The K-craze continues with a DIY buffet .

All things Korean—from fashion and movies to TV series and fresh-faced pop stars—are all the rage. Capitalizing on this trend, the Pathumwan Princess hotel, which already has one Korean outlet, Kongju, recently expanded its offer of Korean delights with Kayageum.

The restaurant is divided into two main sections, with additional semi-private dining rooms. The front of Kayageum is dedicated to its steamboat buffet, where you will find a variety of the ubiquitous kimchi and kimchi-based specialties. But there are also some rarer items like goo jeol pan (nine assorted appetizers wrapped in a thin wheat crepe) and a barbecue where the chef grills meat for you if you don’t want to do it at your table. This all-you-can-eat orgy is on offer at B550 for lunch and B590 for dinner.

If you prefer a la carte, make your way to the hot pot room: The menu there features a large selection of items to cook in the hot pot. The homemade dumplings with beef and shrimp are highly recommended. There are four kinds of soups to choose from—miso, Korean chili paste, seafood and chicken ginseng. Spicy seafood broth is the top seller. However, do try chicken ginseng, which is so sweet and fragrant because a whole chicken is used for every pot of broth.

We asked Chef Kim Hanna to reveal a few secrets of Korean cuisine.

How did you learn to cook?
I’m not a professionally trained chef. I learned cooking tips and techniques from my grandma.

Why do you think Korean food is so popular?
Thais and Koreans, I think, like the same kind of food. Both are fond of spicy food and use rice as a basis. Some dishes even resemble tom yum or gaeng som.

What are the characteristics of Korean cuisine?
It’s very healthy. Korean cooking focuses on grilling and boiling, which are health-friendly cooking styles. Plus, Koreans apply the concept of yin and yang to the cuisine, so protein, fat, carbohydrates and vitamins are well balanced.

What’s the proper way to eat hot pot?
Just like at MK, you put ingredients into the bubbling broth, wait for them to cook and fish them out. Just don’t put too much dipping sauce into the bowl because it will ruin the sweetness of the soup.


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BK explores some more of Sam Phraeng’s best grub

In part one of this story (Aug 25) we hopped around the Sam Phraeng neighborhood and introduced various tasty fare from somtam to fresh milk. But the food-studded area still has a lot more to offer. Here are seven more top eats to check out on your next food-hunting trip.

Tom Yum Pig’s Brain

11 Phraeng Phuton Rd., 06-772-1600
Open Mon-Sat 9am-4pm

Don’t be scared. This is not a Fear Factor challenge. A visit to Tom Yum Pig’s Brain will open your eyes to this often overlooked menu item. Entering Phraeng Phuton from Atsadang Road, the small eatery is on the left side across from the camping shop.

The deal: As the name suggests, tom yum pig’s brain is the hot specialty. It has been recommended by food critic Mae Choi Nang Ram and featured in many local and international magazines. The Hakka-style spicy soup includes not only pig’s brain but homemade pork balls, fish balls, entrails, deep-fried fish skin and deep-fried taro balls. Try it and you’ll see that, gross as it sounds, pig’s brain tastes great.

The price: B60/bowl.

Pig’s Brain (Thai Tham)

28/1 Phraeng Phuton Rd., 02-221-7612
Open Mon-Sat 7am-2pm

Just a few steps from Tom Yum Pig’s Brain, on the opposite side of the road, is Pig’s Brain (Thai Tham). This hole-in-the-wall shop has been around for over 40 years—since its owner, Auntie Sudjit, was a young lady. Back then the soup cost only B3!

The deal: “Thai Tham” means made by Thai, so the pig’s brain soup here is prepared with a Thai flair. It has attracted lots of celebrity diners and food critics, including MR Thanadsri Svasti, who gave the eatery the Shell Chuan Chim award. The ingredients are pretty much the same as in the Hakka version, but the broth is clear and fragrant with pepper. The soup runs out quickly; arrive early to avoid disappointment.

