Sorn Daeng

BANGKOK HIDDEN GOURMET
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Sorn Daeng

Sorndaeng locates in the city's historical area; and it is very close to Khao San Road, a backpackers heaven. One night, passed by Sorndeang, happened to see some farang (Western tourists) eating there. I have the flashing idea that it is another Lonely Planet kind of restaurant. I was wrong! Sorndaeng offers noble Thai cuisine since King Rama VI regime. Main clienteles are those big wigs aunties and greased hair uncles those own some medals on their suits if not uniforms.



Food is definitely good. Surprisingly price is inexpensive at all. Service? For the Nobles perhaps!

Methavalai Sorndaeng ****
78/2 Rajadamnoen Klang Road
Phranakong, Bangkok 10200
Tel.: 02.224.0388

Open daily : 11 am - 11 pm
Pay (food only for two): around THB 800

Lai Rot

BANGKOK HIDDEN GOURMET

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Lai Rot
Rama 5 Road
Samsen, Bangkok

for review, stay tuned!

Khao Chae

BANGKOK HIDDEN GOURMET
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Khao chae

Every year during the hottest month in Thailand I anticipate the coming of Songkran (Thai New Year) Festival, or Splash-water Festival in the eyes of foreign visitors, and eating of Khao chae or literally chilled rice.

As the fuel cost increases are skyrocketing, the best way to fight electricity bills is to eat khao chae to lower our body temperature. Khao chae consists of rice soaked in ice-cold jasmine-scented water served with elaborately prepared side dishes.

Khao chae chao-Mon was originated from the Mon ethnic people resident in Thailand two centuries ago, cooked to sacrifice to the God, the dish is rather simple compare to the Royal Thai version. Khao chae chao wang (the Royal Thai khao chae) which originated in the royal court of King Rama II as a dish to comfort the King (Rama II) and royal people during the hot season. The rice and water of Royal Thai khao chae is pretty complicated and requires a long process. Half cooked rice repeatedly rinsed to get rid of the starch before further being cooked, next put in cold water to avoid a premature process, drain the water; later steaming the half-dry rice in a cloth wrapper over a volcano-hot boiler until it is fully cooked in order for the scented water to look clear with the rice, earning a firm texture. The jasmine-scented water is not prepared with less effort. Jasmine blossoms are soaked in water in a clay pot with a jasmine-scented candle carefully floating on it for the water to absorb the fragrance with the pot covered for a while; repeat the process until satisfaction is met, then pour the scented water into an earthenware pot and store them overnight. When served, add the rice in the scented water followed by mini ice cubes, accompanied by tidbits.

The tidbits or side dishes, are, Luk Kapi (deep-fried fermented shrimp paste balls), Hom Daeng Yud Sai (deep-fried shallots stuffed with minced fish), Prik Yuak Sord Sai (banana chili pepper stuffed with minced pork wrapped in egg netting), Moo Foi (shredded sweet pork), Chai Pow Pad Wan (stir-fried sweet dry turnip with egg) and Carved Vegetables (green mango, cucumber, krachai, red chili and green onion).

To ensure our palate enjoys the most pleasure from the jasmine-scented khao chae and tidbits, we eat the rice and the tidbits separately, one at a time. Never put the tidbits in the rice and water as it will cloud the scented water.

Khao chae is another original deli from Thailand, it is unique and it is chic. I had my share of khao chae in the following fine establishments.

1) Lai Rot Khao Chae Chao Wang Thai Restaurant, (branch 1) 202 Rama 6 Road, Bangkok 10400, Tel.: 02-2792895; (branch 2) 120/4 Sukhumvit Soi 49, Bangkok 10110, Tel.: 02-3913193

Royal Thai style khao chae B170/set available throughout the year (recipe from the Princess Chalermkhetmongkol’s Palace)


2) Lord Jims @ Oriental Hotel, 48 Oriental Avenue, Bangkok 10500, Thailand; Tel.: 02-6599000

Royal Thai style khao chae includes in the lunch buffet throughout April


3) Smooth Curry @ Plaza Athenee Hotel, Wireless Road, Bangkok; Tel.: 02-6508800

Its khao chae, B320/set available in April, was the best I have ever sampled in the Kingdom. Unfortunately the restaurant’s renovation program falls in this year khao chae seasons. Go next year perhaps!


4) Koh Kret khao chae chao-Mon, near the Pier, outside Paramaiyikawas Temple, Koh Kret Island, Nonthaburi, Bangkok

Mon style khao chae B20/tidbits or B35/set available throughout the year (recipe from the original Mon ethnic people from the Cambodia settled in Thailand two centuries ago)


MDS
The writer can be reached at thaisclub@yahoo.com
Copyright © 2008 MDS. All rights reserved.

