“ Pranakhon delivers a dining experience that captures the heart of Thai cuisine balance, vibrancy, and tradition. We visited to celebrate a birthday, and while there was a $15 cake charge for bringing in our own dessert, the overall experience was memorable for both the quality of the food and the attentiveness of the service. We began with Klui Goong, crisp shrimp rolls filled with minced shrimp, ground pork, and cilantro, paired with a plum sauce. The combination of pork and seafood reflects the long history of Thai-Chinese culinary exchange, where contrasting proteins are brought together to build savory complexity. The rolls were light and crunchy, and the sauce added the sweet-sour brightness that makes this dish a favorite in Thai street stalls and banquet tables alike. The Gai Manow, crispy battered chicken breast on a bed of fried shredded Chinese broccoli with lime mayonnaise cream dressing, offered richness cut with citrus. The lime-forward cream dressing gave the dish a refreshing lift, while the fried broccoli provided textural contrast a modern, playful interpretation of Thai balance. For entrées, I ordered the Khao Soi Haeng, a dry version of the Northern Thai classic Khao Soi. Originating in Chiang Mai with Burmese and Yunnanese influences, the dish is often known as a curry noodle soup, but here the noodles were served dry, tossed with crispy fried noodles, grilled beef, pickled mustard greens, shallots, red onion, scallion, and cilantro. The beef was smoky and tender, the pickled mustard greens tangy and sharp an essential counterpart to the chili heat and the crispy noodles added crunch. This was a vibrant dish that spoke to the layered flavors of Northern Thailand’s history as a crossroads of spice and trade. My companion chose the Khao Na Ped, a quarter roasted duck plated over a bed of rice with yu choy, Chinese broccoli, pickled ginger, and a deep brown gravy. Duck has long been associated with prosperity and celebration in Thai-Chinese households, and this dish stayed true to that tradition. The duck was tender and flavorful, while the dark gravy brought umami richness. Most importantly, the rice beneath absorbed the sauce, transforming it from a simple base to an integral part of the dish, carrying the savory depth in every bite. The pickled ginger added balance, cutting through the richness and refreshing the palate. Our shared dishes highlighted central Thai comfort food at its best. Kang Dang Moo, a chicken red curry, was creamy with coconut milk and fragrant with basil leaves, long hot chili, string beans, and wax gourd. Red curry paste, made with dried chilies, garlic, lemongrass, galangal, and shrimp paste, gave it heat and complexity. Served with rice, it was hearty, aromatic, and classic. Moo Grob Prik Khing, crispy pork belly stir-fried with prik khing chili paste, string beans, and kaffir lime leaves, showcased a curry style distinct for its lack of coconut milk, allowing the full intensity of the chili paste to shine. The crisp pork belly paired beautifully with the lime’s citrus fragrance, with rice once again essential for balance. Ped Ruan, sautéed crispy duck with chili, garlic, scallion, cilantro, and kaffir lime leaves in a chili-lime sauce, reflected Bangkok’s street food traditions. It was fiery, sour, and aromatic, with the sauce clinging to the duck in a way that made each bite bold and lively. What impressed most was Pranakhon’s ability to showcase Thailand’s culinary geography in a single meal. Though the cake surcharge was a minor blemish, the evening as a whole was excellent. Pranakhon succeeds in presenting Thai cuisine with authenticity, cultural depth, and refinement. It is a restaurant that honors tradition while offering dishes that feel celebratory and contemporary, making it well worth visiting both for special occasions and for anyone looking to experience the rich culinary history of Thailand. ”

“ I really enjoyed the street food theme of this place and I thought the waiters’ crossing guard uniforms were a nice touch. I highly recommend the curry pancakes and shrimp roll appetizers. The shrimp rolls were perfectly crispy and the pancakes were a blend of sweet and savory flavors. They were served with two light, refreshing sauces. I got the Bamee moo deng which was delicious. The pork was nice and tender and the gravy sauce was perfect. However it was served with a soup I thought was rather bland. ”

“ My group of 3 walked in with no reservation and it was a 45 minute wait. Delicious food. The curry appetizer was perfectly crunchy and the soft shell crab was phenomenal. Dishes can be spicy. Servers were attentive and helpful. The ambiance is vibrant and a little retro, adding to the aesthetics. ”

“ Great spot. New Yorks pretty cool. Went here with my cousin. Super cool spot. The food was great. Flavors were there. Thai wasn’t super traditional but pretty good and was more hip if you know what I’m saying. I’m not saying I’m a pro Thai food eater but it seemed like they put a cool new spin on the food. The dessert was really good. It was this mango and ice cream dish. Also this steak dish was pretty solid. Noodles were great, rice had good flavors. Beli rated it a 8.7 and I would agree and say high 8s. Overall great place and even greater people. ”

“ As a Thai person, I wanted to say that this is the best Thai restaurant in the states so far for me. Very authentic!!!! The Mama mor fire with cripsy pork belly, seafood and the soup was spicy and perfectly seasoning. The Krapow crispy pork belly was amazing. Also, dried Kow Soi with steak was great. We fot really good service. I loke their uniform. I really recommend to reserve the table beacause it was so packed!!! The decorations were so amazing, remind me a lot about Thailand. ”