 Oh that was a good one. We love Tara Thai! Thank you, thank you! Highland might be a 20-hour flight from New York City, but Thai food is booming out here. So in this video, we're going to eat at the top three hottest Thai restaurants in the city, Pranakon, Soother, and Bangkok Supper Club. Let's go! All right everybody, I just got to Pranakon. This might just be the best Thai street food in America. This is highly ranked. They just got a Michelin guide. All right, sliding into my bench here, guys. I mean, I love the decor. It's kind of based off soy food, which is like alley food, you know, these little street eats that you would get in the alleyway of Bangkok, for example. This one is curry pancake. So the stuff is like, you know, chicken and egg inside, and then come in the cucumber salad, which is like going to keep the sweetness to that I would say the matabak. Matabak. Okay. So and then this call homo in Thai. That one, we stuff it with muscle, and then that homo will taste a little sweet, a little spicy. Bursting with lemongrass, curry, mussels. This is crispy pork alley. So be called in Thai is move called khua prik. It's a crispy pork that Marinette we saw in paper. Oh, that crispy garlic is so good. It's our best seller is called like garden roll. So that garden roll will be serving with look like mayo, but it's spicy and sour, and it's kind of refreshing, not too heavy as well. Inside will be a fried tofu at all, dip in with the fried tofu. That tastes like a Thai fried tofu, Caesar salad wrap. This is the pork cheek. Lots of fresh chopped up cilantro, basil, peppers. Let's get it. I wish I had a little ball of sticky rice right now. I pound it into a little mint and I scoop it up. Cow yum. Yo, I've never had this dish before, man. I'm just going to pour everything on. This is what I was told to do guys, squeeze some lime. And I'm just gonna, I mean to have a Thai dish so colorful, I think it's so pleasing to the eyes. And sometimes what I do love about like eating Asian food in America, it's kind of cool because sometimes if you're in that country, you'll get just more regional cuisine, which at least here you kind of get an overview. So that's what's cool about this dish. I mean, it's pretty interesting. And it kind of reminds me of this Indonesian dish called Rojak that you have this sweet peanutty brown sauce and you mix it together with veggies. And that kind of just reminds me of my travels across Southeast Asia. And what I find so delightful about this Marsamang curry is little pieces of star anise that are still there. So I got into like little Gordon Ramsay style because you know I know Gordon Ramsay, he loves Southeast Asian food. Anyways guys, trying to try the Marsamang curry. It's nice, dark and peanut buttery. Look at this beef rib. It's going to fall off the bone. Watch this. Guys, this is like, if you like yourself a little sweet peanutty dish, hard to find something better than Marsamang curry. Not too spicy, very thick and sweet. Guys and the reason why I think Thai food is so interesting is because it's such a mixture of different influences. It has its kind of natural Thai influences, but it also has a lot of Indian influence and a lot of Chinese influence too. So it's really bringing together and kind of like taking and picking a lot of what is great about each culture to be honest. They also have all the fresh Southeast Asian general like, you know, Thai influences. The fresh pla to nam pla, which is a fried boneless fish. Yo, I like how they took the bones off. You know what people like. What I'm going to do is I'm going to take the crispy part obviously. I'm just going to use my hands. Let's get down and dirty. I'm going to mix it with the papaya salad. I got my little fresh sticky rice that's burning my fingertips right now. It's hot. It's hot, but I make a little mint, kind of smash it on top. It's dishes like this, the branzina with the mango salad. That's why Pranakon has a Michelin guide recommend. In Thailand we call mama mofai, which is like noodle inside and then the bra is like this. Oh wow. Is it the mama noodles? Yes. I love those. The classic dollar pack of instant noodles, but this is dressed up to the 10th degree. You got a soft boiled egg. You got fresh crispy pork. You got the fish cakes. You got a whole bunch of lime and fresh prawns guys. Same great taste. Give a little egg yolk on the shrimp. This really does taste like a magnificent version of something you'd get in the alleyway. Our Pranakon Pad Thai, which is serving with scrambled egg and then all the vegetables will be like you to mix it. Everything's together before you eat. It's our style. All right guys, I'm going to go in. There's all these different veggies on the side. You got the chili peppers. You got the fresh little sliced green beans. I'm going to get these chives in there. All right. Do you judge a Thai restaurant by its Pad Thai? This ain't the Pad Thai. I grew up not really liking it. This is the gold standard for Pad Thai. Now for Kanam Wan, aka dessert. What do we have? Yeah, so this one called Ice Cream Sunday, which is one of our traditional in Thailand. All right. Let me see if I can get everything in a bite together. Let me see. You guys already ate ice cream with rice? You just