East Village Thai restaurants have long stretched the dining public’s idea of the cuisine. The food of the Chinese community within Bangkok is one example. In this vein, Soothr showcases koong karee, a colorful dish of shrimp in egg sauce. Other highlights involve food from Central Thailand’s Sukothai, where two of the owners, Kittiya Mokkarat and Supatta Banklouy, come from. A third owner, Chidensee Watthanawongwat, hails from Isan.

This Chinese chain with 6,700 branches in Asia specializes in malatang. Pick from among 60 ingredients in tubs deliver them to the rear counter, where they are confiscated and cooked, then delivered to your table when a number is called out and you respond. Three treatments are available including bone broth at three levels of spiciness (Sichuan peppercorns provide some of the heat), a sweet-and-sour tomato broth, and dressed with a peanut sauce and no broth.

The city’s collection of upscale regional Indian restaurants is ongoing, and Jazba is one of the latest additions. Occupying the sainted location of the former Momofuku Ssam Bar, it boasts an interior decorated with pastel murals of street vendors, and there’s an enclosed front porch looking out on bustling Second Avenue. Highly recommended dishes include green chili chicken that the menu attributes to Telangana, and fried chicken from Bangalore.

Owner Bobian Demce opened this Albanian cafe in a former tailor shop in 2018. It offers all the usual Balkan specialties, from flaky byrek pies stuffed with spinach and cheese to the grilled and skinless ground-beef sausages called qebapa, which arrive smothered in cream sauce. There are also vegetable-heavy casseroles, grilled kebabs and chops, and desserts like baklava. A conventional hamburger is also available.

If the name implies a certain clinical precision at this omakase joint with slightly lower prices in the East Village, so be it. The atmosphere is serene, the furniture comfortable, and the fish of top quality, delivered one piece at a time to your table or the sushi bar. So, don your lab coat and dine.

While most Chinese restaurants in the East Village specialize in noodles, soups, dumplings, and other budget-friendly dishes, Uluh offers a contemporary Chinese menu that could as easily be found in Flushing, with items like fish with pickled chile, stir-fried okra in XO sauce, and mapo tofu with duck blood curd. There are Sichuan dishes, too, but diners will find ones originating in several other Chinese regions.

A New York City icon, Veselka has been serving Ukrainian diner fare to the neighborhood since 1954. Pierogi are an obvious order, available in flavors like potato, cheese, and short rib. Other Ukrainian specialties like borscht and veal goulash are also offered, but a sleeper hit is the giant platter piled high with pierogi, meat-stuffed cabbage, and beet horseradish salad. Go at just about any hour for comforting nourishment and a slice of New York life. Come Memorial Day, the restaurant will reinstate 24-7 hours.

There are currently several branches of this Chinese chain in the metro area, including one in Jersey City, specializing in Hunan and Sichuan cuisines. Century egg and eggplant is a good bet here, featuring the two ingredients coarsely squished together in a mortar, amplified by fresh green chiles. The fish head is probably the Hunan’s most famous dish, and here it comes with more flesh than usually found in this eat-everything-including-the-cheeks-and-eyes delicacy.

This enduring Jewish dairy luncheonette — open since 1938 — is now run by Polish Catholic Ola Smigielska and Egyptian Muslim Fawzy Abdelwahed, and remains a pescatarian and vegetarian wonder in the neighborhood. Dishes include tuna melts on challah, cheese pierogis, omelets, and berry-bulging blintzes. And let’s not forget its amazing vegetarian soups: Mushroom barley, cabbage, and matzoh ball are favorites. Served with buttered challah made on the premises, they’re bargain meal mainstays.

This burrito spot, which serves tacos and carne asada fries, caused a sensation when it opened on St. Marks Place last year for putting french fries in its burritos in San Diego style. The menu is divided into breakfast burritos and those that can be eaten around the clock. A favorite is the Johnny Utah, filled with carne asada and shrimp.

Founded by Rivka Orlin in 1983, Cafe Mogador was a pioneer in the East Village dining scene back in the day when options were mainly limited to Italian, Eastern European, and Latin American fare. The menu was a novelty, focusing on the cuisine of the Moroccan Jewish community, which meant a plethora of small appetizing dishes based on vegetables and yogurt, and mains that focused on tajines and couscous — all served in a laid-back, coffeehouse setting.

When Superiority Burger made its epic move around the corner onto Tompkins Square Park from sleepy 9th Street, few imagined the vastly expanded restaurant that was in the offing. Occupying a former Ukrainian diner, it retained much of the timeworn decor and dropped a menu that seemed like a greatest hits of the old place, plus all sorts of newfangled concepts. But, yes, the veggie burger remains at its heart, plus cocktails, funnel cakes, collard greens sandwiches, and plenty of other diverting items.

Da Radda is an Argentinean restaurant with an appealing wine list that also includes Chilean vintages. It’s owned by Sergio Raddavero and focuses on the country’s Italian-influenced cuisine, rather than the steaks that characterize most of the city’s Argentinean restaurants. That means an emphasis on a few kinds of pasta, as well as antipasti, risottos, eggplant and veal Parms, and some rather unusual pizzas, such as a fugazza made from onions and cheese.

What if what is principally visited as a breakfast sandwich place also made its own bread and other baked goods? The result is breakfast nirvana at this small spot with a big following and mostly outdoor seating that overlooks Tompkins Square Park. The chorizo and egg sandwich is probably the most opulent variation on the bacon, egg, and cheese around.

It opened in 1994, but closed down a couple of years ago, only to reopen at this brand new location on Avenue C. El Rinconcito has retained its menu of Dominican, Puerto Rican, and Cuban fare, centered on various forms of mofongo, the dome of mashed plantain that can be flavored and extended in dozens of different ways. The usual pernil and rotisseries chicken are also available, and the place now looks like a gleaming diner by the highway.

Tiny premises belie a sprawling menu at this Burmese restaurant that started out as a stall in a Queens subway station run by family owners Thidar Kyaw, Tin Ko Naing, and Yun Naing. The menu is unique, with many ingredients not often found in other Southeast Asian cuisines presented. A tea leaf salad flavored with fermented leaves is a case in point, and so is chicken paratha — a rich soup with rafts of floating flatbread.