Our restaurant is located at 1122 First Avenue (between East 61st and 62nd Streets) on the Upper East Side of Manhattan in New York City. We proudly present the precious art of modern authentic Thai cuisine. Come in to enjoy and further your understanding of Thai food. We are meticulous with our ingredients, taste, presentation and service. These efforts lead to something unlike what you may expect from other New York City Thai restaurants. We welcome couples, groups, birthday celebrations, weddings and special events. We even have our own in-house special event floral artist. We can accommodate seated parties of up to 65 people. We at the Nuaa are happy to accommodate all of your needs. You will have a wonderful dining experience.
Chef Pitipong Bowornneeranart

Pitipong Bowornneeranart grew up in Bangkok, Thailand. He learned Thai Cooking from his mother who was a cook in a 5 star hotel. In 1990 he came to NYC to work and learn cooking in Dusit Thai restaurant, before broadening his horizons with work at various Asian and American seafood restaurants. In 1996 he returned to Thailand to complete training in kitchen systems and cooking in The Tawana Bangkok Hotel, Thailand. For more than 20 years in NYC Pitipong has amassed skills in food preparation, with a specialty in fish and seafood preparation. His vast experience makes us confident he can satisfy our customers.
Pastry chef: Anthony L rooncharoen

Facebook:Patisseries by Anthony Lu

           At the age of 22,Anthony found out how much he loved and enjoyed the taste of sweet treats and desserts, so he decided to move to NYC where a plenty of wonderful and delicious foods can be found. In the beginning of his career, he was a line cook at “BODHI TREE” where he met Chef PITIPONG BAWORNNERANART who taught him the art of plating and dessert techniques. Then, he attended FRENCH CULINARY INSTITUTION. After he graduated, he joined AMY’S BREAD where he learned and gained more experience. In 2011 he became one of a pastry team at THE STANDARD HOTEL where he worked along with talented pastry chefs. In the meantime, he kept developing pastry techniques and tastes for modern dishes.
           Nowadays, he is a pastry chef at The Nuaa where he is willing to create and infuse Western desserts and Thai flavors, in order to introduce a new experience for you that will make you feel you get a “GIFT “ at the end of a meal.

Lunch Menu

PDF Lunch Menu

Lunch Set $15 (11.30 AM-3PM)

--Appetizers--

Spicy and sour lemongrass soup
Shrimps, Young Coconut, Coriander

Son-in-Law Quail Eggs
Brioche, Crispy Shallots, Plum Sugar-Tamarind Sauce

Crunchy Curried Rice Salad
Thai Pork Sausage, Bibb Lettuce, Kaffir Lime-Mint Vinaigrette

--Entrees--

Slow Braised Short Ribs Massaman Curry
Aromatic Spiced, Fingerling Potato, Pearl Onion

Chicken Red Curry
Bamboo Tips, Long Hot Chili, Sweet Basil

Chicken Cashew Nut
Dried Chili, White Onion, Brussels Sprout

Colossal Crab Curry Noodle
Fedelini, Pickled Mustard Green, Sweet Basil

(End of Lunch Set Menu)
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--Appetizers--

Banana Blossom Salad 14
Duck confit, Roasted cashew but, Mint, Thai chili jam-coconut nam yum

Crunchy Curried Rice Salad 12
Thai pork sausage, Bibb lettuce, Kaffir lime-mint vinaigrette

Spicy and Sour Lemongrass Soup 10
Shrimps, Young coconut, Coriander

Green Papaya Salad 10
Dried shrimp, Peanuts, Bird-eye chili vinaigrette

Son-in-Law Quail Eggs 10
Brioche, crispy shallots, Plum sugar-tamarind sauce

Crispy Skin Braised Pork Belly 12
Nam-prik-num (Northern thai green chili dip)

Blue Crab & Shrimp Dumpling 13
Roasted seaweed sheets, Sesame black vinegar

Roasted Duck Buns 13
Steamed buns, Scallion, Cucumber, Hoisin and Sriracha sauce


--Entrees--

(Sauteed and curries served with jasmine rice)