got to do this man. They do look out here. That's why they wear the construction vest is because they do work here. Oh my gosh, another thing. That one called Custard, which is in Thailand, we call Kanom Tue. Kanom Tue. Smooth, soft, sweet, tiny bit salty. Wow, that's really interesting. I like it. It's very warm. This is called Thai Egg Custard in Thailand. We call it Hau Niu San Ke Ya. They love doing things with coconut and the sticky rice. I'm going to take some of this ice cream. So guys, if you like Thai food and you haven't been to Pranakon, what are you doing? Listen, a balance between authenticity, polish, experience, quality. I don't know if you could beat Pranakon. And our next Thai restaurant is actually Soother. They specialize in Bangkok street food. So I'm really excited. Let's check it out. All right. So we're here at Soother. And again, we are witnessing the evolution of Thai food in New York City. I mean, listen, these are top chefs from Bangkok, coming to New York to do like Bangkok street food. Listen, we kind of have these deep fried. So that's a crispy dumpling right here. We have deep fried egg rolls or duck rolls, I should say. Here you got the curry puffs, the classic kind of little football pillows here. You got the pork jowl right here. And this, this is, this is one of my favorite dishes, man. All right, here. Oh, that's a lot of seafood right there. Very excited. It is actually more kind of like one of those haka chicken rolls that you can kind of find in Taiwan, except it's all seafood. That's super good. Now let's take a look at this duck roll. Initially, you're just going to assume, oh, it's like an egg roll. This must be the Chinese Thai dish, but nah, it's different. Me and my friends have hot debates about who has the best egg roll. Is it the Philippines? Is it Thailand? Is it Vietnam? Is it China? A little Viet, spring roll like, but a lot of peaking duck like actually. Wow. Here we have the Thai curry puff. Now you see these at a lot of restaurants, but let me tell you this, Soother does it a little differently. It's actually pork and curry on the inside. Wow. Man, I'm excited guys. Wow. Yo, these apps are so good. And what I love about all the new Thai restaurants in New York City, especially like Soother and Pranakon, is that they're just showing you the breadth of Thai food. And I don't even think we scratched the surface of it yet. One of my favorite dishes right here. And of course, what is a top level restaurant in New York without some amazing cocktails? I don't know if these are cocktails or mocktails right now, but I'm going to find out. Ooh, that's delicious. Kind of like a salted plum soda. I think that's a mocktail. There's no alcohol. Let's try this one. This looks like macho. Smooth. Like sooth. Here we go. Mm, fruity, fizzy. I think rose syrup in this one. Woo, the star anise and the cinnamon is strong in this one. I love that. And moving on to the entrees here, man. Here we have the shrimp curry with egg sauce. This is actually the dish that got them their Michelin Star, man. And what makes the curry different is it's not just curry. It has eggs whipped up into it. Mm, not every Thai restaurant's going to have this. Another dish that you're not going to find out a lot of Thai restaurants is the duck noodles. They have the squiggly egg noodles. They got the duck. Gosh, look at how they place everything. It's beautiful. I'm going to pour this kind of thick soy sauce on. Oh my gosh, let's go. Oh my gosh, the duck is amazing. Super soft, super moist, cooked all the way through though. And it's a very light flavor. So I think if you want a light dish, that's kind of sweet. This is it. What is now becoming a very common Thai staple dish to have at your Thai restaurant is the cow soy chicken curry noodle, two different types of noodle, part of it's fried, part of it's not. Guys, this rains from Chiang Mai, like the northern region. I think one of the unique things is putting the fried noodle and the fresh noodle together in the same dish. And that's one of the cool things about cow soy. Let's try it. Got that nice little spicy kick to it, but has that smooth creaminess from the coconut milk. Guys, this is the curry dish for even non-curry lovers. Next dish that are the pork spare ribs in their very own signature soother marinade and glaze. It's going to be spicy. It's not even the spice that I got to chase. It's like that super strong flavor. I like it. What makes a good tom yum soup? Like, does it have to be very sour or the right type of sour? It's more like tasty, like sour and a spice. Let's try it. Make sure of everything in here. Smooth, creamy, got a little bit of half and half milk in there to kind of smooth things out. Guys, this tom yum is hitting. Just everything is hitting, to be honest. Last but not least, you cannot leave a Thai restaurant without getting Pad Thai. So I'm going to compare Soother's Pad Thai to Prana Khan's. Both look amazing. Shrimp Pad Thai at Soother. Michelin recommended. It's pretty good. It's pretty good. Again, man, Soother does not fail. This Pad Thai is delicious. And of course, guys, what is a Funk Bros. food video now? Without trying Smala on something. I'm going to try it on the Pad Thai here. How does Smala do on Soother Pad Thai? Add some smokiness to it. Pretty good. All right, guys, ending off here at Soother. I mean, you know, we just got to show you where Thai food is at at this point, you know. So let's try it. Mmm, that's decadent. It does not taste like that artificial pandan flavor that a lot of people have. Anyways, here we got the mango sticky rice with ice cream. Mmm. It's like the ripest mango piece I've ever eaten. What the heck? Listen, New York City has already considered an international food in Haven. 