Est. 2015 · East Village, NYC

A taste of Bangkok, rooted in New York.

Family recipes, hand-pounded curry pastes, and locally-sourced herbs — served with warmth in the heart of the East Village since 2015.

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Open Mon–Sun · 11:30am – 10:30pm 142 Myrtle Ave, East Village 4.8 · 1,200+ reviews

Years in NYC

Dishes on the Menu

House-Made Pastes

4.8★

Average Guest Rating

From the Kitchen

Signature dishes that define our table

Every plate begins with curry pastes pounded by hand each morning, herbs from our local growers, and the kind of patience you can taste. Here are the dishes our guests come back for.

House Classic

Massaman Beef Short Rib

Braised for six hours in coconut milk, tamarind, and our house-roasted Massaman paste. Served over jasmine rice with crispy shallots.

$28 Details →

Chef's Pick

Pad Kee Mao Drunken Noodles

Wide rice noodles wok-tossed with Thai basil, bird's eye chili, and your choice of chicken, tofu, or wild mushrooms. Fiery and fragrant.

$22 Details →

Vegetarian

Green Curry of Seasonal Squash

Honeynut squash and eggplant in a vibrant green curry with Thai eggplant, fresh Thai basil, and kaffir lime. Bright, herbal, deeply warming.

$19 Details →

Seafood

Whole Branzino with Chili-Lime

Crisp-skinned whole branzino steamed with lemongrass, ginger, and a bright dressing of fresh lime, fish sauce, and toasted chili. A Myrtle original.

$34 Details →

Starter

Crab Rangoon, House-Made

Delicate wonton cups filled with fresh crab, cream cheese, scallion, and a touch of garlic. Served with a sweet chili-plum dipping sauce.

$14 Details →

Sweet

Mango Sticky Rice

Sweet coconut-soaked sticky rice with ripe Alphonso mango, toasted sesame, and a drizzle of warm coconut cream. A perfect ending.

$11 Details →

Our Story

A family kitchen that found a home on Myrtle Avenue

Myrtle Thai began in 2015 with a single wok, a hand-cranked mortar, and a stack of recipe cards passed down through three generations of our family in Bangkok. What started as a six-seat counter became a beloved East Village ritual — a place where neighbors, regulars, and curious travelers gather over steaming plates of curry and conversation.

Every curry paste is still pounded fresh each morning by Chef Anchalee. Every coconut is cracked by hand. And every plate leaves the pass with the same care our grandmother insisted on, half a world away.

"We didn't open a restaurant to impress New York. We opened one to feed it the way our family eats."

Anchalee & the Myrtle Thai family
142 Myrtle Avenue, East Village

Why Myrtle Thai

Small details that make a big difference

We're not a chain. We're a kitchen of eight, a recipe book that never stops growing, and a dining room that treats every guest like a returning friend.

Pastries Pastes, by Hand

Fourteen curry and chili pastes, pounded from scratch each morning with a stone mortar. No shortcuts, ever.

Locally-Sourced Herbs

Thai basil, lemongrass, and kaffir lime come from growers upstate and in Greenmarket — never frozen, always fresh.

Vegan & Gluten-Free

Half our menu is naturally plant-based, and we keep a dedicated gluten-free prep area. Just ask — we love accommodating.

Made with Love

Eight cooks, one chef, and a family that's been cooking together for three generations. Every plate is personal.

From Market to Table

How a dish becomes a Myrtle dish

Slow food in a fast city. Here's the path each plate travels before it reaches yours.

Source

Early-morning trips to Greenmarket and trusted upstate farms for Thai basil, chilies, and seasonal produce.

Pound

Each curry paste is hand-pounded in a granite mortar for forty minutes — the only way to release the oils.

Simmer

Long braises, slow coconut reductions, and patient stocks give our dishes their characteristic depth.

Plate

Finished at the wok, dressed by hand, and walked to your table with a smile. That last step matters most.

Kind Words

What our regulars say

From first dates to decade-long regulars, here's what keeps our dining room full on a Tuesday night.

"The Massaman short rib is a religious experience. I have reordered it every visit for three years. Service feels like family — they remember your name and your usual."

Maya R.

East Village · Google Reviews

"We hosted our rehearsal dinner here. Chef Anchalee worked with us on a custom menu for fifteen guests with allergies — every single person told us it was the best Thai meal of their life."

David K.

Brooklyn · Yelp

"As a Thai person living in NYC, finding a place that tastes like home is rare. Myrtle Thai does it — and somehow makes it even warmer than my own kitchen."

Niran P.

Lower East Side · TripAdvisor

Join Us

Your table is waiting on Myrtle Avenue

Whether it's a Tuesday takeout, a Saturday celebration, or your first taste of our green curry — we'd love to cook for you.

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