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- Bangkok Restaurants We Recommend March 21, 2011
** this post is a work in progress. check back in a few days for more! **
Looking for the best and most authentic places to eat in Bangkok? Being a foreigner, sometimes restaurants will tone-down the food a bit, or sell more foreign-friendly food. If you’re looking for the real-deal, try some of these places. Also, most street food will be made the same for everyone, so feel free to try that as well. Ignore the guide books which warn you of the dangers – we’ve never been sick from street food!
Baan Klang Nam – บ้านกลางน้ำ
Baan Klang Naam (House Surrounded by Water) is an excellent place for Chinese/Thai seafood. It’s a bit pricey but worth it! Dishes we recommend: Crab stir fried with curry powder (puu pad pong garee – ปูผัดผงกะหรี่), Mixed seafood “tom yum” (tom yum po taek – ต้มยำโป๊ะแตก), Steamed Fish in Red Curry (hor mok plaa – ห่อหมกปลา). Their curries are good as well. Their mango/sticky rice is always a good desert if you’ve saved room.
This restaurant has been getting more “touristy” as of late, however as far as I know their food has not gone downhill. Just ignore the other farang and order away. If you have to choose between one of the riverside restaurants, this would be our recommendation.
The Good View
Sometimes the service can be terrible here, and it’s quite LOUD when the band plays, but the food is decent and it’s right on the water. It’s a nice place to go and relax. You may want to call ahead to get a waterfront table. Stick to their Thai menu. They’re only open for dinner.
Siam Paragon – สยามพารากอน
991/1 Rama 1 Road Pathumwan Bangkok
MBK Food Court – เอ็ม บี เค
MBK Center, 444 Phayathai Rd., Patumwan, Bangkok
อาคาร เอ็ม บี เค เซ็นเตอร์ 444 ถ.พญาไท แขวงวังใหม่ เขตปทุมวัน กรุงเทพฯ 10330
062 620 9000
Aw Taw Gaw Farmers’ Market – ตลาด อ.ต.ก.
MRT – Kampaeng Phet, exit 3 and you’re there
เลขที่ 101 ถนนกำแพงเพชร แขวงจตุจักร เขตจตุจักร กรุงเทพมหานคร
Amazing and beautiful food market. If you’re going to go to one place on this list, make it this one!
Baan Suan Phai – บ้านสวนไผ่
This place has a sign in English called “Banana Family Park”. It’s a health center of sorts, with yoga, a gym, classes, a library, meditation, a coffee shop and a line of vegetarian food stalls. Note that most of the food stalls are “jae”, meaning vegan and no garlic & onion.
This is a great place to get vegetarian food in Bangkok. The plates are 20-40b each so it’s very affordable. My favorite vendors are the first vendor as you come in from the Soi Aree 1 entrance (“chicken” rice, “duck” on rice, noodle soups), the “chicken” satay (two vendors down), and the lady down around the corner who sells “khao soi” and noodle soup. The ready-made tray food is mediocre. It’s only open until maybe 1pm and most vendors sell out early (11am?) so get there early. Note that seating is all outside but covered so you won’t get wet if it rains.
Anothai – อโณทัย
976/17 Soi Rama 9 Hospital, Huay Kwang, Bangkok (MRT Pra Ram 9/Rama 9)
976/17 ซอย โรงพยาบาล พระราม 9, ถนนพระราม 9, เขตห้วยขวาง, กรุงเทพฯ
02 641 5366
All the food is organic and vegetarian at this restaurant – they have their own farm in Rachaburi. Not open on Wednesdays. This place is very healthy.
Khun Cheurn – คุณเชิญ
This is the Bangkok branch of their famous Chiang Mai restaurant. They serve delicious Northern Thai food here, all vegetarian, and I believe mostly organic. A great place if you’re looking for a sit-down restaurant with air conditioning. It’s eerily quiet and kind of hidden downstairs of this office type building, but worth the odd atmosphere of the building for the food.
Here’s a link to our Google Map: Good Restaurants in Bangkok
Please note: Double check that the restaurants are still there or are open before going. Also note that all street food is closed on Mondays due to “clean up day”.
- Sweet Chilli Thai Fish Cakes – by noellene December 1, 2010
A modern, Asian slant on an old favourite, with great flavours.
- Vegetable Thai Coconut Curry November 30, 2010
Recipe submitted by KansasVeg, 11/28/10
Vegetable Thai Coconut Curry
Ingredients (use vegan versions):
4 new potatoes, peeled and cut into 1-inch cubes
1 tablespoon coconut oil
1 medium onion, quartered and sliced thinly
2 tablespoons Thai red or green curry paste, divided (I use Thai Kitchen brand)
2 cloves garlic, minced
1 cup vegetable broth
1 (14-ounce) can lite coconut milk
2 cups frozen mixed vegetables, thawed (asian style would work well)
Bragg's Liquid Amino Acids or soy sauce, to taste
1. In a pot, bring water to a boil over high heat. Add and submerse potatoes; boil for about 10 minutes.
2. In a large pan or pot, heat coconu…
- Prik Khing Pork – by nell68crab November 8, 2010
Authentic Thai style pork stir-fry.
