Thai Chow

In April we welcomed back Thai chef, Patrick Ratanapunna! Yum!

พริกเกลือ

Prik Kluea 

Fresh Fruit with Chili Sugar

A spin on the traditional Thai dry fruit dip that is popular with street vendors! "Prik Kluea" in Thai means "chili salt," typically made with sugar, salt, and dried chilli. Patrick adds his own twist by adding lime. Served with sliced strawberries and apples. Vegan and Gluten-free.

น้ำจิ้มซีฟู้ด

Nam Jim Seafood

Literally translating to  "seafood dipping sauce," Nam Jim is the ultimate condiment for seafood in Thailand. Patrick is serving plump, steamed shrimp with this spicy and zesty sauce made with cilantro, garlic, Thai chili, fish sauce, and lime juice. Gluten-free. Vegan: Basil Summer Roll 

ยำวุ้นเส้น

Yum Woon Sen

This refreshing, glass noodle salad is a staple in any Thai home. Bean thread noodles, celery, cherry tomatoes, shrimp, dried shrimp, shallots, ground chicken, cilantro, green onion, and peanuts, tossed with a salty, spicy, and light dressing made with coriander, garlic, chili, fish sauce, and lime juice. Gluten-free and Vegan versions available

หมูปาโล

Moo Palo

A favorite of children and adults alike, this is a Thai spin on the Chinese five spice dish includes a pork belly, tofu, and eggs braised in a custom made 5 spice (coriander, peppercorns, cinnamon, cloves, star anise) a soy sauce blend, fish sauce, and caramelized palm sugar. Gluten-free version available. Vegan: Braised Tofu and Shiitakes

ร่วมมิตร

Ruam Mit

This underrated street food dessert soup consists of tapioca noodles, tapioca pearls, coconut meat, coconut jelly, red bean, corn, and a soup base consisting of milk, coconut milk, coconut water, sugar, pandan, and jasmine essence. Gluten-free. Vegan version available

Meet the Chef

Patrick Ratanapunna

Originally born in Chicago, Patrick moved to the Atlanta area when he was six years old while periodically going back and forth to Thailand. He got his start with food working at his mother's Thai restaurant, Thai Star in Norcross, in 1999 -- which he eventually left behind, believing he wanted nothing to do with the food industry. But after being laid off after ten years as a technical recruiter, a glimmer of something new caught his attention.

During COVID, Patrick and his wife Colette had started watching historical Thai dramas together. They renewed his interest in Thai cooking, as well as the preservation of Thai dishes that were near impossible to find in Atlanta.

Today Patrick runs Orange Lion as a pop-up, appearing at beloved breweries like Stout Bros, Little Cottage, and Contrast Artisan Ales. He also collaborates with Leftie Lee’s for its Big Asian Brunch and Summer Camp series, and you can soon find him at a weekly pop up in an ultra cool new spot - soon to be announced!