When in Bangkok — Restaurant in New York

Where do I start?

My fiancé and I decided to dine in based on an IG post on Sunday, 3/3/24. Little did we know what we were going to walk into.

The best part about this dining experience was the timing it took to get us seated. We had no reservations but got seated within 5 minutes of walking in. The place was relatively busy and became busier into the evening. We were excited!

The decor was nice… the ambiance, I’m still trying to figure out that part. Bohemian-ish but moving on past the interior decor. While seated it felt busier than it looked or lacked the staff for the busy night? I felt like it was a seat them and forget them situation.

It took us about 10-15 minutes for us to get water (not a biggie). We were provided menus for happy hour during the weekdays (we were dining on a Sunday) and provided the limited/“restaurant month” menu along with the drink menu.

We weren’t sure if the menu changed recently vs limited weekend menu or if what we wanted was seasonal. We then figured out that we had to look at the full menu on the QR code on our table to access the full menu to find the items we sought after.

So we did the following as we planned..

We ordered: Fried Pork Belly ** appetizers can come out with entrees and not necessarily first prior to entrees. As the dishes are served in ”Thai family style.” Meaning all orders will come at once, once the kitchen completes making it.

Pak Boong Fai Dang (sautéed morning glory

When in Bangkok is an absolute treasure for anyone seeking a vibrant, flavor-packed, and romantic dining experience that channels the energy and soul of Thailand. Tucked into a cozy yet stylish space, it’s the kind of place that feels both intimate and exciting—perfect for date nights, low-key celebrations, or simply indulging in truly exceptional Thai cuisine.

I started with the ekamai all night cocktail, which immediately set the tone for the evening. Made with butterfly pea–infused gin, lychee liqueur, St-Germain elderflower, triple sec, and fresh lime juice, it’s a cocktail that’s as beautiful as it is flavorful. The butterfly pea flower, widely used in Thai and Southeast Asian herbal teas, gives the drink its vivid indigo hue, which shifts to a stunning violet-pink when the citrus is added. Floral, citrusy, and refreshing, it’s both a visual treat and a perfectly balanced sip.

We ordered several small plates, each one showcasing regional Thai flavors and traditional ingredients. The Tamarind Wings were glazed in a thick, glossy tamarind sauce that was equal parts tangy, sweet, and spicy classic to central Thai cuisine. Tamarind pulp, often used in pad Thai and dipping sauces, brings deep, earthy acidity. Topped with crispy shallots, these wings were sticky, crunchy, and addictive.

The Mango Branzino Rolls were a refreshing contrast. Served cold in delicate rice paper, they were filled with ripe mango, red cabbage, lettuce, carrots, mint, and crispy branzino. The textures were incredible—fresh and crunchy from the veggies, creamy-sweet from the mango, and light and savory from the fish. Dipped in a spicy-sweet lime sauce with ground peanuts, it was the perfect mix of brightness, spice, and nuttiness. A clever, seafood-forward twist on the classic Thai-style summer roll.

The Som Tum ,spicy green papaya salad was another standout. One of the most iconic dishes from Thailand’s northeastern Isan region, this version was full of flavor and texture. Made with shredded unripe papaya, carrots, long beans, cherry tomatoes, dried shrimp, and tossed in a bold blend of lime juice, fish sauce, and palm sugar, it was topped with roasted peanuts and crispy pork rinds. Every bite was crunchy, spicy, tangy, and addictive.

The Tom Kha soup was a highlight. This traditional coconut soup is infused with galangal (the “kha” in tom kha), an aromatic root similar to ginger but with a sharper, citrusy bite. Simmered with lemongrass, lime leaves, chili, and creamy coconut milk, the broth was rich, fragrant, and comforting. Ours came with tender chicken, mushrooms, tomatoes, red onion, and fresh herbs like cilantro and culantro. It was soothing, complex, and deeply satisfying.

For our mains, we had the Thai Herb Ribs and Pad See Ew. The ribs were fall-off-the-bone tender and coated in a spicy, deeply savory sauce made with shrimp paste (kapi), an essential fermented condiment in Thai cooking. The flavor was rich and funky in the best way, layered with lemongrass, fingerroot, green peppercorns, and red chili. Served with jasmine rice and stir-fried long beans, this dish was bold, hearty, and unforgettable.

The Pad See Ew was comfort food at its finest. Wide flat rice noodles were stir-fried over high heat to achieve that coveted “wok hei” smokiness. Tossed with Chinese broccoli, egg, and sweet dark soy sauce, it was chewy, caramelized, and packed with savory depth.

When in Bangkok doesn’t just serve food it tells a story. Every dish is rooted in real Thai ingredients, time-honored cooking techniques, and regional traditions, brought together with thoughtful presentation and bold,...

I had gotten word a new Thai restaurant had opened in Flushing, of all places. It surprised me because the area is dominantly Chinese and Korean. The area around Northern Blvd is predominately Korean so it was nice to see a new restaurant in the neighborhood.

There is street parking available but you definitely need to have some luck and persistence on your side during the busy dinner hours. But this is by no means the fault of the restaurant. Parking is parking.

When in Bangkok (WIB) has a very noticeable display and look you would definitely notice if you were driving by. Among the other restaurants it actually does stand out. The front window allows a look into the actual restaurant. The interior is nicely designed. It is very bright and welcoming with a good amount of seating. There is the front check in station and main register when you walk in. Also, there is an upstairs area that I have not seen. It may only be for employees.

The layout of the restaurant has seating along the sides and the place is very long spacious. There is a bar area where all the beverages are prepped (non alcoholic) and beyond that doors that lead to the kitchen.

Their website is has very direct layout and navigation. There is a loyalty program you can sign up for and also online codes for discount when you order take out or delivery. But the best experience will always be dining in.

I had visited the location twice since they opened. Each time, service and food was superb. The main server Polly was there both times. She is very sweet and helpful, especially during my first visit when I did not know what to order. I was with a guest and we were excited to be there! For the initial appetizers, we ordered the Tom Yum wings and Polly recommended the Giaw Tod (crispy fried wontons stuffed with quail egg and a side of tamarind dipping sauce. The wings were very tasty and I was so surprised about the quail eggs appetizer. Definitely a must try for sure.

For drinks we went with the tried and true Thai Iced Tea in the mason jars.

For the entrees, it was very difficult to decide. My guest ordered the Pad Thai Bo Ran (fried noodles, tamarind sauce, bean sprouts, shrimp paste, egg, chive peanuts wrapped inside an omelette or egg net and jumbo prawns as a topping). This was most certainly an epic main dish and we shared it. For my order I decided on Hung Lay (braised pork belly in gingery coconut curry sauce). The pork belly was super tender and sauce so flavorful.

Even before ordering the actual food, I had looked at the dessert section initially and made sure to save room. My guest was a big fan of mango sticky rice so I made sure to get that for her. We noticed the sticky rice looked a bit different (there was a greenish hue) and it was explained to us that they mixed some pandan in. I had not seen that before and the flavor complemented the sticky rice. The mango freshness will vary as it is technically not mango season. Overall we were very pleased with this dessert.

We were originally planning just one dessert but they listed an Ice Cream Sandwich that piqued my interest. They showed me a photo of it and I definitely wanted to try. They have a homemade coconut ice cream including jackfruit, corn and taro. When we tasted the ice cream, it was so good! It is served in sweet rolls and topped with nuts and mango slices. This is most definitely not your average ice cream sandwich. Polly was so kind to explain the term "Ruam Mitr" which is a Thai term that refers to mixing everything together which is the basis for their ice cream.

I am planning a second...