Food glorious food! Thailand

[psaman17]

I was debating between Thailand vs Vietnam for my trip. I decided on Thailand largely because of the food. So much recommendation in this thread. THANKS!!!

[Mewtwo]

Originally Posted by psaman17

I was debating between Thailand vs Vietnam for my trip. I decided on Thailand largely because of the food. So much recommendation in this thread. THANKS!!!

What?? Vietnam food is as delicious as Thailand. What ya talking bout?

[psaman17]

Originally Posted by Mewtwo

What?? Vietnam food is as delicious as Thailand. What ya talking bout?

I love viet food too. But feels like there is more of a vibrant food scene in Bangkok compared to HCM city.

[Naka_Timo]

MUNG KORN KHAO NOODLE

Address; 395 Yaowarat Rd, Khwaeng Samphanthawong, Khet Samphanthawong, Krung Thep Maha Nakhon 10100, Thailand
Operating Hour: 6.15am to 11.45pm daily, close on Monday.
Phone: +66 97 236 1368



Yaowarat (Chinatown) is full of good food and usually I don’t come here for Ba Mee. But for this post, I tried it and found it to be pretty decent too. The wanton here is very filling as compared to others and as again, the overall dish is well balanced.

If you ask, how do we know where to eat in Bangkok? Honestly, most of the time we are as clueless. Of course I do my own research, and I get recommendations. But whenever we eat in an eatery, we get recommendations from the stall owners themselves what else is good to eat in the area. That’s how we eat in Thailand. After having a delicious bowl of bird’s nest in Yaowarat, the stall owner recommended us to eat wanton mee at the junction of Yaowarat Road and Yaowa Phanit. She says,”Nothing beats this stall’s wanton mee, but very little, I need to eat at least 3 bowls.”

She is so right. This bowl of wanton mee is only about one huge tablespoon, with little crab meat, we finished like 3 bowls of it? Never mind about the portion, at least they are very friendly owners unlike SabX2 which is totally not worth the hype and too expensive (read my complaint about SabX2 here).

At Mung Korn Khao Noodle, it is her HK style thin egg noodles that won the hearts of many. She tosses the noodles in hot boiling water, put it in ice water and returns for final toss in the hot water. What you get is reall QQ baa mee. And that lonely wanton, mixture of prawns and minced pork, juicy juicy lah! It’s quite easy to find that stall because they are the one with a huge crowd and long queue.

[Naka_Timo]

Bamee Slow (The more official name is Bamee Giew Moo Song Krueang).

Food: Egg noodles and wontons in differnet variations, plus barbequed (red) pork
Price: A bowl of noodles here comes for 60 Baht.
Open: Daily around 8 p.m – 3 a.m
Address: Corner of Ekkamai soi 19

How to get there: The easiest way is to take the BTS to Ekkamai and then take a motorbike taxi from there if the traffic inside Soi 63 is to bussy. If traffic is ok, yo take a meter taxi. You can also cross over from the Thong Lor area if you are there, and again that will be by taxi or motorbike taxi



Bamee Slow on the corner of Ekkamai Soi 19 has some of the best Chinese style egg noodles in town. Getting there more than an hour after the opening means you most likely are in for some cueing. But don’t worry, the food is absolutely worth the ten to fifteen minutes in line. They doesn’t open before 8 to 8.30 pm, but the good news is that they stay open long into the night.

Noodles can be a rather dull experience, or it can be just amazing and an eye-opener to tastes and textures as you will experience at Bamee Slow. The shop actually opened up in the frame of a small street cart many years ago. But due to it’s popularity, which points to it’s quality, they did well enough to be able to open a shop house resto. Not bad if you ask me, and also a classic story behind some of the best shop house vendors in town. If you’re in for some variations and testing, or need another reason to travel deep into Soi 19, be aware that Wattana Panich serves delicious beef noodles and goat stew just 100 meters away – on the other side of Ekkamai road, just above the entrance to Soi 18. A combination of the two spots is a good way of spending an hour.

