Tong

Brooklyn
Thai Restaurant
$$$$
Available for Reservations

Featured In

First opening in August 2020 and helmed by executive chef Chetkangwan “Jade” Thipruetree, Tong (meaning gold) serves Isaan-style dishes from her hometown of Khon Kaen, in Thailand’s northeastern region. On the menu there’s a list of 13 kub klaem (or small plates) ranging from Naem Khluk, a crispy rice salad with lumps of fermented sausage, to the sufficiently spicy beef tartare called Goi Neu. In addition, diners can add an order of a classic papaya salad or a savory variation like the Tum Poo Plara, which is made with fermented anchovy paste and crab.

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After initially delaying its opening to August 2020 due to the pandemic, Tong in Bushwick is a stellar spot for Isaan cooking hailing from Thailand’s northeastern region bordering Laos. Here, executive chef Chetkangwan “Jade” Thipruetree’s hometown of the Thai city, Khon Kaen, is reflected in the menu with dishes like the Naem Khluk, a tongue-tingling crispy rice salad with lumps of fermented sausage that’s properly spicy. Diners can also deviate from the typically sweet and nutty papaya salads of central Thailand and get Tum Poo Plara instead, made with funky fermented anchovy paste and deeply savory crab.

Read The Full Article
Read The Full Article

After initially delaying its opening to August 2020 due to the pandemic, Tong in Bushwick is a stellar spot for Isaan cooking hailing from Thailand’s northeastern region bordering Laos. Here, executive chef Chetkangwan “Jade” Thipruetree’s hometown of the Thai city, Khon Kaen, is reflected in the menu with dishes like the Naem Khluk, a tongue-tingling crispy rice salad with lumps of fermented sausage that’s properly spicy. Diners can also deviate from the typically sweet and nutty papaya salads of central Thailand and get Tum Poo Plara instead, made with funky fermented anchovy paste and deeply savory crab.

Read The Full Article
Read The Full Article

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