Go Back

Wayla

Image

Wayla

Chef Tom Naumsuwan
Photo Credit: Kate Previte

WAYLA translates to “time” in Thai – meaning – take a little time out of your day to come have a drink with us, or take a little more time off and enjoy a leisurely meal with us! Wayla serves bright and fresh homestyle Thai food with a greenmarket approach inspired by the markets in Bangkok where Chef, Tom Naumsuwan, grew up.

Chef Tom Naumsuwan was born and raised in Bangkok. The street markets of his home city are Naumsuwan’s main inspiration for his cooking at Wayla. He emphasizes top-quality ingredients and wholesomeness over breadth and novelty. He wanted to differentiate Wayla with a consice menu of simple, comforting fare. “A lot of times we see Thai food that’s very exotic or crazy spicy, which is fun and has its place,” he adds. In contrast, his food is accessible and even healthy. At times he pairs vegetables with certain proteins to ensure low-cholesterol in a dish. What’s most important, he maintains, is that his customers leave Wayla feeling “as if [their] mom [had] cooked you dinner.”

Featured Dish provided by Chef Tom Naumsuwan
on February 18th, 2021:

Ginger-Lime Grilled Chicken Salad

Mango Mousse for Dessert

Photos courtesy of Wayla

Wayla

100 Forsyth Street,
New York, NY 10002

www.waylanyc.com

Follow Wayla:

More like this:

AAPI-owned

Fuku

People’s Kitchen partners with Fuku to bring our guests signature sandwiches by Chef David Chang.

Read More »
AAPI-owned

Fong On

People’s Kitchen partners with Fong On to bring our guests handmade tofu delights produced by the Eng Family.

Read More »
AAPI-owned

KJUN

People’s Kitchen partners with KJUN to bring our guests innovative Korean-Cajun dishes by Chef Jae Jung.

Read More »
AAPI-owned

Mokbar

People’s Kitchen partners with Mokbar to bring our guests traditional Korean dishes made by Chef Esther Choi.

Read More »
AAPI-owned

JoJu

People’s Kitchen partners with JoJu to bring our guests modern Vietnamese sandwiches.

Read More »