Tried this new East Village Thai place on Friday. I think Steven "The fat guy" Shaw raved about it. The place is kind of a Manhattan version of Joya or Planet Thailand in a smaller space. Started w. the mussels which were prepared in a Tom Yum type broth. The broth was well done but the mussels were overcooked and chewey. The lamb pad ped was prepared with kaffir lime, thai basil, wonderful slivers of ginger and brilliant thai pepporcorns. The flavor was on the mark but the sauce was way to gloppy. Same goes for Pad Prik- good blance ot thai flavors and heat but gloppy sauce. I think overall Klong has promise but they need to stop using the corn starch.