Social Profile: ![]()
✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out ✔️Delivery
… View more
Tong is Brooklyn’s hottest new Thai spot specializing in kub klaem, small dishes—such as goi neu, Isaan style spicy beef tartare with toasted rice and gai tod hat yai, shatteringly crunchy fried chicken thighs topped with crispy shallots, a specialty of the city Hat Yai. They’re meant to be enjoyed while sipping on drinks with friends and family. We can’t wait for you to come to our neighborhood and savor a wealth of authentic Thai flavors!
Modern Thai restaurant & bar offering up small plates (kub klaem) in an industrial-chic space.
Hours
| Sunday | 12–3:30 PM, 5–9:30 PM |
| Monday | 12–3:30 PM, 5–9:30 PM |
| Tuesday | 12–3:30 PM, 5–9:30 PM |
| Wednesday | 12–3:30 PM, 5–9:30 PM |
| Thursday | 12–3:30 PM, 5–9:30 PM |
| Friday | 12–3:30 PM, 5–10:30 PM |
| Saturday | 12–3:30 PM, 5–10:30 PM |
Address and Contact Information
Address: 321 Starr St, Brooklyn, NY 11237
Phone: (718) 366-0586
Website: https://tongbrooklyn.com/
Menu Photos
Order and Reservations
Reservations: resy.com
Photo Gallery
Related Web Results
Tong – Bushwick, Brooklyn, NY
map marker pin321 Starr Street, Brooklyn, NY 11237. About us. AUTHENTIC THAI FLAVORS. Kub who? Kub klaem—small dishes like goi neu, Isaan style spicy beef …
Tong – Brooklyn – a MICHELIN Guide Restaurant
Tong – a MICHELIN restaurant. Free online booking on the MICHELIN Guide’s … Tong. 321 Starr St., Brooklyn, NY, 11237, USA. $$ · Thai. Notes. Visited. Save.
Book Your Tong Reservation Now on Resy
Tong is Brooklyn’s hottest new Thai spot specializing in kub klaem … They’… Read more. Tong. 321 Starr St. 321 STARR STREET. Brooklyn, NY 11237. Get …
Reviews
itzelenaho
Tong in Bushwick is where you go to experience authentic Thai small plates known as kub klaem. The sleek dining room wrapped in rustic metal walls captures that raw NYC energy while still feeling clean and cozy with lighting that mirrors how vibrant the food tastes. Tong does not hold back on spice and a simple medium Thai spicy is no joke, definitely not for first timers and even seasoned spice lovers might find it daring but that heat brings out the true and unapologetic deliciousness of Thailand. From cocktails to small plates everything is thoughtfully crafted and plated like edible art. If you love Thai cuisine or crave bold spicy flavors, Tong is the perfect spot for incredible food creative drinks and warm hospitality with genuine smiles that go the extra mile.
… moreHungry Hugger
Came here to say with my brother and his finance. Pretty nice restaurant. The prices were decent. Large portion sizes. The tom yum soup was amazing. It was spicy but full of flavor and texture. I had the green curry with tofu and it was one of the best I have ever had. The curry was smooth and the rice was fresh and not sticky. I’m he tofu was the perfect texture for the broth. My brother and his fiancé got the drunken noodles and I know they loved it because they finished the bowl.
… moreKimberly Lim Legaspi
Went on a date night to Tong, a Thai restaurant in Bushwick recognized by the Michelin Guide. Because of how popular it has become, it’s definitely best to make a reservation ahead of time since the space fills up quickly and many people come specifically for the food.
The atmosphere makes it a really nice date spot. Dim lighting, warm wooden tables, and thoughtful plating give it an intimate feel without being overly formal, and the staff were warm and welcoming from the moment we walked in.
To start, I ordered the Jolean cocktail made with gin, lychee, butterfly pea flower, orange blossom water, lime, and egg white. It was light, floral, and well balanced, with the egg white giving it that silky foam texture. My boyfriend kept it classic with a Thai iced tea, served in a mason jar with the familiar gradient of dark tea and creamy milk that gives it that rich sweetness and deep caramel color.
