A starting point

Some musings before I dip my toes (or taste buds) into the world of food

Starters

I’ve always been fascinated and impressed by people who can poetically express themselves and their ideas. I’ve always been envious of those who share their ideas using a compilation of words seemingly selected meticulously from an encyclopedia with confidence. As I continue to navigate the world and think critically about how we all can contribute to creating a better world, I’m constantly struck by the importance of language and the words we choose to use. While this Substack doesn’t aim to cure the world’s problems or make the world a better place, I hope to use it as a creative outlet and exercise to improve how I use words through one of my favorite things: food.

Let’s level set before I talk about one of my most memorable recent food experiences. While I'm not a chef, critic, or culinary expert, I am a passionate food enthusiast, driven by a genuine curiosity for the stories and experiences that food evokes. I’m simply a girl who enjoys good food. While I’m just a girl who enjoys food (like many of us do), I’ve spent a lot of time thinking about what makes a good meal and also what makes a bad meal — let me share with you my “ins” and “outs” list for food. Please note: this list is constantly evolving and should not be taken too seriously.

Ins

Storytelling through food

Food that makes you close your eyes and make some noises

Decor that matches the food

Outs

“Instagrammable” food

1+ hour lines to order a take out meal

QR code menus in 2025

Eating somewhere for clout

The Last Supper or really any rowdy group dinner

Let me be clear: these are not hard and fast rules, and there are many exceptions to these ins and outs. Generally, I find myself drawn to restaurants that prioritize flavor and genuine experiences over fleeting trends.

What excites me about food is its ability to bring people together. To pass down family stories. To explore new cultures. To discover new things about yourself.

My goal for these musings is to create a space where food and restaurants can be explored from the perspective of a diner with no formal culinary education. No frills, honest and exploratory descriptions and commentaries on restaurants and recipes.

So, let’s begin the journey on a crisp winter day in NoLita at Thai Diner.

Entrees

The restaurant’s aromas hit you immediately as you enter the dining room. The second I walked in, my nose was overwhelmed by what smelled like fish sauce and curry — a recipe to get my mouth watering… As soon as my boyfriend and I sat down, we got to work on Reddit to figure out the most popular dishes. Note: this is my tried and true tactic for finding the best food in any city — a definitive source for trustworthy reviews with no ulterior motives. Immediately, the Thai Disco Fries and Uncle Boon’s Khao Pat Puu were top contenders. We had to strategize to decide on one last menu item, and we landed on the Stuffed Cabbage Tom Khaa because it sounded like a Thai take on Golumpki, a Polish stuffed cabbage dish I’d become acquainted with during a trip to Warsaw.

Thai Disco Fries

If you’re anything like me and my boyfriend you may be thinking to yourself — do people really order french fries at a Thai place..? The answer is a confident yes. These fries resembled a poutine with their coconut cream sauciness and savory toppings. The fries are merely a vessel for the party on top. One bite is an explosion of peanuts and curry, and the next is a creamier and peppery delight. My boyfriend and I fought over the last fry to sop up the dregs at the bottom of the bowl. At this point, I knew I wouldn’t be disappointed by the remaining selections.

Stuffed Cabbage Tom Khaa

These cabbage rolls felt like an unusual choice for me because I usually go for some type of noodle at Thai restaurants. Noodles just didn’t feel right, and I wanted something that I wouldn’t usually order. When the server placed the stuffed cabbage on our table, I was visually reminded of Golumpki, but the flavors couldn’t have been more different. The cabbage rolls were stuffed with ground turkey, mushrooms, and rice, and they were swimming in the most comforting, creamy tom khaa (tom khaa is a coconut milk-based soup). It also came with a spicy chili nam jim (dipping sauce). This dish somehow checked so many boxes. It was simple and comforting but also bold and multi-dimensional. The use of different textures and flavor profiles made this dish special. It was a beautiful, mushy masterpiece.

Uncle Boon’s Khao Pat Puu

If you’ve read anything about Thai Diner, you’ve likely read about this crab-fried rice entrée. The contrarian in me always gets a bit skeptical about a restaurant’s “most popular” dish. Maybe I like to think I have an elevated palette (NOT true in the slightest), or perhaps getting a popular item feels too easy and like I’m not discovering something new. Regardless, this creation was the moment. We were served a healthy portion of fried rice, and there was no shortage of crab. It was a succulent combination of classic fried rice with juicy, flavorful crab. For me, what made this dish so special was the nam prik. This sauce was the most vibrant combination of sweet, salty, sour, spicy, and umami. I don’t know how it encompasses all those flavors, but it does so remarkably. I even asked our server what the sauce was called and its ingredients because I was on the verge of drinking it. The nam prik was so vibrant, so perfectly balanced, that I found myself savoring every last drop. With classic fried rice, the nam prik elevated the experience to the next level, setting this dish apart from the rest.

What I appreciated about this plate was that it strived to be the best possible version of a fried rice. I don’t think I could’ve fathomed a fried rice meal to leave such a lasting impact on me because it’s “just” fried rice. It’s an easy, quick recipe that most of us can make at home, but the quality and intentionality of the ingredients transformed the meal into something so special.

Dessert

Classic diner meets Thailand. The dining room has a retro feel and is well-curated with whimsical art and a playful energy. It’s filled with bamboo booths, tables nestled closely together, and a bustling wraparound bar. It’s a space that feels entirely unique to Redding and Danzer and isn’t stuffy and overdone. While I waited for the bathroom, I locked eyes with what seemed like a cartoon Muay Thai fighter striking different poses, causing me to ponder if I should pick up Muay Thai as a new hobby. A fleeting thought, unfortunately… My visit took place in winter, so I didn’t get to experience people eating in their sunroom or outdoor tables, but I can only imagine a lively environment.

Interior of Thai Diner courtesy of goop

Sides

Thai Dinner is a welcoming spot on the corner of Mott and Kenmare Street in Manhattan. It’s owned by wife and husband duo Chefs Anne Redding and Matt Danzer who aren’t new to running popular, successful restaurants in the city. In 2013, the duo opened Uncle Boon’s, which earned two stars from the Times and Eater and a Michelin Star. Uncle Boon’s and two well-known restaurants owned by the couple closed, making Thai Diner their only child.

Redding was born in Thailand but moved to the U.S. when she was 10. Her Thai background influences her cooking, and many of the items at Thai Diner are named after her Uncle Boon. In an interview with LUCKYRICE, Redding explains that the most important thing about her and Danzer’s food is that it’s tasty and people crave it. I can confirm that Thai Diner exceeds expectations when it comes to enjoying mouthwatering dishes.

Danzer, raised on Long Island, likely accredits his love of Thai food to his visits to Redding’s family in Thailand. Redding’s Uncle Boon acted as an unofficial tour guide for the couple showing them the best food and beer Thailand had to offer.

Digestifs

Thai Diner represents everything a restaurant should encompass in my eyes: thought-provoking decor, a welcoming environment, flavors that stir conversation, and food that just tastes good.

I encourage you to try Thai Diner and pay homage to the beautiful Thai food that Chef Redding and Danzer create in their restaurant.