383
.Singapore in YaowarajOne of the desserts that Thais love is lod chong Singapore, pandan leaves infused with tapioca worm-like noodles in coconut milk, and topped with shaved ice when served. In Thailand people believe that the green color lod chong Singapore is a dessert that originated from the Lion City - Singapore. I found, it is not exactly the case. A similar dessert is very popular in Indonesia, Singapore, Malaysia and even Hong Kong, called cendol (or chendol); it probably originated from Indonesia instead of Singapore.
The Thai version of cendol, lod chong Singapore, was introduced by a local dessert vendor near the former Singapore Theater a few decades ago. Today the original lod chong Singapore shop is still there, in Yaowaraj, and it had a representative name, Singapore Pochana. Lod chong Singapore is probably a native Thai dessert with the influence of South East Asia, just as in part of the Thai cuisine there is a trace of Myanmar, Chinese and Vietnamese influence lingering.
My glass of lod chong Singapore, the 'green worm', was lacking in texture, and the coconut milk was not aromatic, with the only taste was so sweet and very sweet. My chance to return for its lod chong Singapore is thin, even if I don't mind the shop hygiene issues.
Singapore Pochana ***
680 Charoenkrung Road
Samphanthawong, Bangkok 10100
Tel.: 02.221.5794
Open daily (except Thursday) : 10 am - 10 pm
Pay (lod-chong Singapore for one): around THB 20
* To follow Bangkok closely, please 'friend' Thaisclub in Facebook!
382
.Drinking tea eating dim-sumChinese Cantonese yum-cha (drinking tea, and eating dim-sum, bite-sized food in small portions, usually served in a small bamboo steamer basket, or on a small plate), was listed as #7 of the World's 50 most delicious foods from readers' picks (2011) by CNNGo. So recently I have gone for yum-cha more often, to sample those highly rated Cantonese bite-sized dim-sum treats.
One restaurant I visited lately was the Silk Road, a small Chinese restaurant in the luxurious Plaza Athenee Hotel Bangkok. I eat at the Silk Road quite often for dinner, but for yum-cha (dim-sum lunch), this was my first time.
I found, that the barbecue pork bun (char siu bao) at Silk Road is a must try, above average, while the rest of the dim-sum being (just) average. Besides dim-sum, I also ordered the Peking roast duck three ways, THB 1,200++. Duck skin was so crispy and aromatic, fried duck meat in sweet and sour sauce was superb, while the congee with minced duck meat was disappointing and the chef put too much shredded ginger in it.
Cantonese yum-cha lunch ***
Silk Road Chinese Restaurant
Plaza Athenee Hotel Bangkok
(a Royal Meridien Hotel)
61 Wireless Road
Lumpini, Bangkok 10330
Tel.: 02.650.8800
Silk Road
Open daily : lunch 11:30 am - 2:30 pm, dinner 6 - 10:30 pm
Pay (a la carte dim-sum lunch for two): around THB 1,600
(All-you-can-eat dim-sum lunch is THB 950 net per person)
381
.Quality buffet to enjoy with friends Since 2001, the Espresso Restaurant's renowned buffet meal has never let me down.
Friday and Saturday seafood buffet dinner ****
Espresso Restaurant
The InterContinental Hotel Bangkok
973 Ploenchit Road
Pathumwan, Bangkok 10330
Tel.: 02.656.0444
Espresso
Open daily : 6 am - 10:30 pm (dinner buffet 6 - 10:30 pm)
Pay (Fri & Sat seafood buffet dinner): THB 1,499++ per person
379
.Luxurious boatAt Ratchayothin intersection there are endless openings of Issan somtum joints and Ayutthaya boat noodle shops; most of them tend to offer cheap eats to students and residents in the area, with a minimal vibe (usually non-air-conditioned, of course).
Nuan Prang's Noodle Bar at Suzuki Avenue Ratchayothin (a.k.a. Major Avenue Ratchayothin), co-owned by a local TV star, is probably an evolution of Ayutthaya boat noodles in the area, with modern and beautiful decoration, clean and comfortable ambiance, and offers a diner a bowl of hygiene boat noodle soup with a fusion noodle menu, and a price. The cons are the quality of the meat (pork or beef) served with the noodle soup doesn't justify the bill I paid, and the broth was not awesome (as it should be for that price asked), even with a hint of the use of MSG.
For a high-so version of Ayutthaya boat noodle soup, so far my favorite is one at the Peninsula Plaza (next to the Four Seasons Hotel) - the Provence.
Nuan Prang's Noodle Bar ***
Suzuki Avenue Ratchayothin
Ratchadapisek Road
Ladyao, Bangkok 10900
Tel.: 02.930.2185
Open daily: 11 am - 9 pm
Pay (food only for two): around THB 400
378
.As smooth as curryEating a Thai meal in a hotel's outlet may end up with disappointment in some cases, especially in those big names in five-star hotels. We pay more, and we deserve a better treat; but usually they are pale and bland without bright ambition and effort, as mentioned in the previous post.
Lucky that there is always an exception for the unfortunate. And I found Smooth Curry the savior in my taste-buds pleasure of eating Thai food in a five-star hotel.
Smooth Curry came to my attention when I (accidentally) discovered its once-in-a-year khao-chae (chilled rice soup in jasmine scented water) treat which happens to be one of best in the Kingdom. In theory, if a chef can do the rather complicated royal recipe khao-chae and the tidbits right, there is no reason that the chef couldn't cook a decent meal with a fine Thai twist.
I once invited a local friend, also a foodie, to eat at Smooth Curry; at first he doubted that we might enjoy a real Thai meal there, as he also lost faith in most hotel's Thai restaurants. After the meal, he booked a table for three weeks later, to sample more dishes with his friends. And he ended the 'introductory' meal with paying the bill as a gesture of thankfulness that I brought him to Smooth Curry.
The waitstaff at Smooth Curry will ask her customers if they want the food cooked the full scale spiciness or the tourist-palate-friendly mild version. So non-Thai visitors shall never find their tongue being burnt!
saeng-wa pla foo (deep-fried minced catfish with saeng-wa dips) THB 250++
amuse bouche (traditional Thai herbal drinks)
phla goong (herbal salad tossed with lemongrass and river prawn) THB 290++ 
hor mok talay (steamed curry souffle with seafood) THB 300++yum pla salid (spicy salad with deep-fried salid fish) THB 250++
pla kapong sam rod (deep-fried local sea bass in sweet & spicy sauce) THB 550++
tom kha gai (chicken soup with Thai herbs and coconut cream) THB 250++
mussaman rue (Southern curry with beef in masaaman curry paste) THB 320++
chu chee goong (fried river prawn in chu-chee red curry sauce) THB 390++
phad pak fuk miew (stir-fried cayote leaves with fresh mushroom) THB 130++
khao-neaw mamuang (glutinous rice with ripe mango) THB 250++
Smooth Curry Thai Restaurant ***3/4
Plaza Athenee Hotel Bangkok
61 Wireless Road
Lumpini, Bangkok 10330
Tel.: 02.650.8800
Smooth Curry
Open daily : 6 - 11 pm
Pay (food only for two): around THB 2,000