For appetizers we started with the Som Tum Thai, one of Thailand’s most iconic salads. Traditionally from the Isan region in northeastern Thailand, som tum is all about balancing the four core Thai flavor elements: sour, spicy, sweet, and salty. The dish came with long strands of shredded green papaya piled high with peanuts, cherry tomatoes, long beans, dried shrimp, fresh chili, and a wedge of lime on the side. The green papaya itself is mild and crunchy, almost like a vegetable version of a green apple, which makes it perfect for soaking up the lime heavy dressing. The dried shrimp added a deep umami note while the peanuts gave it texture. It was refreshing but still packed with flavor, with the dressing lightly pooling at the bottom so everything could be tossed together.
We also ordered the Truffle Spring Rolls, filled with glass noodles, shiitake mushrooms, and oyster mushrooms. Glass noodles, made from mung bean starch, absorb flavor really well and give that slightly chewy texture that works perfectly inside crispy spring rolls. The mushroom filling was earthy and rich, and the truffle added an aromatic depth that made it feel slightly more elevated than a typical vegetable roll. The fry was clean and crisp without feeling greasy, which made them really enjoyable.
For mains, I ordered the Pad Cha Talay, a seafood stir fry known for being bold and aromatic. Pad cha refers to a style of stir fry loaded with herbs and spices that create a fragrant, slightly spicy dish. This one had shrimp, squid, and mussels with bamboo shoots, eggplant, long beans, kaffir lime leaf, fresh green peppercorn clusters, and krachai, also known as fingerroot, a traditional Thai herb with a peppery, ginger like aroma. The seafood was cooked well and the vegetables still had a nice bite to them. The bamboo shoots and eggplant absorbed the sauce nicely, while the fresh peppercorns added small bursts of spice throughout the dish. It was served with a dome of fluffy jasmine rice that paired perfectly with the aromatic sauce.
My boyfriend ordered the Khao Soi, a Northern Thai curry noodle soup from the Chiang Mai region known for its rich coconut curry broth and the contrast between soft noodles and crispy noodles on top. Flavor wise, the broth was really delicious, warm, creamy, and comforting. However, the presentation and balance could definitely be improved. The chicken was mostly hidden under the broth and noodles, and the portion leaned heavily toward noodles compared to the bean sprouts and other components. If the ingredients were distributed more evenly, visually showing the chicken, noodles, and bean sprouts, it would elevate both the presentation and the overall balance of the dish.
Service overall was great, though water refills could have been a little more attentive.
For a restaurant recognized by Michelin, the food here is already strong in terms of flavor and execution, but there are small areas where things could be elevated further, particularly presentation and balance in certain dishes. With a few refinements, it could better match the level that the pricing suggests. I would definitely come back to try more of the menu.
… moreThe atmosphere makes it a really nice date spot. Dim lighting, warm wooden tables, and thoughtful plating give it an intimate feel without being overly formal, and the staff were warm and welcoming from the moment we walked in.
To start, I ordered the Jolean cocktail made with gin, lychee, butterfly pea flower, orange blossom water, lime, and egg white. It was light, floral, and well balanced, with the egg white giving it that silky foam texture. My boyfriend kept it classic with a Thai iced tea, served in a mason jar with the familiar gradient of dark tea and creamy milk that gives it that rich sweetness and deep caramel color.
For appetizers we started with the Som Tum Thai, one of Thailand’s most iconic salads. Traditionally from the Isan region in northeastern Thailand, som tum is all about balancing the four core Thai flavor elements: sour, spicy, sweet, and salty. The dish came with long strands of shredded green papaya piled high with peanuts, cherry tomatoes, long beans, dried shrimp, fresh chili, and a wedge of lime on the side. The green papaya itself is mild and crunchy, almost like a vegetable version of a green apple, which makes it perfect for soaking up the lime heavy dressing. The dried shrimp added a deep umami note while the peanuts gave it texture. It was refreshing but still packed with flavor, with the dressing lightly pooling at the bottom so everything could be tossed together.
