I’ve always enjoyed Thai food, which should come as no surprise since I LOVE coconuts (much to the chagrin of my thighs lol). But Thai vegan food?? At super-cheap prices and top-notch quality?? Count me in!!

First off, I must mention how much I like the atmosphere and overall architecture of Pukk. The decor is clean and minimalistic, with polished white ensconced stone seating which extends to the walls and floor.

However, the service is very trite and no-frills: the waiters seem to let their faint grasp of the English language affect their friendliness and demeanor, which is a no-no. I’ve met waiters who can barely speak English but still manage to make a great impression because they go out of their way to make you feel welcome… not here! This is my third trip, and nothing about their icy attitude has changed.

They offered a seasonal menu, which I took advantage of by ordering everything… well, seasonal!

The “Pukk Puff” was delicious, flaky, and just the right amount of soft-doughy-texture. The sauce was tangy and complemented the pastry perfectly. The filling, which was a radish-carrot-cabbage mélangewas quite tasty. 4.7 out of 5 carrots!

This was the “Pukk Salmon Teriyaki”. I didn’t enjoy this as much as I did the appetizer. The consistency of the salmon was a bit too firm and the sauce was nothing special, very soy-saucy and uninspired. 3 out of 5 carrots.

This dish, the “Triple Cripsy,” was one of the regular offerings, and it was actually pretty good from the bite I sneaked from my friend! The tofu was very crispy, as the moniker promised, and the sauce was savory and had a hint of sweetness. I also love string beans, so this gets a 4.5 out of 5.

“Caramel Apple Fritters w/Caramel Sauce”: This seasonal dessert was loaded with black sesame seeds and soy crème fraiche (not caramel like the name implied). The overall texture was sort of like sweet-crispy noodles but in pastry form. Inside were generously-sliced apples that were not mushy but also not spectacularly interesting in taste. I personally found the pastry itself to be sort of like an apology with overcompensation by the drenching of the creme, since it wasn’t that great to begin with. Also, the “noodle” part was soaked in grease and definitely added weight to the overall palate. 1.5 out of 5 carrots.

Finally, we have the “Chocolate Mousse Pie”. The texture was very chocolate-y and rich, with the added bonus of having a chopped walnut bottom crust. The sweetness was quite agreeable, not too overpowering or obnoxious. For all you chocolate lovers out there, this is your dessert! 4 out of 5 carrots.

So, don’t forget to stop by Pukk the next time you find yourself hungry and delirious in the East Village, ’cause the ambiance and lovely munchies-worthy food will soothe your over-partied soul.