But back to Bamee Slow, where Ba Mee means egg noodles, and Slow is pointing to the wait for your food due to it’s popularity. In other words, Slow has to be understood positively.

The menu has a few variations to choose from, including the choice between the soup version and the dry version. Other options are noodles or (pork) wontons, the double noodle portion, the double noodle with wonton, with or without an egg, with a double egg, and they have barbecued pork. Personally I go for the noodle with wonton and an egg version, topped with minced pork. Sometimes I order a second bowl.

I prefer to do it this way, instead of doubling up in one portion, to avoid the noodles and wontons to become soggy in the hot broth, especially if you go there with some company and enjoy the conversation, as I normally do.

No noodle dish can get away with a mediocre broth. It’s like pizza can’t get away with excellent toppings if the crust and the sauce isn’t well made. The broth at Bamee Slow has good depth and is rich in flavor. The noodles are freshly made, cooked to perfection, tender and with a slight resistance (al-dente). The wontons with pork are tasty and juicy, with the wrappers made very thin, just as they should be. The minced pork and the red pork pieces are good toppings and adds to the texture. And the egg is perfectly cooked, with a slightly floating egg yolk. And it’s like that every time you go here. I can’t highlight it enough; order the egg. It really adds to the taste and the finishing touch, completing the dish. Quality hopefully never gets out of style, even when it comes to simple Chinese-style egg noodles and wontons. It’s addictive and heavenly good stuff.

Most residents in the area knows about the Bamme Slow, and that’s also how I learned about it, by the word of mouth. And that’s how others learn about it as well.

They have tables inside, but most people sit outside. And most tables inside seem to be used for storing anyway. As always when sitting street side there is some traffic. That has never been a problem for me. Be aware that the location is rather deep into Soi 63 (Ekkamai), but it’s really worth a visit. And they are open late. If you’re in for some food on the way back from Thong Lo later in the evening, there is no burger or kebab or any other fast food in traveling distance that will beat the Chinese style egg noodles as Bamee Slow.

[TMNT99]

Search for "Lung Cheay Egg Noodles" on goggle map.

Originally Posted by Naka_Timo

Bamee Slow (The more official name is Bamee Giew Moo Song Krueang).

Food: Egg noodles and wontons in differnet variations, plus barbequed (red) pork
Price: A bowl of noodles here comes for 60 Baht.
Open: Daily around 8 p.m – 3 a.m
Address: Corner of Ekkamai soi 19

How to get there: The easiest way is to take the BTS to Ekkamai and then take a motorbike taxi from there if the traffic inside Soi 63 is to bussy. If traffic is ok, yo take a meter taxi. You can also cross over from the Thong Lor area if you are there, and again that will be by taxi or motorbike taxi



Bamee Slow on the corner of Ekkamai Soi 19 has some of the best Chinese style egg noodles in town. Getting there more than an hour after the opening means you most likely are in for some cueing. But don’t worry, the food is absolutely worth the ten to fifteen minutes in line. They doesn’t open before 8 to 8.30 pm, but the good news is that they stay open long into the night.

Noodles can be a rather dull experience, or it can be just amazing and an eye-opener to tastes and textures as you will experience at Bamee Slow. The shop actually opened up in the frame of a small street cart many years ago. But due to it’s popularity, which points to it’s quality, they did well enough to be able to open a shop house resto. Not bad if you ask me, and also a classic story behind some of the best shop house vendors in town. If you’re in for some variations and testing, or need another reason to travel deep into Soi 19, be aware that Wattana Panich serves delicious beef noodles and goat stew just 100 meters away – on the other side of Ekkamai road, just above the entrance to Soi 18. A combination of the two spots is a good way of spending an hour.

But back to Bamee Slow, where Ba Mee means egg noodles, and Slow is pointing to the wait for your food due to it’s popularity. In other words, Slow has to be understood positively.