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Ruen Mallika

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Ruen Mallika

A sanctuary type Thai restaurant, Ruen Mallika, set in the 100-year old historical house surrounding with its leafy garden, hiding in the hustle and bustle of Sukhumvit Soi 22. Gastronomic heritage of Thai food is always a magical combination of pungency, freshness, aroma and color; and that is what we shall be expected for a superb Thai meal.

Ruen Mallika menu is extensive from Royal Thai cuisine to rare recipes, this is where you can eat dok mai tempura or deep-fried battered flower; and this was the reason we ate here. Helpful photo menu was available to help foreigners in the ordering; however, unfortunately the recipes were also obviously toned-down to please the foreigner’s palates, some dishes were even bland in taste.

Our first dish was of course the Dok Mai Tempura (deep-fried battered orchid), innovative but not impressive in taste.

Followed were the Krathong Thong (crispy rice cup with Thai tidbits), and Yum Makhuea Yaao (spicy salad with charcoal barbequed/smoked eggplant). The eggplant was not evenly smoked and the dish was too salty while lacking of the balance of sweet sour bitter and spicy.

Moving on were four main dishes to accompany rice. We had Choochee Goong (fried prawn in red curry and coconut cream), and Plaa Samlee Tord (deep-fried king fish with green mango sauce), the dipping sauce was a bit salty. Also Tum Kha Gai (chicken spicy coconut soup), the coconut chicken soup with coconut milk, galangal, and lemongrass were not balanced well and too creamy, and Pad Hed (stir-fried assorted mushroom).

Dessert was pretty ok compare to others. We tried the Coconut Ice Cream, and Chilled Durian Bowl.

At the end of a night, the most important thing should be the taste, not the variety. So Ruen Mallika is pretty weak in having us a return to the restaurant in the near future, although we received warm and sincere service during our dinner.

Our Ratings (1 to 5 the higher the better): Ruen Mallika has [3.4]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =3, Service=4, Ambiance=4, Money Worth=2.5

Price range for two without drinks (incl. local water) in Thai Baht = BBBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)

Details: open daily 11am-11pm
Ruen Mallika Thai Restaurant, 189 Sukhumvit Soi 22, Bangkok 10110; Tel.: 02-6633211; http://www.yentafo.com
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Bussaracum

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Bussaracum

Whenever royal Thai cuisine is mentioned, we usually think of some luxury meal in elegant and exclusive setting. I have shown my friends many luxury hotels’ royal Thai cuisines, now is time for a humble treat. Bussaracum, every auntie grown up in Bangkok recognizes this well known decades old restaurant serving scrumptious royal Thai specialty, is humble and tourist friendly, inexpensive yet delicious. During lunch time the restaurant serves buffet with serious dishes the royal Thai cooking way, worth Baht 400 or more but everyone pays around Baht 250 for the offer definitely a steal in the city.

However, we went for dinner a la carte mode. Simple and good dishes started from Khao Tang Na Tang (crispy rice cakes with minced pork and shrimp dipping), it is one of my favorite starters; followed by Cho Muang (steamed flower-shaped minced chicken dumplings). They were simple and good. More elaborated dishes was Rhoom (egg-net wrapped with minced pork and shrimp), this is a dish rarely seen elsewhere because of its difficulty to cook. We appreciated Bussaracum includes rhoom in the menu, and it was well prepared.

I like spicy salad, our salad was Saengwa (old fashioned grilled prawn salad with fresh herbs served with a variety of fresh vegetables and deep-fried catfish in carved gourd). This is another must order dish as restaurants opt for fine dining royal Thai cuisine don’t offer this earthy dish, what a waste! My old gun visitor told me it was his first time sampling this mouthwatering salad in Bangkok, what a gain!

Main dishes to accompany rice, we ordered Gaeng Phed Ped Yang (red curry with roasted duck meat), Choochee Goong Nang (river prawn in thick curry with coconut cream), Tom Kha Gai (coconut milk chicken soup with gal and lemongrass), Tord Man Plaa Grai (deep-fried fish cakes), Pad Pak Ruammit (stir-fried mixed vegetables), and rounded up with the Mee Krob (crispy sweet noodles with shrimp and pickled garlic in tamarind sauce). Oh pretty full and fulfilling now.

If you feel puzzled what for desserts, I suggest the Bussaracum’s Special Desserts (variety of Thai fresh fruits and classical desserts).

What we found were not exactly innovative dishes, they were honest royal Thai cuisine with authentic taste. Go get your fork and spoon ready in Bussaracum.

