Mid-City’s New Thai Table
When Glenn Mahiya and Tom Intavichai opened Dahla, they introduced New Orleans to their approach to Thai cuisine. But the partners knew they weren’t finished.
“Chada came out of a desire to offer more to the New Orleans community than what we were doing in our first restaurant, Dahla, in terms of the food and flavors, the space, and the experience,” Glenn says. That desire led them to Mid-City, a neighborhood they had long hoped to join. “We have always wanted to be in Mid-City because we felt that our cuisine and point of view could add something different to this distinct, solid community,” Tom says. “Our inspiration is simply the richness of Thai food and culture.”
That richness is what defines Chada. While the restaurant has quickly become known for its beautiful dining room and carefully curated atmosphere, it’s the menu that keeps guests coming back. Every dish is designed to showcase the depth, balance, and artistry of Thai cuisine, introducing diners to flavors that extend well beyond the familiar.
The meal begins with one of Chada’s signature creations: chor muang, delicate flower-shaped dumplings whose intricate appearance is matched by a unique flavor profile. They’re as much a conversation piece as they are a standout appetizer.
Another favorite is the short rib panang curry, where exceptionally tender beef is slow-cooked until it practically falls apart before being paired with a rich, aromatic panang curry sauce. The result is comforting, deeply flavorful, and one of the restaurant’s most requested entrées.
For guests dining with larger groups, Tom recommends ordering the Pla Pad Prik Kang, a whole crispy fried red snapper meant to be shared around the table. The dish balances sweet and tangy flavors against the savory crunch of the fried fish, creating the kind of communal dining experience that sits at the heart of Thai culture—and New Orleans culture.
Beyond its signature dishes, Chada continues to introduce diners to Thai specialties that many New Orleanians—and Americans in general—have yet to discover. The team regularly creates new specials, exploring regional dishes and flavors while learning what resonates most with guests. It’s all part of their commitment to sharing the incredible diversity of Thai cuisine.
For those looking to sample a little of everything, Chada recently introduced its High Tea Experience, an elegant tasting featuring several menu favorites paired with tea or champagne. It’s a new way to experience the restaurant’s range of flavors in one sitting.
Behind every dish is a team with generations of culinary experience. Co-owner Tom Intavichai serves as head chef, bringing a meticulous eye for presentation that makes each plate as visually stunning as it is flavorful. Chef Adi Trakunlek adds fresh interpretations of classic Thai flavors, and Tom’s mother, Waraphon Intavichai, continues the family’s culinary legacy at sister restaurant Dahla—both chefs began their journeys years ago with the family’s beloved Metairie restaurant, Thai Ocha.
Completing the team is Tom’s cousin, Chef Su Kumpirayos, whose expertly balanced sauces are crafted to appeal to both lifelong lovers of Thai food and first-time diners alike.
This summer, both Chada and Dahla will once again participate in Coolinary while continuing to welcome guests for daily happy hour beginning at 4:30 p.m. But no matter the season or special menu, Glenn and Tom agree the mission remains unchanged.
“We’re a mom-and-pop-and-friends operation focused on serving delectable food in warm spaces with service that makes people feel welcome,” he says. “We hope the New Orleans community will continue to embrace us, and even when the buzz fades, we’ll always strive to do the right thing.”