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    Narkara

    4.4 (54 reviews)
    Closed 12:00 pm - 2:45 PM, 5:00 PM - 9:00 PM

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    Chiang Mai Curry Noodle
    Aleena G.

    Perfect spot for a cozy elegant night out. This spot made each dish so perfectly and one of my favorites was the crab and chiang mai noodle. Everything was so flavorful and service was so attentive to us. Please go here for a nice night out :)

    Alan S.

    Narkara is the latest of the ornate, vaguely clubby Thai restaurants to pop up in the lower reaches of Flatiron. And the food is better than that opener might otherwise suggest. While I would have loved more of a vegetarian selection - there is only one entree - I enjoyed everything I tried. The corn salad was fragrant, very spicy and deeply flavorful. While the corn tamale on the side was random, I didn't hate it. The vegetarian entree offering is a sliced trumpet mushroom stir fried in a spicy gravy with scallions. I do wish they had alerted me to add a side of rice, as the mushroom didn't do a good job of absorbing the (very tasty) sauce.

    Menu
    Yi X.

    Went to Narkara just before a snowstorm and it turned into one of the best meals I've had in a while. The coconut crab pancakes were creative and really well done. Seabass wrapped in banana leaf was incredibly tender and flavorful -- spicy but addictive. The beef tartare had nice seasoning and a good crunch from the rice crisps. Duck curry was rich and bold, definitely for people who enjoy spice. The taro custard dessert was a highlight -- brûléed top with taro ice cream, great textures. Cocktails were solid too. Beautiful space, attentive service (they even do coat check), and great for a date night.

    Thai Coconut Crab Pancakes
    Alvin A.

    Came here for dinner one night. The restaurant looks amazing and the decor is spot on. The service was great as well. Our server explained the menu to us and gave us recommendations on the popular dishes. Unfortunately, the food wasn't our favorite part of the restaurant. Everything looked amazing but we weren't in love with all of it. The only thing we really enjoyed was the appetizer (Thai coconut crab pancakes).

    Taro Custard
    Alyssa E.

    What a beautiful restaurant, and how lucky my friend and I were to stop-in two days into the new year! Narkara is beautifully decorated with its dim lighting and lavish ceiling fixtures. The food is meant to represent different flavors of northern Thailand, which isn't always shown in other Thai restaurants. Our waitress suggested sharing several small plates to get a variety of flavors and textures, so we got mostly small plates + 1 large plate to share. Thai coconut crab pancakes - flavor-packed and I loved the crunchy texture of the pancake Stuffed chicken wings - a unique take on chicken wings & sticky rice - enjoyed the flavors Salted crab papaya salad - extremely flavorful, but perhaps much too salty for my liking. To be fair, salt is in the name of the dish. Perhaps too much dressing, as the salad itself got too soggy Dry curry short rib - also on the saltier side, but best paired with white rice. The short rib was super tender and fell off the bone.

    Hamdi B.

    Had an amazing experience at Narkara. The food was absolutely delicious. Every dish was fresh, flavorful, and beautifully presented. A special mention to Tobi for the outstanding service warm, attentive, and genuinely welcoming throughout the meal. Definitely a spot worth coming back to!

    Albert K.

    Beautiful decor and interior. Feels extremely high class and well designed. Easy reservations and check in on rest. Must try the stuffed fried chicken. Got the roasted half chicken and it was well cooked. Very filling with rice and sweet and sour sauce. The little appetizer with a chip was very flavorful in your mouth. The fried pork was massive in size and juicy. Very different from traditional Thai food here like pad Thai -- you won't find it!

    Savory Pork Blood Rice. $15. Very tasty. Would recommend heavily as a side dish. Nicely spiced with a balanced offal flavor
    Glenn C.