Our Ratings (1 to 5 the higher the better): Bussaracum has [3.9]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =4, Service=4, Ambiance=3.5, Money Worth=4

Details: open daily Lunch 11am-2pm; Dinner 5-10pm
Bussaracum Royal Thai Cuisine, Sethiwan Building, Pan Road, Bangkok; Tel.: 02-2666312


*updated on 2012-04-12 (Bussaracum had been relocated to 1 Si Wiang Road, Soi Pramuan, off Silom Road)
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Kalpapruek

BANGKOK AMAZING GOURMET
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Kalpapruek

Today I went to Health Land to have my muscle stretch in the morning, had lunch appointment with my friend who promised to show me the neighborhood where he grew up. It was upper Silom area. We went to Kalpapruek, where traditional Thai cum notable Western cuisine being served there. Not particularly outstanding but fair enough to satisfy my taste buds.

Original name of kalpapruek is a rare tree in the Siam regime, the restaurant was named after Kalpapreuk simply the tree was plant in the restaurant compound once the residence of a princess.

I rather describe Kalpapreuk a modern and easy going canteen-style eatery with a twist. Service was loose, waitpersons leaked of Siam-smile but our dishes arrived promptly after the order announced. I started the lunch with a glass of Preserved Plum Juice, a special drink not in the menu, simply refreshing.

Kalpapruek is famous for its Green Curry with Roti for decades, but we didn't feel like having roti in a non-Indian nor middle-eastern establishment. My friend suggested (and ordered) the Gai Yang Khao Ngo and Somtam Set (grilled marinated chicken served with spicy green papaya salad), and Nam Prik Issan (spicy Thai dip served with raw vegetables and Northeastern sausage). Somtam and nam prik were fine for me but not totally my liking, instead I appreciated the grilled chicken more.

My turn to order was Nam-tok Khaw Moo Yang (grilled pork neck in spicy stir-fried dressing) and Yum Wunsen (spicy glass noodles salad with chicken and minced pork). They turned out quiet disappointed with quality differ to its other branch in the Emporium. The pork neck was somehow finger licking good.

Followed were Mixed Vegetables and Sesame Prawn Bread, rounded up our lunch with a dish of Pad Thai. The sesame prawn bread did draw some make up point for the yum wunsen, and the pad Thai was indeed delicious.

The restaurant has reputation for its cakes and baked goodies, but we had no room for that. Kalpapruek also serves interesting western fare so we decide to give it a try as soon as possible.

After lunch we went to the TCDC (Thailand Creative and Design Centre) at the Emporium, spent a few hours there reading books until dusk. We went to the first floor where we found Kalpapruek On First. Remember I told you that I would like to sample the restaurant's western fare, sure, we did.

We ordered French Onion Soup, Pot-au-Feu, Avocado & Fruits Salad, Chicken Salad, Rainbow Trout, Ox Tongue Rice and Clam Spaghetti Spicy Sauce.

Kalpapruek Thai Restaurant ***1/4
27 Pramuan Road
off Silom Road
Bangrak, Bangok 10500
Tel.: 02.236.4335
(also branches in the Emporium, All Seasons Place, and the Siam Paragon)

Open daily : Mon-Sat 8 am - 6 pm, Sunday 8 am - 3 pm
Pay (food only for two): around THB 500

Chon Ngern Chon Thong

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Chon Ngern Chon Thong

Chon Ngren Chon Thong literally means Silver Spoon and Golden Spoon. I have heard of this Thai restaurant neither it earns any chef’s award nor in the best restaurants list of the year, not from food critics, but from the news; political news in particular. Sited on Rama 6 Road near a few government agencies and headquarter of the Democrat Party, Chon Ngern Chon Thong became popular high-so(ciety) canteen among high-profile politicians, civil servants, and the hip and discerning Soi Ari residents for years. I am lack of luck to bump into Khun Abhisit Vejjajiva, the Democrat’s leader, after several attempts to the restaurant.

Food is good but not outstanding, authentic but not (very) spicy thanks to the chef’s adoption to Bangkokians palate; therefore Chon Ngern Chon Thong is the ideal eating institute for tourists evolve to authentic Thai food (from tourist-friendly taste) sampling without their tongues being burnt.

Worth to explore Chon Ngren Chon Thong for more but I will put this option in the bottom of my itinerary, unless I go to Samsen Railway Station, or Soi Ari, or Vichaiyut Hospital renowned for its brain faculty, or Government Public Relations Department’s Foreign Office, or the Ministry of Finance where the restaurant is just a stone-throw distance from them.

