SAPPEISAN — Restaurant in New York

The new restaurant opened by the team of Soothr, and sure it has caught many attentions of Thai food seekers, which also include myself and my friend. We went during a Monday night and it was already busy at 5:30 pm.

Apps: Yam Pu Dong: the fermented raw crab with spicy fish sauce. The crab were tender as jello and melted in my mouth like mochi, while the spices hit me like a bomb. First the citrus, then I got soy, umami from the sauce, then a big chili 🌶️ strike. I adore these kinds of exotic takes on food, as I can and am willing to eat things raw. For someone who doesn’t eat raw things often, please be cautious as your stomach may not like you the day after. In fact, my lips didn’t like me within 10 minutes of eating: the chili in the fish sauce burned me and I had to seek for the grilled rice cake for remedy.

Khao Ji: the grilled rice cake, and the only grilled item we ordered from the menu. I think THIS DISH IS BAD. The sticky rice is dried from the grilling, and it has no flavor. The texture is rubbery and the only good thing it did was to bland my taste buds from the spicy hits I got from the crab. Do not recommend.

Entrees: Zaab Hang: the braised pork ribs in chili, herby paste. If you like the pork ribs from Soothr, you will like this one. I found the bones to contain perfect ratio of meat to fat, and the sauce to be flavorful without being overpowering. I enjoyed bitting off the cartilage part especially.

Cha Mama Koong: the fried egg noodle with fish roe. ORDER THIS! The is the one single item I heavily recommend everyone. The basil, shrimp, ginger, and peppers contribute to the huge umami explosion on palate yet the fish roes offer so much contrast in texture: the wavy noodles are bouncy, and the roes burst with every bite. If I were to come to here again, this would be the single item I go for take out.

Dessert: Guava pineapple sorbet: the place didn’t have dairy available to make the ice cream for the Gluay Ping and I had to downgrade my options. The sorbets were surprisingly elastic, not full of crystal or icey, considering the lack of diary. I suspect the chef took good use of guar gum or lotus bean gum or some sort of agents to create such taste and mouthfeel. The grilled pineapple has a sugar outer crust, which was pleasant. The chili also goes surprisingly well with the pineapple: no burns, only ticks on the tongue.

Mango sticky rice: I suspect this dish to Thai is just as a tiramisu to Italian. The portion of this dish is a bit disappointing, and the ratio is off. Besides the lack of the mango (and intermittent Longan fruit on the skewer), there is so less of the coconut cream/sauce to the sticky rice on the plate. The mochi-ness of the rice is indeed good, but without the proper portions of the sauce, the rice is plain and has no other flavor besides its own. I don’t think this is a restaurant-level dish at this price (yeah, they cut up the fruit and skewered them but what else?).

Service is okay, not great as the a bit indifference is sensed. The tables for twos were in close proximity in each other. It gets loud as people want to out-speak each other so the other side of the table can hear me. It is a restaurant maybe I will do takeout on the noodle dish, but I wouldn’t want to come back again for intimate...

We stopped into Sappe for dinner. After being led inside we were transported into their unexpectedly large dining hall. The staff seemed so happy to be there and everyone was enjoying the food. The energy was infectious. We ordered a variety of dishes, and every single one was amazingly delicious.

We ordered the Thai tea slush, papaya salad with crab, beef tartar, a variety of skewers, crying tiger beef, curry noodle soup, and fried cuttlefish.

The Thai tea slush was a perfect drink to pair with all of the spicy food. We got medium spicy for the papaya salad and it was just the right level of spice. Spicy enough to where you were tearing up a little bit but kept coming back for more. There were huge chunks of raw crab similar to the Korean marinated raw crab dish that were easy to eat, and the first time I’ve had a papaya salad with crab prep prepared this way. Definitely a huge fan.

The beef tartar came with rice crisps and was also very delicious. It was a little bit savory and had a little flavor that was reminiscent of fish sauce, and extremely refreshing.

The crying tiger beef had a great grill flavor yet was still tender. It came with the sauce that actually wasn’t too spicy. It was definitely a hit.

Next, the skewers all were delicious. My favorite was definitely the chicken and the ox tongue. The liver wasn’t bad, but definitely fell apart a little bit and wasn’t one of my favorites. The sai moo was an interesting skewer and tasty.

Lastly, the curry noodle soup and fried cuttlefish were two amazing entrées to end the night. They were both so good that I forgot to take pictures of them before we ate them all. The noodles had a great texture, and the curry itself was so good that I just soaked it up with rice to eat later. The fried cuttlefish were fried very well and had a nice fried chili crisp flavor with them.

Overall, I was extremely satisfied with my visit to Sappe. I can see myself coming back time and time again to enjoy some really great food and maybe a drink or two with some friends I would highly recommend anyone in the area looking for some amazing food with punchy flavors to come check them out. The atmosphere inside and the staff were all extremely energetic and overall it’s a great place to have...

Sappe located near 14th Street is an absolute gem , a cozy, modern spot that immediately transports you straight to the heart of Thailand. From the moment you step inside, the warm hospitality and vibrant ambiance set the stage for a dining experience that feels both authentic and elevated.

We started with the Tum Jay, a classic green papaya salad that was anything but ordinary. Shredded green papaya, Thai chili, tomatoes, and long beans came together in a punchy fish sauce and lime vinaigrette that hit every note: spicy, sour, salty, and sweet. The flavors were bright and bold, with the perfect crunch and heat that instantly brought back memories from when I was in Bangkok.

For entrées, we shared the Khao Soi Gai Yang and the Tom Som Nongkai and I truly loved both, but the Tom Som Nongkai stole my heart.

The Khao Soi Gai Yang was rich and layered a Northern-style curry noodle soup infused with turmeric, curry powder, coconut milk, and garlic. It was topped with juicy grilled chicken, pickled mustard greens, crispy noodles, and fresh herbs like scallions and cilantro. Each spoonful was creamy, comforting, and aromatic with a gentle heat that lingered beautifully.

But the Tom Som Nongkai ,an Isan-style hot and sour soup ,was unforgettable. It’s light yet fiery, filled with delicate fish, mushrooms, tomatoes, and fragrant herbs like lemongrass, galangal, and kaffir lime leaves. I absolutely loved it. The citrusy brightness balanced perfectly with the slow-building chili heat, creating a broth that was deeply satisfying and vibrant. Paired with jasmine rice, it was pure perfection ,a bowl of bold, soulful comfort I’ll be craving again and again.

What sets Sappe apart is its dedication to honoring the true spirit of Thai cuisine. These aren’t watered-down versions or Americanized approximations ,these dishes celebrate the depth, variety, and regional nuance of Thai food. From tamarind to holy basil, every spice and herb is thoughtfully used, creating flavors that are real, expressive, and full of heart.

If you’re looking for bold, authentic Thai food that delivers both soul and spice ,Sappe is it. Highly recommend, especially if you’re like me and can’t stop thinking about that Tom Som Nongkai long after...