The back of a plush, red banquette meanders along Coconut Bay Fusion Cuisine's bright-orange wall, which is adorned with Asian-style artwork in bas-relief and a trickling waterfall. Designed to follow the guidelines of feng shui, the dining room provides an elegant and relaxing space in which to indulge in upscale cuisine from the East. World Chinese Culinary Olympics gold-medal-winning chef Man Wong, who has received accolades from many internationally renowned culinary associations, puts a modern twist on dishes from all over the continent. His collection of signature dishes nod to Thailand's pad thai noodles and China's sesame chicken, but his innovation shines on his list of star entrees. Chef Wong fuses flavors to create Malay pineapple shrimp and Thai cashew chicken. In addition to hot entrees, he also serves a variety of sushi, showing off his flair for impeccable presentation and the flavor combinations in his signature rolls.
The cooks at Chopstick and Taste of Bollywood fuse traditional Indian cuisine with Chinese cooking techniques, mixing in hints of Thai and Malaysian culinary traditions as well. Masterminded by chef Alok Pratihar, the menus include succulent seafood, piquant lamb entrees, and vegetarian dishes.
Having developed his expertise in Thai gastronomy in Thailand, Colorado, and New York City over the course of more than 20 years, chef Chai Chunton now flaunts his culinary skills in Lotus Thai Restaurant & Bar. Vines of steam rise from time-tested noodle, vegetarian, meat, and seafood dishes, curling toward nostrils with the hot, sour, sweet, and salty notes of the region's cookery. Adorned by a design team from Thailand, the lounge's dining room is laced with leather booths, ornate Eastern flourishes, and antique chopstick sharpeners. Against the sonic backdrop of occasional evening DJ sets, events in a private room launch the sounds of revelry against exposed-brick walls and a collaborative painting by acclaimed artists Pairoj Pichetmetakul and Kittisak Chontong.
Glow Thai’s manu is rife with dishes described by Brooklyn Exposed as “texturally interesting” and “rare Brooklyn offerings.” One example being the pla rad prik, a combination of sole or tilapia mixed with a sweet chili sauce, which, according to the article, is only served in one other restaurant in Brooklyn. Other options include rice and noodle dishes that incorporate fruit, vegetables, eggs, and a choice of protein. Curry dishes abound, made with pepper, string beans, or milk straight from the udders of free-range coconuts. Many menu items use vegetables picked that morning or pickled using runoff water from rice instead of vinegar.
As salty breezes blow in from the ocean and Jamaica Bay, they intermingle with the scents of contemporary Thai cuisine on the outdoor deck at Thai Rock. Specialties include the Poh Taek, a hot-and-sour hot pot filled with a combination of shrimp, mussels, squid, and whitefish. Chefs also stir-fry rice noodles with egg and dark, sweet soy sauce to create pad see-ew, available with a choice of protein such as chicken, certified Angus beef, pork, duck, or tofu.
As far as party spots go, Thai Rock lives up to its name. Live music rocks the indoor dining room year round, while tunes echo onto the outdoor deck and bar during warmer months. The eatery frequently hosts events, from karaoke contests to outdoor Zumba classes on the deck. The deck, with its panoramic view of—and direct access to—Jamaica Bay, is definitely a highlight of Thai Rock, allowing for warm-weather fun including pre-dinner jet skiing thanks to Rockaway Jet Ski at Thai Rock.