CHADA NYC — Restaurant in New York

I love the West Village, but it's about as diverse as a NASCAR stadium. So when I saw glowing reviews for Chada, I'll admit I was...skeptical. This isn't the 'hood for quality Thai food--I feared the worst.

Well, I gladly withdraw that skepticism. Chada is not quite among embedded within the city's best Thai spots--but it's close, and that's no easy feat.

Folded Dumpling: Get this if it's available. The only thing better than a dumpling is a dumpling wrapped with PANDAN SKINS! Cue drool noises

Hat Yai Chicken: Juicy and succulent fried chicken thighs with fried shallots

Chicken Skin: Didn't get much lemongrass essence, but the kaffir lime was on point, and they didn't skimp on the capsaicin. My half-Jewish friend was convinced her grandma would've devoured the dish

Kang Kua Lobster Tail: Pricey and not quite worth the price, but the tail was cooked well and the accompanying coconut milk sauce was lovely

Steamed Bronzino: I can't pass up any variation of this dish at a quality Thai spot. Soft butterflied branzino meat soaked in a delicious, garlicky cabbage and lime broth that you want to swim in--how can you say no?

Triple Mushroom fried rice: Hits the mark for the fungi lovers with multiple types of shrooms and all the allium seasoning you could want

Khao Soy: A bit too thick for my liking, but the roasted chicken thigh was crispy and succulent

Last, but not least, we got the classic mango sticky rice and housemade coconut ice-cream for dessert. The ice-cream was good but exactly what you'd expect, the sticky rice...now, here's where Chada sets itself apart from the chaff. It's hard to get this staple right. Most places either skimp on the coconut milk, or use the wrong kind of mango, or most commonly, mess up the sticky rice. Chada did everything correctly, and the result was the most perfect mango sticky rice you'll find outside of Thailand.

Wash it all down with the fruity Last Kiss of Summer or the far superior Butter Corn, which while non-alcoholic, makes up for it by tasting like a corn orgasm (corgasm?). It was so good, I got this twice.

Service was tops, and the spot, while a bit cramped, is beautifully decorated. Prices are unfortunately higher than portion size warrants, but that's the price for broadening the dining landscape in...

From the moment we stepped into Chada Thai Cuisine, the ambiance struck the perfect balance of cozy warmth and refined style. The soft golden glow and aromatic wafts of lemongrass and chilies immediately set the tone for an exceptional meal.

Appetizer: Calamari – $16.00

This was Calamari Salted Yolk—lightly battered rings fried to golden crispness and tossed in salted duck egg chili mayo. The result? A savory crunch with a creamy, subtly spicy kick. Absolutely addictive alongside a cold drink.

Beef Tartare – $24.00

Chada’s signature take on raw beef was rich and fragrant—with finely minced sirloin, crispy toasted rice powder, fresh shallots, cilantro, mint, and a spicy chili flake punch. It tastes like a refined larb, bright and bold in every bite. One of the standout dishes of the night.

(Beef Tartare-looking image displayed)

Lychee Bliss – $12.00

This cocktail was a dreamy blend of lychee vodka (or lychee juice for a mocktail), lime, and subtle floral notes. Sweet without being cloying, elegant, and served in stylish stemware. Perfect foil to the spice-heavy dishes.

Crab Papaya Salad – $18.00

This version elevated the standard som tam with shredded green papaya, lime, chili, dried shrimp powder, peanuts—and delicate chunks of marinated raw crab folded into the mix. Refreshing, crunchy, with a gentle brine—not overly fishy but with a bold umami lift. A true balance of textures and flavors.

Bonus Mention: Marinated Raw Crab - $20.00

Though we didn’t order a separate crab dish, the crab component in the papaya salad was undeniably the featured highlight. Juicy and properly seasoned—it felt like a signature version of the raw crab preparations available on their menu.

Chada Thai Cuisine surpasses expectations with dishes that are both deeply rooted in authentic Thai flavors and thoughtfully elevated for a modern palate. The presentation is why the dishes stand out, and the flavors linger.

Service was attentive and relaxed, and though lively, the restaurant remains intimate. I'd happily return to try their folded dumplings and other summer specials mentioned online. Highly recommended for foodies and Thai...

For years, I’d passed CHADA on 6th Avenue in the West Village without ever stepping inside. A mistake I regret to the core, for it wasn’t until recently—when my friend and I returned to meet someone we had first encountered over brunch a few weeks earlier—that I discovered just how much I’d been overlooking.

From the moment we entered, it was clear that CHADA is not merely a restaurant but a setting that carries its own sense of occasion. The interior struck me immediately—warm, layered, atmospheric. It was the kind of space that compels you to linger, both elevated and inviting, effortlessly shaping the mood of the evening.

The food was nothing short of revelatory. We began with folded dumplings, their pandan, peanut, pickled radish, and coconut milk forming a refreshing yet intricate bite. The double mushroom spring rolls followed, remarkable in texture—crisp but never heavy, enlivened by the earthiness of black fungus and a quiet spark of spice. Then came the papaya salad: bright, sharp, layered with chili and dried shrimp powder, its crunch of long bean and peanut awakening the palate in every sense.

As if building in crescendo, the crab fried rice and short rib panang curry deepened the experience. The rice, jeweled with crab lump and scallion, felt both comforting and refined. The curry, however, was transcendent—braised short rib and brussels sprouts folded into a velvety coconut milk base that soothed as much as it lingered. Each coconut-driven dish resonated, layered with subtlety yet carrying an unforgettable depth. A Thai iced tea closed the meal, cooling, balanced, and restorative.

The service, too, deserves mention. Irin, who cared for our table, was absolutely delightful—gracious and attentive in a way that gave the evening an even more personal character.

CHADA is far more than a neighborhood restaurant. It is a destination where each dish seems to surpass the last, where the atmosphere is as memorable as the food, and where the hospitality completes the experience. Having overlooked it for so long, I would now, without...