"Thai restaurants are becoming sleeker and spendier. Their chefs are spotlighting regional foods and serving them in extravagant settings you wouldn't believe or throwing the rules out altogether. Here are three new spots worth checking out. Thai restaurants are becoming sleeker, spendier and more ambitious. Here are three that I'm excited about. Narkara in Union Square is a great example of the current trend. It's this low-lit, lavish restaurant that looks like a cross between a fine dining spot and a hotel bar."
"BKK in Midtown is a Thai American restaurant. The menu is really fun and playful in this way that constantly references New York. My favorite dish here probably was the French dip, which I guess you could actually just call it Thai dip. It's served with this spicy, fragrant broth instead of a traditional jus. When I asked the chef about it, he told me it's based on a recipe for boat noodles."
"Unglo is a newer restaurant that specializes in moo krata . This is a style of Thai cooking that's kind of like a cross between Korean barbecue and Japanese shabu shabu. And so they have these really cool custom copper grills for grilling meats. And then this outer ring that's filled with this really clean chicken broth, perfect for boiling, basically like cabbage and mushrooms and other vegetables."
Thai restaurants in New York City are trending toward sleeker, more expensive, and more ambitious dining formats. Narkara in Union Square presents low-lit, lavish decor blending fine dining and hotel-bar aesthetics, and features entrees like a chicken meatball soup made with northern Thai Mah Kwan peppers. BKK in Midtown offers Thai-American dishes that playfully reference New York, including a French dip served with a spicy, fragrant broth inspired by boat noodles. Unglo specializes in moo krata, combining Korean barbecue and Japanese shabu shabu with custom copper grills and an outer ring of chicken broth for boiling vegetables. The classic moo krata set runs about $70 per person and includes salad, noodles, and platters of beef and pork.
Read at www.nytimes.com
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