Had a nice dinner at this restaurant. I was told the restaurant was first originated from Rayong (around 3-4 hour drive from BKK, on the east coast of Thailand). The shop has finally catered for more Bangkok clients with a branch landing at Central World.
1. Fish cake. After I took this photo, I found only 2 left on the plate. It's pretty nice. Quite bouncy and juicy.
2. Gaeng som fish. The veggie pancake is qite nice. However, the fish chunks a bit smelly to some people but ok to me. If the fish chunks were pan fried a bit, it would be better.
3. The house's signature chili sauce.
4. Deep fried fish. The chef had re-stir fried 回鑊 with some light sweet soy sauce that turned the fish not that dry. Pretty clever.
5. Deep fried squid. Very fresh squid!
6. Deep fried prawn. A bit over deep-fried but still very good.
7. Stir fried veggie. Pretty good.
8. Fried rice. Too good I forgot taking a photo. This one is a zoom-up on the left over on the plate.
9/10. the shop and entrance.
6 comments:
the river prawn is very fresh and sauce is good, but overcooked
The fired fish is called "Pla Kra Pong Tod Nam Pla" = Deep fried fish with fish sauce.
Thanks ThaiGuy. I guess Nam Pla means fish sauce then. Pla Kra Pong means "fish deep fried"?
Pla Kra Pong means Sea bass
Tod means "deep fried"
Nam pla means "fish sauce"
Khor Khun Ma Krup, ThaiGuy. I missed the word "Tod" and so to guess "Kra Pong" as the cooking way. Good to have this in mind next time when I read a Thai menu, though not 50% understood.
Yummy dishes. You guys are so lucky.
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