Chiriya's Tai Cuisine

7805 Abercorn Street (Chatham Plaza)
(Across from Oglethorpe Mall)
(Between Chili's and Masato)

(912) 247-8015

Chiriya’s thai cuisine
by Jane Martin

Walking into Chiriya’s feels much like entering a movie theatre from its emergency exit. Located between Chili’s and Masato in Southside’s Chatham Plaza (7805 Abercorn St.), Chiriya’s is the perfect getaway restaurant for just about any crowd. One moment we are standing in a sprawling parking lot, and the next we are seated in an exotic land far away from suburbia. Within seconds, waves of relaxation and comfort wash over. To my left, brightly colored fish light up their tranquil water; to my right, Buddha sits poised above a corner booth.

Lively and cheerful, Chiriya emerges from her kitchen to meet and greet. Owner, operator, chef, decorator, caterer, hostess…you name it, she will do it. Asked to pronounce the restaurant which shares her name, she jokingly instructs, “like the cereal Cheerios…except with a ya not a yo!”

Family and cultural heritage, we learn, played a large role in developing Chiriya’s blend of taste and style. Her father is Chinese and her mother is Thai, but she also lived in Hawaii for eleven years. This explains why Tybee, she says, is one of her favorite places to visit in her free time. It reminds her of home, as do the orange and red walls dominant in Chinese temples. The blended cuisine, by her own definition, is “Thai infused with Hawaiian.” And that doesn’t just sound delicious; it is.

Chiriya enjoys conversing and laughing with her customers. Alongside her infectious playfulness, however, resides goal-oriented business acumen. A stay-at-home mom for 18 years, Chiriya transitioned into the business that enveloped her growing up. Remembering her sister’s fast food restaurant in Honolulu’s Chinatown, she notes, “I knew I wanted to move into fine dining. I wanted to be able to talk to people and spend time with them.” It’s hard to see how she manages so much. Glancing up at the Buddha she found at Tuesday Morning, Chiriya notes, “It relaxes me. I look at it all the time.”

Taking suggestions from both our waitress and Chiriya, we ordered several appetizers, Spring Rolls and Mussels in Green Curry Broth. The spring rolls, prepared with noodles, pork, shrimp, black mushrooms, and carrots are served with a pineapple vinaigrette dipping sauce. These contrasts—or harmonies—of taste and texture are at the heart of Chiriya’s cuisine. (Hot/Cold…Sweet/Spicy…Crunchy/Tender…) I was genuinely surprised at how much I enjoyed the mussels. The broth is so flavorful you’ll want to drink it after the mussels are gone. It is doubtful we left anything on our plates; even the orchids disappeared.

For our entrees, we selected Chiriya’s Curry Delight and Fresh Pineapple Curry. The dishes are presented elegantly, with colorful sauces ladled artistically against white plate canvases. While the menu is divided into three major categories of Curries, Thai Entrees and Hawaiian Style Entrees, customers may choose the level of spiciness they desire. Mild, Medium or Hot is a standard choice for each entrée. The Curry Delight is, as Chiriya notes, “a gourmet delight.” With vegetables and tofu swimming in sauce, there is no need to add anything else, but there are many ways to mix the flavors should you enjoy seafood, pork, chicken, or beef. (see full menu at dining page) Obviously, vegetarians won’t have any difficulty choosing a meal.

For those who enjoy pairing beer and wine with curry and pineapple, there is an extensive selection of bottled beer, sakes, and wine. An unimposing bar toward the back of the restaurant looks like a good spot when dining solo. Kona coffee and Thai Iced Coffee are also available.

While Hawaii may always be home for Chiriya, she has certainly done a terrific job transforming her Southside space into a very charming curry corner.

**Look for special events at Chiriya's. Catering is available.