Restaurants & Bars

Manhattan

Klong in the East Village

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Klong in the East Village

Glen Rocker | Apr 19, 2005 04:31 PM

When to a relatively new Thai place at 7 St. Mark's Place last night called Klong. Had heard/read some good things about it and I can definitely recommend it. For appetizers, we had the ribs, which were fairly simply prepared in a light brown sauce that had some garlic and spice. Meat was very tender, on short bones. The meat slid right off but was not TOO overcooked or stringy. Also, the "firecrackers," shrimp light deep-fried in a nice bread coating, served with a plum dipping sauce, were quite good.

For my entree, I had the Pad Prik Khing, which was chicken pieces sauteed a chilli paste and served with bell peppers, string beans and I think basil (might have been lime leaves). I thought it was a tad on the spicer-than-usual side, which was fine by me, although if you don't like spice at the higher end of the spectrum mention it to the waiter/waitress and I'm sure they'll adjust.

My date had the Mandalay basil, which was seafood cooked with basil, chilli, peppers, herb and a touch of coconut milk. It was also very, very good, although there was a slight undertaste of a spice that I didn't particularly care for, gave the dish almost (to my senses) a perfume-y kind of flavor, but of course, it may have been an underutilized spice I'm not familiar with that many others enjoy.

Two apps, the above mentioned entrees, and two Tiger beers a piece, and we were out the door with a tip for $60. The only gripe about the place was the seating. One side of the restaurant is literally a long concrete bench, which adjustable seat backs bolted into the concrete. Took a little getting used to. The chairs opposite said bench were hard white, molded plastic, a la something out of the 1960s. Wasn't too bad.

All in all, check it out. The food was fresh and tasty.

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