Last night I went to Tigerland in the east village. It has been on my radar for a long time. My experience bolstered a view I hold about NY dining. One perception of this restaurant was mostly accurate. The room was basic and the buzz non-existent. This did not in any way mar the experience for me.From top to bottom I enjoyed every dish and got the feeling that the owners lack business savy, but understand food quite well. Berkshire pork ( in several dishes), Creative vietnamese crepes with bacon and vegetables, Chinese/Thai style egg wrap with lettuce and herbs, spicy curry chicken, citrusy beef salad, gently fried chicken wings, two rice fried rice dishes scallion and shitake and pork fried rice. All good. I liked the egg dish most, but was impressed with the freshness, subtlety and coherence of all the food. Sometimes the Thai/Vitenamese stuff in nyc is heavy, sweet and almost over flavored. This was not. It was simply done, but represented what good chefs can do with fresh ingredients. To drink we had sangria and sing ha. The sangria was mellow, but good. It did not have that sweet taste that sangria can have. For desseert we had flan with caramel sauce and a coffee cupcake. The flan was firm and flavorful. The cupcake just ok. Later in the evening I spoke with women at the bar that worked there. They concurred with me that the food is terrific, but the business plan may be lacking. I am not an entrepeneur so beyond a basic PR discusion I could not offer advise for Tigerland. I just wonder sometimes if the dining public is paying attention to their food when they eat. If they were than some of the other popular, but mediocre spots would not fill stomachs, and peple could dine where the food is simply done right. I guess Tigerland and some other "under the radar" restaurants would need to do better on their end to accomplish that.