    Recommendations in price order/short review- Savory Pork Blood Rice, Thai Coconut Crab Pancakes, Thai Sausage Platter, Seared Iberico Pork. From the same owners as THEP, this is a new fancy northeastern (or Isan) Thai restaurant located near Union Square. The interior is very well-designed, and the service was friendly, though they made one mistake that I will mention later. The food quality was inconsistent, with some excellent dishes and some just OK ones, and it was a bit pricey. To drink from their extensive cocktail menu, I had the Makwaen Penicillin for $22 with makwaen pepper-infused scotch, mezcal, Drambuie, and galangal, which is described accurately as warm, smoky, and spiced with citrusy Makwaen pepper. The cocktail was fine, being definitely smoky and with a good kick from the alcohol, with a mild citrusy flavor, and like most of the food, was partially worth the price point. The first dish was the Thai Coconut Crab Pancakes for $24, with crisp coconut pancakes topped with crab, spicy chili jam, and kaffir lime. This arrived with four small pieces and reminded me of a much tastier version of the crab-and-pork appetizer on a rice cracker at the similarly fancy Thai Villa. The crab was flavorful and sweet, while the rest of the dish had a bit of heat, a bit of citrus, and a good kick from the chili. This was very tasty and my favorite bite of the meal. Also arriving early was the Thai Sausage Platter for $34, listed as a duo of house-made sausages: Sai Ua, herbal and mildly spicy, and Sai Krok Isan, tangy and fermented, which were served with fresh vegetables, herbs, and jaew pla ra, a bold Thai fermented fish chili dip. This also came with some chicharon, which was a nice touch. The former sausage had a strong lemongrass and galangal flavor, as expected, and was a good version, while the latter sausage was a bit less fermented than the versions I have had at other Isan spots but was still pleasant. The vegetables helped with the richness, while the pla ra was nicely spiced and had a mild fermented flavor. This was pricey but worth it with plenty of pieces of both sausages, and you could go here and order a cocktail and this and leave plenty happy. A more unique dish was the Chilled Red Curry Terrine for $21, listed as a rare Northern Thai delicacy and a slow-simmered pork curry set in a savory chilled jelly. I give the restaurant props for making the most flavorful aspic I have ever had, but the texture of this dish wasn't my favorite. I liked the strong curry flavor and the good amount of heat, but not much else, with this being one of the dishes that really needed rice. Speaking of rice, I ordered crab sticky rice as an extra dish, which is usually $10, but the rice that arrived was just regular sticky rice in a leaf, which is $5. I found the texture a bit off and prefer the usual presentation inside of a basket, as it lacked some stickiness and was a bit hard, unfortunately. If you are going to get rice, I would recommend splurging on the Savory Pork Blood Rice for $15, a Northern Thai specialty of jasmine rice mixed with pork blood, steamed until rich and savory, and served with mixed herbs. Usually, in Isan spots, I recommend sticky rice instead, but this was better textured, with the blood adding a light mineral flavor. With most of us being offal fans, this was one of the table's favorites, and I would recommend it. The Spicy Minced Duck & Foie Gras for $36 was their very fancy take on a duck larb with chili and lime, and finished with seared foie gras. This was tiny for the price point and wasn't really worth it. The piece of foie gras was large, but the strong chili flavor overpowered it and wasn't really necessary, other than adding about $16 or something similar to the price. For the larb itself, the spice was nice, but I prefer more texture. While I'm usually not the biggest fan of Zabb Zabb, this version paled in comparison to that place, which adds offal and skin. For the same price as the larb, I would instead recommend the excellent Seared Iberico Pork listed as iberico pork marinated in galangal chili paste, seared for a smoky finish, and served with nam prik ka, a fiery galangal chili dip. There were plenty of perfectly cooked pork pieces, with a light fattiness, a smoky flavor, and a very juicy texture. The chili dip worked nicely, helping tone down the richness of the pork. This was easily our favorite large dish/main. The last dish was the alright Seared Duck Dry Stir-Fry Curry for $42, consisting of a seared duck breast with stir-fried Thai eggplant, long beans, herbs, and toasted rice in a curry paste. The duck was a bit chewy, unfortunately, and the curry was a bit milder than the other dishes, with some vegetal flavor. The Thai eggplant was the best part, which isn't usually the best sign, so this was just fine. The spot has some highlights but also some equal lows. We liked four dishes and disliked 3, which doesn't work for the price point/portion sizes. Low 3.

