New York City’s roster of Thai restaurants continues to expand. Where once diners endured what was basically a Bangkok menu of basil stir-fries and curries, with the advent of Sripraphai 20 years ago and its Queens contemporaries like Chao Thai and Ayada, New York has since experienced the cuisines of Isan and Chiang Mai. As the floodgates swung open, other geographic areas became the subject of culinary exploration, and now the five regions of the country are ably represented, plus further fascinating food from the capital itself.
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paigepapers.com 
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