The price: B70/bowl.

Chote Chitr

146 Phraeng Phuton Rd., 02-221-4082
Open Mon-Sat 11am-9pm

Chote Chitr is small and unassuming with only five wooden tables. But despite its unpretentious neighborhood setting, the restaurant offers some of the best Thai fare in town, and has been building its admirable reputation for almost a century. Its fame has also reached foreign shores, and international media including the New York Times and London’s Financial Times have written up this local institution.

The deal: There are at least 200 dishes scribbled on the menus hanging on the wall. The highlights are gaeng lieng (mixed vegetable soup with dry shrimps and shrimp paste) and yum hua plee (banana flower salad). But the real scenestealer is mee krob (crispy sweet and sour fried noodles), which comes with generous portion of shrimp and chicken. Vegetarian-friendly, the restaurant also serves up a wide selection of meatless choices. Don’t forget to try Chote Chitr’s best-kept secret, its signature ya dong (traditional herbal liquor), whose recipe is said to help combat illness. Watch out for the eatery’s dogs.

The price: A la carte dishes start at B30. Ya dong is B100/shot, B350/bottle.

Seri Thai Cuisine

87 Phraeng Phuton Rd., 02-223-8416
Open daily 10:30am-9pm

From the outside—and, okay, the inside too—this place is not at all attractive. The restaurant sign is old and tatty and the white tile floor is turning yellow. The service is so-so. But the 10-year-old restaurant still manages to draw the crowds with its no-frills Thai cooking.

The deal: The menu features standard (some would say boring) fare you can find elsewhere, like tom yum and green curry, plus a selection of one-plate quick dishes. Skip those and order Seri’s must-try pla ta pien rai kang (deep-fried fish), which is so crisp you can eat the bones.

The price: Side dishes start at B30. For the deep-fried fish, prices vary by size starting at B140.

Nai Kim Thong’s Beef Noodles

71 Phraeng Phutorn Rd., 02-222-0744
Open Mon-Sat 11am-4pm

On the same side of the street as Seri is Nai Kim Thong’s Beef Noodles. In spite of its faded walls, scuffed woodwork and plain décor, customers frequent this shop for its tasty noodles. The busy man cooking the noodles (Mr. Kim Thong?) doesn’t have time for chitchat, but you can always count on him for fast service.

The deal: This Shell Chuan Chim-recommended restaurant’s homemade beef balls are what keep the regulars coming back. On the cooking stall sits a huge stainless steel pot full of mouth-watering braised beef. Tender and savory, the beef couldn’t be more satisfying. But a bigger portion could be an improvement.

The price: B30/bowl.

Udom Pochana

78 Phraeng Phutorn Rd., 02-221-3042
Open Mon-Sat 7am-3:30pm

Udom Pochana has tried out a few locations around the neighborhood before settling in its present spot. However, the eatery has managed to preserve its khao muu daeng (rice with BBQ pork) recipe for three generations, striving to live up to its slogan “60 Years Same Taste.” Most of the customers are government employees who flock to the family-run restaurant during their lunch break.

The deal: While known for its tried-and-true khao muu daeng, Udom Pochana has also added new items such as fresh spring rolls and noodles to the menu. Make sure to try the recommended Chinese-style beef stew and pork curry.

The price: Everything is B30.

Natthaporn Ice Cream

94 Phraeng Phutorn Rd., 02-221-3954, 02-622-2455
Open Mon-Sat 9am-5pm

Go straight from Udom Pochana and you’ll find Natthaporn Ice Cream, a specialty shop whose reputation has outgrown its tiny setting. Over 50 years ago, the famous ice cream parlor started up with just one flavor: coconut milk. Now not only does it have a new and bigger outlet on Tanao Road, Natthaporn Ice Cream also tempts your sweet tooth with more flavors.

