At Farmhouse Kitchen Thai Cuisine in Oakland’s Jack London Square, chef-owner Kasem Saengsawang and his wife and co-owner, Iing Chatterjee, serve up what they call “New Generation” Thai food. Here, the food remains true to its Thai roots, but with a modern twist. Saengsawang prefers to use local ingredients wherever possible, and the presentation is both playful and impressive. The Panang Neua beef short rib, which measures over a foot long, is served bone-in with housemade Panang curry sauce on top. The meat is perfectly tender and juicy, and falls off the bone. The herbal rice salad is another popular dish. A scoop of blue rice, dyed using butterfly pea flowers, is mixed at the table with plenty of ingredients that add an explosion of color and texture: fried shallots, peanuts, shredded green mango, lemongrass, dried shrimp, puffed crispy rice. It’s topped with sweet tamarind dressing and a squeeze of lime. There are even hand-crafted cocktails designed by Chatterjee to complement the menu. Try the Fresh Curry, featuring St. George Green Chili Vodka, ginger puree, lemongrass, and lime.

— Katherine Hamilton


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Price: $$$

Hours: Mon.-Thurs. 11 a.m.-2:30 p.m., 5 p.m.-9 p.m. Fri. 11 a.m.-2:30 p.m., 5 p.m.-10 p.m., Sat. noon-10 p.m., Sun. noon-9 p.m.

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