    Josephine L.

    In 2010, Narkara would likely have swept the NYC gastro-scape with its upscale Thai fusion, artful plating and date night decor. However, in 2025, the city's upscale Thai scene is oversaturated, and it's becoming harder and harder for newcomers to stand out. Narkara checks off the right boxes, but delivers them with mixed results. Service was our biggest issue. There were pacing problems throughout our meal, especially when it came to presenting dishes and beverages at a proper cadence. But the biggest mistake was our server handing a very sharp knife--blade facing the recipient--from behind the shoulder of a member of our party without saying anything, nearly cutting them in the process. Ugh! Thankfully, no one was injured. The food was also a mixed bag. - Sweet Corn Salad Two Ways: Liked the brightness of this citrus-infused salad including shredded cob pieces, as well as the creativity of the tamale wrapped in coconut. DIDN'T like that the tamale was under-seasoned, resulting in an extremely bland mash. - Thai Coconut Crab Pancakes: These were lovely to look at, but not the easiest to eat. Still, not bad in terms of flavor. - Crab Butter Custard with Uni: Ostensibly, a custard of crab tomalley accompanied by grilled sticky rice filled with jumbo lump crab. The problem was, there was barely any crab in the rice and barely any uni in the custard. The custard itself had good texture but was almost too briny--definitely could've used some seasoning to counter that. - Thai Sausage Platter: If you love savory, saturated meat, this is the dish to get. I preferred the tangy Sai Krok Isan, though both were tasty (and housemade). The accompanying jaew pla ra (fermented fish chili dip) was delicious as well. Definitely the strongest dish of the night. - Grilled Herbal Pork in Banana Leaf: I wanted to love this, but there was so little seasoning in the pork belly, despite being marinated with chili, lemongrass, and herbs, and wrapped in a banana leaf. It felt like I was eating the world's blandest braised pork. - Roasted Half Chicken: Dry. Drier than an English comedian discussing Brexit. Only the jaew pla ra saved this from being a torturous exercise for my mouth. - Young Jackfruit & Spare Rib Curry: Hearty and satisfying, from the tender spare ribs to the juicy jackfruit. They should do more of this.s - Savory Pork Blood Rice: Not as fragrant or savory as we would've liked, and the rice was a bit too chewy for my liking. Stick with plain coconut rice unless you're dying for blood. For libations, I enjoyed my Coconut Green Tea but only because my first choice wasn't available (despite it only being 5:30pm).

    Stuffed Chicken Wings
    Roger N.

