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, as also seen at Noods ‘N Chill in Williamsburg and Tong in Bushwick. 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.

Channeling a roadside snack shack in Punjab, Veeray da Dhaba is the brainchild of Indian fine-dining veterans Sonny Solomon, Hemant Mathur, and Binder Saini. The restaurant offers what is usually displayed on steam tables at Indian buffets, only hiked up a few notches. Goat biryani is one highlight, and so is the saag paneer with cheese made in-house, a fish fry from Amritsar, and an exquisite tandoori chicken.

This humblest of Mexican bodega taquerias continues to serve up distinguished Pueblan food via proprietors Maria, Pompeyo, and Ruben Martinez, as well as stocking grocery staples like tortillas, dried chiles, and cactus paddles. Check the chalkboard sign on the way in, order at the front counter, and wait at one of the tables in the rear for your enchiladas, goat stews, tacos, or flautas filled with chicken or potatoes — a house specialty.

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.

Opened by Bon Yagi — called the godfather of the East Village’s Little Tokyo — in 1984, Hasaki is the last of the neighborhood’s early sushi bars. Known for its bargain omakase menu of traditional nigiri sushi, the daily fish assortment often holds surprises. A kitchen at the rear of this handsome semi-subterranean space offers the usual Japanese appetizers, mains, and side dishes, including teriyaki, fried chicken, tofu in kelp broth, and wiggly chawanmushi.

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 any hour (breakfast starts at 8 a.m.) for comforting nourishment and a slice of New York life.

Dhom, named for chef Soulayphet Schwader’s childhood nickname, is one of the city’s only Laotian restaurants — though it calls itself a tapas bar. A paste of pork and eggplant is one distinctive dish, to be scooped up with sticky rice. For snackers, the brochettes of skirt steak, duck hearts, or chicken thighs are just the thing, while more substantial appetites might try the fish salad.

Streecha may be the East Village’s most under-the-radar restaurant, located in the basement of a law office on a side street, approached via a nearly unmarked stairway. Once inside, find a wonderfully plain room with a counter at the end of the room where you order from a very short hand-scrawled Ukrainian menu. The choice of pierogis, stuffed cabbage, kielbasa, and borscht is quintessential.

This enduring Jewish Kosher 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 lunch mainstays.

This burrito spot, which serves tacos and carne asada fries, too, caused a sensation when it opened on St. Marks Place last year for putting french fries in its burritos in the style of San Diego, California. 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.

This comfortable spot overlooking Tompkins Square Park specializes in ramen and bowls of meat and seafood served over rice. The menu lists snacking dishes that might be more common in a Japanese cafe, including pickles and a killer shrimp tempura. The sake list is small but enticing, and glasses are served with a flourish.

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 actually 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 you’ve ever seen.

Ixta, the only Mexican restaurant in the East Village that might be classified as a clubstaurant, occupies the former DBGB space on Bowery. A glitzy dining room throbs with dance music in the evenings, but the menu is solid, centering on Oaxacan food. A tuna tostada from the raw bar selections is a good bet, as are the enchiladas divorciadas, with a double dose of contrasting moles. Groups may order a whole roast suckling pig in advance.

Founded by jazz musician Shigeto Kamada, Minca is a tiny shop that ranks among the best ramen-yas in a neighborhood that has many. The level of care put into the composition of each bowl makes it a destination restaurant. The Tokyo tsukemen, a deconstructed dipping ramen dish, is a good bet here, although any of the roughly 15 options on the menu are worth trying.

The latest restaurant from Roberta’s owners Carlo Mirarchi and Brandon Hoy is Foul Witch, located in a cave of a place with mysterious diagrams on the walls and a wood-burning oven. From it fly lots of good and sometimes surprising dishes, such as a roasted goat neck, a wiggly block of head cheese, purple potatoes coated with paddlefish roe, and tripe grilled with mint in the Roman style. This is one restaurant that will never bore you.

Adela Fargas, who died in 2018, founded this Puerto Rican institution in 1976, making it the longest-running restaurant in Alphabet City. The rotisserie chickens, visible through the front window kicking like a chorus line have been a carryout magnet, but roast pork, fricasseed chicken, steak with onions, and Cuban sandwiches are equally as alluring. For something cheaper, a plate of rice and beans often suffices.