Bites: Summer Degustation @ Amusé, Bronte Street

As I spend my summer days catching up with all the good folks in town, Amuse on Bronte Street in East Perth played host to one of those instances. Its presence as one of West Australia’s finest degustation restaurants stems from Amusè's inventive and slightly scientific approach to cooking.  The outcome like experiments can lead to some pretty amazing outcomes which always keep things interesting.  Does this elite institution still has what it takes to wow the crowd?

The Summer Degustation $135

Anticipation....

Flour and watermelon

Linseed and rice & Cheese and onion

Tapioca and crab

The starting courses at Amusé had always been a bit of a delicacy.  A mix of refined techniques plus a hint of mystery creates a social environment where diners are left intrigued.  Whether it was the sneaky puffs loaded with a bursty cheese filling or the bread stick wrapped with watermelon which emulates a trout, the courses felt queer yet extremely pleasant to the palate.  The comes the crab and tapioca jar which felt a little bland.  Sure it was subtle and to a certain provided that much needed summer freshness but it definitely did not hit the mark like the rest did.

Bread and butter

One thing I took away from the General Manager before leaving my old company was that Amusé serves really good bread.  He was right.  The bread was good, but the butter was even better.  Sure, Testsuya’s really serve me kick ass bread and butter but the one served at Amusé is probably two folds better than its nearest competitor. 

Parmesan, almonds, tomatoes, and nectarine

The infamous jar emitting a mysterious cloud of smoke before diners dig into crispy bacon, mushrooms and egg has now been replaced.  Fermented nectarine might not sound appetising but the clever combination was nice.  Unfortunately, diners like myself are still mesmerised by the past and not the present.  Bring back the egg in a jar! :P

Marron, red cabbage, cucumber and plum

Barramundi and beets

Both these produce of the sea displayed colours of summer.  One raw, the other cooked. Its approach was special, but taste felt rather normal.  

Duck, sweet corn, caraway and mushroom

While the duck was not overcooked, I strongly suspect it was a tad undercooked.  My companions around the table agreed too.  But flavour wise, it was superb.  Everything in the duck course agreed with one another, the smoky mushroom paste, the earthy-sweet corn and gamey duck. Kudos!

Beef, black garlic, daikon and shiso

Beef was very well-cooked but the whole dish did not have enough seasoning and felt a little bland.  There was not any strongly flavoured element in there.  At best, the daikon provided acidity to the dish and that was about it.  There was no fancy play with the black garlic or shiso.

Buttermilk, blueberries and passionfruit

Fig leaf, pumpkin seeds and ginger

After all my visits to Amusé, I have yet to be extremely satisfied with their dessert courses.  These two dessert courses to me is like a turning point in this modern institution.  Both desserts worked.  Refreshing, and decadent with a matching complexity.  Take the course of fig leaf, pumpkin  seeds and ginger.  Who would have thought of such a composition?  Amazingly, Amusé perfected the balance whilst leaving diner with a pleasant gingery note.  Buttermilk, blueberries and passionfruit, give it to me any day and I will be a happy man.

Petite fours; Mint, pepper-berry, dessert limes and lychee.

Re-visiting this degustation icon in Perth is still every bit enjoyable as it was before.  The food has changed with some courses surpassing its predecessors whilst some courses fared better in the past.  But as I have reinforced before, Amusé is not that boring restaurant where you eat something you expect to eat.  No, its not that predictable.  Here, everything is a little bit of an experiment.  As of such, hits and misses are apparent.  More importantly, when it hits a sweet spot Amusé does it really well!

See my previous posts:

Amusé 1st

Amusé re-visited

WenY

eatBANGKOK: WHAT, WHERE and HOW to eat in Bangkok

I am no expert in eating but I have no hesitation in claiming Bangkok as one of the top cities for eating. In this mini series called eatBANGKOK, I bring you what my homeboys Yobi, ZS and I ate through this bustling city.  Everyone boasts to present the cuisine in this Royal loving city best so the quality of food here can quite easily get diluted.  But are you really eating Bangkok’s best? This is WHAT, WHERE and HOW to eat Bangkok’s  popular and hidden eateries.

