Signature
Massaman Beef Short Rib
Twelve-hour braised short rib resting in a copper pot of massaman curry, finished with roasted peanuts and charred shallot.
A Visual Journal
A Garden of Curries, Lamps & Laughter
Step inside Myrtle Thai — where the soft glow of paper lanterns meets the steam of a freshly stirred panang. Every photograph tells a chapter of our kitchen, our dining room, and the botanicals that inspire our menu.
The Collection
From Wok to Table, in Pictures
A curated visual essay of our most beloved plates, the gardeners who supply our herbs, and the warm corners where New Yorkers become regulars. Filter by what moves you.
Dining Room
The Paper Lantern Room
Hand-stretched silk lanterns cast a honeyed light across reclaimed teak tables. A quiet corner on a Wednesday evening.
Botanical
The Thai Basil Garden
Holy basil, lemongrass, and kaffir lime grown steps from the kitchen. Cut to order, on the plate within minutes.
Signature
Pad Thai in Banana Leaf
Stir-fried rice noodles with tamarind, prawns, and house-pressed tofu — served on steamed banana leaf with lime and peanuts.
Bar
Lemongrass Collins
House-infused lemongrass gin, makrut lime leaf, fresh sour. Served alongside Chef Cha's bar snacks on Friday nights.
Kitchen
The Wok Fire
Fourteen woks, one chef, infinite discipline. A glimpse into the heart of our open kitchen during the dinner rush.
Dining Room
A Quiet Sunday Lunch
Soft daylight, a table set for two, and the gentle clink of silver on porcelain. The slow service our regulars love.
Botanical
Crate of Kaffir Limes
A morning delivery from the Hudson Valley farm we partner with. Zest will hit three curries before sunset.
Signature
Coconut Mango Sticky Rice
Sweet sticky rice drenched in warm coconut cream, served with Alphonso mango and toasted sesame. The finale of every good meal.
The Story Behind the Shot
Photographed with Intention
Every image in this gallery was captured by Brooklyn-based photographer Mai Tanaka, who has documented our kitchen since our second winter on Myrtle Avenue. We chose to shoot only in available light — no flash, no filter — because the warmth you taste in our food begins with the warmth you see in our dining room.
Our restaurant is built on attention: to the angle of a lime wedge, the pattern of a banana leaf, the way a lantern's shadow falls across jasmine rice. Photography is simply another way of paying that attention.
"A great meal is a memory you can hold in your mouth. A great photograph is a memory you can hold in your hand. We want both." — Chef Anika Srisai
2,400+Hours in our kitchen
38Local farms featured
9Years on Myrtle Avenue