Located in a unassuming basement storefront on Forsyth Street, which opens up into a stylish dining area and a charming patio - complete with lush greenery and string lights. This sleek Lower East Side restaurant - themed around Thai street markets - comes from Erika Chou (Yunnan Kitchen, Northern Tiger) and Tom Naumsuwan (Spicy Shallot), a chef who created the menu based on his time working with Bangkok street vendors. Dishes include sen chan pad lobster (lobster stir-fried noodles), larb play tod (fried whole-branzino), and rotating curry dishes - with cocktails from Anthony Baker (The Aviary) - using traditional Thai ingredients.
Tantalising Thai
Nam Prik - a tray of butter lettuce, baby carrots and cucumbers, okra, Thai apple eggplant, and chicharrones, served with three condiments; Moo Sarong, pork meatballs wrapped in thin crispy noodles and flavored with white pepper and sambal chili and Sen Chan Pad lobster - a sweet-sour pad Thai with large tender lobster.
Sway Wayla, composed of Brooklyn gin, butterfly pea blossom, cucumber, lemon and shiso and A Land of Smiles includes Thai chili, tamarind, cucumber, lemon sea salt, and tequila.
text