Most Local

Wang Lang Market @Thonburi  & Soi 38 @Sukhumvit

Here, go street food eating like a local and even chance on some rare offerings like the infamous Daniel Thaiger burgers.  Do not be afraid as most dishes are often cooked on the spot.  So whether its a piping hot coconut pancake, or the grilled pork coated in sticky sweet sauce, there is always something to keep your hands busy.

Nai Mong Hoy Tod @ Chinatown

Oyster omelette? More like Oyster fritters.  These crunchy fritters are delicious and with a little dipping sauce, they make a treat.  Just do not forget the small plates of perfectly fried crab rice.  

Best Beef @ Sukhumvit

Typical cuts of meat are boring talk.  But include coal for a back to basic cooking experience and life changing sauces, aced it Best Beef did.  And its all for less than 250 Baht.

Jae Piak @ Chinatown

Curry crabs are so yesterday.  So Jae Piak does generous portions of prawn with glass noodles cooked in a secret sauce like no one does.  Fantastic seafood clay pot dishes means finger actions at its best!  With only 4-5 dishes on offer, its simplicity at its best.

Doy Kuay Teow Reua @ Thanon Ratchawithi

With 4 exits around the monument, you have a 1 in 4 chance to hit the right spot for Bangkok’s best boat noodles.  Following a local’s advice, I took the road less traveled.  Just 5 minutes further in walking distance, this 15 Baht Boat Noodle is the best Bangkok has to offer. 

Most Popular

Pad Thai Thip Samai @ Chinatown

Large juicy prawns, and wok-fried noodles coated in Thip Samai's special shrimp oil is all the rave.  Fill your nostrils with the fragrance of the rich shrimp oil. The queue of locals speak for itself.  But with a kitchen at the back to fry and a kitchen at the front to finish, the turnover is quick.  

Som Tam Nua @ Siam Square

The basket of fried chicken holds the brand name better than their papaya salad does.  That batter coating the juicy wings are aromatic with hints of garlic, onion, and ginger is simply sensational.  The seasoning is perfect and damn it was good.

Petite Audrey @ Siam Square

Exploited in so many flavours, the Mille Crêpe or million layer crêpe is a common dessert nowadays.  But Thai Milk Tea is not one of them, and Petite Audrey makes a unique one where the silky sauce matches a potent tea flavour with balanced sweetness.

Mango Tango @ Siam Square

Bangkok is laden with quality mango sticky rice desserts but no one serves a more elaborate mango dessert than Mango Tango.  Housed in a small container off Siam Square Soi 3, this mango inspired dessert house in Siam Square specialises in everything mango.

Tom Yam and Fish Cakes at “J-Eung” @ Chatuchak Market

No questions asked, this was down right the most mesmerising form of liquid I have had during the trip. This tom yam deviates away from the original one which is usually clear.  It was rich and cloudy for most parts and no, this was not Tom Kha.

A photo from my boat ride to Wang Lang market:

eatBangkok: the Best Tom Yam and Fish Cakes @ Chatuchak Market

Chatuchak market or JJ Market is the world’s largest day market and there is absolutely no doubt about this.  With such a title, Chatuchak has a lot to offer when it comes to feeding the hungry locals and tourists.  If you are unable to visit the food-loaded Wang Lang market or Soi 38 in Sumkuvhit, Chatuchak is easily your best one-stop-has-it all.  The food here might not be the best but coming from so far away, most amateur buds will find it hard to tell the difference.  But if you are here to dig out some of the must eats, these are mine!

The trip to Chatuchak was all about reliving that first mates trip I had 5 years ago.  With the best Tom Yam I have ever tasted, I was excited to be here again.  9.30am is a little early to be at Chatuchak, but this gave me the opportunity  to have a serve of boat noodles for breakfast .  (FYI - the soup is made out of pork blood and bones).

The way I like it topped: thin slices of tender pork, springy pork balls, fresh vegetables and some crunchy pork crackling.

The thought of eating noodles served in a broth made from pig’s blood might sound daunting but with the broth formed from generous amounts of pork bones graced by countless herbs and spices, the broth might be one of the tastiest one yet!   Dark, rich, slightly sweet and over all, just  spectacular! Its a big claim to make and most will definitely give this one a miss, but if you are all about mind over matter this 40 Baht bowl of joy might just be your thing!

