Cuisine:

• Thai

Tuk-tuk thai restaurant Description:
Katy and Bill Heinzman opened Tuk Tuk in 1998, naming their Thai café for the three-wheeled motorized taxis popular in Bangkok. Depictions of the vehicle pervade the stylish restaurant, appearing above the orange awning, in colorful silhouettes against the walls and in the form of wooden children's toys. As for the food, start with delicate steamed shrimp and scallop dumplings, bathed in mild green curry sauce. Beef waterfall features charbroiled sirloin strips dressed with spicy chili-lime sauce and rice powder. Tua kak is a pungent but tasty string bean dish cooked with shredded pickles, Chinese radishes and dried shrimp. Grilled selections are a particular strength of chef Aoi Rattanamanee. Chicken is marinated overnight in garlic, cilantro and black pepper, fostering deep flavor. Twin pork chops are similarly marinated, and equally delicious. Tuk Tuk offers ubiquitous noodle dishes like pad thai and pad see iew, but opt instead for stir-fried rice noodles with crab, egg, garlic and chilies; king among the many stir-fries is chili-drenched spicy shrimp. An eclectic drink list includes Thai iced tea, wine and saké, plus Thai beers and soju cocktails made with fresh ingredients. For dessert, bypass crème brûlée and order mango with sticky rice or coconut flan.


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