Pinto Garden

Pinto Garden is a gem. Specializing in Thai cuisine, it offers a menu that is different from 90% of Thai restaurants out there.

As a huge fan of Thai food, I have no problem with the standard Thai restaurant menu, which is often divided into three main categories: (1) stir-frys, (2) curries, and (3) noodle dishes. You can pick your protein (meat, fish, pork, chicken, shrimp, tofu, all veg) and your level of spice and you’re done.

Pinto Garden has a very condensed menu offering only one or two options from each category, most of which don’t appear on the traditional Thai menu. Accordingly, the pick-your-own aspects of Thai cuisine go out the window, too. While I’m normally a huge fan of choice and customization, the dishes that are crafted here are done so thoughtfully and carefully that it’s not a problem to abandon freedom of choice. Though with elevated taste, there does come an elevated price tag.

It’s also beautiful. Located in the heart of the West Village, it’s tiny, cozy, romantic, and charming. The restaurant is divided into two main rooms, the first of which is a dining area composed of 10 or so tables and the second of which is generally used for a large group or private parties, but can also provide additional seating should the restaurant need it. Because of its small size, it’s best to make a reservation in advance.

I have to say what drew me here originally was the fact that they had a version of Hainanese Chicken Rice, Singapore’s national dish, and what I personally consider to be one of the best Asian dishes in the world. As the name implies, it originated from the Hainan province in southern China, but is essentially Singaporean comfort food. Though it is one of the simplest dishes, it is eaten everywhere in Singapore for very good reason – it is wholesome, unbelievably delicious, and ultra comforting. It’s also found throughout South East Asia, including in Thailand, though it is never on typical Thai menus.

Chicken Rice is, essentially, a dish of chicken and rice. The chicken is poached and the rice is made with some of the skimmed chicken fat with additional ginger, garlic, and sometimes pandan leaves. It is always accompanied by three dipping sauces: (1) soy bean paste (similar to a soy sauce, but thicker and with a more complex, less overwhelming taste), (2) a garlicky red chili sauce, and (3) freshly ground ginger. The simplicity is as undeniable as the intense delectability of the dish. It’s amazing. And Pinto Garden’s version is on par with the best of those found in Singapore, though Pinto Garden chooses to roast the chicken with lemongrass.

If you’re in the mood for something meatless, then the Pumpkin Curry is a must order. It’s a panang curry (a curry made of lemongrass, kaffir lime, and galangal among other spices) prepared with kabocha pumpkin and in-season vegetables, served with steamed white rice. Though I am often deterred from ordering panang curry because of its sweetness, this is one of the least sweet and best flavored I’ve tried. Even the coconut milk isn’t overpowering, acting to provide extra richness and creaminess to the dish instead of to make the entire thing taste like sweet coconut. I found myself just pouring the sauce all over the rice, it was that good. If you’re not a fan of curries in general (as I am not), I wouldn’t be deterred from ordering this. I would instead recommend splitting this dish, so you can balance it out with something else.

And to start, every table is served complimentary raw vegetables presented in a lovely mini flower pot with several dipping sauces. Though the vegetables didn’t taste particularly spectacular, it was so unique and visually appealing that the charm was enough to elevate the taste.

There’s also a location of this restaurant, simply called Pinto, in Brooklyn Heights. The menu at that location is much more similar to those of other Thai restaurants, so I’d recommend the West Village location. But if you’re going the standard Thai route (which I do love as well), then Pinto is a good place to try it.

Pinto Garden