The morning heat in Thailand during my trip was a mild one, but I’d make any excuse to stop for a serve of coconut ice cream.  6 years ago, this shop was just one.  Now, there are plenty in the market.  For something like 25 Baht, you get a scoop of ice cream with a choice of three toppings. 

Being in Thailand, I decided to keep my choice of toppings minimalistic and local.  My choice of toppings were the roasted peanuts and sticky rice.  Out of the many possible combinations, I loved my mine for several reasons.  First one though is because I simply love my sticky rice haha.  But there is a reason for everything!!  Just think of the fragrant sticky rice cooked to perfection before being paired with the creamy coconut ice cream and finished with crunchy peanuts. *re-drool*

The ladies serving the delicious coconut ice cream.

After snooping around for interesting shirts which threw me into a limbo of what do I really want to buy, I decided that eating is more important!  (Oh and I ended up buying nothing!)  My lunch was at J-Eung a small little Thai place at the very back of the market near the noodle shop and the rest rooms. 

Seats in this restaurant is limited but when you see locals queue, you know it is worth the wait.  But for us early birds, we were seated like royal customers. The joke though is that the restaurant seated us at 11.30am but only took our orders at around 12pm.  Got time?  No worries, keep eating. So I had  the opportunity to drink some hand squeezed mandarin juice.  

This uncle squeezes every drop of juice by hand.  His effort is every bit appreciated in this amazing juice he makes.  It is fruity, sweet and mildly sour with a pulp content that is neither too over- or underwhelming. Spot on is the word.

But my interest in the juice was short lived as soon as the waitress brought us our first appetiser, Tod Mun Pla or fishcakes.

Across all the Thai fishcakes I have had in Bangkok, this simply comes tops.   The fishy cake was springy, and the spices in there was amazing.  The sauce it came with was no less impressive especially when you considering the amount of chilli, cucumber and peanuts they had in there.  It was not one of those boring adulterated sauces you get elsewhere.  How good was it?  We ended up ordering two plates!  Enough said.

The mortar and pestle kit opposite us was not just for show.  Moments after servings us the Thai fishcakes, the lady walked up to the kit and started making our Som Tam.

The result of the mortar and pestle action is a Som Tam in its simplest form.  Finely chopped young papaya, peanuts, snake beans, plump tomatoes, garlic portions and herbs pounded together before being dressed.  If Som Tam Nua did the salad great, this place does it even better.  The sauce was a vinegary syrup carrying a burst of lime juice and fish sauce. Dress a salad the way this place does, and I could have salad everyday!

We also ordered a fried chicken to share.  

It was yums but nothing to rave about.  I felt that it should be cooked on the spot or re-fried at the very least.    These were just chopped and serve crispy but its lukewarm temperature means it lacked the necessary kick one gets from eating freshly fried chicken!

They say keep the best for the last.  This restaurant takes such advice and served their Tom Yam Gung last.

No questions asked, this was down right the most mesmerising form of liquid I have had during the trip. This tom yam deviates away from the original one which is usually clear.  Here, it was rich and cloudy for most parts and no, this was not Tom Kha.  There was a certain depth in this Tom Yam that no other places seem to be able to achieve.  I would like to believe that the secret lies in the generosity of the chef.  In other places we get plenty of shrimps in the soup, but here there were 6-7 large prawns (legit size check!) in there and boy were they good!   With a bill that totalled below 400 Baht (RM45/$AUD17), we walked away with a big grin.  It could not have been any better!

The internet is a place which presents the food at Chatuchak from many angles.  Some good, some bad, some hype but many still stay traditional.  Coming here guide-less, just think like local and you will enjoy most of the food.  My eats at the market are no less common that what a typical Thai person would eat.  But if you come here and decide to feast on some random Spanish Paella, then I have no more words for you :P!