The deal: Those craving rich and velvety ice cream might be disappointed—Natthaporn is all about light Thai-style treats. Even the coconut milk flavor is refreshing. Other flavors include chocolate, milk, coconut, iced tea and coffee. Homemade sweet sticky rice makes a nice topping for your ice cream. For an indulgent treat, the owner recommends matching your favorite ice cream with a slice of homemade cake.

The price: B15. Take-away pints are B175-255, depending on the flavor.


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It’s an internet café. It’s a pub. It’s True.

Just last year True opened its first Truelife cafe at the backpacker hub, Khaosan Road. The concept of “sip and surf” is a fast-growing trend and these cafes are multiplying accordingly. In fact, True’s third outlet has already popped up.

Set to be a new hip hangout on the trendy soi, Truelife@Thonglor (137 Thonglor Soi 10. Open daily 7am-midnight, 02-713-8605) stands out stylishly in its all-white building. While the Paragon branch opts for pub-like décor with dark wood accents, the new outlet is bright and roomy with high ceilings and louvered walls. “The décor concept is designed to suit the taste of Thonglor frequenters, most of whom are young professionals and fresh graduates. So we’d like this outlet to be fresh and modern,” says manager Supakit Preechavetayakul.

As you would expect from any internet cafe, Truelife@Thonglor offers up to 4Mbps hi-speed access (B40/hour). There are 11 computers downstairs and another 27 on the second floor. One corner is dedicated to the ICT Counter, which showcases the latest mobile phones and MP3 players. And yes, like any True shop, you can pay your mobile phone and UBC bills here.

What sets this outlet apart is its “music community.” In collaboration with renowned songwriter Boyd Kosiyapong, Truelife@Thonglor allows customers to download songs from the album Rhythm&Boyd E1EVEN1H for free. Bossanova tracks from Kunksanova, a compilation release produced by Groove Riders guitarist, Kunk, are also exclusively available for download here. “The service isn’t limited to True Move clients. Every customer visiting the cafe can enjoy downloading their favorite songs,” says Supakit. “In addition to the two albums, we also have other tons of other songs available for download at for B40 a song.”

Served up alongside the music are Italian dishes from Spicchio. The best-selling items are black spaghetti with prawns (B135) and beef brisket stew with mashed potato and vegetables (B130), which taste quite pleasant considering that they are microwave food. A selection of cakes and low-fat ice cream is also on offer for you to nibble at while sipping at True drinks. Try Caramel Macchiato (B60, B85), Green Tea Twist Cream (B75, B90), or a fruit smoothie (B75). They also have delivery service for those working on the soi, but you have to pay the motorcyclist yourself.

Easy-listening songs from a playlist of Love Is artists make up the background music, while every Friday and Saturday night from 9:30pm to 1am, the place turns into a live music venue. Various bands, both renowned and rookie, take turns churning out jazz, funk and soul tunes. “For September, we’ve invited artists like Crescendo and Monotone to perform. Starting next month, we are arranging auditions where aspiring bands can compete for a chance to play at our cafe,” says Supakit.

Internet, technology, coffee and music—sounds like a perfect cocktail mixed up by Truelife@Thonglor.


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Though their first collaboration was the award winning action film Bangkok Dangerous, the Pang brothers are more widely known for their ghost movies. The twins sent shivers down viewers’ spines with their blockbuster The Eye trilogy and Re-Cycle, a story about a writer whose ghastly fictional events in her novel spill over into her life, is in theaters now. Oxide and Danny are currently working with Nicholas Cage on Time To Kill, a Hollywood remake of Bangkok Dangerous.

When we were young, we always dreamed about impossible things. We would get together to make comic books. You could say the dream to be directors has been with us since we were children.

When we first came to Thailand, we worked in the commercial and advertising field, but we didn’t want to do that forever, so we tried making films.

Our imaginations always pushed us to make films.

We saw a lot of action movies where the killers would talk too much. We thought this was unrealistic, so we created the killer that could not talk or hear at all. It’s a very interesting character.

