Best Thai Food In New York City

Guys, I'd like to eat my soup, please. Hang on, hang on, hang on. I gotta snap it. I mean, can we just, like, eat it? No. And, like, not have to do this every time? This is beautiful. Wait, first, can I just say... This is so annoying. I want to eat the food. Put the phones back into your pockets because mama needs some food. Hey guys, how's it going? We are here at Noir. Noir. Awesome, because this is the first time we're trying out modern Thai cuisine. Now, dude, Thai cuisine in New York, it's like, there's a Thai restaurant every block. Yes, there is. It just speaks volumes about how popular Thai cuisine is, right? But normally, when you go to get Thai food, you always get the staples. You always get, like, some curry. Curry, noodles, pad thai. Pad thai. You guys always get Tom Yum soup. Love it. Classic. So everybody knows, like, the normal dishes. But this restaurant specializes in taking those normal dishes and making it, like, just stepping up the game. It's like, it's not really fusion, but they call it modern Thai cuisine because they'll take something that you're used to and then just, like, do it in a way that you've never seen it. And supposedly, according to you, this is one of the best Thai restaurants in the city. I eat a lot of Thai food. Yeah, you eat a lot of Thai food. I know what I'm talking about. So this is, me and you, this is our first time eating here. So this is, like, a deconstructed, made-at-your-table Tom Yum soup. Table-side. I love this. This is crazy. I've never seen, like, Asian table-side soup. This is totally fine dining. All right, I almost don't want the soup to destroy this, but go ahead. Oh, the great flood of the Tom Yum. You notice how the Tom Yum soup, it's actually more murky? It's a little, it's not as clear as some... Typical. Yeah, which I think that's a good sign. Because normally, if it's clear, it's just watery. It's thicker. This is much thicker and much more flavorful. What do we have here? This is the coconut soup. What? Is this cod? Sea bass! Whoa, so that's sea bass in there. Is it cooked? Yes, it's cooked with button mushrooms. Oh, man. Look at that milky broth. That's some awesome coconut bath right there. Can I jump into that? I just feel like everything here is done with so much heart, you know? This is amazing. The sea bass is cooked to perfection. I love sea bass. This is so good. Sea bass is my favorite fish. Really? Because it's fibrous. The flavors are so complex. Usually, when I have like tom yum soup, it just tastes like one thing. Okay, normal tom yum, like you said, you made a good observation. It's very watery. This is very thick. And like you said, Yip, there seems to be a lot of complex ingredients in here. I mean, it's creamy and it's spicy and it's got great aftertaste. Try the shrimp. Shrimp is done to perfection. It's not overdone. It's not underdone. Both of which can happen with tom yum. This coconut soup has really won me over. That sea bass is insane. Oh my god. It's so beautiful. Oh man, that sea bass is so tender and nice. This sea bass is like, it's like a dish on its own. This is a great spot for like a date. Or for like, you know, a girl's, like a girl's dinner. You know, I have like a lot of dinners with like just my girlfriends. What's a girl's dinner? You know, when you guys are not invited. What in the world is this? Here we have one of the restaurant's signature dishes. What? Yes. Am I looking at here? I know. I don't want to eat this because it looks so pretty. This looks like a painting. What this is, is a type of handmade dumpling. It's called charmant, right? And it's actually a royal cuisine. Yes. First of all, nobody makes it in the city. Nobody. Look at the folds. That's handmade. It takes, it's, that's harder than a soup dumpling, man. It's way harder. And you know, it takes this, this specific coloring comes from this special plant flower called the butterfly pea. Butterfly pea. Yeah. And it has to be like a, at a, the temperature has to be controlled. Like it has to be like a certain temperature in order to achieve this coloring or else like, you know, it could be too dark. Yeah, exactly. So it's like this very extensive process of making it. That's why nobody makes it. It's kind of like a lost art and they only serve it. They used to only serve it to Thai royalty. We got some other stuff coming guys. Oh my God. What? That's pork belly. The skin is so tender. It's like translucent. The skin is something I noticed first. To me, like. And the filling was just so delicious. Yeah. The skin was almost like reminiscent of like the chewiness of like a mochi, which I love. But softer. Right. So it's elastic-y but soft. What? Crab and, crab and shrimp dumpling. Did you? I'm barbaric. I'm so sorry. That juice looked amazing. Okay. I think, I think that there's no way to cut this further. Douse some of that green sauce on there. I have to say, you know, you know what I really like about this? A lot of times like with, with like low, lower end Thai restaurants, like they use a lot of sauce to cover up the actual taste of the meat. And I have to say, there's a lot of flavor injected into this meat because it's marinated. But also, I love the fact that you can taste the pork. That's really rare. Because I actually like the taste of pork. The pork is done really well. And this sauce. Oh my God. This sauce is kind of like a peppery sauce. It just goes perfectly well with the pork. It balances the pork out because the pork is very neat, which is, you know, it's fatty. It's greasy. And this sauce, it's spicy. I think there's some jalapenos in there. Some sort of pepper, at least. Let's turn our attention to this. Shrimp and crab dumplings. Now, it doesn't look like a dumpling, but it's a, it's a modern take on a dumpling. I mean, what is a dumpling? It's a filling and it's an outside. I think that every, like the presentation is such a big part of everything at this restaurant. If you like pretty things that are also delicious, this is the place to come. Wow. So it's kind of like, first of all, the seaweed. Like I was thinking that this was kind of like a sushi where the outside was dry. It's not. The seaweed is very tender and it's a little moist. So you crunch right through that. And right away, what explodes in your mouth is this like shrimp and then pork. Oh, crab, sorry. It's like this little miniature grenade, flavor grenade. Oh, quail egg. Fried quail egg. You can see that it's fried and it has little chili flakes on it. So I think