Our Ratings (1 to 5 the higher the better): CNCT has [3.5]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =3.5, Service=3.5, Ambiance=3.0, Money Worth=4.0

Price range for two without drinks (incl. local water) in Thai Baht = BBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)

Best dishes: mee krob (fried crispy sweet and spicy noodles), green curry, deep-fried sea bass
Wine list: poor wine list
Best table: tables on the side
Details: open daily 11:00am-10:00pm
Chon Ngern Chon Thong Thai Restaurant, 198/18 Rama 6 Road, Bangkok 10400; Tel.: 02-2710117
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Je Daeng Crab & Seafood

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Je Daeng Je It Crab and Seafood

This out-of-town seafood specialty has the best crab in the country, and inexpensive. The restaurant will soon be filled with hungry customers from Bangkok soon after its door open at 11:30 am. Need I say more?

75 minutes* ride from Bangkok's Central Rama 3 Shopping Mall, not that far right?

* 75 minutes on Sunday and public holidays, weekdays travel time x2



Our Ratings (1 to 5 the higher the better): Je Daeng has [4.1]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =4.5, Service=4, Ambiance=3, Money Worth=5

Price range for two without drinks (incl. local water) in Thai Baht = BBB (B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)

Details: open daily – 11:30am – 8pm
Je Daeng Crab and Seafood Restaurant, Muang District, Samut Songkhram, Thailand 75000; Tel.: 034-712077



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Baan Klang Nam

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House by the river

Baan Klang Nam is probably not only well known to local seafood connoisseur but also to frequent visitors to Thailand for its famous charcoal grilled giant river prawn. This unpretentious Thai-Chinese seafood joint is so packed during dinner peak hours therefore a visit to Baan Klang Nam without prior reservation means long wait for a table esp. during weekends.

To avoid the crowd, few days ago I visited their easier to reach riverside branch in Bangkok Square on Rama 3 Road during lunch. Breeze from the river cool down the heat of mid-day sunshine although we sat al fresco right next to the Chao Phraya River. (Baan Klang Nam also has air-conditioning dining room.)

Enthusiasm of good service in Baan Klang Nam begins with the helpful pictorial menu, so ordering is never a mystery for tourists anymore. For me menu is not necessary in Baan Klang Nam, without wasting time I ordered the house specialty Giant River Prawn (river lobster in the menu, B450/piece big or B500/piece bigger) had them grilled to perfection, and Mee Krob (fried crispy noodles with shrimps) shouldn’t be missed too. Further I sampled the Grilled Whole White Seabass with sea salt coating, and Tomkhagai (coconut chicken soup). My rice-bowl friend ordered Braised Tofu and Stir-fried Bitter Gourd Leaves to accompany some rice.

Taste was authentic and delicious. Simply delicious.

Price at Baan Klang Nam is not easy neither expensive, personally I think it is a steal from their good quality of seafood. Although it is a bit remote from the city center, but the aroma of Baan Klang Nam’s grilled giant river prawn definitely draws my return to the restaurant.

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Our Ratings (1 to 5 the higher the better): Baan Klang Nam has [3.8]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =4, Service=3.5, Ambiance=3.5, Money Worth=4

Price range for two without drinks (incl. local water) in Thai Baht = BBBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)

Details: open daily 11 am-10pm
Baan Klang Nam, (Branch 1) 288 Rama 3 Soi 14, Bangkhlo, Bangkok 10120; Tel.: 0-2292-0175, 0-2292-2037 (Branch 2) 762/7 Rama 3 Road, Bangkok Square Jatujak Market, Bang Pongpang, Yannawa, Bangkok 10120; Tel.: 02-682-7180, 02-682-7186
http://www.baanklangnam.net/
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Somboon Seafood

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Somboon Seafood

Curry crab with chili oil is a common dish in Thailand’s gastronomy scene, from fancy restaurant to roadside seafood joint, no hassle to get your share. Foreign visitors follow foot step of the ex-Japanese PM Junichiro Koizumi (小泉 純一郎,), members of the Royal Family, and loyal local clientele to Somboon Seafood Restaurant, arguably the best of curry crab in Bangkok people would sacrifice atmosphere for excellent food. Unfortunately my taste bud not so agree with them!

Somboon Seafood is packed almost every evening, without reservations long waiting in queue couldn’t be waived; alternatively you may tell the receptionist that you are staff of an embassy and would like to show your honorable guests the best curry crab in town (make sure your face look sad if your guests have to join the queue), in 2 minutes you may be escorted to your seat. Our table was set in a semi-private room on the 3rd floor, the noise from the very crowded restaurant came through from the hall, lucky that I brought my iPod so I had my own rock n’ roll with the curry crab.

