Established in 1974, Bangkok Cuisine was one of the first restaurants of the Thai Culinary Arts in New York City. Our menu features modernized Thai cuisine executed by French cooking techniques, which include slow oven-roasting, pan-searing, and slow baking in order to maintain the quality of our food while achieving authentic results. We ensure only the highest quality of ingredients are used in the restaurant by carefully selecting the finest herbs and spices native to Thailand, which allow us to maintain the authenticity of Thai cuisine. Bangkok Cuisine continuously strives to provide a memorable dining experience with exceptional service in which we welcome and serve every guest with genuine hospitality.

Some of Bangkok Cuisine's signature dishes include: Stuffed Salmon with Panang Curry, Roasted Rack of Lamb, Volcano Duck, Seafood Tom Yum Pad Thai, Chicken B.B.Q., Kao-Obb BKK, Chicken Lettuce Wraps, Thai Style Pork B.B.Q., Maryland Crab Cakes, Pan-roasted Chilean Sea Bass, and Three Flavors Red Snapper.