
4

"Opened in Nomad this past spring by chef Pongsathorn Thinnuch, this kitchen riffs on Thai classics with playful swaps and bright flavors: a coconut khao soy made with confit chicken, a favorite salad of green-apple batons in a salty tamarind dressing topped with fried softshell crab (a twist on a sour-mango version), and a drunken-noodle–inspired stir-fry that uses fusilli to better hold sauce and resist sticking." - Tammie Teclemariam