It seems as though more and more restaurants are resorting to tighter spaces these days as they compete with rising rents. But that doesn't mean you have to skimp on flavor. Little Thai Kitchen, on East 53rd Street, is proof of that. It's a sliver of a place with mango colored walls and funky wooden chairs. It also has a welcoming and quite busy staff thanks to a brisk takeout business.
But Little Thai Kitchen is worth paying a visit in person since the food is best piping hot right out of the kitchen. We feasted on crispy vegetable spring rolls ($2.95) with a delicious plum dipping sauce and flaky thai curry puffs ($6.95) filled with a mix of minced chicken, potato and herbs. Pan-fried pork dumpling ($5.95)were as beautiful to look at as they were to pop in your mouth, while Woon Sen ($4.50), a clear broth with glass noodles and tofu, was spiced up by flecks of black pepper. In fact, there is plenty of heat to be found, if you so desire. A beef cashew dish ($13.95) had a fiery bite and it wasn't even on the "hot" list. Tiger shrimp were swimming in a red curry/coconut sauce in a delightful dish called Gang Kuar Goong ($15.95). In another, tender slices of chicken were brought to life by fresh ginger and plump mushrooms, while lime juice livened up a crispy duck salad ($10.95) which was a big hit at our table.
The menu here is quite extensive and we have yet to really put a dent in it. But this much is true. Good things really do come in "little" packages!