WenY

About eatBANGKOK

I have not travelled to many parts of the world, but Bangkok is easily one of the top cities for eating and in this mini series called eatBANGKOK, I bring you what my homeboys Yobi, ZS and I ate through this bustling city.  Everyone boasts to present the cuisine in this Royal loving city best so the quality of food here can quite easily get diluted.  But are you really eating Bangkok’s best? This is WHAT, WHERE and HOW to eat Bangkok’s  popular and hidden eateries.  Keen on a Bangkok food itinerary?  Look no further.

eatBANGKOK: Thai-style Barbecue and Suki @ Best Beef

This post really sucks if you are a vegan.  Otherwise, if you have 250 Baht in your pocket and are looking for endless serves of tasty barbecue meat, look no further than Best Beef in Sukhumvit.  This very local Thai barbecue place only costs 220 Baht (RM24/$AUD9) per person for the buffet with the option of adding a boiling pot of Thai Steamboat also known as Suki for 30 Baht per person.  Surely enough, we had the Suki with no regrets!

If all you eat are scallops, lobster and wagyu, you might want to give Best Beef a miss.  The meat here is typical but not boring for sure.  They serve humble cuts of meat like pork belly, pork loin slices, beef tongue, brisket, bacon, and chicken fillet as well as a list of seafood including prawn, squid and fish.  As ordinary as it sounds, Best Beef has to be one of the tastiest barbecues I have had for two reasons.

Firstly, the basic cooking technique works.   The meat here cooks beautifully thanks to the use of a pan laid over flaming charcoal and NOT gas.  Every one knows it is different when you cook food this way.  The flavours are in many ways tastier when it gets the treatment of the red flames!  Also while the Koreans use nothing on their pan, the waitstaff at Best Beef send you little knobs of butter to ensure your meat does not stick to the pan.  I cannot think of a better way to barbecue the meat!

Secondly, the sauces that Best Beef had were phenomenal.  Each person gets three dipping sauces which blends a mix of spices, and herbs with varying levels of heat and flavour.  One was sweeter whilst the other was more sour.  Dipping the barbecued meat in these sauces before dishing it into my mouth with the complementary serves of garlic fried rice was an amazing experience.  

The concept here is so basic yet so exemplary.  It almost reminds me of my first visit to Tong 86 in Perth before its menu became more compelled to conform to what other restaurants were serving.  Good, cheap and honest.  More importantly, delicious! See the map for directions to Best Beef from the On Nut BTS, the nearest BTS to the place.

WenY

About eatBANGKOK

I have not travelled to many parts of the world, but Bangkok is easily one of the top cities for eating and in this mini series called eatBANGKOK, I bring you what my homeboys Yobi, ZS and I ate through this bustling city.  Everyone boasts to present the cuisine in this Royal loving city best so the quality of food here can quite easily get diluted.  But are you really eating Bangkok’s best? This is WHAT, WHERE and HOW to eat Bangkok’s  popular and hidden eateries.  Keen on a Bangkok food itinerary?  Look no further.

eatBANGKOK: Delicious River Prawns and Crab Claypots @ Jae Piak, Chinatown

If you leave Nai Mong Hoy Tod with a craving for more seafood, Bangkok has a little place beyond the likes of T&K Seafood in Chinatown for you food lovers.  Andrew Weinns from eatingthaifood.com has again introduced something off the beaten track for the adventurous and those who are not inclined towards the common.  Located a good 15 minutes walk from the Wongwai Yian BTS was Jae Piak (or Aunty Piak) with a concept similar to Somsak Poi Od (recommended by Andrew Weinns) where a single chef cooks up delicious hot pots worth of seafood topped with glass noodles.   The menu here is limited but what it does, it does really well.  Note, Jae Piak only open at night when the leather shop is closed.

The map on how to get there:

Unlike Somsak Poi Od that has its fair of online publicity, Jae Piak is something people might considered a copycat and that made us a little worried especially when prices were not displayed which means lost tourists like us might get ripped off! Fortunately, this was not the case at all.

First dish to come to the table was a Prawn and Glass Noodle dish for 220 Baht (RM24/$AUD9).  

The picture shows 2 big prawns on the side but on the underside is another 2 large prawns.  While it was everything you expected, fresh, juicy and tasty, the highlight for me was the cooking.  Generous amount of little peppercorns, and the chef’s special sauce was somehow made into something phenomenal.  Even Yobi who is not a big fan of glass noodles started to think otherwise.  It was that good.  

