Why are so many NYC Thai and Korean places so overpriced? They generally serve relatively meager portions of inexpensive ingredients either stir,pan or deep fried. Most seasonings are prepackaged, and there are no long sauce preparations or baking. So why should Panang Curry or Chop Chae be into the teens in price at so many places?
I know there are exceptions, but generally lots of places are way, way out of line. Considering that most of the seafood is frozen and the rice is made in an electric steamer, too many places charge too much for what you get.
And I'll bet the chefs aren't making a fortune, either.