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Giorgios Bakatsias’ Krill Opens in Durham With Flavors From Across Asia

Dishes at Krill pull influences from China, the Philippines, Thailand, and Japan

A table full of colorful dishes.
One of everything on the menu at Krill.
Forrest Mason Media
Erin Perkins is the editor of Eater Carolinas.

North Carolina restaurateur Giorgios Bakatsias opens his 11th restaurant, Krill (506 Ramsuer Street, Durham), tonight. Krill serves fare inspired by Asian street foods with flavors and techniques from China, the Philippines, Thailand, and Japan. The menu includes pork bao buns, Peking duck lumpia rolls, mussels in uni butter, and fried rice with fermented crab and shrimp paste, lap cheong, cilantro, Thai basil, and shaved bonito.

Chef Jason Lawless leads the kitchen at Krill. He joined Bakatsias’ Mediterranean restaurant Parizade in 2016 and has spent years planning an Asian concept for the Triangle. Lawless studied Asian cuisines while working at Gray Kunz’s Cafe Gray (luxury Hong Kong dining) and Floyd Cardoz’s Tabla (upscale Indian cuisine) in New York City.

Krill’s dining room is anchored by a colorful mural depicting a jungle scene by artist Arianne Hemlein. The restaurant is meant to be a vibrant, energetic, and eclectic space where tables share dishes and drink plenty of sake and craft cocktails.

Krill is open Tuesday through Thursday, from 5 p.m. to 9 p.m. and Friday through Saturday, from 5 p.m. to 10 p.m.

Mural depicting a jungle scene.
The mural at Krill mixes dragons and zebras.
Forrest Mason Media