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Supanniga Eating Room
This is how you would eat back in the day when upper class Thai families lived on large properties with an army of staff who cooked market fresh produce day in, day out. It’s a unique kind of cuisine that seldom exists outside the home environment, but restaurants like Supanniga are bringing this cooking into a new dining context – to Thais who are hungry for a time when things tasted tasty for real. It comes with grandma’s seal of approval, as well as her crockery.
- +66 2 714 7508
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Kua Kling Pak Sod
If you’re into spicy food, then Southern Thai food will give you a run for your money. This is a family run restaurant that also focuses on serving good produce, cooked honestly and very authentically. Order bai liang pad kai, a typical southern vegetable that has a buttery bite and is simply stir-fried with garlic and egg to show off its unique texture and flavour. You also want to try the restaurant’s namesake, kua kling, which is pork fried in a dry curry paste and served with fresh vegetables to cool your tongue after a hit of this flavoursome fire-cracker.
- +66 2 185 3977
A Thai eating experience that reflects goodness from the land as well as the cultural history of the country, while somehow relating to a very contemporary eating context. The cooking is an artisan craft that comes from a wonderful understanding of food and provenance. The cook nurtures a sensory experience that food-sonifies ‘Thailand’ in a timeless space.
- +66 2 260 2962
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Breakfast in a beautiful green space filled with epiphytes and the best French toast in town. This joint is actually the brainchild of Bo.Lan’s founders Bo and Dylan. They have created a wonderful little oasis in the heart of town that serves excellent full breakfasts, French toast piled high with tropical fruit and super buttery croissants that give a satisfying crunch. It shares space with the RMA Institute, a gallery supporting Thai contemporary artists. Don’t go if you’re in a hurry, they have a tiny kitchen!
- +66 80 603 6421
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Foo Mui Kee
A dinosaur of a dying species, this simple eatery is Bangkok’s answer to a diner… only the food is taken much more seriously. Like most old eateries here, Foo Mui Kee is a family-run restaurant, and the food here originates from cuisine cooked on navy ships in the 50s and 60s. It’s nostalgic eats for most locals, so you’ll find simple dishes like yellow chicken curry that falls off the bone and tender ox tongue stew served with a tomato-based gravy dotted with peas. You’ll see most customers mopping up the sauce on their blue melamine plates with the super soft white bread that comes hand in hand with this breed of restaurant. Find yourself a wooden booth or a classic marble table, make your order from the worn laminated menu, and prepare yourself for a tasty feast that definitely won’t break the budget.
- +66 2 234 6648
This is, hands down, the best Italian joint in town. Don’t expect pizza margarita or penne pomodoro – Appia celebrates a Roman style of cuisine to be precise. This means they do trippa alla Romana (slow cooked tripe in a tomato sauce), a mean porchetta (rotisserie rolled pork with the crispiest crackling) and don’t pass up on their butcher shop ragu.
- +66 2 261 2056
- Go to Website
Issaya Siamese Club
This elegant, colonial-style house in the heart of Bangkok houses some very contemporary cuisine that references regional Thai food. Come early for a cocktail in the garden and dine in one of the colourful rooms, furnished to the property’s colonial roots. Chef Ian Kittichai cooks with a great understanding of cuisine and isn’t afraid to apply classic French cooking techniques to Thai food. That’s why you find dishes like slow cooked lamb shank, dressed in a very provincial Thai sauce. These are old school dishes we don’t see on menus anymore, brought back to life by unconventional cooking methods. Very delicious indeed.
- +66 2 672 9040
- Go to Website
Khao Moo Daeng Lang Suan In front of Khrua Nai Baan Restaurant
This is a cart that serves up Chinese style BBQ pork and crispy skinned pork on rice with a good gravy made from the pork drippings (no gloopy corn starch here). You can also get the pork with yellow egg noodles and a clear broth. This is in fact a daytime business for the family-run restaurant behind the sidewalk cart. These guys make their pork the proper way, so you won’t find any bright food colouring or scary stuff around. Honestly delicious BBQ. Take home a few of their steamed BBQ pork buns for later too.
Jok Sam Yan
This is a ‘no frills’ morning congee hole-in-the-wall that feeds University students day-to-day. Go early to guarantee yourself a bowl (and perhaps seconds). You’ll see huge vats of rice porridge being made out front by ladies wearing matching hair nets, boots and blue aprons. Go in, order a bowl of ‘jok moo’ (pork congee) and get an egg cracked in it if you like. You then find a seat either next to a Thai uncle wearing a jogging tracksuit or gossiping nurses in uniform breakfasting before work, to wait for your order. Add some white pepper and soy sauce if it needs it. This is comfort food to most, but to those who haven’t yet experienced jok, a bowl of it is the taste-translation of the term umami.
- +66 2 216 4809
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