Looking at how other tables hungrily devour their crab clay pots had us jump onto the bandwagon and ordered one for ourselves too.  This by memory was 240 Baht (RM26/$AUD 9).  

My presentation sucks but I did not want to destroy the whole plate so I only managed to bring half a shell out from the base :P!  Cooked in a  similar way like the prawns, this is an absolute steal for seafood lovers.  The large meaty claw saw little efforts be rewarded with juicy flesh.  Droolworthy~!  The body parts are a little small but still every bit worth the dollars we paid.  Go anywhere else and be prepared to pay more!

Despite not being able to go to Somsak Poi Od, I cannot help but feel glad to part of an accidental discovery.  A truly special one too.  Maybe if you had come to Jae Paik based on my recommendations you would might not be too chuffed but otherwise, damn it was good.  Many thanks to Yobi who  suggested us to try somewhere different.

WenY

About eatBANGKOK

I am no expert in eating but I have no hesitation in claiming Bangkok is easily one of the top cities for eating. In this mini series called eatBANGKOK, I bring you what my homeboys Yobi, ZS and I ate through this bustling city.  Everyone boasts to present the cuisine in this Royal loving city best so the quality of food here can quite easily get diluted.  But are you really eating Bangkok’s best? This is WHAT, WHERE and HOW to eat Bangkok’s  popular and hidden eateries.  Keen on a Bangkok food itinerary?  Look no further.

eatBANGKOK: Sweet Cravings @ Petite Audrey, Mango Tango & Mr Jones, Siam Central

While I am no sweet tooth, it is finally time to kick back and relax after a fill of savoury courses.  3 places frequently mentioned are Petite Audrey, Mr Jones Orphanage & Mango Tango.  All of which are in Siam Central area.  Here we have the famous trio where the hygiene conscious can get their dose of quality desserts in a clean environment away from the Bangkok heat.

Petite Audrey, Siam Central

From the front, Petite Audrey is a French Cafe serving a mix of Thai and Westerns savoury delights but it also seconds as Bangkok’s most popular Mille Crepe or million layer Crepe place.  Their Thai Milk Tea Crepe is to die for and pictures do not lie.

The thickened Milk Tea sauce at Petite Audrey is simply sensational.  It was fragrant, not too sweet, mildly acidic from the potency of the tea and as a whole complemented the fluffy Crepe.  For 130 Baht (RM14.50/$AUD5.50), it is not exactly cheap but its French chic ambience paired with its crowd winning Thai Milk Tea Crepe makes Petite Audrey a great value hangout.

Mango Tango, Siam Square Soi 3

But if English patisserie is not you cue, head on to Mango Tango in Siam Square Soi 3.  If you have not noticed just yet, the streets of Bangkok is laden with quality mango sticky rice desserts but no one serves a more elaborate mango dessert than Mango Tango.  Housed in a small container off Siam Square Soi 3, this mango inspired dessert house in Siam Square specialises in everything mango.  Here I ordered the Mango Sampler for 165 Baht (RM18/$AUD 7).

Ripe mangoes, stick rice, refreshing mango sorbet and a light mango pudding.   What is there not to like?  I tend to go about having the sticky rice first as it is the heavier meal of the lot.  But considering the small amount of stick rice given, it was not all that bad!  The crispy Mung beans at the top gave the fragrant sticky rice some crunch to go with the mango.  Absolutely delicious.

Mr Jones Orphanage

Last but no least is Mr Jones Orphanage situated in the same building like Petite Audrey.  Its venue is build around a child’s playground concept.  The food is decent, and the price you pay is for the uniqueness of its setting rather than amazing dessert.

The cakes at Mr Jones Orphanage is what you would call acceptable but not truly satisfying.  The cakes were a tad dense and the icing was at best mediocre, but thankfully the tea was fine.

Verdict?  My biggest fancy was most definitely Petite Audrey and Mango Tango. Both venues served desserts that brings the flavours of Thailand to the dessert plate in a different way.  Petite Audrey more contemporary than Mango Tango, but both without a doubt are modern in presentation. So why have one when you can have two!?  The serving sizes as both are a lot smaller than what my pictures suggests. So have two!