The menu has a few variations to choose from, including the choice between the soup version and the dry version. Other options are noodles or (pork) wontons, the double noodle portion, the double noodle with wonton, with or without an egg, with a double egg, and they have barbecued pork. Personally I go for the noodle with wonton and an egg version, topped with minced pork. Sometimes I order a second bowl.

I prefer to do it this way, instead of doubling up in one portion, to avoid the noodles and wontons to become soggy in the hot broth, especially if you go there with some company and enjoy the conversation, as I normally do.

No noodle dish can get away with a mediocre broth. It’s like pizza can’t get away with excellent toppings if the crust and the sauce isn’t well made. The broth at Bamee Slow has good depth and is rich in flavor. The noodles are freshly made, cooked to perfection, tender and with a slight resistance (al-dente). The wontons with pork are tasty and juicy, with the wrappers made very thin, just as they should be. The minced pork and the red pork pieces are good toppings and adds to the texture. And the egg is perfectly cooked, with a slightly floating egg yolk. And it’s like that every time you go here. I can’t highlight it enough; order the egg. It really adds to the taste and the finishing touch, completing the dish. Quality hopefully never gets out of style, even when it comes to simple Chinese-style egg noodles and wontons. It’s addictive and heavenly good stuff.

Most residents in the area knows about the Bamme Slow, and that’s also how I learned about it, by the word of mouth. And that’s how others learn about it as well.

They have tables inside, but most people sit outside. And most tables inside seem to be used for storing anyway. As always when sitting street side there is some traffic. That has never been a problem for me. Be aware that the location is rather deep into Soi 63 (Ekkamai), but it’s really worth a visit. And they are open late. If you’re in for some food on the way back from Thong Lo later in the evening, there is no burger or kebab or any other fast food in traveling distance that will beat the Chinese style egg noodles as Bamee Slow.

[Naka_Timo]

Tuang Dim Sum
Address: 2029/9 Charoen Krung Rd, Wat Phraya Krai, Bang Kho Laem, Bangkok 10120
Business Hours: Everyday 8.00AM - 3PM Daily
Phone: +66 89 603 0908



This discreet dim sum eatery looks nothing different from the other shophouse restaurants on Chanroenkrung. But once you see its walls pasted with food certificates and awards, you’ll know this is not your typical dimsum peddler. Praised as one of the best—and most affordable —dim sum restaurants in Bangkok, Tuang is run by Hong Kong-born chef Yip, who was behind the success of Shangri-La Bangkok’s Shang Palace restaurant.

The perk of going to Charoenkrung street is that there are so many hidden gems of street food along the whole street. This particular street connects China town through a few parts of the city, displaying the the old town Chinese vibe in Bangkok remarkably. The busy street has its flaw. There is no parking area provided! Luckily, I went there on the weekend and street parking was not as challenging.

Tuang - by Chef Yip, has set its standard as one of the best affordable dim sum in Bangkok. The casual setting is the place where you see people coming in and out, lining up ordering food home throughout the day. Famous for its Lava Bun that has so many variety for such a tiny restaurant. On the inside, the wall is filled with certificates and awards of the restaurant itself and the infamous Chef Yip Yun Keong, a Hong Kong-born, the person behind the success of Chinese restaurant in the 5-Star, Shangri La hotel.

[Naka_Timo]

Si Morakot Restaurant (ร้านข้าวหมูแดงสีมรกต)

Address: 80-82 Soi Sukon 1, Bangkok, Thailand
Open hours: 11 am – 7 pm daily
Phone number: 081-567-9006
Prices: The special plate of khao moo daeng costs 50 THB

ที่อยู่ 80-82 ซอย สุกร 1 มิตรภาพไทย -จีน ตลาดน้อย สัมพันธวงศ์ กรุงเทพมหานคร 10100
โทร. 081-567-9006
เปิดบริการทุกวัน 11.00 – 19.00 น.