Re-Cycle was inspired by the news. One day we read about this new technology that could recall data from your computer that was erased five or 10 years ago. Something you forgot about long ago is actually still there. That’s the concept of this movie.

We spend a lot of time together on the script, but usually direct on alternate days.

We are not ghost movie directors. We enjoy making different styles of movies, from action and love stories to comedies. But the market right now seems to expect ghost movies from us.

Everyone is wondering what the next ghost story from the Pang brothers will be. Not many people are waiting for our love story to come out.

People like our ghost movies because they are fond of how we talk about ghosts. It’s a little different from other directors.

Our films always have actors from many countries. It’s a marketing strategy. Right now, we think, if you make a movie and focus on just one country, it’s too risky.

When we plan a new project, we always try to think globally. It’s good for the investor, too. They put a lot of money on us, so we can’t make films only to win awards.

We worked with Sam Raimi on The Messengers. This is a Hollywood movie that he produced and we directed. Raimi saw our work and contacted us to work with him.

Western and Asian viewers are not that different. Actually, they are the same.

Films are international. Language is not a problem. It’s about the concept and the script.

The remake of Bangkok Dangerous is a little different from the old version. The character is not deaf or mute anymore, but the storyline is the same.

It’s difficult to make a film that gets good reviews. If we feel some reviews are unreasonable, of course, we are upset. Sometimes they don’t even talk about the movie. But we are happy to accept sensible comments and criticism.


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BK removes the robe and gets down to business.


9 Thonglor Soi 25, 02-381-7000, Open Tue-Sun 10am-10pm.

The concept: CHA uses traditional Chinese remedies, along with some new twists. The focus on preventative care means a marriage of health and beauty that aims not just to enhance your looks but to maintain physical and mental wellness.

The facilities: The spa houses six VIP rooms and up to 19 beds in the two-storey China-chic home, plus three private rooms and a good-sized pool in the garden, which will eventually be the site of yoga and meditation classes. The otherwise serene spa also offers a huge flat screen TV and WiFi. It also has a long list of Chinese teas selected for their physical and mental effects.

The service: The friendly feeling at CHA is what distinguishes it from the rest. It offers top-to-bottom service, whether you want to indulge in a mani-pedi or relieve your neck pain.

Signature treatment: Tui Na is special massage treatment dating back 2,000 years. It aims to balance health by establishing a more harmonious flow of Qi (energy) through the body. The treatment draws on techniques such as massage, acupressure and bone setting, and it not only relieves stress but helps stave it off—great for those who work at computers all day.

Price: Total Qi treatment goes for B1,450/60min, The Real CHA (cool mineral mask with algae to heal sun damage and Total Qi) for B3,850/150min. Or try the day package with CHA Day Deluxe Detox for B6,800/7 hours.

Divana D

103 Thonglor Soi 17, 02-712-8986, Open Mon-Fri 11am-11pm, Sat-Sun 10am-11pm.

The concept: Cross-cultural beauty. The latest offspring of Divana International, Divana D combines the best beauty philosophies and products from all over the world in developing its treatments. Try Japanese-style seaweed treatments to rebalance and soothe your skin, or follow in Cleopatra’s footsteps and enjoy a goat’s milk bath for silky softness.

The facilities: There are now four couples’ rooms and four private singles, with five more couples’ rooms on the way. Each room is influenced by a country; Casa is adorned with Moroccan accents, vibrant colors and colorful mosaic walls, while Hana offers simple Japanese décor with a wooden bathtub and earth-tone color palette.

The service: The staff is friendly and attentive. They not only ask how much pressure you prefer, but how your day is going. They will go out of their way to get you a cab or even lend you an umbrella on a rainy day.

Signature treatment: The most popular treatment is Divine Hot Stone, in which a therapist rubs you down with hot turquoise stones and lays them on your body at particular points to help soothe sore muscles and increase blood flow. A nice treat after a long day at work, the treatment also includes an aroma cream massage and Spirulina hair mask.

