Department of FoodieDepartment of Foodie
Modern Thai restaurant & bar offering up small plates (kub klaem) in an industrial-chic space.
What to order: Oysters (with chili‑lime sauce) · Pork Jowl (grilled pork jowl with spicy tamarind jaew dippin · Pad Mhee Korat (Isaan‑style wok fried noodles with soybean p · Gai Tod (fried crunchy chicken thigh from Hat Yai)From Google Maps reviews.
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 Thail
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.
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 an
From the Mar 5, 2026 health inspection. Lower-priority items are listed after the serious ones.
Garbage was kept in open or leaky containers, which attracts pests.