Pad Thai Shrimp 12
Yellow tofu, Asian chive, peanut, egg

Chicken Ginger 13
Tender cauliflower, wood-ear mushroom, celery

Crispy Duck Leg Confit Green Curry 24
Artichoke heart, Thai eggplant, onsen egg

Chicken Cashew Nut 15
Dried chili, white onion, Brussels sprout

Minced Pork Basil 13
Thai holy basil, garlic, bird-eye chili

Slow Braised Short Ribs Massaman Curry 18
Aromatic spiced, fingerling potato, pearl onion

Colossal Crab Curry Noodle 21
Fedelini, pickled mustard green, sweet basil

Chicken Red Curry 14
Bamboo tips, long hot chili, sweet basil

--Sides--

Jasmine rice, Ginger jasmine brown rice, Sticky rice 3

--Vegetables--

Stir Fry Cauliflower 12
Yellow tofu, bean sprout, celery

Roasted Brussels Sprout 11
Salt yellow bean, bird-eye chili, fried garlic

Vegetable Red Curry 16
Kabocha Squash, Heart of Palm, Assorted Vegetable


Dinner

PDF Dinner Menu

--Starters--

Crispy Fried Oyster 12
Green mango, Lemongrass, Red chili nam jim

Purple Blossom Dumpling 13
Minced chicken, Peanut, Preserved radish

Roasted Duck Buns 11
Steamed buns, Scallion, Cucumber, Hoisin-Sriracha sauce

Mussel Fried Pancake 12
Green onion, bean sprout, sriracha sauce

Son-in-Law Quail Eggs 10
Brioche, crispy shallots, plum sugar-tamarind sauce

Crispy Skin Braised Pork Belly 12
Nam prik num (northern Thai green chili dip)

Blue Crab & Shrimp Dumpling 13
Roasted seaweed sheets, sesame black vinegar


--Soup & Salad--

Spicy and Sour Lemongrass Soup 10
Shrimps, Young coconut, Coriander

Green Papaya Salad 10
Dried shrimp, Peanuts, Bird-eye chili vinaigrette

Banana Blossom Salad 14
Duck confit, Roasted cashew nut, Mint, Thai chili jam-coconut nam yum

Crunchy Curried Rice Salad 12
Thai pork sausage, Bibb lettuce, Kaffir lime-mint vinaigrette


--Entrees--

Slow Braised Short Ribs Massaman Curry 21
Aromatic spiced, Fingerling potato, Pearl onion

Kaffir Lime Infused Cornish Game Hen 19
44 hour marinade, Brussels sprouts, Eggplant caviar nam prik

Steamed Chilean Sea Bass 29
Soya bean, Tender cauliflower, Ginger soy reduction

Sticky Rice Cracker Crusted Tuna 24
Roasted kabocha squash salad, Sunflower seed, Toasted rice-chili nam yum

Pad Thai Jumbo Prawn 19
Yellow Tofu, Asian Chive, Peanuts, Dried Shrimp, Bean Sprout, Egg

Noo-Duck 29
Oriental noodle salad, Onsen eggs, Lemongrass-ginger vinaigrette

Char Grill Pork Spare Ribs 21
Laab bamboo salad, Sticky rice, Nam-jim-jeaw

Crispy Skin Whole Branzino 30
Caramelize cashew nut, Green mango salad, Spicy chili-lime vinaigrette

Colossal Crab Curry Noodle 21
Fedelini,Pickled mustard green, Sweet basil

Minced Pork Basil 16
Thai holy basil, garlic, bird-eye chili


--Vegetable--

Vegetable Red Curry 16
Kabocha Squash, Heart of Palm, Assorted Vegetable

Stir Fry Cauliflower 12
Yellow tofu, Bean sprout, Celery

Roasted Brussels Sprout 11
Salt yellow bean, Bird-eye chili, Fried garlic

--Sides--

Jasmine rice, Ginger jasmine brown rice, Sticky rice 3


Take Out & Delivery

PDF Take Out & Delivery Menu


Lunch (11.30 AM-3PM)

--Appetizers--

Crunchy Curried Rice Salad 12
Thai pork sausage, Bibb lettuce, Kaffir lime-mint vinaigrette

Spicy and Sour Lemongrass Soup 10
Shrimps, Young coconut, Coriander

Green Papaya Salad 10
Dried shrimp, Peanuts, Bird-eye chili vinaigrette

Banana Blossom Salad 14
Duck confit, Roasted cashew nut, Mint, Thai chili jam-coconut nam yum

