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Time honored hole-in-the-wall grows bigger!
A hole-in-the-wall, secret foodies joint, Lieo Lieng Seng recently opened a canteen-like branch at United Center, right at C.B.D.'s Silom Road; now everyone can have easy access to Lieo's Thai-Chinese time tested menu, though the ambiance is (still) not 'on the menu'.
Lieo also owns the Kingdom's oldest ice cream recipe. Lieo's 555 Ratchawong Ice Cream was the first ice cream vendor in Thailand (yes, more than a century ago); the recipe passes on to Lieo's third generation, with the use of the best ingredients, is also available at Lieo Lieng Seng @ United Center.
dried fish maw in supreme broth, THB 100
wok-burnt tofu with bean sprouts and preserved sour veggie, THB 100
stir-fried kale, THB 100; fish maw in supreme broth, THB 100
oysters casserole, in Lieo's secret sauce, THB 300
fried bamee boran (literally ancient egg noodle) with chicken, ham, or crab meats, THB 100
Lieo Lieng Seng @ United Center ****
Basement, B1 #103, United Center
323 Silom Road
Bangrak, Bangkok 10500
Tel.: 081.827.6512
Lieo Lieng Seng
Open daily : 11 am - 9 pm
Pay (food only for one): around THB 300
** update: sadly this branch is now a history; its original branch at Galaxy Square (off Rama 4 Road) is still serving old-school Thai-Chinese at present.
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.Blue sky in a storm See Fah is a family restaurant, serving a traditional Thai and Thai-Chinese menu since 1936. It is one of the (very) first Thai restaurants with a Chinese twist in Bangkok. I have not visited See Fah for a decade, due to the far-from-satisfactory experience from my last few visits (they were in the early millennium period).
Recently See Fah has completed their shop renovations, and rolled out a roasted duck specialty menu. It is time for me to revisit this once famed pioneer-kind of restaurant, that fed many of our grandparents in their old days.
I still stuck to their over half-century famous goy-si-mee (fried egg noodle in brown gravy with shredded chicken and bamboo shoots), and baked rice in an earthy pot. For Thai selections, such as yum (spicy Thai salad) and tom (spicy soup), they are pungent and flavorful. Though they are not the best in town, certainly their good quality can easily top all mall food standards.
During (2012) summer, See Fah offers a seafood promotion, such as pla kapong (local sea bass) any-kind-cook-to-order; I sampled the pla kapong sam-ros (sea bass in three-taste hot sauce); the fish was fresh and the flesh was sweet, sauce was pungent and aromatic, and at less than THB 300 per fish, it is a good value for mall diners. Service at See Fah's Central World Plaza branch is smart and prompt, a big step forward.
1. spicy salad with three crispy ingredients (yum sam krob)
use of quality ingredients, nicely yum & tossed, yield a good taste!
2. deep-fried sea bass in hot, sour and sweet sauce (pla kapong sam ros)
3. stir-fried local kale in oyster sauce (phad kana nam-mun-hoy)
4. fried rice in shrimp paste with toppings (khao kluk kapi) though not the best in Thailand, arguably best mall food khao-kluk-kapi in town
5. fried egg noodle in brown gravy with shredded chicken (goy si mee)
6. deep-fried stuffed chicken wings (peek gai yud sai) 
7. baked rice in an earthy pot, with various toppings (khao ob mor-din)
compare See Fah's baked rice with that pale & weak baked rice at Lee Cafe (posted
previously), this one is not only appealing to eat but also it is quite delicious!
Sea Fah Restaurant ***
6/F Central World Plaza
(Beacon Zone, close to Isetan)
4 Rajdamri Road
Pathumwan, Bangkok 10330
Tel.: 02.255.6369
See Fah
Open daily : 10 am - 10 pm
Pay (food only for two): around THB 600
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Full moon under the GarudaAlmost a century ago, Chandrphen, started from a small food vendor in front of a vinegar factory, is now a prominent restaurant with the honor of the Royal Garuda emblem in recognition for its long-time service to the royal banquets and events; it is originally renowned for their char-grilled chicken (it was called seaside chicken, or gai-yang chai-talay at that time), and is now a symbol of high-so(ciety) Thai-Chinese feasts with the offer of both Thai and Thai-Chinese gourmet dishes.
One of my local friends told me that he was disappointed with Chandrphen's expensive dishes, especially her 'over half-century favorites' barbecued chicken, and I was puzzled. So recently we went to Chanrphen to uncover his reason of dislike. We found that Chandrphen's chicken has two choices on the menu, they are the original gai-yang chai-talay 'our half-century famous' barbecued chicken (THB 220) and char-grilled Thai farm (free range) chicken (THB 480). The cheaper (and original) one was what my friend ordered, and he dislikes, while I always order the char-grilled free range chicken, which has a good texture and flavor. And my friend agreed that the latter one was much more tasty. Chandrphen dishes are good but expensive, didn't I mention that it is a high-so(ciety) restaurant!
Chandrphen curried fish cakes, THB 180+
shrimp and crab meat nuggets combo, THB 240+
Thai style dried sukiyaki with seafood and vegetables (suki han), THB 250+
char-grilled free range farm chicken (gai-baan), half, THB 250+
stir-fried bitter gourd leaves & stem with chilies, very spicy, THB 120+
stir-fried spinach with mushroom in oyster sauce, THB 120+
spicy & sour soup w/ prawns and kati (tomyum goong nam khon), THB 280+
deep fried ocean pomfret, medium, seasonal price, this one was THB 1,100+
char-grilled river lobsters, seasonal price, this pair was, THB 1,640+
cooked gingko nuts in syrup, in whole young coconut, THB 125+
home-made young coconut ice cream with jello, THB 95+
Chandrphen Restaurant ***3/4
Rama IV branch
1030/1 Rama IV Road
Sathorn, Bangkok 10120
Tel.: 02.287.1535
Chandrphen
Open daily : lunch 11:30 am - 2:30 pm, dinner 5 - 10 pm
Pay (food only for two): around THB 1,200
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.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
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