Price: From B900 for Divine Eye Soother (40mins). Divine Hot Stone (120mins) is B2,500. Ultimate Youth (165mins) is B3,000.


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Sure, Good September is made up of six fresh-faced guys with a taste for romantic pop ballads, but this is no mere boy band. These guys write all their own songs and play their own instruments. The band, formed in September 2001, dishes up a delightful dose of fusion pop with its self-titled debut album. The chart-topping single “Yaa Beua Kham Waa Sia Jai” already rules the airwaves and “Phab Vela Deum Deum” is close on its heels. Catch Good September Fridays at Route and Saturdays at Bombay Bar, from 9pm onwards.

How did you get noticed?
We sold 300 copies of our DIY EP at the 2002 Fat Festival. After that we got to work with Black Sheep and got on some of their compilations. Our producer, Shin, recently started Fine Tune Records and asked us to join.

What makes Good September stand out from the crowd?
I think many pop bands these days have been molded into what their producers or PR think is best, so they lose their identity along the way. We are allowed creative freedom, so we are able to inject ourselves into the songs.

How do you describe your style of music?
Fusion pop.
New: I think this is an appropriate term because our music is influenced by disco, jazz and funk, but pop is still the main ingredient.

What kind of music do you like?
I prefer fusion jazz, especially the Brazilian band Incognito.
Dell: I’m listening to a lot of Japanese artists and electronic music.

Where do you find inspiration?
Usually from our personal experiences. I wrote “Yaa Beua Kham Waa Sia Jai” after seeing my friend trying to patch things up with his girlfriend.

What are your goals?
I’m planning to do my master’s degree in the States next year. Hopefully we can record some of our new songs there.
Pong: I’m doing a master’s in architecture at Thammasat University. Though music is my passion, I don’t think I’d do it for a living because it’d be so stressful that I wouldn’t enjoy doing it anymore.


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Master chefs gather under one roof for the World Gourmet Festival.

It’s all about good food and good wine at the 7th World Gourmet Festival. The food fiesta brings the world on a plate, importing 16 world-class chefs from five continents to whip up a tantalizing feast and host a cooking demonstration at the Four Seasons Hotel, Sep 10-17.

Food Hub

Wooing a small battalion of award-winning chefs to cook under one roof is no easy task, but for Four Seasons Food & Beverage Director Lubosh Barta, it’s getting easier and easier. “Now that the festival’s reputation has grown, we don’t have to explain as much about what we are doing. The festival itself attracts the chefs. Plus the participating chefs from past years are great references,” says Lubosh.

Among the active references is Michael Ginor, who has been with the festival since its inception. “I have helped recruit many of the chefs. It is an event that is very dear to my heart,” writes Michael in an email. “I love Thai people, culinary traditions and culture. I love learning about new ingredients and techniques. Thailand is probably my favorite culinary nation in the world.”

Australian chef Geoff Lindsay, The Age Good Food Guide’s 2005 Chef of the Year, agrees. “I can’t wait to feel the rush of Bangkok and to taste exquisite Thai food,”
he says.

Claims to Fame

Top chefs are gearing up to whet your appetite with their renowned signature dishes. If you love foie gras, book a dinner with Michael Ginor, whose Hudson Valley Foie Gras won the 1998 Award of Excellence from the American Tasting Institute. “I have a great passion for foie gras and have devoted my life to it,” Ginor says. “I still remember the first time I sampled foie gras. It was in a simple restaurant in Israel. I’ll never forget the essence of simplicity of its taste.”

Satisfying your carnivorous cravings, Peter Gordon, the executive chef and co-owner of The Providores in London, cooks up his New Zealand-inspired recipes that won him the 2003 Cateys Award for Newcomer of The Year. “I love to cook fish, seafood and fatty meats like pork and lamb. I also enjoy the discovery of new ingredients and try to find ways to incorporate them into my cuisine. For me, fusion is about a successful combination of ingredients,” says the New Zealand chef.