    Narkara - A Transportive Thai Experience in Union Square If you're looking for Thai food that goes well beyond the familiar, Narkara is a must-visit. Tucked into Union Square, this restaurant takes diners on a culinary journey through the lesser-explored traditions of Northern and Northeastern Thailand Narkara -- and it delivers on that promise beautifully. Ambiance From the moment you walk in, the space commands your attention. Custom bamboo installations by globally celebrated artist Korakot Aromdee, woven partitions by design studio Patapian, and handcrafted ceramic tableware from Chiang Mai artisans WhatNow make the room feel like a carefully curated gallery as much as a restaurant. The sophisticated mix of black and gold tones with woven textures strikes a balance between luxurious and intimate Thai Food -- a space that makes you want to slow down and savor the evening. The Food Our group of five worked our way through five dishes, and the kitchen impressed across the board. The Thai Fish Ceviche was a bright, refreshing opener -- clean acidity balanced with the herbaceous notes the restaurant does so well. The Thai Coconut Crab Pancakes were a crowd-pleaser, marrying the sweetness of coconut with the rich, indulgent flavor of crab Thai Food in a way that felt both inventive and grounded in tradition. The Stuffed Chicken Wings delivered on texture -- crispy on the outside and filled with soft sticky rice Thai Food, they're a snackable delight that disappears fast. The table's two standout dishes, however, were the mains. The Roasted Half Chicken was everything a roast chicken should be -- deeply seasoned, perfectly cooked, and elevated by the kitchen's herb-forward sensibility. But the Seared Duck Dry Stir-Fry Curry was the dish everyone kept coming back to: bold, aromatic, and complex without being overwhelming. The kitchen's use of chilies, dried spices, and house-made pastes creates layers of flavor that feel both traditional and alive Narkara -- and nowhere was that more evident than in this dish. The Verdict Narkara is a restaurant firing on all cylinders. It has drawn praise for introducing regional Thai dishes rooted in labor-intensive techniques, herb-forward cooking, and traditional preparations that differ from the Central and Southern Thai flavors more commonly found in the city Broadway World -- and for good reason. Whether you're a Thai food enthusiast or simply someone who appreciates a thoughtfully executed meal in a stunning setting, Narkara earns a strong recommendation.

    Crab pancakes
    Emily H.

    A new Thai restaurant in Flatiron specializing in Northern Thai dishes! To start, their Thai Coconut Crab Pancakes are to die for. SO flavorful and refreshing, a perfect way to kick off the night. The broccolini was also very good, a little bit on the oily side lol but still really well made. The star of the night was definitely their Roasted Seabass in Banana Leaf!!!! This is a MUST GET!! Definitely the most flavorful and well cooked Seabass I have ever had in my life. The fish itself was mouthwatering, absolutely delicious. I also loved the presentation inside the banana leaf. It was just a little bit on the spicier side so I couldn't handle too much but this was definitely the best thing we ordered.

    spread (sweet corn salad, crab butter uni, stuffed chicken wings, platter)
    Spencer L.

    Had this spot pinned on Google Maps for a while -- the massive woven ceiling installation caught my eye in the photos when I was booking. In person, it's even better. The whole space is pretty laidback with dark lighting that makes it easy to settle in. The ceiling piece really does tie everything together. The food is hit or miss depending on what you order. The sweet corn salad two ways was good. The Narkara platter was really, really good -- if you're coming with a group, just get two of these and go light on the other appetizers. The spicy sausage on it was excellent. Salted plum sour was solid. Basil & sand cocktail was fine. Overall the drinks are on the lighter side, not very spirit-forward, so adjust expectations accordingly. The stuffed chicken wings were overhyped. Each order is two wings cut into four pieces, and flavor-wise nothing special compared to other versions I've had. The crab butter custard with uni was a waste of money -- didn't like it, though it wasn't bad, just not worth ordering. The Chiang Mai curry noodle was fine, standard. The seared duck stir-fry curry was also pretty standard, not the best duck I've had. The Iberico pork was just okay. Service was great, our waiter was super chatty and welcoming. If you know what to order (platter, platter, platter), it's worth it. The atmosphere is nice and the platter alone justifies coming back.

    Alex M.

    Overall: D // 2 stars New-ish Thai restaurant on the more expensive and intimate side with comforting vibes and seating. I thought the food was different and innovative, which should be applauded, but the menu and individual dishes would critically benefit from components that directly contrast the dominance of saline and spice hitting the palette. (Kaffir Lime Diablo: A) - Simple and elegant drink easy on the palette. Love the clean beauty in the presentation with perfectly clear and sharp ice cubes. (Crab Butter Custard and Uni: D) - This dish is pricey around $28 for an appetizer, but I understand why given the ingredients. That said, while I feel the grilled sticky rice and crab butter components are individually tasty, they do not work in unison because they are both heavy; the custard would likely taste much better on a bowl of plain jasmine rice. (Roasted Seabass in Banana Leaf: C) - The cook on the seabass is immaculate being perfectly flaky and tender; however, this dish or the menu would benefit from something sweet and refreshing to balance out the intensity of the spice. (Young Jackfruit and Sparerib Curry: F) - I feel like this dish does not fit the restaurant's more intimate vibe given the random scramble presentation; further, spare ribs is not a quality ingredient choice as they are more difficult to eat; further, the spare ribs could've employed better flavor enhancing techniques such as searing them before boiling them. Food: -1 Presentation: E Price: E Atmosphere: +1 Service: E Menu: -1 Insta/Yelp/Beli/TikTok: @amei_eats

