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Three-Course Meal and Drinks with Michelin-Starred Chef at Rasa (Up to 50% Off)

Rasa

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Chefs Tommy and Camie Lai bring their Malaysian cooking to life with imported ingredients and recipes sourced from across Asia

Choose From Four Options

$49 for dinner for two Sunday–Thursday ($89 value)

  • One appetizer
  • Two specialty rolls or regular entrees
  • Two beers or glasses of house wine

$69 for dinner for two anyday ($89 value)

  • One appetizer
  • Two specialty rolls or regular entrees
  • Two beers or glasses of house wine

$89 for dinner for four Sunday-Thursday ($178 value)

  • Two appetizers
  • Four specialty rolls or regular entrees
  • Four beers or glasses of house wine

$135 for dinner for four anyday ($178 value)

  • Two appetizers
  • Four specialty rolls or regular entrees
  • Four beers or glasses of house wine

See the full menu.

Need To Know Info

Promotional value expires 120 days after purchase. Amount paid never expires. May be repurchased every 90 days. Limit 2 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Sunday-Thursday option not valid on Fridays and Saturdays. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Learn about Strike-Through Pricing and Savings

About Rasa

It's like something out of a fairy tale; brother-and-sister chefs Tommy and Camie Lai were raised in Rasa, Malaysia, a village whose name means "taste" in the Malay language. Their birthplace shaped their culinary upbringing, gifting the pair with family recipes derived from local choo char comfort foods. It also gave them the name of their restaurant, where they share these flavors with grateful diners. Read on to learn more about the restaurant.

Sample Menu

  • Appetizer: marinated soft-shell crabs fried 'til crispy and dusted with spices
  • Soup: tom yam shrimp with bell peppers, bamboo shoots, and straw mushrooms
  • Entree: fried chili chicken

About the Chefs: Tommy Lai's family emigrated from Malaysia to New York in the early '90s. Soon after, he began working at Malaysian restaurants. That hard work paid off; during Tommy's tenure as head chef of Laut, the restaurant earned a Michelin star in 2011. In 2013, he and sister Camie, also a chef, branched off on their own and opened Rasa.

About the Food: Rasa focuses on choo char cooking, replicating the no-frills dishes of Malaysian comfort and street food. However, they also serve food influenced by Japanese, Thai, Indian, and other Asian culinary traditions. The siblings are so focused on authentic flavors that they import ingredients from Malaysia because they can't find suitable substitutes in the United States.

Vocab Guide

  • Belachan: a fragrant paste used in traditional Malaysian cooking that’s made from sun-fermented shrimp
  • Massaman: a yellow Thai curry with Muslim origins. It features many traditional Thai ingredients, including coconut milk and bay leaves.

Praise from the Press

  • "[There are] some good hard-to-find specialties like candied squid and maggi mee." — Serious Eats
  • "Stew-like beef rendang is complex and fall-apart tender." — Gayot
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