Yee Lao Tang Jua Lee
Operating for more than 60 years, this second-generation restaurant continues to serve hearty Chinese food. Rest assured, diners don’t come to this two-story restaurant for the decor. Instead, the kitchen is renowned for being generous with meats and toppings. On the menu, you’ll find Chinese sashimi, braised pork belly on a bed of pickled cabbage, fried shrimp-stuffed tofu skin, oyster omelets and stir-fried eggplant with Chinese olives, along with a large variety of dim sum.
45-47 Bamrungmuang Rd., 02-221-8447
Yong Hua Restaurant
Located by the Giant Swing, this old favorite has managed to attract a regular family clientele for over half a century. Currently in the hands of the third generation, this Teochew restaurant looks just like a fine-dining establishment of 60 years ago—the type where your grandmother and her girlfriends would hang out on weekends. The oyster omelets and crispy-skin fried chicken (dubbed “gai fai dang”) are not to be missed.
101 Siripong Rd., 02-221-6429
Silom Restaurant is originally the brainchild of a chef from China and has been serving East-meets-West dishes for over 60 years, long before the term “fusion” was coined. After his grandfather closed the restaurant in 2012, the current owner reopened it with the aim to provide the same old-school vibe—think cream and brown palette and retro rounded tables and chairs. The menu features Chinese-style Western dishes as well as Thai food. Opt for one (or all!) of the recommended specialties: chicken curry with butter toast, sirloin salad and oxtail stew.
7/4, Chimplee Rd., 02-236-4442
Dating back to 1978, this is one of the first restaurants to open in the Phaya Thai area. They serve up Thai, vegetarian, and Western dishes, including the signature “jelly beer” (ice-cold beer in frozen mugs). You’ll also find classics like royal Thai-style pork satay and stir-fried cluster beans with prawn and herbs. The atmosphere stays true to when it first opened, and the soundtrack is strictly original Thai and classical music.
49/2 Setsiri Rd., 02-279-0922
Thai Food Pairings
Some dishes are almost impossible to pair with wine, including artichokes and salads with vinegar in them. That’s when you need a beer! In particular, beer is your best bet with spicy food: it’s cooling, its flavors somehow survive the numbing effect chili has on your tongue, and you can drink more of it than wine. Don’t go for very strong ales or dark beers, though, which can clash with the subtle flavors or aromatics of Thai cuisine. Singha was Thailand’s first beer, and has developed a reputation among food lovers for its premium-quality taste that marries perfectly with the profile of spicy dishes.
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