How to get there: Si Morakot Restaurant (ร้านข้าวหมูแดงสีมรกต) is located near Hua Lamphong MRT station, just up the road from Wat Traimit. Turn onto Sukon Alley 1 and the restaurant is along that small connecting road.



Khao moo daeng (ข้าวหมูแดง) is an extremely popular Thai Chinese dish.

You’ll find it at all food courts and abundantly at street food stalls throughout Bangkok. But the only problem is, there are a lot of bad versions of it.

Sometimes it kind of tastes just like slices of barely marinated pieces of pork over rice with some ketchup-y tasting sauce poured all over it.

But luckily, there are still some street food stalls and shops that make great versions of the dish, and one of them is Si Morakot Restaurant (ร้านข้าวหมูแดงสีมรกต), located on the edge of Chinatown, near Hua Lamphong.

When it comes to eating khao moo daeng (ข้าวหมูแดง) in Bangkok Khao Moo Daeng Si Morakot (ร้านข้าวหมูแดงสีมรกต) is one of the legendary restaurants, having served the dish for well over 50 years now.

And it’s one of those shops that probably looks exactly the same as it did when it opened 50 years ago – I don’t think much has changed – and the wooden glass meat cabinet is a beautiful antique.

One of the things that makes Khao Moo Daeng Si Morakot (ร้านข้าวหมูแดงสีมรกต) so good is that they still make all the components of their khao moo daeng (ข้าวหมูแดง) themselves – the bbq pork, the pork belly, the Chinese sausage, and the sauce. And they still use charcoal to grill and roast all their meats – including the crispy pork belly which they actually grill, instead of fry.

The restaurant is located just a short walk from Hua Lamphong (MRT and train station), and sits on the edge of Yaowarat, Bangkok’s Chinatown.

The area is home to a lot of metal workshops and small industrial shops, and sitting between some metal welding shops is Khao Moo Daeng Si Morakot (ร้านข้าวหมูแดงสีมรกต).

Khao moo daeng (ข้าวหมูแดง) is a Thai Chinese dish that includes rice topped with red bbq pork, sometimes crispy pork belly, and topped in a thick sauce.

There are a lot of street food stalls that take shortcuts making this dish, and so it’s often (in my opinion), even though it’s a simple dish, it’s a dish that’s hard to get right.

There are a couple classic restaurants, like one of my favorites in southern Bangkok, and Khao Moo Daeng Si Morakot (ร้านข้าวหมูแดงสีมรกต), that still make all their own ingredients with care, and serve excellent khao moo daeng (ข้าวหมูแดง).

Si Morakot Restaurant (ร้านข้าวหมูแดงสีมรกต) is one of Bangkok’s legendary places to eat khao moo daeng (ข้าวหมูแดง), and it’s well worth seeking out

[Naka_Timo]

Guay Jub Mr. Jo ก๋วยจั๊บมิสเตอร์โจ

86 Soi Chan 44, Wat Phraya Krai, Bangkok, 10120, Thailand
Opening Hours: 8am – 4:30pm (Mon – Sun)



A famous name that I have never been – until now, is Guay Jub Mr. Jo ก๋วยจั๊บมิสเตอร์โจ (Or Kway Chap Mr. Joe) as it is more of a morning breakfast place rather than supper shop.

Guay Jub Mr. Jo is located in a spacious shophouse on Chan Road, and is also awarded the Michelin Bib Gourmand.

There are no nearby BTS stations so now, so your best bet is to get here by car.

It has plenty of metal tables and chairs taking up the interior, and good for quite a number of customers (including delivery orders) at once.

Unlike the Singaporean Kway Chap, which uses dark soy sauce as its base, the style of Guay Jub at Mr. Jo’s is clear and peppery.

The best comparison is the peppery Bak Kut Teh commonly found in Singapore.

They have been making Guay Jub for decades, and people cannot pinpoint when exactly they started their business.

Guay Jub Mr. Jo is opened from early morning but only until late afternoon: like they say, the early bird gets the worm – or in this case – the guay jub.

