At the buzzy Thai restaurant Zaab Zaab, chef Aniwat Khotsopa is adding Northeastern Thai influences to your Thanksgiving dinner for the first time. The restaurant will have two takes on turkey: Ob Gai Muang, that’s been marinated for 24 hours and stuffed with lemongrass, makrut lime, and pandan; or Larb Gai Muang, an iteration of the restaurant’s popular Larb Ped U-don made with turkey instead of duck, that can be paired with other signature dishes from the menu.
With a focus on fare from the Isaan region of northeast Thailand, Zaab Zaab has quickly become a staple. After launching its first location in April, the restaurant now has two outposts—in Elmhurst and Williamsburg—with further expansion already in the works. Dishes like Hor Mok (pork belly steamed in a banana leaf with sticky rice flour, bai yanang juice, and lemongrass) and Koy Nuer, a dish described as Thai tartare, are on offer. At both locations, you’ll find vibrant indoor seating cushions, murals on the walls and ceiling, and a colorful, covered outdoor seating area in front of the restaurant.