The first dish to arrive was not the crab, it was Stir-fried Mimosa Green. The vegetable was crunchy with enough heat from the bird eyes chili burned my tongue. Good warning for not talking the rest of the evening. Then arrived the Hoy-Jor (deep-fried minced crab meat ball), the golden brown look balls were crispy outside while the meat was moist, well done.

The curry crab can be ordered by dish of small (B250), medium, large or whole crab by weight (approx. B1,000 per crab). Our Wok-fried Curry Crab with Chili Oil was an aromatherapy in gastronomy, ultra fresh, tasted bravo (even it didn't taste as good as ten years ago!) and best to accompany with plain jasmine rice, and I did.



Our bowl of Tomyumgoong (hot and sour prawn soup) was somehow quite Tha-Chinese, means not too spicy so it is suitable for beginners to Thai food. We are rice monsters, to accompany more rice we ordered the Goong-ob-wensen (baked prawn on bed of glass noodles in tin pot), Baked Goose Web in Tin Pot, Stir-fried Morning Glory (water spinach), and Steamed Prawn with Garlic, they were all delicious. We also have the Deep-fried Sea Bass with Chili Dressing and it was good.

Somboon Seafood is packed almost every evening, oh since the crab need some rest (if not the chefs) so lunch is not really existence; hey pal Somboon Seafood is a dinner only restaurant. Service is prompt and decent, I found out service is better in its main branch (Chula Soi 8) while the popular Surawong branch is always (too) busy with less attentive service. Menu is easy to read, pictorial menu is available for tourists. Since Somboon Seafood is so popular please beware that there is scam of taxi and tuk-tuk drivers will bring you to Somboom Seafood or other expensive seafood restaurant by telling you that Somboon Seafood is closed.

Our Ratings (1 to 5 the higher the better): Somboon has [3.4]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =3.5, Service=3.5, Ambiance=2.5, Money Worth=4

Price range for two without drinks (incl. local water) in Thai Baht = BBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)

* Somboon is a cash only eatery (no credit card accepted)

Details: open daily for dinner only 4-11:30pm
Somboon Seafood Restaurant, (branch 1) #895/6 Chula Soi 8, Banthadthong Road; Tel.: 02-216-4203; (branch 2) #169 Surawong Road, Bangrak, Bangkok; Tel.: 02-233-3104; Also branches on Ratchada Pisek Road and Bangna (Sukhumvit 103). Somboon has only 4 branches in Bangkok and no upcountry branch. Beware of scam! http://www.somboonseafood.com/index_en.html
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Je Ngor's Kitchen

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Je Ngor’s Kitchen

If you are a regular in Bangkok, you must have already heard about Je Ngor’s stir-fried crab. If you like crab, whether it is stir-fried black pepper crab, steamed crab, wok-fried curry crab or stir-fried green onion crab, Je Ngor’s has them all. If you are a first time visitor to Bangkok, I recommend you should include Je Ngor’s Kitchen in your itinerary.

With 13 restaurants across Bangkok, Je Ngor’s Kitchen, one of Bangkok's prominent Thai-Chinese seafood restaurants, has become a symbol for affordable seafood dining. Generally when a restaurant opens many branches, odds are that the food at the flagship shop may take a dive. But Je Ngor’s has defied those odds. Although Je Ngor’s Kitchen is tourist friendly, some of Je Ngor’s branches are in the tourist area offering English menu and English spoken waitpersons, but original of Je Ngor’s recipes are spicy, so please tell your waitperson that you want mild heat or no heat at all, otherwise your tongue will be burned.



The most popular dishes in Je Ngor’s are Somtum-Poo-Kai-Dong (Thai spicy papaya salad with preserved mud crab), Boiled Prawn, Deep-fried Minced Seafood Spring-ball, Pad-Pak-Boong-Foi (stir-fried sliced morning glory/water spinach), Stir-fried Crab with Garlic and Black Pepper, Charcoal Grilled Sea Bass with Rocky Sea Salt, Four Color Seafood Hot and Sour Soup, Fried Rice with Chinese Black Olive, and Puak-Hima (deep-fried sweeten snow taro stick). Our great night with great food had all of them in the bill.

Je Ngor’s may not be the best and luxury seafood restaurant in Thailand, but Je Ngor’s shall be one of the easy and friendly seafood restaurants with a good culinary skill. Next time while transit to Bangkok, check it out!