[Naka_Timo]

Sunee Red Pork Rice Talad Plu


Address: 854/8 Soi Thoet Thai 25, Talat Phlu, Thon Buri, Bangkok 10600

Opening hours: 6am-8:30pm, Daily

Contact: +66 8 9892 7857



Historic market ambience with trains while eating. Ambience is an important part of the eating experience and you can’t do much better than eating in one of Bangkok’s oldest markets. 

Another humble but extremely busy stall is Sunee Red Pork. This stall has been operating for over 50 years.

Sunee Red Pork Rice sits inside Talad Plu which is one of the oldest Chinese markets in the country. In fact, Talad Plu is where the first Chinese migrants in Thailand originally settled before moving to Sam Peng. Today, Talad Plu is well-known for its bustling street food stalls. 

The food on offer is simple but what’s not so simple is the recipe for the delicious sauce. When serving the juicy red pork and crispy pork, the secret is not only in how the meat is prepared but also in the thick red sauce that covers the plate. This secret recipe sauce is passed on in the family and it still keeps people coming back for more.

So you could say this is one of the best locations to enjoy a Thai-style Chinese dish. 

[Naka_Timo]

Sara - Jane’s Bangkok
Address: 18 Narathiwat Rajanakarin
(Between Soi 6 and 4) Yannawa,  Bangkok, Thailand 10120
Phone :  +66 (0) 2 676 3338
Mobile :  +66 (0) 99 363 6654
Line: @SaraJanes
Operating hour:
Monday to Friday
Lunch 11am to 2pm
Dinner 5:30pm to 10pm
           
Saturday to Sunday 
Lunch 11am to 3pm 
Dinner 5:30pm to 10pm



Sathorn's legendary Isaan restaurant is still going strong. 

Since 1986 Sara-Jane's has been serving authentic Thai and Isaan food, a cuisine from Northeastern region of Thailand. Revolutionising the Thai version of fast-food, Sara-Jane's was the first to bring Isaan cuisine off the street and into an indoor air-conditioned and clean environment. Further, taking founder Sara-Jane's expertise in home-styled cooking with recipes passed down from generations, the restaurant bravely pioneered the fusing of two cuisines with completely opposite flavours and preparation styles, Isaan and Italian. One of the first restaurants to offer these two totally different culinary cuisines under one roof, the East meets West concept was born. 

We don’t remember as far back as 1986, but we’re told from people who do that this restaurant was one of Bangkok’s first places to serve Isaan food indoors. In an age of Somtum Der and the Paradise Molam band, Sara-Jane’s garden, with its luk tung blaring and chunky wooden furnishings, feels weirdly on trend. The aircon indoor space, however, wasn’t given the memo about Isaan cliches being cool, and forges ahead with a look that’s more weekend in Hua Hin (white-washed walls and patio furniture) than adventure in Nakhon Ratchasima. 
Still, the grilled chicken (B140) here is more rustic, more charred with real coal, more succulent and juicy, than any hipster joint we’ve come across—and beats many on the sidewalks, too. The restaurant’s efficiently ever-present staff say it’s still cooked up by the same lady who Sara-Jane’s began with 30 years ago. The somtam (B75-165) isn’t in quite the same league, lacking a chili kick and with flavors that taste a bit too clean—like a refurbished country cabin that lost its personality in the process. It also suffers from being right across the street from the awesomely punchy offerings of Tom Plapao.

