Tipsy Thaiger
Day 1: 5-Course Reimagining Thai Roots Tasting Series
Named to Atlanta Journal-Constitution’s List of “10 Best New Restaurants of 2025,” this Roswell eatery has also appeared on such 2026 lists as Infatuation’s “Best Thai in Atlanta” (2026) and “Top 25 in Atlanta.” Chef Birdie Niyomkun set out to create an experience that feels authentically Thai while inviting guests to see the cuisine from a fresh perspective. That means vibrant “Gab-Glaam”—small to medium plates like smokey cabbage with caramelized fish sauce and pistachio and pork jowl with roasted rice dust, pickled green tomato, and tamarind sauce—and “Gab-Khao,” the generous, soulful entrées like she-crab fried rice, chicken satay, and whole market fish. Dessert is no slouch either at Tipsy Thaiger, with such offerings as chrysanthemum panna cotta and sweet corn coconut tart with torched pandan meringue. “The most inventive (and delicious) Thai restaurant in the metro,” raves Infatuation, so, naturally, as lovers of Thai food (and who isn’t?), we are champing at the bit for our visit here and the opportunity to chat with Chef Niyomkun. See you there!
About the Host:
Birdie Niyomkun
Co-Chef/Owner and Culinary Director
Born and raised in Thailand, Chef Birdie Niyomkun is the founder and creative force behind Tipsy Thaiger in historic Roswell. Bringing her Thai roots and deep connection to the culture to everything she creates, she draws inspiration from the flavors, traditions, and vibrant food culture she grew up with.
The Lineup
All courses will be individually plated. This menu will be Gluten, Egg, Peanut, Soy & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Pomelo Salad
galangal caramel, makrut lime leaf, toasted coconut
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Thai-Style Raw Oysters
house chili jam, passionfruit chili-lime, crispy shallot
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Turmeric Tiger Shrimp
chili-lime butter, seasonal pickle
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Braised Short Rib Massaman
roasted sunchoke, pearl onion, ajad
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Thai Banana Foster
brûléed banana, pandan coconut caramel, toasted coconut
Tipsy Thaiger
605 Atlanta St Ste 605
Roswell, GA 30075
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Tipsy Thaiger will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Shrimp in Course 1, Fish sauce and Oyster (raw) in Course 2, Fish sauce and Shrimp in Course 3, and Beef, Fish sauce, and Shrimp in Course 4. Substitutions will be provided.
- Pescatarians: There is Beef in Course 4. Substitutions will be provided.
- Gluten: This menu is gluten-free.
- Dairy:
• Butter: Butter is in Course 3 and Course 4. Substitutions will not be provided
- Shellfish: There is Shrimp in Course 1, Oyster (raw) in Course 2, Shrimp in Course 3 and Shrimp in Course 4. Substitutions will be provided.
- Fish: There is Fish sauce (fish ingredients only) in Course 2, Fish sauce (fish ingredients only) in Course 3 and Fish sauce (fish ingredients only) in Course 4. Substitutions will be provided.
- Eggs: This menu is egg-free.
- Peanuts: This menu is peanut-free.
- Tree Nuts: There is Coconut in Course 1, Coconut Milk in Course 4, and Coconut in Course 5. Substitutions will be provided.
- Alliums: There is Shallot (cooked) in Course 1, Garlic (raw) and Shallot (cooked) in Course 2, Garlic (raw) in Course 3 and Garlic (cooked), Shallot (cooked) and Onion (cooked) in Course 4. Substitutions will not be provided.
- Mushrooms: This menu is mushroom-free.
- Soy: This menu is soy-free.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
