This modern Thai spot — decorated with elegant turquoise, gold, and thatched blonde wood flourishes — goes heavy on salads (there are 12 of them), soups (five), and six whole fish preparations. In the mango tango fish, the cashews, mango and fried snapper fuse into a new flavor where the sum is greater than its parts. The grilled squid gets charred, sliced up, and served with seafood sauce.

The open-space dining room gets packed with Flushing locals, so be prepared to wait during peak times. The specialty here is fresh seafood — you’ll see many tables topped with lobsters lacquered with saucy seasoning — and as the name suggests, wontons. The wonton soup here features a variety of wontons, each as fat, slippery, and perfectly wrinkled as the next, with strands of bok choy and seaweed swimming in the rich broth. If you love whole fried small fish, the anchovies here are crispy with a fluffy coated batter. There’s no cart, but the dim sum mainstays like shrimp

A modern Dominican restaurant and lounge has opened in Astoria with creative flair. Its mofonguitos, mini versions of the mashed plantain dish, are layered with a slab of crispy fried pork belly and drizzled with a cream sauce; and mac and cheese is served with a choice of pernil or ropa vieja. Weekend evenings turn up with blue and green lights that rotate around the open dining area, and the large banquettes in the back are packed.

Foodstruck has pivoted to Ramro, a restaurant from Ravi Thapa and Raymund Embarque, alums of Momofuku Ko, Jua, and Oxalis. Unlike the more fast-casual Foodstruck, Ramro’s dishes include items like walnut cauliflower, skate wing with lemongrass and noodles, and cheddar Parmesan ice cream for dessert. Most of the menu is a la carte, but there’s a tasting menu option at the chef’s counter.

The viral Korean crab delivery service now has an elegant new home in Long Island City, complete with a beer and wine license. The star of the show — ganjang gejang (soy sauce marinated crab) — still shines. And it can come in platters alongside white shrimp, red shrimp and abalone. The new menu is a mix of old hits, like the abalone jook (porridge), and additions:  kimchi army stew and spicy seafood tteokbokki with shrimp, mussels, and squid. You can enjoy all of it with a beverage menu of Korean rice wines, soju, and beer.

A Jackson Heights mini mall is now home to a Mexican pizzeria. At El Mercadito, Mexico City-born Hilario Morales, who’s also behind Homemade Taqueria, uses the thin crust pie as a deliriously extensive canvas for Mexican dishes. An al pastor pizza is topped with chipotle sauce and fresh pineapple; a chile relleno pie has quarters of the stuffed pepper laid out among roasted poblanos; a birria pizza is dappled with avocado sauce. Mexico City-style fried quesadillas, flautas, and taquitos round out the menu.

A superb Southern barbecue takeout spot has found a new home at the Sunnyside Eats ghost kitchen. Husband-and-wife duo, Ariana and Jarvis Onabanjo, used to grill for each other on impromptu date nights, and they’ve now locked down their recipes for their first food venture, Banjos. The ribs here are fall-off-the-bone tender; the pulled barbecue chicken is flavorful; and the wings are so crispy with lots of little fry bubbles you’ll want to make an ASMR reel of the crunch. The sides also flaunt expertise: collard greens savory with hunks of turkey on-the-bone and long-grain rice as soft as macaroni. All of these dishes get reincarnated, too. Don’t miss the brisket grilled cheese on Texas toast or the smash burger topped with mac and cheese.

A tropical chic restaurant debuts in Rego Park with hearty Indonesian and Malaysian fare. It’s not so much fusion, two distinct menus (and chefs) offer the traditional dishes of each cuisine. Surabaya, Indonesia native, Joana Cravianho, formerly of Bamboo Ya and Awang, offers up roti canai with hot fluffy roti; chicken satay with rice cakes for sopping up the flavorful peanut sauce; and a multi-faceted noodle dish with ground chicken, slabs of barbecued chicken, meatballs, fried wonton, and bok choy. The Malaysian menu includes nasi lemak with curry chicken and four versions of vegetable belacan.

Grill and simmer the meal of your dreams at the city’s newest Thai mookata parlor, a paradise of all-you-can-eat Thai barbecue and hot pot. Cook from an endless spread of vegetables, noodles, and meats like cilantro-marinated squid and chile-seasoned pork belly. Don’t know how to cook them? No worries, says co-owner Raweewan Chen. Employees are on deck with tips, as well as constant refills of chicken bone broth for the hotpot and new pans to grill on. Make room for hot snacks like creamy tom yum soup and pad krapow gai, in addition to desserts like grass jelly and jackfruit over shaved ice and mango sticky rice.