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Tonkatsu Maisen, Watthana

Paul
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0
Tonkatsu Maisen, Watthana

BANGKOK | Tonkatsu Maisen, one of Japan’s best places to eat tonkatsu, has several outlets in Bangkok. Purveyors of tonkatsu since 1965, Maisen is known for its high quality ingredients and perfectly balanced flavours.

The menu in Bangkok broadly follows the Japanese menu. All of the signature items are here, the main difference being that the kurobuta pork is sourced locally, rather than from Kagoshima, Japan.

Choose your cut of meat (pork loin, pork tenderloin, chicken) and it comes out with a wonderfully buttery, crispy coating. Katsu sets are served with Maisen’’’s special tonkatsu sauce, a bowl of rice, shredded cabbage, Tonjiru (pork miso soup), and pickles.

If it’s just a snack you’re after, grab a sando to go. There’s chicken, pork, and shrimp to choose from.

Tonkatsu Maisen (Central Embassy)

1031 Phloen Chit Road
Khwaeng Pathum Wan, Pathum Wan
Bangkok 10330
Thailand

Telephone: 02 160 5622
E-mail: n/a
Website

Open
Mon – Sun: 10:00am to 9:00pm

Jay Fai, Phra Nakhon

Paul
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0
Jay Fai, Phra Nakhon

BANGKOK | Street food spot Jay Fai, named after founder Supinya “Jay Fai” Junsuta, was founded in the 1980s. The focus is on wok-cooked seafood dishes, using top quality market fresh produce. Each dish is cooked to order by the sole cook, Jay Fai.

The place skyrocketed in recognition after receiving a Michelin Star in the 2018 guide, and being the focus of the 2019 Bangkok episode of the Netflix series, “Street Food”. I highly recommend watching it. Jay Fai’s journey is a heartwarming one.

There’s a long wait if you want to eat here. I arrived an hour and a half before opening, and wasn’t eating until almost three hours later. There’s a common thread to the questions I’ve been asked. “Is it actually good?” “Is it worth the price?”, “Is it worth the wait?”, The answer is subjective and a matter of context.

Quality is high and servings are large. Three dishes is more than enough for two. The signature crab omelette is OK by itself The crab is plump and creamy, and batter is perfectly light and crispy. When you add the sauce, the dish transforms. Think a piece of perfectly battered fried fish, pre and post salt, lemon, and tartar sauce. Drunken noodles are great, with wonderful wok hei. Dry congee, my pick of the day, is a textural and flavour delight.

Is it good value? Well how do we value street food? If the quality and effort is there, and demand is such that people are waiting hours for a feed, prices are arguably not high enough. Look at my last Reel, about 100 Mahaseth. That meal was in many ways more interesting than this one. The food at the latter is certainly more unique and innovative. Including drinks, it’s also cheaper.

A meal is never just about the food, however. Eating at Jay Fai, knowing her story, seeing Jay Fai operating dual works simultaneously, goggles protecting her eyes from sparks and flames, is a one-of-a-kin experience. A skilled cook could recreate the recipes with the right training by Jay Fai, but that’s just one piece of the puzzle. Whether that represents worth and value to you, is for you to decide.

Jay Fai

327 Maha Chai Road
Phra Nakhon
Bangkok 10200
Thailand

Telephone: 02 223 9384
E-mail: n/a
Website

Open
Wed – Sat: 9:00am to 9:00pm

Roof Republic, Chatuchak

Paul
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0
Roof Republic, Chatuchak

BANGKOK | Roof Republic is a Bangkok café in the northern neighbourhood of Chatuchak. It has the feel of a converted country cottage, with exposed brick, lots of timber, and an abundance of greenery inside and out.

There’s an extensive drinks menu, featuring coffee and tea, alcoholic and non-alcoholic cocktails and smoothies, and more. Try the ‘Snow Coconut on the Black’, a glass filled with iced coconut ‘snow’ and a shot of espresso, topped with shaved dried coconut. Also try the sparkling butterfly pea juice, blended with honey and lemonade.