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    Ask the Community - Narkara

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    Have dined here 5-6 times, always satisfied. Latest was yesterday. We were seated right away…read moreeventhough we were 15 mins early of our reservation. We had WINNER...kind and pleasant w/ us. Everything we ordered were sublime.

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    $$$

    Sabai Thai is one of my favorite restaurants. The food is always tasty, fresh, and delicious. It…read moreis always prepared and plated well. The ambiance is serene, peaceful, and delightful. Great place to eat in NYC.

    My friend and I made reservations at 6:30pm on a Friday. We had intended to go for restaurant week,…read moreand the website said that Sabai was participating. However, when I got to the restaurant, I was told that they were not participating. When I brought this up to the staff, they did comment that several people made the same mistake earlier in the week. If that was the case, then why not correct the restaurant week website, or make it very obvious on your website that you aren't participating? Both of us were starving, and I had put in a birthday request at the restaurant, so we decided to stay. The ambiance is classy, and this would be a great spot for a business dinner or date night. I ordered a massaman curry with roti and chicken ($29), and my friend ordered the chuchi shrimp ($30) and curry puff ($16). Prices are a bit above average for the portion size, but justified by the area. We both enjoyed our dishes; the flavors were on point! Then, for my friend's birthday, they gave us mochi ice cream and a card signed by the staff! That was a nice touch that overrode the restaurant week debacle. Service was fantastic. There were multiple check backs and water refills. I would recommend Sabai Thai for a fancy night out, and I would return to try other dishes.

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    Sabai Thai
    Sabai Thai - $16: curry puff

    $16: curry puff

    Sabai Thai - Butterfly Pea Lemonade

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    Butterfly Pea Lemonade

    KRAAM Thai - Spicy Crispy Rice & Pork Sausage Salad

    KRAAM Thai

    4.5(106 reviews)
    0.5 miFlatiron
    $$$

    Overall rating: 4.7…read more Stumbled on this place which was absolutely gorgeous. Went with a group of 5 and they were able to split the check which we really liked. I had the Soft Shell Curry which was delicious. Definitely get with white rice. I wanted to take some of it to go, but it was soo good I ate it all! The spot looks great solo, on a date or with friends. I loved it. When I came it was slow. But towards the end, it was so crowded and had like 3 birthdays. Highly recommend!

    Kraam Thai on Fifth is a lovely respite from the transactional busyness of NYC. From the moment we…read morewalked in, we knew it was something special. The attention to detail -- fresh flowers, a discreet cultural altar, tamarind candy, navy cocktail napkins, gold silverware, and delicate plating -- was an absolute delight. We settled at the bar watching Kevin craft the most beautiful cocktails while sipping a few of our own -- pleased with every drop. The spicy crispy chicken rolls were chef's kiss. The ribeye garlic fried rice was bold, deeply savory & dangerously good. The chicken pad Thai struck a delicate balance between tangy and bright & perfectly restrained. If you find yourself north of Flatiron, and aren't feeling Korean - this little Thai gem shouldn't be missed; stop in on Mondays & Tuesdays

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    KRAAM Thai - Entryway

    Entryway

    KRAAM Thai - Prawn satay - grilled marinated prawns with sweet and spicy peanut and mung bean sauce , serve with rice vermicelli, shallot, veggie relish

    Prawn satay - grilled marinated prawns with sweet and spicy peanut and mung bean sauce , serve with rice vermicelli, shallot, veggie relish

