Cuisine:

• Bar
• Asian
• Fusion
• Thai

Kuma Inn Description:
Named after a bastardization of the Filipino verb for "to eat," this dozen-table Lower East Side eatery reflects chef King Phojanakong's Filipino-Thai background by marrying pan-Asian influences. The menu is all tapas all the time, and it's not hard to find something satisfying. Though most dishes are fusion preparations, individual flavors tend to be bold---as is the case in the wasabi pork shu mai, the Japanese horseradish penetrating the palate nicely. The steamed rice crêpes---resembling rolled napkins---topped with spicy ground meat and chili flakes are called "Kuma Bolognese." The sautéed tofu and veggies is paired nicely with mirin, Japanese rice wine. The main flaw at Kuma is the atmosphere, a tiny third-floor room with blocked off windows and bad tiki-like décor.


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