Our Ratings (1 to 5 the higher the better): Je Ngor has [3.6]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =4, Service=3.5, Ambiance=3, Money Worth=4

Price range for two without drinks (incl. local water) in Thai Baht = BBBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)

Details: open daily lunch 11:30am-2:30pm, dinner 6-10:30pm
Je Ngor's Kitchen Seafood Restaurant, (branch 1) 541/9 Charoen Krung Road Soi 39, Siphaya, Bangkok, Tel.: 02-2358537; (branch 2) 68/2 Sukhumvit Soi 20, Bangkok 10110, Tel.: 02-2588008; (branch 3) 11th Floor, Bangkok Insurance-YWCA Building, 25 South Sathorn Road, Bangkok 10120, Tel.: 02-6773927 http://www.jengor-seafoods.com/
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Likkit Pochana

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Likkit Pochana

Small, non-air conditioning, delicious food, family owned, located in the heart of a community, and no expansion plan is the character of some remarkable family run restaurants in Bangkok. Likkit Pochana is one of them.

Easily be reached from the MBK Centre or the Rama 4 Road, this pochana (restaurant) is in the community of Chula University. Regulars are students in the area and Bangkok white collars, so the price is right, as well as the taste. Yes, if you are looking for authentic Thai household cuisine, this is where you should place a bookmark on it. Make sure you are good for chilies and other ingredients that bring out the pungent of heat. In Thai cuisine, household cuisine + authenticity = extreme spicy.

Of course, we ordered the shop best seller Tomyumgoong (hot and sour prawn soup), as every table did the night I visited. There is no mercy in the degree of spicy, be prepared that your tongue feels the extreme heat. Didn’t you ask for something authentic? That is it. Perfectly balanced tomyum broth enriched by the coral from prawn heads also enhanced by the aroma of galangal, kaffir lime, lemongrass, and of course chilies was truly the refreshing starter of the night.

Yum (Thai spicy salad) is also done well in Likkit Pochana. Yum can be eaten with a glass of beer alone or with rice as a main course. We ordered the Yum Pla Saleek (deep-fried pilot fish spicy salad). Tell them you are foreigners (oh they can figure out by themselves indeed) and request for less chili in the yum. They did for me, and my yum was just mild hot.

Hoy Lai Pad Nam Phrik Phao (stir-fried clam with chili and basil sauce), clam size was big, meat was fresh, tasted naturally sweet with a hint of ocean scent, and the nam phrik phao sauce was aromatic pungent. We also ordered the Pad Pla Tatim (stir-fried fresh water fish) and Pad Tualan Tao (stir-fried sugar pea). Gaeng Som Pla (fish and papaya curry sour soup) with omelet and pla chon fish was delightful.

At Likkit Pochana the order came out quickly, served hot, even when the restaurant was fully packed. Every order had turned out to be a delightful treat, and service was prompt and attentive. The bill, cheaper than burger sets in any Burger King. Oops, no plastic so please bring cash.

Likkit Pochana ****
Chula Soi 20
Pratumwan, Bangkok

Open daily : 6 pm - 10 pm
Pay (food only for two): around THB 500
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Banana House

BANGKOK AMAZING GOURMET
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Banana any size

Established since 1982, Banana House is well known among Silom and Sathorn white collars and clubbers (yes, eat first dance later). In a dentists-occupied office building, Duangthip Building, the minimal decorated restaurant hides somewhere between Silom Soi 4 and Soi Thaniya on the main road of Silom, draws a stable number of Japanese expats and tourist clientele as well.

Although Banana House sits on the tourist stripe of Patong with a decent number of foreign clientele, yet the fare is home style Thai Thai and quite spicy; however, heat can be adjusted to customer's request. I told my waiter not to deduce any heat in my dish, but brought me some icy towels instead. A glass of icy beer may be of helf too!



Western inspired dishes modified to local taste are also on the menu. Such as the cute Khanom krob ob hoy lai (baked baby clam in covered clay pan); it is Thai version of French escargot, simply refreshing as a starter. Followed we sampled the Yum makua yaao (spicy eggplant salad), Phad pak mara (stir-fried bitter gourd), Gaeng som pla chon cha-om-tord (snake-head fish fillet with deep-fried cha-om leaf omelet in tamarind sour and hot soup), Plameuk phad kai kem (stir-fried squid with salty egg yolk), and Pla kapong neung ma-naao (steamed sea bass with chili and lime broth). Taste is authentic but on the salty side.

Service would be on satisfaction gear if the waiter who ushered us to the table wasn't rude, though service was prompt and other wait-staffs were okay. The lady head-of-staff (/owner) is definitely helpful indeed.

Banana House Thai Restaurant ***
2nd Floor, Duangthip Building
68/1 Silom Road
Bangrak, Bangkok 10500
Tel.: 02.234.9967

Open daily : 10 am - 10 pm
Pay (food only for two): around THB 1,000

Thon Krueng

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Thon Krueng

Thon kreun means the royal chef and royal kitchen in the old days.

