- OUR HISTORY -
Rhong-Tiam was founded by Andy Yang in 2008, with the support and help of Erik Cheah. it opened in a small, secluded space on LaGuardia Place in Greenwich Village. Within a very short period of time, it became a true destination restaurant – receiving rave reviews from the New York Times, as well as from the neighborhood and various food blogs. After receiving a Michelin star in 2010, an expansion was in order.
Rhong-Tiam has now opened our new flagship express store in the heart of Gramercy.
- WHY RHONG-TIAM? -
The key to Rhong-Tiam’s mission is in our name. Rhong-Tiam means an inn, the traditional center of hospitality. In ancient Asia, an inn would combine a space for rest and relaxation with the most authentic and noteworthy food of the province in which it was located. We remain true to that spirit by offering food from throughout Thailand, remaining true to our roots in every province of the country.
There are many Thai restaurants in New York City and throughout the east coast, but few know how to use the proper spices and follow the original methods of cooking that make Thai cooking truly unique.
At Rhong-Tiam, Chef Yang endeavors to serve his guests the authentic Thai food that real Thai people eat. We never skimp on the process of cooking and refuse to sacrifice the freshness of our ingredients. We use fresh coconut milk for our curries as well as fresh Thai basil and chilies, handpicked from Chef Yang’s garden.
- MEET THE CHEF -
Andy Yang, founder and executive chef of Rhong-Tiam, holds an MBA but gained his true education from his family. His great grandmother was a cook to the King of Thailand and passed down a wealth of culinary knowledge to her family.