, and even Italian. Her approach to the menu at Rimtang is based on intuition and memory rather than formal training. She cooks the way she always has, and that authenticity defines Rimtang.

AM: What does Rimtang mean?

CHEF SPK: “Rimtang” means “sidewalk” in Thai and is commonly used to refer to street-side food stalls in Thailand.

AM: Tell us about the ambiance of this restaurant and what guests can expect when they are coming in to dine.

CHEF SPK: The space is designed to feel like home. It’s a cozy, two-story converted row home. It reflects the atmosphere I remember from eating my mother’s cooking as a child.

AM: What are 3 appetizers that you suggest that we can enjoy with friends and family?

CHEF SPK: Calamari, Tom Yum Soup with seafood, and Crabmeat Egg Omelet.

AM: What are 3 soups and salads that we should have our eye on when we are coming in with friends?

CHEF SPK: Papaya Salad, of course, and Seafood Tom Yum Soup.

AM: What are 3 Mama’s Signature Dishes that we should be thinking about when we come in?

CHEF SPK: Mama’s Signature Fried Rice, Tom Yum Soup, and Papaya Salad.

AM: Between the Stir Fry and the Thai Curry Specials, what are 3 that we should have in mind?

CHEF SPK: Panang curry with protein of your choice, Tom Yum Soup, and Salmon Curry.

AM: For the sides to add to our meal, what are 3 that we should have in mind?

CHEF SPK: Sticky Rice, Steamed Veggies, and Steamed Rice.

AM: What are 3 desserts that you suggest that we should enjoy?

CHEF SPK: Now we have Mango Sticky Rice, Coconut Ice Cream, and Peach Sago.

AM: We love a good drink, what are 3 that we should consider sipping on our next visit (this can be a cocktail, wine, beer, non-alcoholic)?

CHEF SPK: For non-alcoholic, Mama’s Signature Herbal Drinks like Pendant Juice & Thai Tea. Also Signature Thai Beer: Singha.

IG @rimtangdc

PHOTOGRAPHY COURTESY | Rimtang

Read the NOV ISSUE #119 of Athleisure Mag and see THE ART OF THE SNACK Rimtang in mag.

THE ART OF THE SNACK | SABAI THAI

During NYFW FW24, we found ourselves after a long day of shows in Midtown East on a Fri night at Sabai Thai. There's nothing like a classic night out where you know you'll have a well rounded meal, great cocktails, and the perfect vibe! We enjoyed this Thai restaurant from the food, the staff, and the ambiance. We took some time to chat with this team to find out about the restaurant, their menu, what we can expect when we're dining there, and more.

ATHLEISURE MAG: When did Sabai Thai open?

SABAI THAI: In 2018, Sabai Thai opened on Park Avenue South by Owner Karan Daryanani, who spent a lot of time in Thailand and made his foray into the hospitality realm with a vision of happiness for his guests – encapsulated in the Thai term "Sabai."

AM: What does Sabai mean and how does that connect to the ih that you want people to have when they come in?

ST: The word “Sabai” means happy in English which is why we pride ourselves on bringing happiness to guests through traditional Thai cuisine and hospitality in a relaxed atmosphere. We wanted to create a place where New Yorkers and tourists alike could come and escape the bustling streets of Manhattan after a long day and enjoy Thai cuisine and hospitality in a relaxed atmosphere, with the intent of leaving ‘sabai’ - happy, relaxed and content.

AM: Karan Daryanani is the owner of Sabai Thai. Can you tell us about his hospitality background, and how his time in Thailand from the food to the culture, led to this restaurant?

ST: Karan, a world traveler and entrepreneur, has traveled to Thailand numerous times over the years and during all his visits, one memory stood out. He was walking through Petchaburi Soi 5, a street food market in Bangkok and vividly remembers the delicious street food, liveliness, and energy surrounding him. He shares “everyone is just enjoying a good meal, and everyone is happy and relaxed after a long day's work.” This experience inspired Karan to create an atmosphere where patrons could bask in the happiness and warmth reflective of Thai culture while enjoying the best food Thailand has to offer.

AM: We enjoyed coming in during NYFW on a Fri night, as it was a lot of fun to be in the midst of the energy of a classic night out. From being able to see the bar and watching people's faces as they received their cocktails and dishes, it was a great vibe. Can you tell us about what guests can expect when they come in for their next meal in terms of the decor?