14,000 kilometers away is Thailand. We're pretty far from Thailand, but the food here is really good. I'm so excited to see all the other new Thai restaurants that pop up in New York City. Thai food is good out here, and people really like it. Guys, new Asian food you've never seen before. We are here at Bangkok Supper Club, a very nice high-end new Thai restaurant over in like the west side. Here we got Hokkaido ceviche right here. Oh my gosh, I'm about to take a bite right now. This has watermelon on top. That is super refreshing and sweet and also spicy at the same time. But guys, this is probably the star of the appetizers. This is called a crab uni tartlet, okay? So it's got like the little tart crust, but it's got all like the creamy crab in the middle and then an uni and caviar, and they say to try to take it in one bite. Trust me, there is not a Thai restaurant like this because they're obviously doing some things very traditional, but obviously doing some things that are not. They have real like lemongrass like kind of lime flavors that reminds me of the Thai side and then everything else. That was crazy. Here we have something I've never had before at any Thai restaurant, which is a fried duck egg salad. So you kind of have like, this is a fried duck egg right here. Oh my gosh, a little gooey yolk. Oh shoot, let's get into it. Guys, new Asian food in New York you've never seen before. Shout out to Bangkok supper club. Same people as fish cheeks. These two are muskets. All right, we got our entrees here at Bangkok supper club. And let me tell you this, guys, the prices here are a little bit higher than maybe other Thai restaurants, but you get a vibe and actually the quality is right there. This is Guyang grilled on a full charcoal grill. This is crazy. Look how juicy that is. You see that real charcoal burn right there. And just everything is so aesthetic, man. It looks great on the grand too. Yo, you can't fake the charcoal flavor. All right, here we got beef cheeks in masa mom curry. I'm going to break off a little bit of this crispy rice right here. Let's take a look at this beef cheeks. Wow. I'm going to just go in, man. Yo, that melted in my mouth. That was crazy. And this probably the premier dish here. This is the pork jowl over crispy rice. Ooh, the little onion on there. Whoa. The amount of textures is crazy, guys. This is one of the few Thai spots that you're not going to be able to find Pad Thai or Pad Siuan. So if you're celebrating something, you want something nice, you want to come out to West Village area, Chelsea area. This is right on the border. Bangkok supper club is quite the experience. Yo, man, Thai food in New York City. It is so good. All right, dessert here. Like we said, Bangkok supper club doing different things here. We got a pandan cake inside underneath coconut jelly inside of a real coconut. And then you hear you have a sticky rice cake with sweet potato ice cream on top with toasted coconut. So first of all, let's get into this one though, because this is the interesting one. I'm going to dig through it. Watch this. Oh, wow. Let me just fix up that bite. Yeah. Pandan cake. That's nice cream. Wow. Wow, wow, wow, wow, wow. All right, let's go into this one. This kind of reminds me of like a bingka at the bottom, the Filipino bread. Dang. A lot of different textures. I like it, man. All right, guys, we're here with the head chef, Max of Bangkok supper club. What was your inspiration behind this one? Because I noticed you don't have Pad Thai, Pad Siu, none of that stuff. Because I want to let people explore more about Thai food, not only just Pad Thai. We have a lot of variety of Thai food. It's something that you can get it. So you go to the concert. After you go to the wedding, something that you go to this place to get this kind of thing. It's like you're doing traditional, I feel like, but adding something else, you know, you have the Hokkaido, ceviche and stuff like that. That's that's cool, man. Oh, congrats here. Thank you so much, Chef Max. All right, you guys, we are at Dumplings and Dips, which is a brand new Thai street food fusion concept here on St. Mark's. And what we're looking at are fusion Siu Mai's essentially, they don't call them Siu Mai's in Thailand, but they just call them Dumplings. And this one is like Masamang Curry. This is Pad Thai. We've got pork basil, chicken basil. So basically these represent different Thai dishes. And this is a little bit of a fusion. And I'm telling you, Dumplings and Dips, they're always adding new stuff to their menu. So this is a Masamang Curry Dumpling. Oh my gosh. Like we said, what they're doing here that's super unique that they don't even do in Bangkok is essentially put Thai dishes inside of the dumplings. Like