We also ordered the Truffle Spring Rolls, filled with glass noodles, shiitake mushrooms, and oyster mushrooms. Glass noodles, made from mung bean starch, absorb flavor really well and give that slightly chewy texture that works perfectly inside crispy spring rolls. The mushroom filling was earthy and rich, and the truffle added an aromatic depth that made it feel slightly more elevated than a typical vegetable roll. The fry was clean and crisp without feeling greasy, which made them really enjoyable.
For mains, I ordered the Pad Cha Talay, a seafood stir fry known for being bold and aromatic. Pad cha refers to a style of stir fry loaded with herbs and spices that create a fragrant, slightly spicy dish. This one had shrimp, squid, and mussels with bamboo shoots, eggplant, long beans, kaffir lime leaf, fresh green peppercorn clusters, and krachai, also known as fingerroot, a traditional Thai herb with a peppery, ginger like aroma. The seafood was cooked well and the vegetables still had a nice bite to them. The bamboo shoots and eggplant absorbed the sauce nicely, while the fresh peppercorns added small bursts of spice throughout the dish. It was served with a dome of fluffy jasmine rice that paired perfectly with the aromatic sauce.
My boyfriend ordered the Khao Soi, a Northern Thai curry noodle soup from the Chiang Mai region known for its rich coconut curry broth and the contrast between soft noodles and crispy noodles on top. Flavor wise, the broth was really delicious, warm, creamy, and comforting. However, the presentation and balance could definitely be improved. The chicken was mostly hidden under the broth and noodles, and the portion leaned heavily toward noodles compared to the bean sprouts and other components. If the ingredients were distributed more evenly, visually showing the chicken, noodles, and bean sprouts, it would elevate both the presentation and the overall balance of the dish.
Service overall was great, though water refills could have been a little more attentive.
For a restaurant recognized by Michelin, the food here is already strong in terms of flavor and execution, but there are small areas where things could be elevated further, particularly presentation and balance in certain dishes. With a few refinements, it could better match the level that the pricing suggests. I would definitely come back to try more of the menu.
Jorge Deolarte
Food was ok, not the most flavorful, warm. I would not come back. Great service though
Update: upon paying the waitress was rude and annoyed at us asking for a fork. It was the reason why I lowered my score.
… moreUpdate: upon paying the waitress was rude and annoyed at us asking for a fork. It was the reason why I lowered my score.
Sruthi Vaylay
Get the oysters! They have an amazing sauce and garnish which sets them apart from other places. The Massaman curry was also different than other Thai places and the shrimp curry was perfect. I think this place is comparable to some of the other famous Thai places in the city
… moreNicole Sedef
Guys… incredible food. But hear me out please, I am a person who loooves spicy food and does not get bothered by the level of spice. But the food was a bit too hot that it was taking away from the beauty of the food itself. That will be my only complaint. We payed $220 for a group of 4
… moreboontarica jitklang
I’m not a local of Brooklyn, but this restaurant is absolutely worth the trip from Queens! The food here is incredible, and as someone from Thailand, I can confidently say it’s authentic. I highly recommend the Yum Mangosteen—it’s such a unique dish that you can’t easily find anywhere else in NYC. The other dishes I tried were also amazing. Everything was fresh, flavorful, and beautifully presented. I’ll definitely be coming back next time!
Follow for more @notsoniaa on my instagram ❤️
… moreFollow for more @notsoniaa on my instagram ❤️
Aisatou Saho
Wait time wasn’t too bad, and service was splendid. I had the Gang Pu(high spice level) and fried it oyster mushrooms that were both packed with flavor. The coconut curry was smooth, creamy, and spicy, and the grab was tender and juicy. Fried oyster mushrooms were crispy, and the sweet chili sauce complimented the mushrooms. Mango sticky rice for dessert. Did NOT disappoint at all. Will be back for certain.
… moreAngelina DiFrancesco
Get the pork jowl! It’s so good. This is not just your average American Thai restaurant with the standard menu. Two different friends recommended this place and I’m not disappointed. 10/10 recommend.
… moreMarisol Castellanos
It was my first time at Tong and I was blown away! The food was incredible, full of bold Thai flavors, and the service was super friendly. The vibe was cozy but lively. Definitely coming back!
… more