So a visit to Thon Krueng Thai Restaurant, you enjoy a feast that fits for a king.

Although the restaurant name hints that the chef may receive revival culinary skill from an ancient royal kitchen by heritage, but, it isn’t. Thon Krueng fare is easy and family, taste to youngster and senior people acceptance. In Thon Krueng I rarely see tourists found their way in, perhaps expats yes.

One of my favorite dishes is Gai Yang (grilled marinated chicken) so our meal started with the chicken. The chicken was range fed or gai baan (house chicken) in Thai, unlike farm raise chicken, the gai baan guarantee texture of the meat and yield a rich taste of chicken. In Thon Krueng they always prepare the grilled chicken right. Second dish was Yum Woonsen Talay (spicy seafood salad with glass noodles), a common appetizer among Thai people. Another very common dish on any Thai dining table shall be the Tod Man Pla Krai (deep-fried minced fish cakes), the Thong Krueng version with its dipping from the ‘royal chef’ recipe always make me return for more.

Kai Dtoon (steamed egg custard), that goes well with plain rice, is a simple Thai-Chinese dish but master the steamed egg custard perfectly is somehow with difficulty, probably getting a master degree sounds easier. In Thon Krueng, it was as smooth as silk without any bubbles created, oh marvelous! For fish, usually I like the steamed sea bass with chili and lime sauce; but tonight I had the Grilled Sea Bass with Sea Salt, what else shall I expect more than the fish was fresh, the meat was sweet, and the taste was aromatic. The green, Pad Yod Mara (stir-fried bitter gourd stem) was as good as other dishes.

If you are looking for a Thai restaurant with a comprehensive selection of excellent dishes, authentic taste, reasonable price and don’t mind if the seating is a bit crowded, Thon Krueng shall be included in your next-to-visit dining list.

Thon Krueng Thai Restaurant ****
239 Sukhumvit Soi 55
(Soi Thonglo)
corner Thonglo Soi 13
Wattana, Bangkok 10110
Tel.: 02.391.8703 02.185.2874
Thon Krueng

Open daily: 11am - 10:30 pm
Pay (food only for two): around THB 600

Duc de Praslin

Duc de Praslin Cafe

Our Ratings (1 to 5 the higher the better): Duc de Praslin has [3.9]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =4, Service=3, Ambiance=4, Money Worth=4.5

Price range for two without drinks (incl. local water) in Thai Baht = BB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)

Details: Open daily 9am – 9pm
Duc de Praslin, Ground Floor, Fenix Tower, Sukhumvit Soi 31, Bangkok; Tel.: 02-2583200
www.gallothai.com
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Mayflower

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CNY dinner
The Mayflower
@ Dusit Thani Hotel Bangkok

The Mayflower has been a prominent Chinese restaurant focusing on carefully selected traditional Cantonese fares for decades, as one of the most expensive Chinese restaurants in town with food prepared the way any Hong Kong chef will do, surprisingly the chefs are not even from Hong Kong like other hotel’s Chinese outlets do, they are Thai-Chinese born locally but definitely cook as good as most Hong Kong chefs in Bangkok.

The local high-so(ciety) figures chasing after this renowned restaurants probably because the Mayflower earns the honor to offer its barbequed Peking duck to the Palace on a regular basis. Regular patrons are local politicians and high profile business tycoons, as well as a number of tourists (esp. the Japanese) and Taiwanese expats in Bangkok, just lacking Hong Kong customers.

On the occasion of Chinese Lunar New Year, we chose the Mayflower to celebrate the beginning of the Year of Mickey Mouse with close friends in Bangkok. In Chinese Lunar Calendar, this year falls into the year of Golden Rat. Last year we had suckling pig for the year of the Golden Pig, so this year we should order barbequed rat perhaps. But answer from the waitperson was disappointing, so we went for the Suckling Pig Hong Kong style instead, we ate the skin with condiments, and had the meat stir-fried with black pepper. The pig came out good but not outstanding.

Followed was the must order Roasted Peking Duck, this famed ducky dish was good in preparation and grand in presentation, slices of duck skin were carved thin without any fat left by the waitperson at our table, wrapped in a rice flour mini pancake together with cucumber and spring onion in hoysin sauce, eaten with the help of my two fingers. The skin was crispy with aroma leaking out from my teeth. The remaining meat could be stir-fried or made duck broth but we put the meat and bone in a doggy bag for my congee tomorrow morning.

To clean our palate after these greasy dishes, time for the soup, choices were Braised Bird Nest Soup with Minced Chicken or Braised Shark’s Fin in Supreme Broth. I had the bird nest one.