For food, its a variety of baked goods, plus other sweets. There’s also salads and larger brunch dishes. The lychee tart is a must try, as is the snowy purple sweet potato cake. For something different on the savoury side, try the spicy Thai sausage pasta.

Before you leave, be sure the take a look at the pantry section. It contains an assortment of baked goods and pantry items made in house, along with artisan pantry items from other local, independent producers.

a Coffee Roaster by li-bra-ry

88/8 Thetsaban Nimit Nua 28 Alley
Lat Yao, Chatuchak
Bangkok 10900
Thailand

Telephone: 093 928 9456
E-mail: n/a
Website

Open
Mon – Sun: 9:00am to 8:00pm

Toy Kuay Teow Ruea Boat Noodles, Ratchawithi

Paul
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Toy Kuay Teow Ruea Boat Noodles, Ratchawithi

BANGKOK | Bangkok’s famed Boat Noodles originated as a humble dish served by vendors on boats along the city’s canals in 1942. One of the most popular areas for a bowl, is on the canals close to the city’s Victory Monument.

Everyone has their own opinion when it comes to which are the best in the area, and one that always ranks highly is Toy Kuay Teow Ruea. They’re one of the old school boat noodle spots, located directly on the canal.

A small bowl of noodles will set you back just 15 bhat. You choice of tender, slow cooked beef or pork, meatballs, greens, and noodles, inside a rich, dark broth infused with a fragrant mix of Thai spices and chillies. Both are wonderful.

For a few bhat extra, I highly recommend grabbing a serve of the pandan and coconut dessert, and a snack-sized packet of pork cracking.

Toy Kuay Teow Ruea Boat Noodles

18 Ratchawithi Alley
Ratchathewi
Bangkok 10400
Thailand

Telephone: 081 619 1925
E-mail: n/a
Website

Open
Mon – Sun: 8:00am to 5:00pm

The Originals Mae On’s Curry Over Rice at Saphan Han, Samphanthawong

Paul
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0
The Originals Mae On’s Curry Over Rice at Saphan Han, Samphanthawong

BANGKOK | The Originals Mae On’s Curry Over Rice at Saphan Han is a curry rice stall that’s been popular with Bangkok locals for over 50 years. It’s been at the current Chinatown location for over 20 years, offering up an assortment of tasty curries, stir fry dishes, and a few other things, served with rice.

The food is designed to share, with servings sizes being manageable (and prices low), to allow diners to try a few different things. Everything is cooked by the one chef, who hails from the lower northern Thai province of Phichit. She starts at 4am, so that when The Originals Mae On’s Curry Over Rice at Saphan Han opens at 7:30, everything is available.

The three most popular items on the menu are all must orders. Moo waan (sweet pork) and moo khem (salted pork) are outstanding, as is the kai khem puu jaa. The latter is a visually striking salted egg yolk served atop deep-fried pork and crab mince meatballs. Also be sure to get one of the two available nam prik (chilli dip). There’s a reason you see at least a few of these dishes on every table.

Other dishes include things like gaeng kii lek (cassia leaf curry), kra pho pla (fish maw soup), and aeng khiao wan (green curry).

The Originals Mae On’s Curry Over Rice at Saphan Han

271-273 Chakrawat Road
Chakkrawat, Samphanthawong
Bangkok 10100
Thailand

Telephone: 086 891 8467
E-mail: n/a
Website: n/a

Open
Mon – Sun: 7:30am to 4:30pm

100 Mahaseth, Si Phraya

Paul
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0
100 Mahaseth, Si Phraya

BANGKOK | Located in a atmospheric, converted old house in Bangkok’s trendy Charoenkrung neighbourhood, you’ll find chefs Chalee Kader and Chaichat ‘Randy’ Noprapa’s restaurant, 100 Mahaseth. Since opening in 2017, the restaurant has cemented its reputation for cooking some of the best contemporary Thai food in town.

100 Mahaseth is a ‘nose-to-tail’ and ‘root-to-fruit’ restaurant, focusing on modern takes on the Isaan food heritage of Thailand’s north-east. Ingredients are of the highest quality, sourced from local farmers and producers across the country. A page of the menu, outlines the provenance of each ingredient.

