This new addition to West Harlem marries Southeast Asian with Latin American cuisine for an eclectic spirited menu that’s a reflection of owner Pedro Veras’ heritage and of the native cuisine of the restaurant’s rising star chefs— King Phojanakong (chef and owner of Kuma Inn), and Phet Schwader (formerly BLT Steak’s chef de cuisine in Washington DC).

The restaurant has a dramatic and sort of mystical vibe, with a pair of stone lion statues and a flowing waterfall welcoming you just past a wooden entrance. A communal table overlooks the open kitchen in the main dining room, and a second floor lounge swathed in red, orange and chocolate serves wine, beer, and sake along with fresh juice cocktails like the Viaduct—blood orange and mango puree with mint and vodka.

If any of you have eaten at Kuma Inn you already know that King’s sweet sausage with Thai chili lime sauce is crazy addictive, the sort of dish that you think about days later, and you’ll find it included among the small plates at Talay, along with grilled langoustines with sriracha aioli ($12), Ropa Vieja beef brisket with Asian root vegetables ($12), and crispy pork spring rolls ($8). Under large plates, you’ll find whole crispy snapper with sweet chili mango sauce, lemongrass garlic marinated baby back ribs ($15), and Szechuan pepper crusted NY Strip ($35), and under rice and noodles, Pad Thai, and a paella-styled rice pot called Arroz Valenciana—saffron rice with chicken, sausage, shrimp and mussels ($12/$24).

Talay is now open and is located at 701 West 135th Street at 12th Avenue in West Harlem, 212-491-8300, www.talayrestaurant.com

Andrea Strong