From Concha Y Toro, Chile comes Ruth Van Waerebeek, who is known for her new Latin cuisine. “I sort of reinvent traditional Chilean and South American dishes and play with exotic ingredients. I like to open a whole new world of sensations with Chilean flavors paired with the best wines.”

On the sweet side is 2004’s James Beard Foundation Pastry Chef of the Year, Emily Luchetti, who whips up fresh summer fruits into “desserts that are full of flavors without tasting too sweet.”

Forbidden Food

The only limit to what these amazing chefs can create is their own convictions. For example, Parisian pastry chef Vincent Bourdin is adamantly against using shark fins. “Sharks are very important in the sea kingdom. Shark fins don’t have taste by themselves, so I think it’s stupid to kill these animals.”

Other chefs have no restrictions. Chef Geoff claims he’s tried a bit of everything, “but there’re a few things I won’t need to eat again, like spiders and cockroaches in Cambodia.” Chef Michael concurs. “I had some critters in Thailand,” he says, but admits he couldn’t enjoy them, even after washing them down with Thai whisky.

Hitting the High Points

If you can’t afford every chef’s cooking, Lubosh recommends three particular things. “I’d definitely try chef Yoshii Ryuichi’s Japanese fare,” he says. “His restaurant (Yoshii on the Rocks) has earned a great reputation in Australia. The Moroccan cuisine is also new and exciting for me. For the ladies, there’s an interesting wine tasting class led by Robert Joseph (publishing editor of Wine International). It’s reserved for women only, so they would feel free to ask as many questions as they want.”

Those on tight budgets who would like to take part in this flavor extravaganza should consider investing B6,800 to book a seat at the special Gala Dinner on Sep 14, when every chef will be serving up their most brilliant dishes. It’s not just you who benefits from taking part in the event—parts of the proceeds will go to the Save a Child’s Life From AIDS project. For more information, call 02-250-1000 ext. 1517 or email [email protected].


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BK explores Sam Phraeng’s best chows: part 1

The name Sam Phraeng may not ring a bell among the young and hip of Siam Square and Thong Lor, but this old neighborhood, including Phraeng Phuton, Phraeng Nara and Phraeng Sapphasat, is home to the city’s top eats, some of which you cannot find elsewhere. It’s a good place to revisit the old favorites.

Kai Yang Boran

474-476 Tanao Rd., 02-622-2349. Open daily 8am-9pm.
Located just a few steps from Chao Pau Seau Chinese Shrine is Kai Yang Boran. The restaurant is simply furnished with wooden tables closely spaced to accommodate as many people as possible. Despite its no-brainer décor, Kai Yang Boran has managed to attract lots of celebrity diners, whose photos cover the walls, with its full course Isaan feast.

The deal: The staff is quite friendly, but not so knowledgeable. From their accents, we guess most of them are Burmese. It’s no use asking for recommended dishes because the only answer is somtam. The best bet is what the restaurant is named after, kai yang (roasted chicken). The recipe is taken from Suphanburi, the owner’s hometown.

The price: Starts at B30 for somtam. The whole chicken is B160, half is B85.

40-Year-Old Raat Naa

514 Tanao Road, 02-622-1910 ext. 1, 05-169-6569. Open daily 9am-9:30pm.
As its name suggests, raat naa is the specialty at this eatery. Originally, the shop was in Samyan market but moved to its present location in the late 1990s. The grandpa’s recipe, however, has passed unchanged through generations for four decades.

The deal: The secret of 40-Year-Old Raat Naa, the sibling owners reveal, is the tender pork. Each day they have to prepare over 30 kilos to cater to the customers. Special attention is paid to make sure the pork is well soaked in a secret marinade overnight until it absorbs all the flavors. The menu is short and easy: Just choose sen yai, sen mee or mee krob. Pad see iew (stir-fried noodles with egg and meat), is also tasty and not oily at all.