As much as possible is done on site, including dry aging and fermenting. A cabinet full of meat and charcuterie, and jars of ferments are on display for diners to see as they enjoy their meal.

100 Mahaseth is the kind of restaurant that ticks all of the boxes for me. Modern and exciting, yet rooted in tradition, with a true sense of place and an eye towards sustainability. The nose-to-tail philosophy means that offal features heavily on the menu. The prime cuts are there if offal isn’t your thing, but this is exactly the kind of restaurant that changes minds and encourages diners to step outside of their comfort zones.

The signature charcoal and longan wood-roasted bone marrow topped with toasted perilla seeds, chillies, scallops, palm sugar, lemongrass, and fish sauce, is a must try. A creamy, crunchy, umami delight. Dry-aged beef tongue, topped with pickled black pepper, pickled radish, and chamuang leaves is another must try.

Succulent, smoky, fire grilled pork jowl, served with dry chilli jeaw, and a Thai herbs take on chimichurri is one of the best versions of pork jowl I’ve tried anywhere. For fun takes on familiar favourites, you can’t go past the ‘Northerner’s Hot Dog’. It’s the popular street food snack, smoky sai ua sausage, served inside a soft hot dog bun with nam prik pao, pickled radish, and Thai holy basil. Also try the highly addictive chicken wings, deboned and stuffed with fermented stick rice and garlic.

100 Mahaseth

100 Mahaseth Road
Si Phraya
Bangkok 10500
Thailand

Telephone: 02 235 0023
E-mail: n/a
Website

Open
Tue – Sun: 11:30am to 12:00am

a Coffee Roaster by li-bra-ry, Charoen Krung

Paul
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0
a Coffee Roaster by li-bra-ry, Charoen Krung

BANGKOK | a Coffee Roaster by li-bra-ry is a coffee roastery and café in Bangkok’s trendy ‘Warehouse 30’. They have a reputation for brewing some of the best coffee you’ll enjoy in the city.

Warehouse 30 is a creative converted warehouse precinct formerly part the Portuguese Embassy, that’s home to several funky, small, independent businesses. The largest tenant of the precinct is a Coffee Roaster by li-bra-ry, who ethically source beans from around the world and roast them on site.

There’s the signature house blend, along with a rotating selection of single origin beans. Coffee is brewed any way you like, with an array of hot and cold filter and espresso drinks on offer. Beans are also available to purchase for home.

There’s simple drinks, which allow you to experience the full expression of each bean, as well as creative offerings. Try the cranberry cold brew coffee, a shaken, cocktail like blend of the two which highlights the fruity notes of the cold brew.

To eat, its a small selection of brunch items and sweets. The signature pandan waffle, served in the shape of a pyramid is a must try. It’s soft and springy on the inside and crisp on the outside, served simply to bring out the fragrant pandan flavours.

a Coffee Roaster by li-bra-ry

6 Charoen Krung 32 Alley
Charoen Krung, Bang Rak
Bangkok 10500
Thailand

Telephone: 065 587 0877
E-mail: [email protected]
Website

Open
Tue – Sun: 11:30am to 12:00am

Phed Mark, Phra Khanong

Paul
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0
Phed Mark, Phra Khanong

BANGKOK | What do you do when you and your friends can’t decide where to find the best version of a favourite dish in town? How about starting your own restaurant specialising in it. That’s exactly what Khun Tan (Thai food blogger and manager), Khun Pongthep (designer and actor), Chef Gigg (Chef and Iron Chef Champion), and Mark Wiens (food video blogger, full-time eater) did when they decided to open Phed Mark, a small restaurant specialising in pad kaprao, one of Thailand’s most popular dishes.

Pad kaprao is a dish consisting of protein, commonly minced beef or pork, stir fried with Thai holy basil, garlic, and chillies. It’s served over rice, and usually topped with a fried egg. The main seasonings are soy sauce, Thai fish sauce, oyster sauce, cane sugar, and bird’s eye chili. Simple, addictive, and delicious.

At Phed Mark, there’s a few protein choices of offer, including a vegetarian option. I opted for the version I’m most familiar with and love, minced beef (nuea sap); and the Thai fermented sour sausage (naem) version. Once you’ve selected your protein, you choose your preferred level of spice, and any additional toppings (like a extra fried egg).

