FROM LEFT: Azie’s famous rock shrimp, photo by Nina Lea Photography, Win and Sutida Somboonsong, and crab pad thai, photo by Nina Lea Photography.
For 22 years running, Azie on Main’s owners, Win and Sutida Somboonsong, have established themselves as dynamic forces behind the Win Signature Restaurants group, reinventing the Main Line’s food scene with an amazingly fresh and diverse niche for Asian fusion restaurants.
In honor of their two-decade milestone, let us take a trip down memory lane. First, the fierce couple kickstarted their Main Line restaurateur success with Ardmore’s Thai Pepper in 1992. Six years later, they introduced a second new restaurant debut in Ardmore, Mikado, followed by Newtown Square’s Teikoku in 2003, Media’s Azie in 2007, and Villanova’s Azie on Main in 2009.
And 22 years of success doesn’t call for just one celebratory affair—but two. To celebrate their years along the Main Line, the Somboonsongs are gearing up to host two not-to-miss dinners over two consecutive nights.
On Sunday, April 27, 6–9 p.m., Chef Kazuyuki Mitsui of Azie will collaborate with fellow Media chef, Jason McHugh of Desert Rose, for a one-night-only feast marrying the flavors of Japanese and Mediterranean cuisine. The five-course dinner will highlight unusual, intriguing dishes like live scallop with uni, fois gras, Fairy squid and dried persimmon; lamb with ras el hanout and date eggplant puree; Wagyu beef with tangu and spring veggies; and veal and sweetbreads with hand-rolled couscous. Cost is $70 per person, plus tax and gratuity. Creative cocktails can be paired for an additional $30 per person. Reservations made by calling (610) 566–4750.
On Monday, April 28, 7 p.m., chef Ricardo Franco of Azie on Main will host a New Zealand-focused wine dinner, teaming up with Wine Merchant’s Hudson Austin to entertain and enlighten palates with thought-provoking wine selections from various regions of the island country. The evening’s pairings will be as follows:
â— Fresh prawns served nigiri style with kiwi vinaigrette; paired with Giesen Sauvignon Blanc 2013
â— New Zealand red snapper tossed in a roasted onion broth; paired with Cloudy Bay Chardonnay 2011
â— Whitebait arugula salad with green apples, red onions and passion fruit; paired with Spy Valley Riesling 2010
â— Rack of lamb with cabernet rosemary demi glaze; paired with Te Kairanga Pinot Noir 2009
â— Pavlova with strawberries, crème and kiwi; paired with Selaks Ice Wine 375ml 2011
Cost is $65 per person, plus tax and gratuity. Reservations can be made by calling (610) 527–5700.