Rhong-Tiam Express (CLOSED)

Bangkok native chef Andy Yang brings pedigreed Thai to the Lower East Side with his second New York location. In front, order takeout bites, including fried-noodle standbys or Thai tacos with fillings like basil pork and coconut-lemongrass chicken. The garden-themed dining room—decked out in dark wood, bamboo plants and live orchids—has a separate menu of street snacks, like glazed baby-back ribs, grilled fish-ball skewers and fried grasshoppers. Put in an advance order for the house specialty: a whole suckling pig glazed with lemongrass jam, infused with Thai basil and galangal, and spit-roasted outside until the skin is crispy.