| |
Owner/chef Pongsri prepares Thai dishes.
Review:
Used to be that Chinese food — at least the Americanized version of it, with fried eggrolls and fried rice leading the charge — was the cuisine of choice when visiting New York. Well, in this most international of all cities, where food from any culture you can name is readily and authentically presented, a dish called pad Thai has become as ubiquitous as apple pie. And for good reason. The noodles, most often tossed with peanuts, coconut curry and vegetables, is as satisfying as you could wish for. And at Pongsri Thai, it’s just one item on an extnsive menu of dishes direct from Thailand — noodles, curries, seafood and duck. The todd mann goong appezer is minced shrimp mixed with seasonings and fried golden brown, accompanied by a cucumber-peanut dipping sauce. The yum nyia lives up to its name: delicious strips of steak served salad-style with vegetables and a garnish of fresh coriander. moderate
|
|