WenY

About eatBANGKOK

I am no expert in eating but I have no hesitation in claiming Bangkok is easily one of the top cities for eating. In this mini series called eatBANGKOK, I bring you what my homeboys Yobi, ZS and I ate through this bustling city.  Everyone boasts to present the cuisine in this Royal loving city best so the quality of food here can quite easily get diluted.  But are you really eating Bangkok’s best? This is WHAT, WHERE and HOW to eat Bangkok’s  popular and hidden eateries.  Keen on a Bangkok food itinerary?  Look no further.

eatBANGKOK: Crunchy Oyster Omelettes @ Nai Mong Hoy Tod, Chinatown Bangkok

Seafood is a big hit in Thailand and the oyster omelette (more like a pancake) or Hoy Tod is one of the most recognisable form where seafood is presented in a basic but extremely tasty form.  From the starchy Taiwanese version topped with pink sauce or Malaysia’s fluffy egg ones, I find that no one does it better than the Thais.  To find the “best” Hoy Tod in town, I headed to Chinatown. 

If you are a tourist, be warned because Chinatown is a place where massive rip offs happen (we got ripped off by the taxi drive and was dropped of along some remote street!). But determined as ever Yobi, ZS and I made our way to the popular Nai Mong Hoi Tod for some delicious Oyster omelette.  The location is hard as to find but this is a google view.  Its address is probably 540 Phlap Phla Chai Road.

Nai Mong Hoy Tod in Chinatown is small but their fame is unquestionable. Nai Mong Hoy Tod closes at around 3pm daily, and yet they were still busy when we got there around closing time.  After a quick scan of their menu, we picked their two most populars Hoy Tod as well as a plate of crab fried rice.  The owners' kids speak brilliant English with a badass accent so do not be worried of coming to this remote place for a yummy Oyster Omeletre. 

For 80 Baht, this had to be one of the tastiest fried rice I have ever eaten.  Its rice was so well fried that each rice grain was on its own.  Not those gluggy ones or broken ones you get from those half-assed restaurants!  Crab pieces were a mix of little shred and larger chunks of crab meat.  Yummy!

The first Hoy Tod to arrive was the crispy mussel omelette and I reckon it was worth every bit of the walk!

Looking back at this picture, I still recall my mouth drooling at the sight of this beautiful Hoy Tod.  Its was fried till golden brown with its crispy jagged edges teasing me visually.  The first bite was always the best and this was no different.  With a little chilli sauce, this was an oyster fritter on steroids!  So yummy! Salty deep fried goodness with that bursty seafood flavour from the chunks of mussel flesh.  Some people dislike floury omelettes and I am one such person.  I could tell that some flour was added to a certain degree but nowhere near what other places put so it was pretty damn good :D!

The second one we shared was the crispy omelette topped with sautéed oysters with diced scallions in a oyster sauce.  

OMAIGAWD this was so good.  Super plump  oysters graced the top of the crisp omelette.  The oysters used here made the ones used everywhere look like cockles!  Flavours were more balanced in this dish  with the crispy omelette going really well with the saucy oysters.  Great stuff!

Writing this post was probably an awkward experience for me because I never really liked oysters in the first place.  But in Bangkok where oysters are incorporated and made into something amazing, damn it was hard to resist.  Me eating Hoy Tod shows my confidence in the cooking in Thailand.  This place was a clear winner for me.  The crispy Mussel Omelette at Nai Mong Hoi Tod was really nice especially for first timers who are afraid of the taste shell fish might have.  If you happen to be a seafood purist though, my second dish the Hoy Tod with sautéed oysters would be your best as the oysters were still really plump and creamy!

WenY

About eatBANGKOK

I am no expert in eating but I have no hesitation in claiming Bangkok is easily one of the top cities for eating. In this mini series called eatBANGKOK, I bring you what my homeboys Yobi, ZS and I ate through this bustling city.  Everyone boasts to present the cuisine in this Royal loving city best so the quality of food here can quite easily get diluted.  But are you really eating Bangkok’s best? This is WHAT, WHERE and HOW to eat Bangkok’s  popular and hidden eateries.  Keen on a Bangkok food itinerary?  Look no further.

eatBANGKOK: Delicious Boat Noodles @ Doy Kuay Teow Reau & the "best" Pad Thai @ Thip Samai

There are simply too many places to eat in Bangkok and this trip I dined at some really delicious places in town, some popular while others are hidden treasures! Writing this post has got me drooling again!

