I sometimes crave Thai food: comforting, flavorful and not always spicy, Thai cuisine offers a nice selection of vegetarian and non-vegetarian dishes. So, as we were in Long Island City, we decided to try Tuk Tuk, a local restaurant that takes its name from the three wheeled taxi that you see in many Asian countries.

Tuk Tuk serves classics as well as street food that I have never seen on a menu. Vegetarian dishes are very flavorful there and I had no problem sharing with Jodi the vegetable Spring rolls (crunchy and not too greasy with not too much shell), the vegetable dumplings or “green dumplings” that were succulent (thin shell and flavorful filling made with peas and corn to name few ingredients, and bathed in a chili oil) or the surprising pan-fried Chinese chive cakes with spicy soy dipping sauce.

For the entrees, they offer lots of dishes with tofu like the pad see ew that was delightfully sweet, or the magic mushrooms, made with stir-fried shiitake, eryngii and white mushrooms in a garlic pepper brown sauce. I liked it but admit that I see that dish more as either an appetizer or something to share rather than a full entree that you would eat with rice.

For non-vegetarians, they have the classic curries like the chicken massaman that I really liked, the sauce being amazing: not spicy, it was tasty with the onions, potato, peppers and cashew nuts that were bathed in it. But more interestingly is their street “Explore” section that includes a bunch of street food dishes like the Kaw-Moo-Dang, made with roast pork and crispy pork belly served over rice with a five-spice peanut gravy, boiled egg, cucumber and scallion. I admit that I was not sure if I had to mix the egg with the pork and rice, so I tried various combinations. This was delicious, the pork being crunchy and the sauce very good, but I admit I would have liked more of it.