A friend of mine was in town and up for Thai. Since we were going to hit some spots for drinks in the USQ/East Village area I needed somewhere around there. After a little research Ngam came up and sounded pretty good so decided to check it out. Turns out that Hong Thaimee an Iron Chef/Ex-Model is the chef and the food was both delicious and beautiful to look at when served, thus more then living up to it’s pedigree.
The Interior is industrial chic, very narrow up front and opens up into a fairly large space with a mix of tables for 2, 4, and community sized tables. They have a nice cocktail list with twists on the classics and some good beers. I ordered up the Below The Root(tequila, basil leaves, ginger, ginger ale) which was kinda a nice spin on an Asian influenced Mojito.
We started with the Tom Klong with pork belly soup to start which was delicious and had some heat to it. For our mains we shared the Whole Sea Bass with green apple slaw (came with White rice as well) and an order of the Papaya Pad Thai with chicken which was a nice change of pace from the traditional noodle dish. We also ordered Coconut Rice as a side…love Coconut Rice. I loved the food even though the dishes were not as spicy as I generally prefer my Thai food, it was delicious nonetheless and would be a great place to introduce someone not familiar with Thai food to the amazing flavors of a Thai chefs palette.
Ngam is located at 99 Third Avenue