Doy Kuay Teow Reau at Victory Monument

Looking for breakfast? Maybe Bangkok’s hidden boat noodle place might tickle your fancy!  First introduced by Mark Wiens from eatingthaifood.com, I was super pumped to be here.  The trek from Victory Monument BTS Station is little more than 10 minutes through a back alley, but the Boat Noodles at Doy Kuay Teow Reau is definitely worth coming for. Getting here is a little tricky though, so see the map below!  I personally prefer the river route!  Feels more of an adventure through those little lanes!  FYI  it is just behind Phra Mongkut Klao Hospital!

15 Baht (RM1.80/$AUD0.60) gets you a serve of boat noodle where guests have have a choice between the beef and pork version. I reassure you that both noodles are equally tasty. First up, the Pork boat noodle. (Pork crackling and fried wanton skins are served at the side and can be added for a couple of Baht extra)

The pork slices are thinly sliced, noodle cooked just right and the top was sprinkled with freshly chopped coriander and morning glory (kangkung).  But putting details like these aside, the best part was none other than the rich broth and bugger it was good. Mildly sweet, salty and potent with spices, the broth was to die for. The heat was mild and most eaters would not even mind it!

The  Beef Boat Noodle at Doy Kuay Teow Reau was again an experience of thick, dark and rich broth that was equally mind blowing.  Whilst this broth was not as thick as the pork one, it had a better balance.  The soup felt a little sweeter and beef slices more tender.  But other than that there is little difference between the two.  To some extent, I thought they were the same!

Verdict?  Class!  Two bowls for breakfast was all I could spare in my busy eating schedule!  Come on any other day, and 10 bowls would be about right for me.  The boat noodles at Doy Kuay Teow Reau near Victory Monument was really yums.

Pad Thai Thip Samai, Maha Chai Road

Sitting high in the ranks amongst the foodies; some even say that this place serves the best Pad Thai in the world.  This is Pad Thai Thip Samai. Located 3-4kms away from the city on Maha Chai Road, a taxi easily gets you here for around 150 baht.  But transportation is the least of your concerns because when you reach Thip Samai, a queue hold you a back a little longer.

A queue of 20 odd people took us no more than 15 minutes so do not be put off by the long queue.  The turnover here is quick thanks to their super quick cooking.  Once the noodles are cooked, it heads over to the egg station where all they did was fry a thin layer of egg wrap, dump the noodles in and put its back on the plate.  The average time needed to cook was only like 1 minute per plate!

With so many choices of Pad Thai to choose from, I chose the one with the edible shrimp oil, jumbo prawns, Chantaburi noodles and spices wrapped in a thin layer of omelette.  It is the most popular and I can understand why. To start, the presentation here was stunning for a Pad Thai.  Even more so when it only cost us 80 Baht (RM9/$AUD3.50) for a decent serve.

The Pad Thai here gets its strong flavours from the shrimp oil and Thip Samai is not afraid to share its secret.  The slow cooking of these shrimp heads slowly extract the flavour of the brilliantly orange roe to produce the best shrimp oil.  But no one ingredient can make a whole dish delicious by itself so Thip Samai also  seasons its noodles to make sure it is mildly sweet and fragrant.  To cook,  it employs the use of a fiery charcoal to keep things traditional while lacing the noodles with a delicious wok-fried fragrant.

The Pad Thai here comes naked which means you get the chance to top it with whatever you want.  I go no further than adding a little chilli flakes, crushed peanuts and of course a few wedges of lime, all of which makes a Pad Thai a Pad Thai.  

Do not forget the vendor outside the shop that sells some serious orange juice!  Its super sweet and high pulp content means the longer it sat in the ice, the more its flavours become apparent.  

