Thai Angel
A dish of Thai Hot Penang Chicken Curry at Thai Angel. Credit: Newsday photo / Thomas A. Ferrara
What looks like a modest storefront in an amorphous shopping center is really a surprisingly cavernous, beautifully decorated spot. Chef owner Nakul Keattikul distinguishes himself with his rendition of larb, a ground meat salad, and orange duck, a fragrant composition served in a dish shaped like a duck's head.
Spicy food
HIGH-VOLTAGE: Penang chicken curry ordered "Thai HIGH-VOLTAGE," gets its spark from red Thai chiles.
MEDIUM: Spicy noodles with tomato, basil leaves and onion are lightly coated with an inflammatory chile sauce made from ground red chiles.
MILD: Pad se-eaw is a combination of sauteed flat rice noodles with Chinese broccoli, egg and the gently spiced pad se-eaw sauce.
-Joan Reminick
