"East Village Thai restaurants have long stretched the dining public’s idea of the cuisine. The food of the Chinese community within Bangkok is one example. In this vein, Soothr showcases koong karee, a colorful dish of shrimp in egg sauce. Other highlights involve food from Central Thailand’s Sukothai, where two of the owners, Kittiya Mokkarat and Supatta Banklouy, come from. A third owner, Chidensee Watthanawongwat, hails from Isan." - Eater Staff, Robert Sietsema
Robert Sietsema/Eater NY