- Thai Chicken Pasta November 2, 2010
“I try to buy fresh chicken when it’s on sale. I cook a big batch in the slow cooker, then shred it and package it in amounts suitable for recipes like this. When I want it, it just needs to be pulled out of the freezer and defrosted!” Jeni Pittard — Canon, Georgia
- Sugar-Free Recipes: Thai Pork Loin | Submitted By: SHORTYWEINSTEIN October 30, 2010
Very quick and savory dish made with thinly sliced pork loin in combination with butter, wine, and fresh cilantro.
- Raw Young Coconut Mylk October 27, 2010
Recipe submitted by faylinameir, 10/27/10
Raw Young Coconut Mylk
Ingredients (use vegan versions):
2 young Thai coconuts
This is probably one of the easiest and quickest raw mylks you'll ever make!
1. Start out by opening coconuts. Drain out the liquid into a bowl, then scrap out the meat of the coconut with either a spoon or a fruit scooper (try to scrap it out as big pieces, it makes the next step easier!). Inspect the meat pieces: light brown spots are okay, but if there are any hard spots, take a knife and shave off the bits.
2. Now take your water and meat, put them into a blender, and blend. Blending time depends on how powerful your blender is. For a high powe…
- Thai Steak Salad October 24, 2010
Thai food is popular in our household. So my husband and I developed this fresh, fuss-free alternative to a meat and potatoes dinner. The spicy sweet dressing is incredible!—Radelle Knappenberger, Oviedo, FL
- High-Fiber Recipes: Thai Chicken Balls | Submitted By: Vivian October 22, 2010
Ground chicken mixed with green onion, bread crumbs, coriander, chili sauce and lemon juice for a uniquely Thai flavor.
Read the rest here:
High-Fiber Recipes: Thai Chicken Balls | Submitted By: Vivian
- Unbelievable Thai Curry Sauce October 20, 2010
Recipe submitted by niniknini, 10/20/10
Unbelievable Thai Curry Sauce
Ingredients (use vegan versions):
2 teaspoons olive oil, extra virgin olive oil
2 to 3 garlic cloves, minced
1 teaspoon ground ginger
1-1/2 teaspoons curry powder
1-1/2 teaspoons red curry paste
1-1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 (15-ounce) can coconut milk, sweetened or not
3 tablespoons ketchup or tomato paste
1-1/2 tablespoons brown sugar
1 tablespoon tamari
1. Heat oil in a medium sauce pot. Add and saute garlic and ginger, stirring until golden.
2. Stir in curry powder, curry paste, paprika, and cumin; saute 1 minute or until fragrant….
- Thai Coconut Shrimp Soup October 20, 2010
Never tried Thai cooking? This mildly spicy dish will turn you into a huge fan.
- Wing Bean October 19, 2010
Wing Beans are a squarish shaped bean. When you cut them they resemble an “X”. They have a mild flavor, and are used in thai salads (yum) and eaten with chili pastes (naam prik). They are commonly eaten with coconut milk, roasted chili paste, peanuts and toasted coconut in wing bean salad.
Storage: Store long beans in a bag in the refrigerator. They won’t last long and will turn black fairly quickly, so use up soon.
- Wing Bean Salad October 19, 2010
- Slice the fresh coconut meat into match-stick size strips, about 1″ (2cm) long. Remove the skin of the shallots and slice thinly.
- Roast the coconut on medium heat in a dry pan until light brown. Keep stirring so it doesn’t burn. Set aside on a flat plate to cool.
- If your peanuts are not already roasted, dry roast them now like you did the coconut. Crush the peanuts with a stone mortar & pestle or the side of a heavy knife.
- Fry the shallots in enough vegetable oil to cover them on medium heat until golden brown. Be careful not to burn. Remove before dark brown as they will continue to cook for a minute or two once removed from the pan. (You can cheat here and buy pre-fried shallots in a container at many Asian groceries.)
- Fry the chilies in the oil until browned.
- Boil the eggs in water until hard-boiled, about 10 minutes. Replace the hot water with fresh cold water to stop the cooking. Peel and slice however you wish (halved, quartered, or sliced thin like shown).
- Clean the shrimp by peeling off the heads and legs, and removing the “vein” (intestine), but leave the tail on.
- Trim off the ends of the wing beans and boil whole in salt water for less than a minute — just enough time to turn a darker green. You want them to still be crisp & crunchy. Rinse in cold water and slice into 1/4″ pieces (as shown).
- Heat the coconut milk in a pan until boiling. Add the shrimp and cook until pink. Turn off heat and add the palm sugar, tamarind paste, roasted chili paste, lime juice, fish sauce, peanuts and coconut. Mix well.
- Add the wing beans and mix. Remove to a plate and arrange the eggs along side. Garnish with the fried shallots and chilies.
- Roasted Chili Paste October 19, 2010
- Peel and cut the garlic & shallots thinly and uniform. If they are different sizes they will cook at different speeds, resulting in burning. De-seed the chilies.
