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Published on : Friday, June 30, 2017
Cake Thai in Wynwood is a formal step up from the MiMo District dive that Chef “Cake” fashioned three years ago out of a Biscayne Boulevard strip mall, enticing off-duty chefs and fans of Bangkok-style street food.
This place is truly magical. Carefully orchestrated platters of the chef’s native cuisine are designed to stretch Miami’s palate. Instead of sweet coconut and peanut butter sauces striving for mass appeal, there are curries that hit floral notes with Makrut leaves and soups that are simultaneously sour and spicy, tempered by thick square omelet chunks with veins of fresh, tender cha-om, a Southeast Asian vegetable.
There are delicacies that one has never tried before. “Let us delight you with something you may have never tried before,” says the one-page menu.
Divided into small plates, salads, noodle dishes, entrées, and two “large format” dishes (a fish of the day and a 22-ounce ribeye served with shrimp fat “crack sauce”), the options include many favorites from the original Cake’s Thai Kitchen that the chef and his mother, Nutthamon Mazza, founded in 2014 in Miami’s emerging MiMo neighborhood.
Cake Thai is a partnership between the mother-son team and local restaurateurs Javier Ramirez and Leopoldo Monterrey, who founded Alter. Chef Cake comes to Miami via a childhood in Phuket, Thailand, where his father had a seafood restaurant. He studied at the Perth School of Hospitality and Tourism in Australia, landing in Miami in 2008 and working in several sushi restaurants before joining Stephen Starr’s high-end Makoto in Bal Harbour with the talented chef Makoto Okuwa.
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