I’d heard stories about just how spicy the signature version (spice level four) is here. To be expected given the logo is a flame with a chilli for a mouth, and ‘phed’ means spicy. I went for levels two and three for my two plates, which seemed to be the go to levels for most as I eavesdropped on locals placing their orders. Let’s just say unless your an absolute spice fiend, level three is probably as hot as you’ll want to go.

I loved eating both, and don’t think I could choose between the two. The minced pork version is classic, a perfect balance of quality ingredients, and wonderful wok hei. The sour fermented pork sausage, meanwhile, adds a completely new element to the dish, with a sweet and sour oomph. I suggest you order both.

Phed Mark

300 Sukhumvit Road
Phra Khanong
Bangkok 10110
Thailand

Telephone: 083 893 8989
E-mail: n/a
Website

Open
Mon – Sun: 10:00am to 7:15pm

Ba Hao 八號, Pom Prap Sattru Phai

Paul
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0
Ba Hao 八號, Pom Prap Sattru Phai

BANGKOK | Ba Hao 八號 is a small bar in Bangkok’s trendy Chinatown neighbourhood. It’s inspired by 1970s Hong Kong, with an aesthetic that evokes the works of Hong Kong director, producer, and screenwriter, Wong Kar-wai. Walk inside the converted 1950s shophouse, and you’ll find a space that’s full of atmosphere.

Visit for Cantonese inspired cocktails and bar snacks, with threads of Thai influence weaved throughout. In particular, the Yaowaraj cuisine that developed in Bangkok’s Chinatown as Chinese immigrants moved into the neighbourhood.

Cocktails feature ingredients like Chinese ginseng, five spices, and mashed plum. Try the Drunken Mistress 醉情婦, a blend of gin and lychee with star anise and plum. To eat, it’s things like prawn toast, duck wontons in chilli oil, and tan tan noodles.

If you’re looking for something non-alcoholic, Ba Hao’s menu features a great selection of mocktails, and loose leaf teas.

Ba Hao 八號

8 Soi Nana
Pom Prap, Pom Prap Sattru Phai
Bangkok 10100
Thailand

Telephone: 062 464 5468
E-mail: [email protected]
Website

Open
Tue – Sun: 5:30pm to 12:00am

Jeh O Chula, Pathum Wan

Paul
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0
Jeh O Chula, Pathum Wan

BANGKOK | If you’re looking for a tasty bowl of tom yum in Bangkok, Jeh O Chula is a place that you’ll want to visit. Their signature Mama O-ho Tom Yum is considered one of the best versions in town.

The restaurant opened in 1967, selling khao tom (Thai rice soup) and ped palo (stewed duck). The tom yum that’s they’re famous for didn’t actually hit the menu until the mid 2010s. The soup started its life as a staff meal, perfected over time by the current owners, the grandchildren of the original founder.

There’s several sizes of tom yum available, with a few topping variations. The full toppings version comes with MAMA instant noodles, prawns, squid, pork meatballs, eggs, and crispy pork. It’s all inside a light, creamy broth enriched with spices like lemongrass, kaffir lime leaves, galangal, lime juice, red chilli, and coriander leaves.

The soup is a wonderful balance of sweet, savoury, sour, spicy, and umami and is so satisfying. Along with tom yum, Jeh O Chula offers an assortment of snacks and other dishes, with a focus on fresh seafood. The spicy fermented raw crab is a must, with a beautiful creamy texture. It’s got all the delicious bits, including the head meat. Do be aware that this crab dish is very spicy.

Jeh O Chula is a busy spot, popular with locals until the early hours of the morning. Grab a number, and ask how long the expected wait is. If it’s over an hour, which is likely, you can head to a nearby bar for a drink. Just be sure not to lose your spot in the queue.

Jeh O Chula

113 Soi Charat Mueang Rong Muang
Pathum Wan
Bangkok 10330
Thailand

Telephone: 064 118 5888
E-mail: n/a
Website

Open
Mon – Sun: 4:30pm to 12:00am

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