- Fry the garlic in the oil on medium heat until lightly browned. Remove the garlic and set aside. Fry the shallots the same way, and set aside. Fry the chilies until fragrant, but be careful not to burn, then set aside. Fry the shrimp until light browned and fragrant, set aside and keep the oil in the pan. Both the garlic and shallots will continue to cook for a minute or two so don’t take them out too late.
- Roast the shrimp paste in tin foil in a dry pan (or directly on the burner if you have an electric stove) for about 2-3 minutes on medium heat.
- Powder each ingredient seperately, either in a stone mortar & pestle or in an electric spice mixer. Then mix together.
- Return the mixture to the pan with the oil along with the shrimp paste. Cook over low heat until fragrant and browned. Be careful not to burn.
- Add the tamarind, palm sugar and fish sauce. Continue to cook over low heat to reduce a bit to a jam consistency.
- Store in the refridgerator. It’ll last for a really long time.
- Fried Egg Salad October 19, 2010
- Mix the fish sauce, sugar, soup base and lime juice well in a bowl.
- Chop the garlic, chilies and coriander fine.
- Fry the eggs in a very hot pan with a good deal of oil until crispy, about 1 minute. It helps to ladle the oil over the top of the egg to cook both sides at the same time. Set aside and allow to cool a bit.
- Put the eggs in a plate and cut into quarters. Mix the garlic, chilies and coriander together into the sauce.
- When ready to eat, pour the sauce over the eggs. Don’t let it sit long or the eggs will get soggy.
- Thai Fried Rice with Chicken October 19, 2010
- Prepare all your ingredients: chop the tomato into medium-sized pieces, slice the onion into thin strips, finely chop the garlic and chop the scallions. Slice the cucumbers and chicken.
- Heat the oil on high until hot. Add the onion. Stir well and when it’s softened add the garlic. When the garlic is slightly browned add the chicken. Stir well. Keep flipping the chicken until it’s white on all sides.
- Add the rice and stir well. Add the tomatoes and mix.
- Push the rice to the side of the pan and add a bit more oil. Crack an egg on the oil and mix in the pan. Let set. When solid, flip the rice on top and mix well.
- Add the soy sauces, sugar and salt. Turn off heat.
- Add 1/2 of the scallions and white pepper powder and mix well. Turn onto a plate and garnish with the rest of the scallions, coriander, a piece of lime and the cucumber slices.
- Serve with a small bowl of fish sauce with sliced chilies (prik naam plaa).
- Cardamom October 19, 2010
Cardamom seeds are used in Chinese, South East Asian and Indian cooking. They’re also used in some Western Desserts and Indian spiced tea (masala chai). A few roasted pods make a great addition to Massaman Curry. There are generally two types of cardamom, a green and very fragrant variety from India, and this brown fatter variety from China. Thais usually use the brown one.
Storage: The seeds will last months in the cupboard if kept airtight and dry.
- Cassia Leaves October 19, 2010
Cassia Leaves are very similar in appearance to Bay Leaves. These are dried leaves from the cassia tree, a type of cinnamon. They are primarily used in Massaman Curry. Commonly in Asian markets they are labeled “Indian Bay Leaves”.
Storage: The leaves will last months in the cupboard if kept airtight and dry.
- Massaman Curry October 19, 2010
- If making your own paste, dry roast the dry spices in a pan on medium heat until fragrant, about 2-4 minutes. It’s best to roast each thing one at a time until fragrant. The chilies should be browned. Roast the shrimp paste wrapped in tin foil for a few minutes too.
- Soak the dried chilies until soft, then take out the seeds and inner bits and chop fine.
- Pound the paste in a stone mortar & pestle. Start by grinding up the dried spices until powdered, then set aside. Put the chilies in the mortar and pound until uniformly smashed, then add the rest of the ingredients, starting from hardest and driest and working up to softest at the end. Then add the dried spice powder back in and the shrimp paste. Mix well. If using a food processor, just mix it all in together. If using canned paste, skip these three steps.
- Cut the potatoes and onions into bite-sized pieces and wash the chicken.
- Add the oil to the pan and turn on to medium high. Fry 4 tablespoons of the paste until fragrant, about 3-4 minutes. Keep stirring so it doesn’t burn.
- Add the whole chicken pieces. Fry until the chicken is sealed on the outside, about 2-3 minutes.
- Add 1 cup of the coconut cream (top part of the can if using canned – don’t shake the can). Simmer until the oil separates, about 2-3 minutes. You’ll see reddish oil starting to float to the top.
- Add the potatoes, peanuts and onions and the 1 cup of coconut milk. Simmer for a few minutes.
- Add the cinnamon, cardamom seeds, cassia leaves. Mix well.
- Simmer (and stir well) until the mixture browns and a good deal of oil comes to the top. About 15-20 minutes. If it gets too dry, add some water. Add the fish sauce, palm sugar and tamarind juice at the end. Taste – you may need to adjust the flavor if it’s not salty or sour enough.
- Serve with rice or roti. Also is great with ajaat (slightly pickled cucumber salad) on the side.