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Fried tofu<\/p><\/div>\n

The summer rolls were softened rice paper wrapped around lettuce, mint, rice vermicelli, and shrimp. There was a hoisin-peanut sauce that came on the side for dipping, but the rolls had obviously been pre-prepared and placed in the refrigerator all day. The rice paper was ice cold and stiff, making them a bit hard to eat. Again, while the flavors were all there (I especially enjoyed the fresh mint), the texture of the rolls made them a bit disappointing.<\/p>\n

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Slightly stiff summer rolls<\/p><\/div>\n

Fortunately our order of shrimp pad thai held up to my expectations. The noodles were served piping hot and still had a nice chewiness to them. The flavors were appropriately sweet and sour, and the crushed peanuts and fresh bean sprouts added a nice crunch to the dish. There were lots of shrimp mixed throughout and they were all perfectly cooked.<\/p>\n

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Shrimp pad thai<\/p><\/div>\n

Our other entr\u00e9e was the mango striped bass, which was a filet topped with mango, lime juice, chili, and cashew nuts. The fish wasn\u2019t very crispy but I liked the sourness of the shredded green mango pieces on top. I just wish the dish had a touch more acid and heat, but it was a nice twist from the usual Thai dishes we always get.<\/p>\n

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Mango striped bass<\/p><\/div>\n

I have to admit that I was a little disappointed with some of the food we had at Yum Yum Bangkok but it might be attributed to the size of our party, as they were rushing to get everyone\u2019s food out quickly and at the same time. The issues I had were with execution, not with the flavors. I don\u2019t think the food there is the most authentic tasting that I\u2019ve had in the city, but it\u2019s reliable and still pretty tasty. Prices are very reasonable, even at dinnertime. I still prefer their lunch specials<\/a> though!<\/p>\n

Yum Yum Bangkok<\/em><\/a>
\n650 9th Ave. between 45th and 46th St.
\nNew York, NY<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"