Thai Angel
1812 Veterans Hwy. Islandia, NY 631-348-2555
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
Hours: Lunch: Mon.-Fri., 11:30 a.m. to 3 p.m.; Dinner: Mon.-Thu., 5 to 9:30 p.m., Fri.-Sat., 5 to 10:30 p.m., Sun., 5 to 9 p.m. Credit cards: Accepted Accessibility: Wheelchair accessible
Photo credit: Newsday photo / Thomas A. Ferrara | A dish of Thai Hot Penang Chicken Curry at Thai Angel.
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