we said, guys, you know, in China, I can't find fusion Siu Mai's. I believe even in Bangkok, I do think they have a more diverse style range, but I don't know if you can find a Pad Thai Dumpling in Bangkok. All right, next up, we've got the Tom Yum Dumpling. Oh my goodness. This one is the crab fried rice dumpling. All right, you guys, some of these dishes taste way more like the dish they're based off of than other ones. I would definitely say that Tom Yum one is a pure Tom Yum Siu Mai pork basil. Last but not least, of course, of the Dumplings, we got chicken basil. Honestly, guys, this is some new style Thai street food. I'm going to go with my two favorites. I'm going to say shrimp Tom Yum and crab fried rice. Aren't you guys last but not least here at Dumplings and Dips, they got a variety of new fusion dishes. What are we looking at right here? This one is mango sticky rice, so we tried to do like mango sticky rice in the dumplings, like Thai dessert dish. And what about this? This one is egg rolls with the crab fried rice dumpling. So inside they're going to be the crab fried rice in the dumplings. So fried and crispy, like very good. Listen, guys, if you know about Thailand's history, it's so interesting. They have a gigantic Chinese diaspora there, about like 10 million people. And as you can see, you got a lot of like one ton influence dishes, but they certainly certainly make it their own and they got their own spin on it. Fried crab fried rice dumpling, siu mai. Listen, guys, they got kale noodles here. If you want to be a little bit more like modern with it, but man, it's dope to see the fusion. Every time I come back to dumplings and dips, they're doing something brand new with their menu. They got things I've never tried before. This is a fried mango sticky rice dumpling right here. Of course, you've got the coconut ice cream as you guys have been seeing throughout this video. It's a very common theme. Honestly, we've eaten so many desserts throughout this video. This is the best one. There's like something about that fried mochi shell. It's not too thick. It's not too thin. The mango sticky rice has the perfect ratios inside. If you want to see a Thai food street concept that's like doesn't exist in Bangkok, it doesn't exist anywhere else in the world, come to dumplings and dips. Oh, so Chinese Malay and Thai. Yeah, so the Thai and the Southern would be like not sweet and then very punchy and spicy. And then a really nice. Listen, last but not least, guys, we are in Teritai. This is run by a Chinese Thai family from Trang, which is in Southern Thailand. I've got the Caprao right here. I've got satay chicken. I've got the Mu Ping. Mu Ping is like a grilled street pork with the sticky rice. I just got to go in on the Mu Ping because this is what I was feeling. Listen, guys, we're in Teritai right now. Terra means earth. Look what's going on. Guys, when you are talking about street food, you're looking for the street vibe, both in ambiance in terms of the decor and the venue you're in, but also from the walk. I'm telling you, at Teritai, you can go back there right now. The walk is on fire. It's crazy in here. I see so many rare vegetables being shuttled in and out of this tiny spot. This is street food. Listen, guys, this is satay chicken. A lot of you guys probably have not had Thai satay chicken not on the skewer. Yes, the skewer style is also very, very real, but this was grilled, chopped up. You got all the satay coverage. This is just a new, I've never even eaten this dish this way. Gosh, feel like I'm on my lunch break. I'm a blue collar worker in Thailand. Listen, this is all dark meat on the chicken satay. Dude, the food here punches way above its weight class. Come to Teritai. Last but not least, Andrew, this is a dish that people really like called Caprao. When you talk to Thai workers, they're always like, yeah, I love everything on the menu, but my favorite is the Caprao. I've heard that multiple times off camera while filming this video, guys. This is our last spot. It only makes sense to end. It's a simple dish. It's comfort food. It always comes with a soft, runny egg on top. Listen, guys, throughout doing this video, I've gained a lot of perspective on Thai food. You have so many different regions, central, northern, northeastern, southern, even within those regions and provinces, you got sub-genres, sub-bullets. I'm telling you guys, there's so much Thai food going on right now. It's so good. Like, dude, even the owner here was telling me that her town growing up was a mixed town in southern Thailand where there was a ton of Thai people, Chinese people, Malay people, and that the food ended up being a hybrid of all those different influences. I think that that's why people love Thai food. There's the ancient Indian influence as well in the curries. Listen, guys, if you guys have seen the SEO, Thai food is on the come up, and as long as people execute it right, I'm just saying the Thai street food is taking over. We love Thai. Thank you. Thank you. Listen, guys, the food is kicking. The vibes are friendly. The hospitality is there. I don't really see any downside to getting Thai food, especially if you go to a good spot like Teratai or all the other spots that we went to.