The price: Raat naa with pork is B25, with seafood is B50. Pad see iew is B30.

Pa Thong Go Sawoei

540 Tanao Road, opposite Bangkok Bang, 02-222-2635. Open daily 5-10am, 5-10pm.

This take-away shop does one thing—pa thong go—and does it very well. The kind uncle has been sautéing the crispy Chinese pastry for over 50 years.

The deal: Crispy and airy, pa thong go, which has been recommended by food critic Mae Choi Nang Ram, takes center stage. It’s also a royal favorite. The uncle proudly reveals HRH Princesses Somsavali and Bajra Kittiyabha used to send bodyguards to buy his crusty fare, hence the word sawoei, a royal word for eating.

The price: B10/4 pieces, but opt for a set (B20-B40), which includes sangkhaya (Thai custard). It makes a nice breakfast. Pa thong go usually runs out very quickly, so go early.

Phraeng Nara Pork Balls

544 Tanao Road, 01-483-2347. Open daily 10am-10pm.

Right in the front of Phraeng Nara corner is Phraeng Nara Pork Balls. We don’t know anything much about this stall because vendor Khun Tookta is ever busy grilling. So the conversation kind of goes like this:
How many sticks you churn out each day?
“Don’t know. I don’t keep a record.”
How long have you been here?
“Can’t remember.”
Any secret recipes?
So we’ll have two sticks then.
“Here. B10.”

The deal: It’s all about pork balls. Grilled hot on the spot, these pork balls are made entirely with pork, no starch or additives.

The price: B5/stick.

Khanom Bueang Boran

91 Phraeng Nara Road, 02-222-8500. Open daily 10am-6pm.

One of the oldest shops in the Sam Phraeng area, Khanom Bueang Boran is tucked in a soi opposite the Bangkok Bank. Auntie Somsri is long well known for her khanom bueang boran (original Thai crispy crepe), the recipe for which is from the kitchen of Prince Narathip Phraphanphong in the reign of King Rama 5.

The deal: There are two variants of the crispy crepes to choose from: The sweet filling includes foi thong (Thai dessert), raisins, sweetened diced squash and coconut, while the salty style appeals with savory minced shrimp. Unlike the modern version, traditional khanom bueang isn’t filled with cream, but is coated with a thin layer of Thai custard. To avoid disappointment, head there before 3pm.

The price: Prices range from B10-50, depending on size.

Ko Phanit

431-433 Tanao Road, 02-221-3554. Open Mon-Sat 6:30am-7pm.

Ko Phanit needs no introduction. It was founded in 1929 by Karb Chiebchalard, whose initial has become widely known as the symbol of one of the best sticky rice shops in town. However, the brain behind the renowned khaoniew moon is not Karb, but his wife Sarapee who adopted the cooking tips and tricks from her mother.

The deal: The take-away shop sells only sticky rice. but you can buy juicy mangoes at two hawkers nearby. Sticky rice is blended with sugar and coconut milk, which yield silky texture and smooth creamy taste. Goes great with Ko Phanit’s homemade sangkhaya.

The price: Sticky rice is B110/kilo. A bowl of sangkhaya is B30.

Nom Jo

441 Tanao Road, 09-788-6417, 01-4822377. Open Mon-Sat 10:30am-10pm.

Go straight from Ko Phanit and you’ll find Nom Jo. A few years ago, it was just a small cart attracting customers only with hot fresh milk and roasted bread, but now Nom Jo has expanded into a proper shop.

The deal: In addition to the all-time favorite khanom pang sangkhaya (bread topped with Thai custard), owner Jo just introduced two new toppings to go with roasted bread: chocolate with banana and corn soup. The menu also sees many hearty dishes from pork congee and Chinese dumplings to pork steak.

The price: Prices range from B6 for roasted bread to B65 for steak.

Classic Chows: Part 2


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