A few months ago I gave you all a sneak preview to the highly anticipated restaurant opening for Chef Bee’s NaiYaRa. Well, the wait is over my friends, and you will be far from disappointed. The entire setup from the decor, to the bar, and, most importantly, the food - is so on point. This will definitely be one of your new favorite Miami Beach spots.
Having opened up in Miami Beach’s Sunset Harbour, Chef Bee is joining a booming restaurant scene, and is giving Miami's a taste for real Thai cuisine. Piyarat Potha Arreeratn, known to most simply as Chef Bee, was born in the small town of Ban Sankhohiang, located in the Chiang Rai province in Northern Thailand, bordering Laos and Myanmar. Very early on he developed a serious love for culinary, and it really shows through in his dishes. He makes sure to bring everything he learned from his grandmother to our very own Miami.
NaiYaRa’s menu features a mix of both exotic and familiar selections originating from the various regions of Chef Bee’s native Thailand, enhanced with influences derived from his global culinary travels.
Let’s get into what you really want to know about - the cocktails and food. When you take a look at the speciality cocktails menu, there are a few options you can choose from. My personal favorite was the Mekong Ox, which comes with wild oat whiskey. For those who prefer gin then go for the Gang Kiaw, perfectly light and refreshing for those balmy Miami nights.
As far as the food, there were so many enticing options to choose from. When it comes to your starter plates the Thai Street Dumpling is an absolute must. The oyster sauce and thai chili flavors are absolutely perfect.
For those who are into curry you have to order the Red Curry, which comes with crispy duck, bell peppers, pineapple, coconut milk and a side of jasmine rice. And, if you are looking more at the raw bar options the salmon taco or white fish truffle plate is divine. You can also go for sushi, which in that case I recommend the Naiyara Roll, which is their speciality roll, and it comes topped with salmon belly and truffle oil. Can’t say no to that.
Lastly, for dessert, I decided to go a little more traditional and try the Thai Basil Panna Cota. I am not a panna cota fan, and I loved Chef Bee’s rendition of this more traditional dessert.