Norah Belmont
Vegan restaurant · Sunnyside
3801 SE Belmont St, Portland, OR 97214
Highlights
Pan-Asian vegan cuisine: pad thai, cauliflower curry
Pan-Asian vegan cuisine: pad thai, cauliflower curry
"This vegan restaurant with locations on Belmont and Alberta references owners Ketsuda Nan Chaison and Prae Nobnorb’s Southern Thai roots, but the menu is a mix of small plates, noodles, and rice dishes that runs the gamut of Asian flavors. A full meal can be built out of starters like larb croquettes on cucumber rounds and lime aioli drizzled massaman curry samosas. However, Norah’s entrees, like the creamy mushroom linguine with coconut-galangal sauce, sweet-tangy-spicy pad thai, and roasted cauliflower curry shouldn’t be missed. Several of the cocktails come in nonalcoholic form, like the frothy aquafaba-based pink guava sour." - Anastasia Sloan
"Restaurateur Nan Chaison is the prolific force behind not just two locations of Norah, but also as an owner at Mestizo, Phaya Thai Express, and Libre. Norah stands out for its plant-based, pan-Asian cuisine that feels like a party, colorful and bursting with spice and acidity. Vegan rangoons, pad thai nachos, and little soy curl larb croquettes atop cucumber slices make for a great opener to a meal, along with a mezcal margarita tinged pink with gochujang. On the main course menu, Chaison roasts a whole head of cauliflower and drapes it in rich red curry, tops fettuccine with silky lemongrass-coconut sauce and seasonal mushrooms, and stir-fries some of the best pad thai in town. The newer Alberta location also offers a few location-exclusive dishes, including chow mein made with crispy sheets of Vietnamese woven rice vermicelli, and Chiang Mai noodle soup specialty khao soi — which is hard enough to find anywhere in town, let alone a vegan version." - Katherine Chew Hamilton
"The latest restaurant from Ketsuda Nan Chaison, owner of Division’s Mestizo, Norah tackles the larger Asian culinary canon with a boundlessly creative vegan lens. Any given meal may involve samosas paired with massaman curry, soy curl larb croquettes, or coconut mushroom linguine fragrant with Thai herbs. Cocktails incorporate tropical fruits like pineapple or guava, accompanied by local spirits from Aimsir or Straightaway." - Katrina Yentch
"A favorite among the vegan community, this Pan Asian restaurant on Belmont made a name for itself with memorable dishes like cauliflower curry and coconut mushroom linguine. The wonton noodle soup arrives with a tangle of bouncy vegan egg noodles, bathing in a veggie-mushroom broth accented by star anise. The wontons’ delicate wrappers hold savory-meaty parcels of king oyster mushrooms, while other toppings like five spice-braised tofu and crunchy bok choy are just as enjoyable. Those looking to warm up on a chilly day can try Norah’s volcano noodle soup, with vegetable tempura and glass noodles in a mala broth." - Waz Wu
"This vegan restaurant on Belmont references owners Ketsuda Nan Chaison and Prae Nobnorb’s Southern Thai roots, but the menu is a mix of small plates, noodles, and rice dishes with a mixture of Asian flavors — not just Thai influences. A full meal can be built out of starters like larb croquettes on cucumber rounds and lime aioli drizzled massaman curry samosas. However, Norah’s entrees, like the creamy mushroom linguine with coconut-galangal sauce, sweet-tangy-spicy pad thai, and roasted cauliflower curry are not worth missing. Several of the cocktails come in nonalcoholic form as well, like the frothy aquafaba-based pink guava Norah Sour and fittingly named cucumber-forward Find Me In The Garden." - Waz Wu
