BANGKOK RESTAURANT

Bangkok Bold Kitchen

The Old Town chef’s table-only restaurant branches out into a new Thai bistro. 

3
Average: 3 (1 vote)

Opened on Phra Athit Road as a cooking school and chef’s table restaurant over a year ago, Bangkok Bold has forged a name for solid Thai offerings thanks to its team of prominent chefs Supanut “Ann” Kanarak, Chortip “Nhoi” Ouypornchaisakul and Piya "Tapooh" Chayapum. Now though, you don’t have to gather as a party of at least four people to enjoy the food as they’ve branched out to a casual restaurant with an a la carte menu. Try their stir-fried Thai mackerel with chili pepper, climbing wattle and pork cracklings or rice noodles with crab curry in a setting that's packed with Thai woven touches.

After first opening its doors on Phra Athit Road in 2015, cooking school-slash-chef’s table restaurant Bangkok Bold has since leveraged its growing reputation for stellar Thai cuisine by spinning off this second eatery. The chef dream team of Supanut “Ann” Kanarak, Chortip “Nhoi” Ouypornchai-sakul and Piya “Tapooh” Chayapum have created a friendly and accessible mall vibe at their newer a la carte restaurant, while still delivering delicious food.
 
Although located in Thonburi, their place enjoyed good foot traffic during our visit on a Sunday afternoon. The chefs mine their deep knowledge of Thai food to add unique touches to typical comfort dishes, resulting in some extraordinary flavors.
 
Their lhon pu (coconut milk dip with crab meat, B190) is brought to another level, thanks to the added flavors and finely grained texture of salted egg yolk. The refreshing salmon pla (Thai spicy salad, B220) features clean and crisp flourishes of fresh cucumber, pennywort and herbs, pairing perfectly with a citrusy dressing that also cooks the raw salmon slices. Even the simplest kai jiew (egg omelet, B90) gets dressed up with kaffir lime leaves and lemongrass.
 
However, it wasn’t all smooth sailing. The idea and flavors behind the stir-fried Thai mackerel with acacia, chilies and pork cracklings (B170) are excellent, smartly utilizing the ingredients left over from a shrimp paste meal. But it was all too greasy. And their tom yam kung (B200), despite the fresh shrimp and herbal aroma, was too creamy for us.
 
We’d rather order the gaeng lao (B180), a coconut milk-based version of Isaan’s herbal soup gaeng orm. Top off your experience with an exceptional coconut cake (layers of pandan sponge cake and young coconut cream served in a fresh coconut shell, B150), a balanced affair between rich yet refreshing cream and a fluffy sponge base.
 
Though the venue is a bit out the way and requires traveling across the river, we’d say it’s worth a casual meal on a Sunday.

This review took place in June 2017 and is based on a visit to the restaurant without the restaurant's knowledge. For more on BK's review policy, click here.

 

 

Venue Details
Address: Bangkok Bold Kitchen, 2/F, Riverside Plaza, Charoen Nakorn Rd., Bangkok, Thailand
Phone: 096-626-4519
Website: www.facebook.com/bangkokboldkitchen
Area: Riverside, Thonburi
Cuisine: Thai
Price Range: B - BB
Open since: January, 2017
Opening hours: daily 11am-10pm
Parking available
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