"Thonglor is named after a Bangkok neighborhood and distinguishes itself from other Astorian Thai restaurants — of which there are many — by offering premium ingredients in familiar recipes. There are separate sections of salmon filet, whole red snapper, and duck. The version of duck panang curry (a yellow curry) is particularly good, with a sauce that packs a bit of heat, a half duck bursting with roasted flavor, and ripe avocado fanned out and laid beside the amphibious bird." - Robert Sietsema
Robert Sietsema/Eater NY