Our few main dishes to accompany supreme jasmin rice were Baked Duck with Black Moss, Lemon Chicken Fillet, Sweet and Sour Pork Ribs, Stir-fried Lotus Root with Prawn, Stir-fried Asparagus with Shrimp Roe, and the must order Wok-fried Beef Fillet in HK Sauce.

We didn’t forget the fish. The Steamed Live Red Grouper in Warm Soy Sauce came out pretty good, not over cooked (and not under cooked either) as many local restaurants keep repeating this mistake. Since the fish was live to steam, the meat was of course ultra fresh, and it tasted naturally sweet in its full gear.

We didn’t order desserts but the Mayflower prepared a generous portion of fruits plate as a celebrating gesture.

Overall, the meal was good and much better than our gathering dinner held at the Chinese @ the Grand Hyatt Erawan Hotel last year.


The Mayflower Chinese Restaurant ***
Dusit Thani Hotel Bangkok
946 Rama IV Road
Bangrak, Bangkok 10500
Tel.: +66 (0)2.236.9999
Dusit Thani

Open daily: lunch 11:30 am - 2 pm; dinner 6 - 10 pm
Pay (food only for two): expect THB 2,500

Hei Chin Rou

59

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CNY Eve dinner
Hei Chin Rou @ Amari Watergate

Hei Chin Rou is famous in Japan, branch out to Hong Kong in late 80's and arrived Bangkok in 1995.

Tonight, we eat there with firends from Hong Kong, Beijing, and Sydney. We oredered eight mains and one dessert total to the number of nine. Eight and nine are lucky numbers for the Hong Kong Chinese. Eight pronounce fat in Cantonese meaning wealth, while nine pronounce gul meaning longevity. May prosperity, wealth, longevity and happiness be with us in the Year of Mickey Mouse (rat).

Food is very so-so!



Heichinrou Chinese Restaurant ***
Amari Watergate Hotel
847 Petchburi Road
Pratunam, Bangkok 10400
Tel.: 02.653.9000
Heichinrou

Open daily: Lunch 11:30am - 2:30pm, Dinner 6 - 10:30pm
Pay (food only for two): expect THB 2,500

Sieng Kee

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Sieng Kee Khaotom Pla 祥記

My friends all understand that I avoid dine at roadside or in an ambiance that is old and dirty, except Sieng Kee Khaotom Pla in the Yaowarat area (Bangkok’s Chinatown), I couldn’t avoid. I always go for the scrumptious khaotom neua pla jaramed (broiled rice soup with pomfret fillet).

In Bangkok choices of khaotom (broiled rice soup) are overwhelming, but only Sieng Kee Khaotom standing out strong for over 70 years and its popularity still growing. The eatery is nothing fancy, instead a bit slump, just its excellent quality of pomfret and sea bass rice soup that draws our loyalty for years. During Sieng Kee opening hours the street immediately became an open-air showroom of luxury cars from Benz to Ferrari and the shop became a tycoon and celebrity club. Once I met Thailand liquor tycoon Khun Charoen who owns Beer Chang, Imperial Hotels Group and TCC Capital Land, and his friends. The other time I met GMM (Thailand No. 1 record label and entertainment companies) Chairman Khun Paiboon and his super stars. Just a few to name but there are more to see and to be seen.

If you are not a fish person, don’t go. Because Sieng Kee only offers broiled rice soup with pomfret and sea bass fillet or stomach. Yes, fresh sea bass stomach a real treat to me. The broth was aromatic and the fillet was naturally sweet without any hint of fishy but with a chewy texture. Yummy!

Even without the comfort of air-conditioning and attentive service, a bowl of khao tom (broiled rice soup) or kao lao (soup only) with fillet of pla jaramed (pomfret) or pla kapong (sea bass) cost B250 for small and B300 for large. The price is not easy but the quality worth that price. Oh, cash only.

Our Ratings (1 to 5 the higher the better): Sieng Kee has [3.6]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food=5, Service=3, Ambiance=2, Money Worth=4.5)

Price range for two without drinks (incl. local water) in Thai Baht: BBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)

Best dishes: khaotom neua pla jaramed (broiled rice soup with pomfret fillet)
Wine list: no wine
Best table: outside
Details: Open daily 5-11pm (dinner only)
Sieng Kee Khaotom Pla, 54 Charoenkrung Soi 12, Yaowarat, Bangkok
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Yaowarat hawker food

BANGKOK AMAZING GOURMET
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Cheap Eat

Roadside dining
Yaowarat hawker food


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Chula 20 hawker food

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Cheap Eat

Roadside dining
Suan Luang area (Chula Soi 20) Hawker food

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