One of Thonglor’s most frequented sport centers, The Racquet Club, recently launched RQ Bite 49, a new community dining spot that aims to up the center’s in-house food game. Feaw (slag in Thai for “cool”) spearheads this project with notched-up Thai classics to accompany the sporty and afternoon break crowds. 

 

Feaw’s dishes might seem simplistic at first glance but the devil is in the details.

 

 

There are dim sum dishes to share with friends like the jumbo pork dumplings with generous amounts of filling and a satisfying crunchiness that lasts even after being left out for a while. 

 

If you’re a fan of deep fried chive cakes, then you’ll find the ones here are pleasantly arranged in layers to add more texture. As a plus, the layering technique reduces the amount of flour needed to get that perfect crunchy-outside-soft-inside ratio. 

 

 

For the blanched beef shank, the team at Feaw forgoes the usual cuts and instead thinly slices a deeper part of the shank that crisscrosses with tendons—resulting in a more bouncy bite of meat than you would normally get. All the beef here goes through a halal slaughtering process, ensuring the blood will be drained and won’t mix in with the meat. 

 

 

Noodle lovers can get their fill with some tom yum, and try out the Hong Kong-style golden noodles, which have a taste more akin to pasta than traditional egg noodles.  

 

Familiar go-to a la carte favorites like pad kaprao also make it into the line-up. What’s special here is the use of wild basil, which has a stronger aroma and slightly more bite, and the use of beef imported from Australia. The flavor profile is not super spicy, but does include a satisfyingly crispy sunny-side-up egg with runny yolk to drizzle on top.