Chalong NYC:High-Scoring Thai Cuisine in New York

⭐️Pla Tod: The fish is typically battered and deep-fried whole until it's crispy on the outside and tender on the inside. The sweet and sour sauce that accompanies it might be made from a mixture of sugar, vinegar, soy sauce, garlic, and chili. ⭐️ Crab Curry: Soft-shell crab curry involves frying the crab until it's crispy and then incorporating it into a curry sauce. The thin texture of the curry could be due to a higher ratio of liquid (like coconut milk) to curry paste. The rich aroma likely comes from a blend of spices such as lemongrass, galangal, kaffir lime leaves, and others. ⭐️Baerng Golae: This appetizer features whole shrimp that are battered and fried, then drizzled with a curry sauce. The crispy exterior and the tender shrimp meat create a delightful textural contrast. ⭐️ Garlic Ribs: The ribs might be braised until they're tender, then coated with a sweet and sour glaze similar to the fish dish, often including garlic for extra flavor. ⭐️Sator Goong: This is a stir-fried dish with minced meat and shrimp, often seasoned with a variety of spices, including hot chili peppers. The warning about spiciness suggests that it might contain very hot Thai chilies, like bird's eye or Thai bird's eye chilies. 📍 Chalong NYC #New York #Chalong NYC #Thai Cuisine