SAPPE, pronounced “Sep,” offers a unique adventure through authentic Northeastern Thai cuisine in the heart of Chelsea. Here, elevated Esan-style street food and train market fare are complemented by inventive cocktails featuring Thai spirits.
Brought to life by the ambitious team behind SOOTHR, SAPPE channels 1950s Thailand, the country’s Golden Age, an era that blends Western influences with traditional Thai culture. The result is a dining experience reminiscent of a bustling train station filled with diverse food vendors.
The design reflects this vibrant theme, combining vintage Bangkok glamour with conventional Thai materials. Guests are welcomed by a striking portrait of Jae Hwee, the restaurant’s muse, and can admire the colorful Thai stained glass windows, a sumptuous Breccia Scoppio marble bar, and neon lighting that evokes a lively atmosphere.
A plexiglass window provides a view into the bustling kitchen, while a transitional space adorned with Thai street signs and food carts adds an earnest touch.
Executive Chef Tom Khaengkarn, known for his expertise from Michelin-rated Somtum Der and a career spanning two decades, leads the kitchen. His mastery of open flame cooking and aromatic herbs shines through the menu, which is divided into seven sections: Ping Yang Combos (grilled, marinated protein or vegetable skewers with SAPPE powder on the side), Tod (fried dishes), Ping Yang a la carte (Thai grills & BBQ sans-skewers), Tum/Yum/Goi (salads), Rice & Noodles, Entrées, Sides, and Desserts.
At the center of SAPPE’s offerings are the Ping Yang grilled skewers. Choose from twelve tantalizing options, including chicken skin, mushrooms, ox tongue, shrimp, gai ping (marinated BBQ chicken), and sai moo (pork intestine), all char-grilled over an open flame. Each skewer is seasoned with SAPPE’s secret spicy house-made powder, elevating these savory morsels.
The Tod (fried) section promises its own adventure with Wings Zaab presents marinated chicken wings coated in SAPPE’s spicy powder and fresh cilantro.
The Esan-style plates highlight the unique flavors of Thailand’s Northeast locale. Essential Esan fare includes Sappe Ribs, grilled marinated pork spare ribs; Pla-Ra, a spicy green papaya salad with crab and anchovy, and Sok Lek Kua, a robust beef blood salad with herbs. Tom Yum Tiger Prawn hotpot–a spicy and sour soup with tiger prawns, mushrooms, and Thai herbs–and raw delights like Goi Nuer (beef tartare) showcase the region’s bold flavors.
Noodle and rice delicacies like Khao Pad Rod Fai Gai (Hua Lamphong Station-style chicken fried rice) and Cha Mama Koong (pan-fried wavy egg noodles in spicy basil sauce, shrimp, finger root and young peppercorn topped with fish roe) round out the savory selections.
For dessert, enjoy Kluay Ping I-Tim, a grilled banana with coconut milk caramel and butterfly pea gelato, or Chao-Guay I-Tim Nom, a refreshing glass jelly with boba and brown sugar.
Curated by Beverage Director Supatta Banklouy, the drinks menu is affectionately referred to as Sura-Naree, a phrase translating to “Belles and Booze,” which draws inspiration from epic Thai female protagonists from various novels and films. The recipes are crafted to immerse the drinker in each story of the “Belle,” with accompanying stories for each.
Try the Lamyong, which calls for Ya-Don, a time-honored herb-infused spirit with a side of pickled star gooseberries, similar to a deconstructed Thai martini. Or, opt for Riam, a house-fermented sticky rice vodka served with a sidecar of “holy water” (bergamot-infused water) that guests should mix themselves. The Thai Tea Slushie is a great way to start the weekend at brunch.
Top Takeaways:
Location: Chelsea, New York City
Address: 240 W 14th St, New York, NY 10011
Cuisine: Thai
Price Point: $$
Takes reservations: Yes – SevenRooms
The vibe: SAPPE masterfully blends authentic Thai street food with innovative Esan cuisine and expertly crafted cocktails, creating an immersive gastronomic experience.
Our favorite thing on the menu: We love the Sappe Ribs, skewers, and
The attire: Smart Casual
Breakfast, Lunch, or Dinner: Lunch: Monday through Friday from 12:00 PM – 3:30 PM; Dinner: Sunday through Thursday from 5:00 PM – 10:30 PM and Friday through Saturday from 5:00 PM – 11:00 PM; Brunch: Saturday and Sunday from 12:00 PM – 3:30 PM.
