The story
I awoke from the dream to the sound of a long, vibrating car horn outside my window. On the fire escape, a mint and basil plant grew, the crate beside them was covered by an old kilim rug, faded from the late June sun. I had sat there the night before, looking out onto 46th street, watching people as they shuffled in and out of the cafe below, chatting below the magnolia tree before wandering off to their next thing. The night was warm and the sky was a deep, glowing rose.
As I came into consciousness, the contents of my dream unfolded itself to me. I was sitting in the corner of a beautiful room lit by candles that bounced off the walls of black marble. I craned my neck to gaze at the tall ceilings draped with gauzy sheets of white fabric laced with little lights that reminded me of the stars I don’t get to see in this city. On the table beside me was the torch ginger, glowing with a beauty that reminded me of a dying fire. It was so beautiful, I wanted to reach out and touch it. I wanted to reach out and take a bite! As I looked around the room, I realized my five best friends were with me, laughing and drinking and eating. Dahla’s floated around them, too, letting out their little glow of beauty.
It had been a lovely dream and as I peered out my window to the early morning sun, I longed for it to be real. To bask in the essence of the torch ginger flower, and for my friends and I to eat and drink and watch the world go by.
Meet our executive chef
Pitipong Bowornneeranart
Chef is Bangkok born Pitipong Bowornneeranar, Chef Patt, was raised by a lovely mother who was a cook in the palace and related in the Thai royal cuisine. Through out those times, she acquired a lot of abilities, secrets, and all those details to the cooking process. Growing up with his mother has inspired him to become a unique and special one.
There was a phase that his mom taught him “Every time when you cooked the meals for anybody, you must do their best as if you are making for our family member eat”.For over 30 years of his experiences, he followed and remembered what he had taught. To make remarkable about Thai cuisine experience from the first glazed and when you taste it.
Along those experiences were cultivated, the more fun, creativities and passions also come along with it. The creativities in every dish that he cooks, he looks at it like an ‘art’. Slow food movement is what Chef Pat giving his full attention, putting time, effort, details from scratch to each step of the process.
Art has no ending of the creation, imagination so every dish he creates. His food will continue to be created and adjust according to his imagination and to the season. You will be excited to see and try Chef Pat’s cuisine every time, every dish and every season.
Meet our team
Once upon a time, there was a group of friends who moved to New York to live their dreams. Five of us met and bonded over our mutual passions with long experiences in hospitality industry. One day we sat down for a deep conversation about food and culture and our vision of a community brought together by an urge to explore, enjoy and share. The result was Dahla. This restaurant is the physical manifestation of our dream and our twin loves – Thai cuisine and culture – and our adopted home, New York.
With Dahla, we want to create a Thai restaurant unlike any other in the city. We seek to showcase the beauty and elegance of Thai cuisine while also creating a luxurious and upscale atmosphere that will transport our customers to a different world.
To achieve this vision, our executive chef, Chef Pitipong Bowornneeranar, have worked hard to create a menu that combines traditional Thai flavors with modern techniques and presentations. We source the freshest ingredients and spices, often importing them directly from Thailand, to ensure that every dish is of the highest quality.
We also put a great deal of thought and care into the restaurant's decor. The dining room is adorned with intricate artwork and decorations. The lighting is soft and warm, creating a cozy and intimate atmosphere.
But we didn't stop there. We wanted to make our restaurant a true destination, a place that people would come to not just for the food, but for the experience. We aim to host special events which will quickly become a popular space among the city's elite.
We want Dahla to be known as the most fashionable and luxurious Thai dining experience in the city. People come from far and wide to taste our delicious dishes and soak in the restaurant's elegant ambiance.
We hope Dahla will become a fixture of this city that we love so much -- a shining example of what can be achieved when you combine passion, creativity, and hard work.
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