FRESNO, Calif. (KFSN) — A new restaurant in north Fresno is inviting diners on what its owners call a “Southeast Asian World Tour,” offering a menu that blends Thai and Lao dishes with a street food twist.
Na Nah Thong, located on Blackstone Avenue across from River Park, is the creation of co-owners Maneewan Wowaraj and Anusone Keochai.
Wowaraj said the concept was inspired by her husband’s desire to bring familiar Southeast Asian street flavors to Fresno.
“My husband’s idea is he want to do, like, street food, like papaya salad, grilled chicken sticky rice,” she said. “But on top of those is going to be Thai food and Lao food mixed together.”
Keochai said the restaurant’s name reflects its mission.
“Na Nah Tong means like the greatest place in kindness and to be loved by all humans and angels,” he said.
Among the standout items is the Lao burger, made with a pork patty seasoned with Asian herbs, onions and cheese on a brioche bun.
Executive chef and co-owner Sak Singharath said the blend of ingredients sets it apart.
“This is pretty unique. It’s got lemon grass, kaffir lime leaf, shallots. Got some chiles in there too,” he said.
Singharath has also introduced crispy roast duck served in a red curry coconut sauce – a dish he demonstrated while noting its Thai pronunciation: “gaeng phed ped yang.”
Another popular offering is the Tum Tad Gold platter, featuring chicken, barbecue pork, Lao sausage, beef jerky, egg roll, tilapia and sticky rice.
As Keochai prepared the spread, he joked, “Let me go ahead and spread this on your plate Dale, since I am spreading it around. One of each item.”
The restaurant highlights several dishes prepared with care, including its marinated chicken.
“We marinated for 24 hours overnight and it’s cooked for at least an hour or so,” Keochai said.
The crispy pork belly is another top seller.
The papaya salad can be made tableside, incorporating Thai chiles, garlic, fermented fish sauce, lime and sugar.
Customers can also try a northern Thai dish from Chiang Mai topped with crispy wonton, which Keochai described as a “native signature dish.”
The restaurant’s soft-shell crab is another favorite.
“We make it with other meats as well,” he said.
Traditional staples such as drunken noodles also share space on the menu.
“So the street food, they started making these pad kee mow, drunken noodles for the folks that are leaving the bars and all the spicier, the better, right?” Keochai said.
He also highlighted the restaurant’s Pad Thai: “Signature Pad Thai. Chicken pad Thai with our fresh slices of mango for the crunch, our fresh peanut, bean sprouts and lime.”
Singharath said he focuses on authenticity. “I don’t try to do sweet just to make someone happy. I do it the way it’s supposed to be,” he said.
According to Keochai, customer feedback has affirmed the team’s mission.
“Customers that have come by have complimented us in a way that they said, I’ve been to Thailand, I’ve traveled to Laos. This comes very close,” he said.
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