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GuideUpdated July 15, 2026

15 Best Thai Restaurants in New York

15 authentic Thai restaurants in New York — from street food classics to refined regional cooking.

The best thai restaurants in New York are Mitr Thai Restaurant, Soothr LIC, Glin Thai Bistro, and more. Start with Mitr Thai Restaurant if you want the strongest overall first pick.

By Linh Tran•15 ranked picks•Published July 15, 2026•Updated July 15, 2026
Methodology•Editorial team
Mitr Thai RestaurantSoothr LICGlin Thai Bistro
15 Best Thai Restaurants in New York
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Top picks at a glance

#1Mitr Thai RestaurantThai • New York • value#2Soothr LICThai • Long Island City • moderate#3Glin Thai BistroThai • Fort Greene • moderate

Who this guide is for

The best Thai restaurants in New York cover the full range: fragrant curries, pad thai, and dishes that go beyond the standard menu. These picks are sorted by rating and editorial quality. Picks span New York, Long Island City and Fort Greene.

Quick picks

Mitr Thai Restaurant
Thai • New York
Mitr Thai Restaurant keeps showing up in the right conversations when people want a reliable thai plan.
Soothr LIC
Thai • Long Island City
Soothr's Long Island City outpost carries the East Village original's reputation for regionally rooted Thai cooking into Queens, and by most accounts it has settled quickly into the role of neighbo…
Glin Thai Bistro
Thai • Fort Greene
Fort Greene has quietly become one of Brooklyn's best Thai corridors, and Glin Thai Bistro, on Myrtle between Washington Park and Carlton, makes the case loudly.
Browse all New York restaurantsBack to New York hub
Editorial details
Author: Linh Tran
Published: July 15, 2026
Last updated: July 15, 2026

On this page

  1. 1. Mitr Thai RestaurantView →
  2. 2. Soothr LICView →
  3. 3. Glin Thai BistroView →
  4. 4. Dagg Thai RestaurantView →
  5. 5. Malii GramercyView →
  6. 6. Up ThaiView →
  7. 7. THEP Thai RestaurantView →
  8. 8. SoothrView →
  9. 9. Elephant EarView →
  10. 10. Hey ThaiView →
  11. 11. Chalong Southern ThaiView →
  12. 12. Tha PhrayaView →
  13. 13. SUKHView →
  14. 14. Thai VillaView →
  15. 15. Fish CheeksView →

How the restaurants compare

Editorial restaurant image stand-in for Mitr Thai Restaurant
Google
Mitr Thai Restaurant
New York • Thai
9.9/10
TastyPals Score
Price
value
Best for
Thai food
Mood
Casual
Editorial restaurant image stand-in for Soothr LIC
Google
Soothr LIC
Long Island City • Thai
9.9/10
TastyPals Score
Price
moderate
Best for
waterfront
Mood
Long Island City
Editorial restaurant image stand-in for Glin Thai Bistro
Google
Glin Thai Bistro
Fort Greene • Thai
9.9/10
TastyPals Score
Price
moderate
Best for
dinner
Mood
Fort Greene
Editorial restaurant image stand-in for Dagg Thai Restaurant
Google
Dagg Thai Restaurant
New York • Thai
9.9/10
TastyPals Score
Price
value
Best for
Thai food
Mood
Casual

How we chose

We looked for restaurants that feel like a strong fit for the guide topic, not just the most obvious names in the city. The shortlist favors rooms with clear mood, dependable pacing, and enough distinction to help someone decide faster. Read our full methodology →

Room tone

Lighting, pace, and general energy all need to support the reason someone clicked this guide.

Food fit

We favored restaurants that feel best suited for the moment, not just restaurants with broad reputation.

Useful range

The final list tries to give readers enough variation in neighborhood, price, and style to compare real options.

