Press
Washington Post, March 2008
Asia Nine, a Cocktail of Colors and Cuisines
A buddy makes a nostalgic, and accurate, point as three of us ease into dinner at the sweeping Asia Nine Bar & Lounge (915 E St. NW; 202-629-4355) in Penn Quarter: Our spirit-laced drinks form a Day-Glo rainbow of pink, yellow and blue on the tabletop, which is all but hidden by multiple menus that have been distributed to each of us.
Tom yum soup, Japanese dumplings, hoisin-glazed ribs -- the dozens of choices make sure no Asian appetite goes unmet. The Thai flavors we understand, since the owners (and husband and wife), chef Boonrod Yotmanee and Nuthinepan Tantivejakul, hail from Thailand. "My great-grandparents are from China," Tantivejakul says. That explains the wonton soup and fried rice on the menu. "My husband's brother worked at Matuba," the Japanese restaurant with branches in Bethesda and Arlington, she adds. With the launch of Asia Nine earlier this month, Suthin Yotmanee commands its glam sushi bar, distinguished with a broad picture window and accents in red and wood.
For full review visit Washington Post. Asia Nine, a Cocktail of Colors and Cuisines by Tom Sietsema. March 26, 2008.
Washingtonian.com, April 2008
An Early Look at Asia Nine
We know what you’re thinking: Washington needs another pan-Asian restaurant like it needs another cicada invasion. But that hasn’t stopped Asia Nine owners Nuthinepan “Natalie” Tantivejakul and her chef husband, Boonrod “Rod” Yotmanee, from expanding from their more casual Alexandria restaurant, Rice and Spice. And it hasn’t stopped them from turning out flavorful renditions of Asian favorites in a modern Penn Quarter setting that incorporates splashes of glass tiles, zigzaggy metal sculptures, and a different color on just about every wall.
But the flashy interior belies the seriousness of Yotmanee’s cooking, which is all about the details. His hot tray—a trio of condiments that are made in-house—offers three silver pots holding freshly sliced red chilies floating in fish sauce; finger-hot green chilies swimming in vinegar; and powdered red chilies that he roasts and grinds himself. For a garnish on the mango and sticky-rice dessert, Yotmanee insists on a rigorous process of soaking mung beans overnight—taking care that they’re neither too soft nor not too hard—then frying them a few a time.
For full review visit Washingtonian.com. An Early Look at Asia Nine by Rina Rapuano. April 30, 2008.
ABC News, January 2009
Eateries' Inauguration Day Specials.
Eateries' Inauguration Day Specials. DC restaurants are dishing up a dash of history. January 20, 2009.