ST: Our 2,300-square-foot restaurant boasts floor-to-ceiling windows, high ceilings, Thai paper umbrellas, a gold backsplash at the bar, lotus fountains and gold statues throughout. The decor takes inspiration from traditional Thai culture, offering guests a glimpse of the country. The back wall of the bar is inspired by the golden roof tiles of Thai temples, which make its the perfect focal point for the restaurant.

AM: We loved the outfits of the staff. Can you tell us about them and how it fits into the overall aesthetic?

ST: At Sabai, our staff wears a traditional Thai attire known as, panung, originating from central Thailand. These traditional Thai garments feature beautiful colors, intricate patterns and ornate details. Sabai is one of few restaurants in New York to showcase traditional Thai attire as part of the staff uniform. In having the team wear panung, we are showcasing yet another element of Thai culture into the restaurant.

AM: Tell us about Thai cuisine, the regions that it pulls from, and the ingredients and spices that are indicative of this cuisine.

ST: Thai cuisine is a combination of Eastern and Western influences. Similarly, it pulls inspiration from many of its neighboring countries. A Thai dish can vary depending upon the area or region of Thailand the dish originates from, for example in Northern Thailand you’ll find — while in Eastern Thailand you’ll find —-. Further, Thai cuisine offers many different flavors such as sweet, salty, sour and spice, giving you an explosion of flavor in every bite.

At Sabai our menu focuses on the cuisine of central Thailand. First time guests and regulars alike enjoy Sabai’s cuisine as it lends to many different dietary restrictions. On our menu you’ll find a handful of vegetarian, gluten free and dairy free dishes, like our curry which is all three.

AM: Your Executive Chef is Mingmitr Eddy Amnuaypanich who is a native of Central Thailand. Can you tell us about where he trained and kitchens he worked in prior to coming to Sabai Thai?

ST: Chef Mingmitr’s culinary journey began in his mother's kitchen in Bangkok, where he cultivated a deep-seated passion for cooking through innovative experiments with local ingredients. While pursuing an education in banking, Chef Mingmitr simultaneously honed his skills by working at various restaurants in Thailand. However, his career trajectory took a significant turn when he decided to pursue his culinary path in New York.

Embarking on his career, Chef Mingmitr began as sous chef at PONGsri in 2000, the then-notable restaurant for both theater enthusiasts and locals. He continued to elevate his craft as Executive Chef at Kelly & Ping, an esteemed SoHo establishment situated on a charming cobblestone street, revered as one of the premier Asian food and lifestyle destinations of its era.

AM: In presenting Thai cuisine at Sabai Thai, how did you approach Thai with a Western twist?

ST: Sabai unifies traditional Thai cooking with modern twists, catering to every palate. Chef Mingmitr’s blends his traditional style of cooking with Thai and American ingredients, creating dishes that offer a western twist, such as Thai Chicken Wings.

AM: What are 3 appetizers or Arharn Wang that you suggest that we should try when dining with family and friends?

ST: Our Curry Puff comes together with potatoes, green peas, carrots and is wrapped in roti canai bread, plus it’s vegetarian.

Our Sabai Sampler includes fried chicken dumplings, calamari, vegetarian spring rolls and curry puffs, with a sweet and sour Thai chili sauce - making it perfect for sharing with friends and family.

Our Thai Lettuce Wraps can be made with chicken and tofu and are a more interactive dish, as they require you to fill them up and dip them in a delicious sauce.

AM: The Sup & Yum or soup and salads had a number of our favorites on it. What are 3 that you suggest that we should try?

ST: Tom Yum, a traditional Thai soup, is a hot and sour soup packed with tons of flavor. It’s especially fragrant from the shrimp and fish sauce and packs a punch of heat with every bite.

Tom Kha Gai, a coconut milk soup, is a creamy, tangy, salt soup infused with lemongrass, galangal and makrut lime leaves.

Som Tam or papaya salad is a classic Thai dish known for its variety of flavors and textures. It’s bright, tangy, and spicy all at once and a must try.

AM: In terms of main courses and specials or Chan Lhak and Pi Set, what are 3 that you suggest that we should have in mind when coming in?

ST: Palor, also known as Pork Belly Stew, is a very traditional pork stew from Bangkok. It’s rich and hearty with a ton of flavor coming from the tender chunks of pork belly, shiitake mushrooms, hard boiled egg and Thai spices.