15 ranked picks

Soothr LIC — Soothr's Long Island City outpost carries the East Village original's reputation for regionally rooted Thai cooking into Queens, and by most accounts it has settled quickly into the role of neighborhood anchor rather than hype destination. The room is described as dramatic and dimly lit — the kind of atmospheric space that gives Thai cooking a sense of occasion it doesn't always receive in New York — and the kitchen is known for not dialing back the bold, layered flavors that define Thai regional traditions. That combination of serious cooking and a considered dining room has made Soothr a recurring reference point for Thai in the borough. The menu centers on dishes that reward attention. The khao soi is consistently the one diners and writers point to first — a northern Thai curry-broth noodle dish that, when done right, balances richness with aromatic complexity and contrasting textures; Soothr's version is widely reported to honor the classic rather than soften it for a broader audience. The grilled meats are noted for confident seasoning and char, the papaya salad is said to be adjustable to your actual heat tolerance (a detail worth flagging when you order), and the crispy-rice salad has developed a following among regulars who order broadly and share across the table. Practically speaking, Soothr fits multiple occasions: a date-night room where the setting does real work, and a mid-range table where a group can eat ambitiously without significant damage to the bill. Weekend evenings draw a crowd, so a reservation is the sensible move. Come with a group if you can, order the khao soi and at least one grilled plate, and be direct about your heat preference — the kitchen, by all reports, will meet you there. View restaurant →
Glin Thai Bistro — Fort Greene has quietly become one of Brooklyn's best Thai corridors, and Glin Thai Bistro, on Myrtle between Washington Park and Carlton, makes the case loudly. Chef-owner Sunny took over the old Ace Thai space and turned it into something far more deliberate — a flower-draped storefront opening onto a plant-filled room where every table gets fresh blooms and the window seats are upholstered in plush velvet. It earned a Michelin Guide nod in 2025, and the cooking, drawn from both northern and southern Thailand, backs it up. Start with the gui chai, crispy golden chive pancakes that walk the sweet-savory line. The kra pow nuer is the table anchor: short ribs braised 24 hours until the crust caramelizes and the meat gives way to a fork. Get the fried rice studded with crabmeat and egg, lifted by cilantro chili lime sauce, and the crab curry, which is genuinely packed with real crab — order rice alongside. At $$ prices, it's a smart group room. Note it's currently lunch-and-dinner weekdays, so plan accordingly. View restaurant →