    KRAAM Thai - Roasted Chilean Seabass with ginger sauce

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    Roasted Chilean Seabass with ginger sauce

    Obao

    Obao

    4.0(4.5k reviews)
    1.6 miMidtown West, Hell's Kitchen, Theater District
    $$$

    Obao has delicious food. If you're in Hells Kitchen and happen to stumble by Obao, it is worth…read morecoming in. Obao is has both Thai and Viet food. It does well with doing the whole "fusion" schtick without losing the essence and flavor of the dishes. Pad Krapoa Moo Krob, the meat on the pork belly was so juicy - the pork skin was crunchy and chewy at the same time, flavors of Thai spice, basil, and bell peppers harmoniously working together to bring a balanced meal. The shrimp basil fried rice was delicious, a great alternative if you're not feeling the crab fried rice. The service at Obao is always prompt and helpful, whether it's questions about the menu or recommendations, anyone is willing to help. Inside Oboa is dimly lit, a moody vibe that is fun and invites playful conversations.

    While walking down the street in Hell's Kitchen, Obao caught my family's and my eyes. We looked at…read morethe menu and noticed that there were many gluten-free options, so we decided to try them out. The hostess stated how she had a long reservation list, but was able to get us right in! Once we sat down, our server, Spaghetti, came over to us. He was extremely friendly and took our drink orders right away. I ordered an Espresso Martini, and it was delicious. My father ordered a Vietnamese Iced Coffee, which was extremely tasty. For our entrees, my mother ordered the Pad Thai, and my father and I ordered the Pho Bó. My mom absolutely loved the Pad Thai! The Pho Bó was incredible. The broth was so delectable, and it was honestly the best broth that I have ever had. The portions were also incredible, especially for the price and being in the city! Once we received the check, we noticed that next to the Pho Bó, it stated that it is Michelin Recommended, and we completely understand why! We are looking forward to going back!

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    Obao
    Obao
    Obao

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    The Thonglor New York

    The Thonglor New York

    4.5(234 reviews)
    1.9 miHell's Kitchen, Theater District, Midtown West

    Stopped by The Thonglor New York for dinner and ordered the pad kra pow with a fried egg on top…read more The egg is definitely a must for this dish! As a Thai person myself and as indicated on their menu, it's the way most Thais eat this dish :) The fried egg added that rich, runny element that really brings everything together. The veggies were nicely sautéed, fresh and still crisp, and there was a good amount of ground pork, so the dish felt hearty and satisfying rather than rice-heavy. Overall, the flavors were solid and comforting, though I personally found it just a touch sweeter than I prefer for pad kra pow. Even so, it definitely hit the spot and was very satisfying for a late-night craving. The staff were friendly and welcoming, which made the experience pleasant overall. One thing to keep in mind though is timing - if you're dining closer to closing, you may feel a bit rushed toward the end of your meal. All in all, a solid option for Thai food! I'd come back again (probably earlier next time) and would be interested in trying more dishes from the menu.

    Ordered takeout, was NEEDING pad thai after a night out. This didn't exactly hit the spot though…read more For being one of the most popular dishes...it's just mid. Not worth $20. The flavor is sweet with a heavy red hue to it. I typically like my pad thai on the browner side if that makes sense. The peanuts add more depth of flavor for sure but it could also use a bit of spice and should've came with a lime wedge to cut the sweetness. Great portion size though & takeout service was fast. Also beware if you don't like tofu as it comes in the eggs that they add to the dish.

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    The Thonglor New York - Atmosphere inside the restaurant of Thonglor New york Thai Cuisine

    Atmosphere inside the restaurant of Thonglor New york Thai Cuisine

    The Thonglor New York - Chicken pad Thai for my bday ayy

    Chicken pad Thai for my bday ayy

    The Thonglor New York - Goong Chae Nam Pla

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    Goong Chae Nam Pla

    Narkara - thai - Updated May 2026

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