Palm Beachers have longed for a restaurant to open on Palm Beach Island for when cravings of dim sum and Mongolian beef hit. Sure, there’s the option of carrying out noodles and rice all bundled into tiny cartons to take home (more on that below), but the real star is Hai House and its savory offerings of Pan-Asian fare.
Collab Hospitality owner Manuel “Manny” Bornia brought the concept to Palm Beach in December. It sits tucked away on the second floor of Worth Avenue’s Esplanade. And while Palm Beach experienced its usual summer dining slow down, Hai House worked to reimagine its menu for the new season.
“The original food concept was modern Chinese American,” Bornia says. “What we discovered by listening to our guests is that they are looking for a more regional, Pan-Asian palette.”
Hai House will be expanding flavors to include a regional approach. Think Shanghai stuffed peppers and a tofu and tomato small plate. Palm Beachers need not worry, though; several island favorites will remain like General Tso’s chicken, Smoked Char Sui Ribs (crispy garlic and scallion) and the Palm Beach Fried Rice with bites of king crab and gold leaf poached egg.
And, of course, there’s the whole Peking duck. It takes two days to dry and roast before it’s carved and then served with a scallion salad, housemade hoisin sauce and a choice of steamed buns or pancakes.
At press time, Hai House planned to open a sister takeout spot for those interested in grab-and-go options. Diners can expect a menu that focuses on traditional takeout staples like noodles, fast-casual Asian specialties and sushi.
Hai House, The Esplanade 150 Worth Ave., Ste. 234; 561.766.1075; haihousepb.com
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