If you were gutted to miss the pop up dinner Wild Flavors hosted by Tim Butler, chef of Eat Me, and the team of Beervana (02-108-0387. www.seekbeervana.com) a couple of months ago, then the good news is they’re kind of doing it all over again. However, they’re moving things from the American North West all the way over to Hawaii.
The owner-uncle might not be the most gentle and warm, but look past the grumpy service and you’ll realize the food here really is up there with the best. The khao mok (B50) is moist and aromatic—everything you need the dish to be. There’s a reason the place is more than 50 years old and now run by the second generation. Another dish not to be missed is the massaman (curry with beef, B60)—one of the best in town. The generous serving of beef is tender and the curry very rich and flavorful.
Our favorite street-side places for a spot of khao mok gai.
From Dec 5-20, the Water Library Thonglor (Grass, Thonglor Soi 12, Bangkok, 02-714-9292. www.mywaterlibrary.com) will welcome the chef de cuisine of their new branch in Yangoon, Myanmar.
Pastel & Monochrome (Thonglor Soi 25, Bangkok, 02-713-5949. www.pastelandmonochrome.com) clearly embraces a homey vibe. Located in a two-story retro house, the dining room is dark and moody with plenty of vintage furniture, while there’s also a well-landscaped garden for you to chill out in.
On Dec 12, Enoteca Italiana (39 Sukhumvit Soi 27, Bangkok, 02-258-4386) welcomes a special visiting guest, Chef Massimo Camia of Michelin-starred restaurant Locanda nel Borgo Antico in Borolo, Italy. Dishes like soft boiled egg with fried Jerusalem artichoke and Aosta fontina or pumpkin tortellini with soft gorgonzola cheese cream will be paired with the wines of Elvio Cogno Winery from the same province. The price is B3,900 for 5-courses with wine pairing.
For more than 25 years Thanon Pan had been home to the famous Taling Pling, but no longer. The flagship restaurant has now relocated into the Baan Silom complex (60 Silom Soi 19, Bangkok, 02-236-4829-30). In case you were getting all nostalgic, the new place has a similar décor and, of course, all the favorite dishes, as well as some new items such as charcoal grilled Pon Yang Kam beef served with sticky rice (B255) and tom sai bua taling pling (lotus root and Thai garcinia in curry, B150).
(dried crab imitation sticks in curry flavor, B35)
Gildo is really pungent. The second you open the bag you’re torn between aromas of Mama noodles and dried squid. We admire the concept, though. If you’re going to make a fake flavor, why pick “fake” crab sticks instead of just crab? Half-snack, half-conceptual art, Gildo divided our testers—as bold concepts often do.
All you really need to celebrate Father’s Day is your front yard (or condo’s rooftop), a few cold beers and some snacks. For a sense of occasion, we tested out some of the more unusual options out there.
Behind Phra That Doi Gongmu, Muang, Mae Hong Son. Open daily 7am-6pm.
You can tell a lot about a place by sipping a cup of java at a nice coffee shop. Here’s where we’ll be stopping during our Thai travels this winter.
From Nov 30-Dec 5, D’Sens (Dusit Thani Hotel, 946 Rama 4 Rd., Bangkok, 02-200-9000) welcomes revisiting guest chef Philippe Bohrer, current owner of the Michelin-starred Au Crocodile restaurant in Strasbourg. Known for being the private chef for two French presidents, Bohrer will bring a classic French menu to the table, whilst still giving his own imaginative takes on dishes like roasted pigeon breast with gingerbread streuzel, glazed baby carrots with caraway and bitter beer jus and blue lobster salad with custard and ginger.
The aptly named Café Bicycle (Mahatun Plaza, 888/5-6 Ploenchit Rd., Bangkok, 02-651-5188. BTS Ploenchit. www.cafebicycle.com) provides yet another spot to park your bike and enjoy a fine brew.
