Tong

Kub who? Kub klaem—small dishes like Chef Chetkangwan “Jade” Thipruetree’s goi neu, Isaan style spicy beef tartare with toasted rice and our favorite fried chicken, gai tod hat yai, shatteringly crisp thighs topped with crispy shallots, a specialty of the city Hat Yai — more small plates and snacks from all over Thailand meant to be munched on with whisky, beer, or cocktails. . In case you’ve been wondering, Tong means gold, and we can’t wait for you to come to Bushwick and savor a wealth of authentic Thai flavors.