Travel Reference
In-Depth Information
A TASTE OF BANGKOK
In Bangkok, the geography of the central plains, influences of the country's predominate minorities and the
wealth of the royal palace have all served to shape the local cuisine.
The people of central Thailand are particularly fond of sweet/savoury flavours, and many dishes include fresh-
water fish, pork, coconut milk and palm sugar - common ingredients in the central Thai plains. Because of their
proximity to the Gulf of Thailand, Bangkok eateries also serve a wide variety of seafood. Muslim immigrants in-
troduced a variety of dried spices, and Chinese labourers and vendors introduced a huge variety of noodle and
wok-fried dishes to central Thailand as many as 200 years ago. And culinary spillover from the royal court meant
that Bangkok's food was particularly refined and sophisticated, often employing unusual and exotic ingredients. It
is this version of Thai food, often known as royal Thai cuisine, that has come to define Thai food outside of the
country's borders.
You can't say you've tried Bangkok-style Thai food unless you've tasted at least a couple of the following:
»
Ðôm yam
- Lemon grass, galangal, kaffir lime leaf and lime juice give this soup its characteristic tang; fresh
chillies or an oily chilli paste provide it with its legendary sting. Available just about everywhere, but it's hard to
beat the version at Krua Apsorn (
Click here
)
.
»
Gŏo•ay đĕe•o reu•a
- Known as boat noodles because they were previously served from small boats along the
canals of central Thailand, these intense pork- or beef-based bowls are among the most full-flavoured of Thai
Sukhumvit; mains 50-200B; 11am-10pm; ; Sukhumvit exit 2, Asok exit 3) .
»
Gŏo•ay đĕe•o kôo•a gài
- Wide rice noodles fried with little more than egg, chicken, preserved squid and garlic
oil is a humble but delicious Thai-Chinese dish sold from numerous stalls in Bangkok's Chinatown.
»
Kôw mòk
- Biryani, a dish found across the Muslim world, also has a foothold in Bangkok. Here the dish is
typically made with chicken and is served with a sweet-and-sour dipping sauce and a bowl of chicken broth. We
Th Charoen Krung; mains 40-140B; 6.30am-5.30pm; Tha Oriental, Saphan Taksin exit 1) .
»
Máh hór
- With origins in the palace, this is a Thai appetiser that pairs chunks of mandarin orange or pineapple
and a sweet/savoury/peppery topping made from pork, chicken, peanuts, sugar, peppercorns and coriander root.
Available as part of the set dinner at nahm (
Click here
)
.
»
Mèe gròrp
- Crispy noodles made the traditional way, with a sweet/sour flavour (a former palace recipe), are a
Phraeng Phuthon; mains 30-200B;
11am-10pm;
klorng boat to Tha Phan Fah) serves an excellent version
of the dish.
»
Pàt tai
- Thin rice noodles stir-fried with dried and/or fresh shrimp, bean sprouts, tofu, egg and seasonings, tra-
ditionally served with lime halves and a few stalks of Chinese chives and a sliced banana flower.
Thip Samai
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(313 Th Mahachai; mains 25-120B; 5.30pm-1.30am; klorng boat to Tha
Phan Fah) is probably Bangkok's most lauded destination for what is arguably Thailand's most famous dish.
»
Yen đah foh
- Combining a slightly sweet crimson-coloured broth with a variety of meat balls, cubes of blood
and crispy greens,
yen đah foh
is probably both the most intimidating and popular noodle dish in Bangkok. Avail-
able at Soi 38 Night Market (
Click here
) as well as at many street stalls.