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Dagg Thai Restaurant — Here's the thing about a Midtown Thai spot a few steps from Grand Central: it could phone it in and still fill tables off commuter foot traffic. Dagg, open since 2018, mostly doesn't. The name supposedly means eating the warm, friendly way you'd feed close friends, which is a nice story to tell over a two-story room with an actual bar and creative cocktails — not the standard pad-thai-and-fluorescents arrangement. Go for the Dagg Haeng noodle, those QQ rice noodles with peanuts, beans and crispy pork that one reviewer called the best noodle they've ever had. The Pad See Eiw and Pad Thai are the crowd favorites, and the fried whole branzino with turmeric and garlic is the move for a table. Cocktails and full bar make it more of a night out than a takeout grab. The catch: it runs pricey for the genre — entrees around $18, roughly $60 a head. Hit the weekday lunch specials from $17, or the weekend bottomless brunch, and the math gets friendlier. View restaurant →
Malii Gramercy — Malii Gramercy occupies the kind of Second Avenue address that doesn't beg for attention, which suits it. The team behind it cut their teeth at Malii Thai Kitchen in East Harlem and When in Bangkok in Flushing, and that street-food lineage shows up in the cooking more than the room. The decor splits the difference between chic and casual — fine for a group, but it doesn't quite seal you off into your own private evening the way a date demands. Tables sit close enough that you'll overhear your neighbor's order. Come for the Lychee Duck Curry, a genuinely sumptuous thing with duck leg, eggplant and bell pepper, or the Clay Pot Rice, the chef's own recommendation. The Tom Kha leans rich, the Pad Thai earns its reputation. Mid-range pricing means you can order generously without flinching, and the $13.95 two-course lunch is a quiet steal. This is a weeknight room — solid, warm, dependable — rather than an anniversary one. Go hungry, go with friends, and let the curry do the talking. View restaurant →
THEP Thai Restaurant — THEP arrives labelled fine dining, but the cheque tells a more honest story: $31 to $50 a head, entrees holding between $16 and $25. That is not a special-occasion room in the conventional sense, and the bustling, loud interior — tight seating, hanging plants, big windows onto Second Avenue — never pretends otherwise. The pretension is in the name, which borrows Bangkok's 'City of Angels' for ambition the prices undercut, and that mismatch works in the diner's favour. What justifies the visit is the cooking. The pineapple fried rice, served in its halved shell with cashews and cilantro, earns its reputation; the crispy pork basil rice is plated with more care than the room demands. A seared duck breast in red curry shows kitchen confidence, and the peanut-filled dumplings, oddly purple, reward curiosity. Tom Kha runs rich and tangy. Don't come expecting hush or ceremony — at peak hours the volume swallows conversation. Come instead for Northern Thai precision at neighbourhood prices. The occasion here is a good dinner, not an event, and THEP delivers exactly that. View restaurant →
Elephant Ear — Elephant Ear does something that most Hell's Kitchen spots refuse to commit to: it picks a lane — specifically, the bold, herb-forward heat of Southeast Asian cooking — and drives down it without hedging. The menu is Thai-anchored and unapologetic, built around dishes that are reportedly fragrant, actually spicy, and designed for tables that want to share recklessly rather than order cautiously. At a price point that keeps things accessible on a stretch of Ninth Avenue where ambition often stops at the pasta special, it fills a real gap for anyone who has sat through too many Thai menus where nothing tastes like anything. The dishes that consistently get named are worth understanding before you go. The Fried Whole Tamarind Branzino is the table centerpiece diners cite most — the whole-fish format signals kitchen confidence, and the tamarind glaze is known for pulling between sour and sweet without tipping into cloying territory. The Pineapple Curry Duck has a reputation for converting skeptics: the fruit is said to cut through the duck's richness in a way that reads as considered rather than gimmicky. The Crispy Pork Belly with Chili and Holy Basil is reportedly exactly what the name promises, which in this era of over-described menus counts for something. The Papaya Salad anchors the lighter end — green papaya, lime, fish sauce, the kind of foundation the rest of the table builds on. For groups of four or more, the Elephant Roast Combo is the move: it's described as the kitchen making its full case in a single order. Weeknights fill faster than the neighborhood average suggests, so arriving early is practical advice rather than optional. Call ahead for parties over six. The room is built for communal chaos; plan your order accordingly. View restaurant →
