CHADA: Brings Bold Thai Flavors to the West Village
From pandan-wrapped dumplings to Southern crab curry, this new Thai spot is redefining tradition with flavor and flair.
From Bushwick to the West Village
When CHADA quietly opened in the West Village in Spring, the neighborhood noticed. Locals popped in to welcome the team. Curious diners took a chance on a new name with a small-but-mighty menu. And pretty quickly, word started to spread. This place was doing something different.
CHADA is the second restaurant from owner and chef Jade, who first entered the scene with Bushwick’s Tong back in 2019. After parting ways with that project, he teamed up with a longtime friend and fellow industry veteran to start fresh. “We just like work together in the restaurant,” Jade explained. “So that’s why we just like, okay, let’s open another Thai restaurant.”
They scouted locations all over the city, but one spot in the West Village kept calling. “It’s a very prime location,” Jade said. “The vibe fits us a lot.” And so, CHADA was born. Small, sleek, and full of unexpected hits.
Folded Dumplings, Southern Crab Curry, and a Cocktail That Gets It
The menu at CHADA leans traditional in flavor, but there’s nothing standard about the presentation. The folded dumplings are already something of a signature: pandan-green crepes wrapped around a filling of crushed peanuts and pickled radish, topped with coconut milk. “We may be the first one here to serve that with the coconut milk,” Jade noted.
Then there’s the Southern-style crab curry, made with a chili paste Jade crafts himself using a recipe straight from Thailand. “It just tastes like when you have it back in Thailand,” he said. It’s the kind of dish that surprises you with its depth—and lingers in your memory long after the meal ends.
Drinks are designed to pair well with the food. A standout is the “Lost in CHADA,” made with Japanese whiskey and clarified Thai tea. “It’s just so well balanced,” said Jade. “It goes very well with Thai food.”
A Split Layout with Smart Design
The space itself is a bit unconventional. CHADA occupies two side-by-side storefronts, giving the team flexibility most small restaurants don’t have. “We didn’t see it as an obstacle,” Jade said. “We saw it as an opportunity.” One side serves as the main dining area, while the other is used for private events—birthday dinners, intimate weddings, you name it.
The interior is sleek yet warm, with striking peacock green walls and golden accents that give the space a polished, upscale feel. A window seat near the front has also become a guest favorite—perfect for soaking in the spring breeze, watching the neighborhood go by, and being part of the street's rhythm. “Everyone walking by can see it,” Jade said. “And if you're sitting there, you can really enjoy the beauty of the season.”
A Steady Stream of Curious Diners
In the weeks since CHADA opened, the response has been steady and encouraging. At first, it was mostly neighborhood regulars—people who had watched the space take shape and stopped by to say, “We were waiting for you.” Since then, word has spread. Friends told friends, Instagram did its thing, and posts on RedNote (China’s version of Instagram-meets-Yelp) brought in a new wave of curious diners.
Jade isn’t rushing to expand or change too quickly. The team is refining the service, adjusting the pace, and making sure the food hits the mark every time. “Right now, I just want to make CHADA as stable as possible,” he said. But he’s open to whatever opportunities may come next, just like someone who knows that when the food is good, people always show up.