Pad Thai is undoubtedly the most well known Thai dish. It comes together with chewy rice noodles, eggs, bean sprouts, scallions, lemon and crushed peanuts. We take it a step further by adding tender juicy prawns and lobster, making it a hearty seafood noodle dish.

A fan favorite, our Massaman Curry offers everything you could want in a curry - warmth, creaminess, soft bites of potatoes, crunchy peanuts and more. Massaman Curry is one of the most popular curries, given its subtle sweet and tangy flavor, compared to spicier curries like Gan Kiew Waan.

AM: We also noticed that Kratha, From the Wok had amazing dishes as well - what are 3 that you suggest?

ST: Pad Thai, is undoubtedly the most well known Thai dish. It comes together with chewy rice noodles, eggs, bean sprouts, scallions, lemon and crushed peanuts. It’s hearty, tangy, sweet, and well loved for good reason.

Pad See Ew, is a close second to Pad Thai for most popular and for good reason. It’s a soy sauce stir fry made with thick rice noodles, Chinese broccoli, and eggs. It’s simple, yet packed with a ton of salty umami-ness. It’s a great dish to try if you are trying Thai food for the first time.

Green Curry or Gan Kiew Waan, is a rich, spicy curry with a hint of sweetness and herbal notes. It’s one of the spicer curries on the menu and perfect for a cold day or if you’re feeling under the weather.

AM: For dessert, there were a number of options - what are 3 that we should share?

ST: Mango Sticky Rice is a classic combination of coconut milk, sticky rice, and sweet ripe mango. It is one of the most well known and most popular Thai desserts and just as delicious as it sounds.

Fried Ice Cream is just as delicious as it sounds. Vanilla ice cream is wrapped in thick roti canai bread and deep fried until golden brown. It is then topped with logan (a sweet tree fruit similar to lychee) and a chocolate drizzle - and perfect for sharing.

Khanom Pang, a popular dessert in central Thailand, comes together with bread, coconut ice cream and sticky rice.

AM: We enjoyed meeting Demetrius Butler who is the Beverage Manager and we enjoyed his energy, how he worked the room, and our Cucumber Mezcalitas! Can you talk about his background in hospitality, where he trained and worked and how he came to Sabai Thai?

ST: Beverage Manager, Demetrius Butler, brings his extensive knowledge of working in New York City’s nightlife to Sabai Thai. Previously making stops at Blue Midtown and Wild Birds, Butler infuses his grandiose personality with Thai-inspired flavors in his drinks, resulting in the creation of distinctive signature cocktails.

AM: We are huge fans of Suntory and for the bar program, Sabai Thai has partnered with Suntory and has their Toki Highball Machine. Can you tell us more about this?

ST: The owner, Karan, is also a huge fan of Suntory. Fun fact, the majority of our cocktails list is made using Suntory Brands as he believes they offer the best quality liquors. We partnered with them last fall to launch three highball towers - which are the first of its kind. A highball is a mixed alcoholic drink, composed of alcohol and often a carbonated beverage. It's very popular in Asia where you have a “highball session.”

AM: What are 3 cocktails that you suggest that we should have when we come in for our next meal?

ST: Our most popular cocktails are the Pink Lychee Martini, Mamaung Margarita, and the Cucumber Mezcalita. Our Pink Lychee Martini is cold, refreshing, tropical, and perfect for sipping on. The Mamaung Margarita comes together with Hornitos tequila, mango puree, and lime. Our Cucumber Mezcalita offers a refreshing cucumber and mint flavor paired with the smokiness of Verde mezcal.

AM: Are there items on the menu that are only available for lunch or dinner?

ST: Sabai offers a lunch special weekdays Monday-Friday from 12:00-3:00 pm, starting at $21. It comes with a garden salad, choice of a bite and entree. Choose from your favorite Thai classics like Pad Thai or Green Curry, to name a few.

AM: Do you have a Happy Hour or Bar Menu and if so, what are 3 pairings that you suggest in terms of a cocktail and 2 dishes that you suggest?

ST: We don't have a happy hour at the moment, however; we plan to launch our happy hour in the late spring of 2024.

AM: Are there any upcoming events that we should know about or anything that you would like to share about Sabai Thai that hasn't been covered?

ST: Sabai will be throwing a happy hour launch party with Suntory in the spring of 2024.

IG @sabaithainyc

PHOTOS COURTESY | Sabai Thai

Read the FEB ISSUE #99 of Athleisure Mag and see THE ART OF THE SNACK | Sabai Thai in mag.