Tong

“When I look at Thai restaurants across the city, especially the newer spots in Bushwick. I see a shift that’s really driven by passionate, hands-on entrepreneurs. It’s clear these smaller operators are shaping the neighborhood with concepts that feel more thoughtful and alive than many big investor-backed places. They’re focusing on what actually matters: honest, well-executed food, smart locations, warm service, and pricing that still feels fair. That combination is what builds real loyalty and it’s exciting to see it happening in such an organic way.”

“Tong in Bushwick is where you go to experience authentic Thai small plates known as kub klaem. The sleek dining room wrapped in rustic metal walls captures that raw NYC energy while still feeling clean and cozy with lighting that mirrors how vibrant the food tastes. Tong does not hold back on spice and a simple medium Thai spicy is no joke, definitely not for first timers and even seasoned spice lovers might find it daring but that heat brings out the true and unapologetic deliciousness of Thailand. From cocktails to small plates everything is thoughtfully crafted and plated like edible art. If you love Thai cuisine or crave bold spicy flavors, Tong is the perfect spot for incredible food creative drinks and warm hospitality with genuine smiles that go the extra mile.”

“Get the oysters! They have an amazing sauce and garnish which sets them apart from other places. The Massaman curry was also different than other Thai places and the shrimp curry was perfect. I think this place is comparable to some of the other famous Thai places in the city”

“Came here to say with my brother and his finance. Pretty nice restaurant. The prices were decent. Large portion sizes. The tom yum soup was amazing. It was spicy but full of flavor and texture. I had the green curry with tofu and it was one of the best I have ever had. The curry was smooth and the rice was fresh and not sticky. I’m he tofu was the perfect texture for the broth. My brother and his fiancé got the drunken noodles and I know they loved it because they finished the bowl.”

“Went on a date night to Tong, a Thai restaurant in Bushwick recognized by the Michelin Guide. Because of how popular it has become, it’s definitely best to make a reservation ahead of time since the space fills up quickly and many people come specifically for the food. The atmosphere makes it a really nice date spot. Dim lighting, warm wooden tables, and thoughtful plating give it an intimate feel without being overly formal, and the staff were warm and welcoming from the moment we walked in. To start, I ordered the Jolean cocktail made with gin, lychee, butterfly pea flower, orange blossom water, lime, and egg white. It was light, floral, and well balanced, with the egg white giving it that silky foam texture. My boyfriend kept it classic with a Thai iced tea, served in a mason jar with the familiar gradient of dark tea and creamy milk that gives it that rich sweetness and deep caramel color. For appetizers we started with the Som Tum Thai, one of Thailand’s most iconic salads. Traditionally from the Isan region in northeastern Thailand, som tum is all about balancing the four core Thai flavor elements: sour, spicy, sweet, and salty. The dish came with long strands of shredded green papaya piled high with peanuts, cherry tomatoes, long beans, dried shrimp, fresh chili, and a wedge of lime on the side. The green papaya itself is mild and crunchy, almost like a vegetable version of a green apple, which makes it perfect for soaking up the lime heavy dressing. The dried shrimp added a deep umami note while the peanuts gave it texture. It was refreshing but still packed with flavor, with the dressing lightly pooling at the bottom so everything could be tossed together. We also ordered the Truffle Spring Rolls, filled with glass noodles, shiitake mushrooms, and oyster mushrooms. Glass noodles, made from mung bean starch, absorb flavor really well and give that slightly chewy texture that works perfectly inside crispy spring rolls. The mushroom filling was earthy and rich, and the truffle added an aromatic depth that made it feel slightly more elevated than a typical vegetable roll. The fry was clean and crisp without feeling greasy, which made them really enjoyable. For mains, I ordered the Pad Cha Talay, a seafood stir fry known for being bold and aromatic. Pad cha refers to a style of stir fry loaded with herbs and spices that create a fragrant, slightly spicy dish. This one had shrimp, squid, and mussels with bamboo shoots, eggplant, long beans, kaffir lime leaf, fresh green peppercorn clusters, and krachai, also known as fingerroot, a traditional Thai herb with a peppery, ginger like aroma. The seafood was cooked well and the vegetables still had a nice bite to them. The bamboo shoots and eggplant absorbed the sauce nicely, while the fresh peppercorns added small bursts of spice throughout the dish. It was served with a dome of fluffy jasmine rice that paired perfectly with the aromatic sauce. My boyfriend ordered the Khao Soi, a Northern Thai curry noodle soup from the Chiang Mai region known for its rich coconut curry broth and the contrast between soft noodles and crispy noodles on top. Flavor wise, the broth was really delicious, warm, creamy, and comforting. However, the presentation and balance could definitely be improved. The chicken was mostly hidden under the broth and noodles, and the portion leaned heavily toward noodles compared to the bean sprouts and other components. If the ingredients were distributed more evenly, visually showing the chicken, noodles, and bean sprouts, it would elevate both the presentation and the overall balance of the dish. Service overall was great, though water refills could have been a little more attentive. For a restaurant recognized by Michelin, the food here is already strong in terms of flavor and execution, but there are small areas where things could be elevated further, particularly presentation and balance in certain dishes. With a few refinements, it could better match the level that the pricing suggests. I would definitely come back to try more of the menu.”