Son-in-Law Quail Eggs 10
Brioche, Crispy shallots, Plum sugar-tamarind sauce

Crispy Skin Braised Pork Belly 12
Nam-prik-num (Northern Thai green chili dip)

Blue Crab & Shrimp Dumpling 13
Roasted seaweed sheets, Sesame black vinegar

Roasted Duck Buns 11
Steamed buns, Scallion, Cucumber, Hoisin-Sriracha sauce


--Entrees--

(Sauteed and Curries Served with Jasmine Rice)

Pad Thai Shrimp or Chicken 12
Yellow tofu, Asian chive, Peanut, Egg

Chicken Ginger 12
Tender cauliflower, Celery, Wood-ear mushroom

Crispy Duck Leg Confit Green Curry 24
Artichoke heart, Thai eggplant, Onsen egg

Chicken Cashew Nut 15
Dried chili, White onion, Brussels sprouts

Minced Pork Basil or Chicken 13
Thai holy basil, Garlic, Bird-eye chili

Slow Braised Short Ribs Massaman Curry 18
Aromatic spiced, Fingerling potato, Pearl onion

Colossal Crab Curry Noodle 21
Fedelini, Pickled mustard green, Sweet basil

Chicken Red Curry 14
Bamboo tips, Long hot chili, Sweet basil

--Vegetables--

Stir Fry Cauliflower 12
Yellow tofu, bean sprout, celery

Roasted Brussels Sprout 11
Salt yellow bean, Bird-eye chili, Fried garlic

Vegetable Red Curry 16
Kabocha Squash, Heart of Palm, Assorted Vegetable

--Sides--

Jasmine rice, Ginger jasmine brown rice, Sticky rice 3

......................................................................................................................................


Dinner (4.30 AM-Closed)

--Appetizers--

Crunchy Curried Rice Salad 12
Thai pork sausage, Bibb lettuce, Kaffir lime-mint vinaigrette

Spicy and Sour Lemongrass Soup 10
Shrimps, Young coconut, Coriander

Green Papaya Salad 10
Dried shrimp, Peanuts, Bird-eye chili vinaigrette

Banana Blossom Salad 14
Duck confit, Roasted cashew nut, Mint, Thai chili jam-coconut nam yum

Son-in-Law Quail Eggs 10
Brioche, Crispy shallots, Plum sugar-tamarind sauce

Crispy Skin Braised Pork Belly 12
Nam-prik-num (Northern Thai green chili dip)

Blue Crab & Shrimp Dumpling 13
Roasted seaweed sheets, Sesame black vinegar

Roasted Duck Buns 11
Steamed buns, Scallion, Cucumber, Hoisin-Sriracha sauce


--Entrees--

(Sauteed and Curries Served with Jasmine Rice)

Pad Thai Shrimp or Chicken 14
Yellow tofu, Asian chive, Peanut, Egg

Chicken Ginger 15
Tender cauliflower, Celery, Wood-ear mushroom

Crispy Duck Leg Confit Green Curry 24
Artichoke heart, Thai eggplant, Onsen egg

Chicken Cashew Nut 17
Dried chili, White onion, Brussels sprouts

Minced Pork Basil or Chicken 15
Thai holy basil, Garlic, Bird-eye chili

Slow Braised Short Ribs Massaman Curry 18
Aromatic spiced, Fingerling potato, Pearl onion

Colossal Crab Curry Noodle 21
Fedelini, Pickled mustard green, Sweet basil

Chicken Red Curry 16
Bamboo tips, Long hot chili, Sweet basil

--Vegetables--

Stir Fry Cauliflower 12
Yellow tofu, bean sprout, celery

Roasted Brussels Sprout 11
Salt yellow bean, Bird-eye chili, Fried garlic

Vegetable Red Curry 16
Kabocha Squash, Heart of Palm, Assorted Vegetable

--Sides--

Jasmine rice, Ginger jasmine brown rice, Sticky rice 3

                    Hours:			


Monday-Thursday:Lunch 11:30 am -  3:00 pm
	         :Dinner 4:30 pm - 11:00 pm
	         
Friday         :Lunch 11:30 am -  3:00 pm
	         :Dinner 4:00 pm - 12:00 am
	         
Sunday-Saturday:Lunch 11:30 am -  3:00 pm
	         :Dinner 3:00 pm - 11:00 pm
**A Last Call is 15 Minutes Before Closing Hours.**