This is not the case with all the dishes, here. The namtok moo (pork and herb salad, B125) smacks of minty, crunchy, herbaceous high notes, as do the laab moo tod (B135)—deep-fried flavor bombs of meaty spice, made to be had with an after-work beer (big Singha, B130). That’s what most of the crowd at Sara-Jane’s seem to come for, though our last two evenings here could have done with more buzz in the dining room. Another reason to visit: the lunchtime khaosoy (noodles in Northern-style soup, B70), which they ladle out in the garden from 9:30am until they run out (usually before 1pm)—a big hit with the Chong Nonsi office crowd. 
Over time, Sara-Jane’s hasn’t really stayed true to its Isaan roots, adding more and more central-region classics, from green curries (B180) to pad krapao (B140). Both are fine, though no reason to go here alone. The menu even tries its hand at Italian. In the case of the salami pizza (B290), with miles-from-authentic results. In 2017, there are upscale Isaan restaurants whose somtam’s better Sara-Jane’s, but as a place to drop by on a not-too-scorching afternoon, chow down on the best grilled chicken around, or slurp up a bowl of noodles, it takes some beating.

[antisense]

Can't wait get get back to thailand!

[fanks]

Anybody got recommendation for laarb diip in bkk?

[Naka_Timo]

Baan Yai Pad Thai
Address: 110 Soi Inthamara 47, แขวงรัชดาภิเษก Din Daeng, Bangkok 10400, Thailand
Hours: 10 AM to 6PM daily
Phone: +66 89 681 5838



This is one of the best places for Phad Thai – piping hot noodles cooked to perfection, boldly flavoured and with a distinctive smokiness from the charcoal stove. Expect to wait in line. Come with a local since you have to write in Thai to make an order.

Deliciousness renders you speechless with every bite of Phad Thai served up, tasty and affordable, at Baan Yai Pad Thai or, as it is known around Inthamara 47, Silent Pad Thai. Almost every cook and server is hearing impaired, but that hasn’t stopped foodies from following the enticing savoury aromas from the charcoal-fired kitchen. The queue has only gotten longer now that the street food joint received a MICHELIN Bib Gourmand in the MICHELIN Guide Thailand 2020. But a one- to three-hour wait hasn’t discouraged anyone.

This restaurant wasn’t established to hire only the disabled. I’m just the only non-disabled person working at a restaurant owned by a disabled person.”

Kittichai “On” Chuenyam begins the story before his older brother, Somjet “Ae” Chuenyam, opened the famous Phad Thai shop in Inthamara 47 in Bangkok. Ae has a congenital hearing defect since birth, but he never lets his impairment handicap him. Instead, Ae did the opposite, making a living like everyone else. One of the main lines of work for the handicapped in Thailand is selling lottery tickets. But when the policy for lottery sales changed, the disabled population was the most affected.

“About seven or eight years ago, the government lowered lottery ticket prices to 80 baht each, but the cost to sell them was more than that. Ae had to look for a new job because he had a family to support. He couldn’t give up. So, he thought about what he could do, and cooking came to mind. At the time he was already making meals at home, so he decided to open a shop and prepare dishes to order. Unfortunately, that didn’t go so well, but he didn’t want to give up. He had to figure out a way to make this work.”

On continued, “Ae loves Phad Thai, but the Phad Thai today wasn’t like what he knew as a kid. It all comes ready-made or pre-packaged. Thus, he tried to make Phad Thai that tasted like what he remembered. It took Ae months to get the flavours right, with friends and relatives to taste test, to help out. Finally, he changed over to only selling Phad Thai.”

“Silent Pad Thai” didn’t start off in a shophouse similar to where it is now. Ae began with a small push cart that had one stove, one wok, and his wife, who is also hearing impaired, helping him. Ae distinguishes his dishes by reintroducing flavours from his childhood to people to enjoy. He uses a charcoal-fired stove to carefully stir-fry each order as well as to slow cook his sauce from fresh tamarind juice. The tantalising aromas from the rendered pork fat hints at his signature touch -- a pork crackling topping. That crispiness perfectly complements the tender noodles. Diners must be as patient as the cook as it takes some time to delicately create each serving of Phad Thai.

[Windfall]

Originally Posted by psaman17

I was debating between Thailand vs Vietnam for my trip. I decided on Thailand largely because of the food. So much recommendation in this thread. THANKS!!!

Sameeeeeeee