Verdict?  The Pad Thai here is really good.  Its noodles were nicely cooked with each piece separated from one another while being coated with a really tasty sauce.   The shrimps flavours were noticeable when I drew the chopsticks near my nostrils and it was very fragrant!  That novelty jumbo prawn was really fresh and was a nice touch to what is an already amazing plate of Pad Thai.   But does it qualify as the best Pad Thai ever?   At the moment, I believe that the title of “Best Pad Thai” is still a claim too farfetched for Thip Samai.  There has got to be a place out there that is even better!

WenY

About eatBANGKOK

I am no expert in eating but I have no hesitation in claiming Bangkok is easily one of the top cities for eating. In this mini series called eatBANGKOK, I bring you what my homeboys Yobi, ZS and I ate through this bustling city.  Everyone boasts to present the cuisine in this Royal loving city best so the quality of food here can quite easily get diluted.  But are you really eating Bangkok’s best? This is WHAT, WHERE and HOW to eat Bangkok’s  popular and hidden eateries.  Keen on a Bangkok food itinerary?  Look no further.

eatBANGKOK: Sensational Fried Chicken @ Som Tam Nua, Siam Square

Coming to Bangkok as a foreigner no matter how prepared, you might feel that cleanliness can be quite an issue (even if you country is no better). In saying that, I can guarantee you that looks are deceiving.  But if you insist, here is a place for the faint hearted.

Som Tam Nua in Siam Square 5 is a success story of a shop whose humble beginnings involved the mortar and pestle action of making the Thai staple, Som Tam (papaya salad).  Presumably the best eat at Som Tam Nua would be the Som Tam itself right?  Errr?  Yeah?  Ok, maybe but not really.  Your best bet to start the meal with a bang would be the Some Tam Nua’s fried chicken.  For three boys a large serve for 150 Baht (RM18/$AUD6) is just about right if you plan on decent eating rather than being a glutton.

The chicken portions came out piping hot and crisp from top to bottom.  A few bites was enough to to tell me why this chicken is so popular all over the Internet.  Som Tam Nua’s secret lies in its more-ish batter made from flour mixed with blended ginger, chilli, onion and garlic with generous lashings of fish sauce and other spices to reach a point where its balance of flavour was perfect.

Coming in second place at Som Tam Nua is none other than their Som Tam (Papaya Salad).  With a host of varieties including Som Tam with crab, salted eggs and shrimp, we decided to go with the original Som Tam topped with little shrimps.

Crisp and juicy with a refreshing aftertaste, this was the answer to Bangkok's sweltering heat.  Served cold, the acidity of the salad was just spot on.  Its seasoning which mixed sweet, salty, and sour flavours together with a hint of Chilli was just sensational.  Definitely a great bite!  But at 70 Baht (RM8/$AUD3), its serve size was smaller than anticipated.

Another in house specialty is the fried rice flour noodles topped with pork floss and crackling for 110 Baht (RM12/$AUD4.50). 

Deceivingly soft and stodgy, this noodle made our taste buds tingle with excitement. Its sticky, sweet and spicy flavours mixed the pork floss and crispy crackling were quite a joy to eat!  But more surprising was how Som Tam Nua manages to grill lean pork while keeping it so tender!  My suspicion?  Som Tam Nua marinades the pork with young papaya juice which acts as a tenderiser! 

Tender grilled pork 100 Baht (RM11/$AUD4).  Not the tastiest but tender enough to amaze!

Verdict?  Pretty damn good!  The food at Som Tam Nua is what you would expect.  It was not amazingly different but it was definitely a good enough to keep the crowd coming.  Price wise it was a little steep but for most it is a small price to pay for ambience and hygiene.  In saying that, I believe the general public agrees, so prepare to queue up!

WenY

About eatBANGKOK
I am no expert in eating but I have no hesitation in claiming Bangkok is easily one of the top cities for eating. In this mini series called eatBANGKOK, I bring you what my homeboys Yobi, ZS and I ate through this bustling city.  Everyone boasts to present the cuisine in this Royal loving city best so the quality of food here can quite easily get diluted.  But are you really eating Bangkok’s best? This is WHAT, WHERE and HOW to eat Bangkok’s  popular and hidden eateries.  Keen on a Bangkok food itinerary?  Look no further.