Hey Thai — Hey Thai operates on a principle that a lot of New York restaurants have quietly abandoned: Thai food at its best is aggressive, not polite. At a price point where most spots default to peanut sauce and inoffensive curries, Hey Thai's menu is built around funk, char, and floral heat — the stuff that makes the cuisine genuinely addictive. The crowd reportedly reflects that philosophy: students, late-night wanderers, neighborhood regulars who understand that bold Thai cooking doesn't require a $28 entrée to announce itself. The room, by all accounts, isn't competing for your attention. The menu is doing that work. The verified dishes sketch out a kitchen with clear priorities. The Golden Bag is the opener regulars apparently circle back to — crispy parcels with a savory, fragrant filling that diners consistently describe as the right way to start. The Lemongrass Pork Chop is where the kitchen's technique reportedly shows most clearly: lemongrass used as a structural element rather than a garnish, its citrusy grassiness working against the richness of the pork. The Larb Tuna is the most interesting call on the menu — larb as a form lives on toasted rice powder and herbal acidity, and tuna as the protein is a smart, credible pivot that doesn't betray the dish's logic. Charr Jumbo Shrimp is exactly what it sounds like: fire and caramelization are the point, not an afterthought. The Sexy Duck rounds things out with whatever attitude its name implies. The move, based on how regulars seem to approach it, is to order wide and share — this isn't a single-plate situation. Thursday through Saturday after 8pm is when the room reportedly hits its stride. No reservation? Walk in and take the bar — you'll eat faster and stay closer to the kitchen. View restaurant →
Chalong Southern Thai — Southern Thai cooking is not the same thing as Thai cooking, and Chalong in Hell's Kitchen is making a deliberate case that New York is finally ready to understand the difference. Where most Thai restaurants in the city flatten regional nuance into a green-curry-padthai continuum, Chalong commits to the south — to the coconut-heavy, turmeric-forward, sometimes ferociously spiced traditions of Phuket and the gulf coast. At a price point that lands squarely in the affordable-weeknight column, that commitment feels almost radical. This is a room for people who eat with intent and are tired of ordering the same three dishes everywhere they go. The menu rewards curiosity and punishes passivity. Jeeb Pu — crab dumplings — are reportedly among the first things to sell out, so order them early. The Yum Som-O, a pomelo salad, is known for threading sweet, sour, and herbaceous notes into something that functions as a genuine reset before heavier dishes arrive. The Massaman Duck Confit is where southern Thai tradition meets European technique without apology, the slow-rendered duck lending the famously long-cooked massaman an additional layer of richness that diners consistently call out. Moo Hong, the Phuket-style stewed pork belly, centers on a braising liquid complex with five-spice and soy in a way that reads as distinctly southern Thai rather than generically Chinese-influenced — this is the dish the kitchen's reputation appears to rest on. The Squid Ink Fried Rice is the table's wildcard: visually dramatic and briny, it signals how far this kitchen is willing to push. Practical intel: weeknights give the room more breathing room than weekends in Hell's Kitchen typically allow, and regulars suggest anchoring your order around one of the larger braises and building everything else as supporting acts. Sit toward the back if you plan to linger. Put the Jeeb Pu in at the start of the meal, not the middle. View restaurant →
SUKH — Fort Greene does not need another Thai restaurant running through the Bangkok-greatest-hits routine, and Sukh — opened in 2023 by the team behind Prospect Heights' Nourish — has no interest in being one. The concept here is specific and committed: Thai train station food, the kind hawked from platform carts in Phuket and Chiang Mai, given a proper table in Brooklyn. The room reportedly reflects that thesis with dark-stained wooden benches, linen-covered windows, and old leather luggage mounted on the walls. The menu, printed like a vintage newspaper, annotates dishes with their regional origins in a way that reads more food anthropology than marketing. At price level two, that seriousness of intent comes without the bill that usually accompanies it. The dishes Sukh is known for reward straying from the familiar. The Hor Mok — a steamed branzino custard with crab — is consistently cited as a showcase of the kitchen's commitment to traditional technique, a preparation that prioritizes precision over accessibility. The Gai Tod Nam Pla has built a reputation as fish-sauce-brined fried chicken that diners describe as a different category from standard versions. The Kang Keaw Wan Gai is reportedly a green curry that earns its color, while the Sukh Pad Thai represents the kitchen's take on the canonical noodle dish within this more regionally grounded context. The Pla Tod Samun Prai — herb-fried fish — is frequently described as one of the menu's most aromatic plates, grounded in market-style Bangkok cooking. Regulars reportedly anchor their meals in the smaller plates before moving to mains, with the Hor Mok and Gai Tod Nam Pla together forming a strong opening. Weeknights are said to offer a more focused room; weekends fill the benches quickly. Bring a group of four, plan to order broadly, and book ahead. View restaurant →

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Personalized city picksCleaner shortlistsBuilt for iPhone and Android
TastyPalsTonight
Your taste. Our picks.
Smarter follow-through after the guide: better restaurant context, quicker narrowing, less second-guessing.
For tonight
Date night spots with warm rooms and polished service
Next step
Keep exploring in the app when you want a tighter shortlist