NGAM (pronounced: “GAAM”), located in the East Village neighborhood, steps away from Union Square Park, serves “Modern Thai Comfort Food,” which I interpret to mean, Thai cuisine with a Western twist.
Its “lamb massaman roti pot pie” is chef Hong Thaimee’s take on a dish, which, in turn, is a Thai version of a Persian dish.
It’s a rich, mild, dry curry of lamb shoulder, cashews, and sweet potatoes called massaman, which, at first glance, looks like a pie, with a golden-brown crust, made from pastry. But the surprise is that it’s roti, and is served in a cast-iron skillet.
The “por pia shiitake mushroom spring rolls” have a filling of shiitake mushroom and vermicelli noodles, served in an orange-ginger sauce.