it's fried, placed on top of like a crouton kind of thing. Sort of, yeah. Let's take one. Let's go. Normally I don't like quail eggs because it's so buttery. It's so buttery. Yeah, it's so good. It's citrusy, it's savory, it's a little sweet and sour. I love how the quail egg, the skin, I don't know how they did it, maybe fried. It's got this layer of crispiness, but the egg itself is not broken. This is one of my favorites. This is so good. Everything here is very well balanced, right? So while you have the egg texture and the flavor, you also have that crispy kind of bready crouton. That crouton is not a crouton because what I associate with croutons is very hard to chew. Good point, good point. But this is kind of like a really buttery, soft bread that kind of just crumbles in your mouth. What just appeared in our face? It's dressed in a penang curry. Penang curry is the red kind of curry. The predominant flavor in here is going to be the lemongrass and galangal, which is kind of a ginger root. So that's what differentiates this. Thank you, Chef Gabie. Wow. You know what you're talking about, boy. All I know is that jasmine rice smells good. Yeah, and then look at the little cute bowls they serve it in. The meat just kind of breaks off. Look at that. The meat just breaks off. That's insane. That's a sign of a well-cooked meat. That's a shank right there. Thank you. The thing with pork shank is, you gotta understand, pork shanks are very fatty. And this curry negates the fattiness of it. I'm actually not a natural fan of pork, but this is done really well. It doesn't taste overly fatty. It's perfectly done. Pork shanks, usually when I order them in a Chinese place, after a couple of bites, I'm about done because it's so neat, so greasy. But this, and can I just say I love Thai rice? I think Thai has the best rice. This was a recommended dish, actually. Wow. We were recommended to get this dish because of the flavors, you know? Well, you love bronzino. Bronzino is one of my favorite fishes. It's amazing. It's a whole bronzino. It looks like it's been coated in these fried rice. Rice crackers or something similar. There's some papaya salad over here to add some sweet, sour, savory, tangy. It's really aromatic. Oh my god, that cashew is so good. You don't need any sauce on this because the toasted rice. It's so crispy on top. It's really flavorful. It's like, just the right amount of crisp. Not too hard, not too soft, and the fish underneath is very juicy. It's spicy and sour. There's no bones inside. No, because they deboned it. It's really good because usually at a Chinese place, it's like survival of the fittest deboner. That's true. I think that's also a really good, they cook it whole, but they separate it. They debone it for you. It's great service, yeah. Oh, can I just mention the service here is impeccable. It's like five-star service. It's so good. Whoa, look at that nice little bowl. It's like we're royalty. They're bringing it to us in a gold bowl. Everything about this restaurant is like royalty. I'm telling you, it's like an experience. The crab in a curry, right? Oh, wow, that looks so good. Yellow curry. Wow, isn't that so pretty? Look at this. So we got two curry dishes right now. This is a yellow curry. This is a... This is a massaman curry. This is quite possibly the most beautiful dish I've ever seen. First of all, corn chen. You know, there's a little corn chen, right? This has been marinated for 44 hours. That's white meat right there. That's the breast. That looks so tender, dude. Brussels sprouts. It's so tender and it's so flavored. It's so flavored that you don't even know what to say. This thing is spicy. It's crispy. There's so many awesome spices on this. This is like a flavor invasion in my mouth. Not even kidding, guys. Gotta get that. Just say this short rib is so good too. It has these little like potatoes in there. They're so soft. And like the curry tastes like... I'm not very good at describing curries because they just taste like a lot of things. You can get this awesome lemongrass drink here. Look how fancy this looks. Fresh lemongrass iced tea. Look at the lemongrass. That crab noodle is superb. Crab... I wouldn't think that crab goes too well with certain curries just because... It's really good. I'm gonna go ahead and say that this chicken is my favorite right here. This might be the most beautiful pad thai I've ever seen in my life. I know. It's like... This is what I love about this restaurant, right? Because they take all the traditional things, pad thai. How many times have you had pad thai? Tons of it. Tons of times. But look at the way they do it. Highly recommend this. This is very, very good. This was actually recommended to us by the chef. It's not too dry. It's very like, you know... It's very well seasoned. We're down to the dessert. And look at this. How beautiful this is. It's kind of like a snake-ish pattern. I want some of that sauce. I want some of that. Mango. I want that green thing. Basil gelato. Whoa, who would have thought basil could be a gelato? It's not overpowering. No. It's like you're getting the basil flavor, which I love. But you're having the smoothness, the creaminess. It's very light. It's very light, yeah. Can we just go back to the best dessert I think I ever had? The white foam thing. Wow, the coconut. Was insane. That thing was like eating a little cloud. You guys ever ate a cloud before? It was like a coconut pudding. If you ate that, it would have been like eating a cloud. No joke. Come try the dishes that we recommended today. You will leave very happy. We kid you not. This place rocks. I think, you know what? We need to have an OTGW stamp of approval. Yes! And we need to be able to rank things. Like a ranking system. Right now, this is at the top of the Thai restaurants in all of New York City. Definitely. Yes, absolutely. It definitely is. Out of five dumplings, I give it five dumplings. Definitely be back myself. I mean, I'm a big fan myself. All I can do is nod because I'm in the middle of sneezing all the time. Loved it. Great place. Definitely five out of five dumplings. Thank you to this restaurant for giving us all these awesome food. Amazing food. I really enjoyed it. The chef did so well. Amazing. Just everybody, like the staff. The whole staff is amazing. The chef is amazing. You guys just really check it out. I rarely feel really strongly about a restaurant. You know, because I'm picky. Thank you so much for watching. Hope you guys enjoyed it. See you later. Bye!