Our Thailand food trip in 15 dishes

Paolo Abad, Nicole Reyes

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Our Thailand food trip in 15 dishes
With fine dine, hip cafés, pop-up stalls, food trucks, and street hawkers, Thailand has a truly vibrant food scene. We sample some of this delicious fare across the country.

MANILA, Philippines – If there’s anything to be said about the food scene in Thailand, it must mention its diversity.

From top tier restaurants – it has two of the 50 restaurants in the 2015 San Pellegrino World’s Best Restaurants list – to the most obscure street vendors and side stalls, and hip food trucks and pop-ups, it is never short of surprises and memorable dishes.

CHATUCHAK. Tourists flock to the popular Chatuchak weekend market for its affordable shopping options and delicious street food. Photo by Nicole Reyes/Rappler

You are indeed spoiled for choice, but we’re not going to deny that scouring the streets for the next meal is a hit-or-miss when it comes to the good ones. More often than not though, you hit the jackpot.

We sampled some of these dishes in our trips to Bangkok, Phuket, and Wonderfruit Festival in Pattaya. Follow our lead as we trek the Thai streets in search of delicious bites.

Pad thai from The Pad Thai Shop

PAD THAI. Photo by Nicole Reyes/Rappler

A mere shack along a back road near Karon Beach in Phuket, what the nondescript Pad Thai Shop lacks in ambience and aesthetic it makes up for in taste. Reminiscent of the Philippines’ own well-loved turo-turos, you’ll be enjoying their tasty pad thai dining on plastic chairs and wooden tables alongside locals, and you can customize your order to your liking, using the condiments laid out on each table.

True to its name (or lack thereof), its pad thai (THB 50) is truly unforgettable, achieving the perfect balance of sweet and spicy coating the noodles. Even its noodle-sauce-peanut-vegetable-chicken/shrimp/pork ratio is at a happy medium.

THE PAD THAI SHOP. This unassuming shack along a back road near Karon Beach in Phuket serves quality pad thai, providing the perfect balance of sweet and spicy. Photo by Nicole Reyes/Rappler

Ban Karon, Mueang Phuket, Phuket

Kaeng kari from Khao Gaeng Jaek Puey

KAENG KARI. Photo by Nicole Reyes/Rappler

Khao Gaeng Jaek Puey means business – no tables, no numbers, no sign, no menu. Being just a stall on a side street in Bangkok’s Chinatown, it might be difficult to find, but once spotted, it is unmistakable. Red plastic chairs, a long line of locals, and the aroma of curry and meats is sign enough.

Khao gaeng is a staple for Thais, a straightforward dish of rice and curry. The kaeng kari (THB 60), a mild coconut milk based yellow curry (THB 60), is slightly thinner than most are used to, and is less spicy than you would expect Thai food to be. It is best enjoyed with pork ribs and Chinese sausage, where the richness of the sauce, the savory flavors of the pork and Chinese sausage, and the firmness of the rice all come together to create a well-rounded dish.

427 Mangkon Road, Pom Prap, Pom Prap Sattru Phai, Bangkok 

Tom Yum Goong from Rann P’Aor

TOM YUM GOONG. Photo by Nicole Reyes/Rappler

Tom yum is one of the more mainstream Thai food essentials, and the tom yum goong (THB 100) in Rann P’Aor is arguably the best in Bangkok.

Rann P’Aor’s tom yum soup is creamy, sour and sweet as any tom yum should be, but the way all these flavors are layered is what makes it exceptional. It is the sweetness that hits you first, and then the lemony sourness will rise, while the spiciness will be a consistent subtle undertone throughout. There is a generous portion of prawn as well, which completes the experience.

While it has gained popularity with both locals and travelers, you won’t find many tourists in Rann P’Aor, which is an indicator of just how good and authentic the food is.

68/51, Soi Petchaburi 5, Thung Phaya Thai, Khet Ratchathewi, Bangkok

Coconut ice cream from a stall in Promthep Cape

COCONUT ICE CREAM. Photo by Nicole Reyes/Rappler

Served in half a coconut shell complete with the coconut meat, loaded with toppings including red bean, sticky rice, and fresh fruit among many others, coconut ice cream is something comfortingly close to home. While this popular dessert can be easily found on most streets in Thailand, one of the most remarkable ones is sold at a stall on the street of a popular tourist attraction, Promthep Cape.

The ice cream (THB 40 for 3 scoops, including toppings) is thick and creamy, while the toppings, varying from jackfruit to tapioca balls, are straightforward, but provide a contrast in texture to the ice cream – sweet, chewy, loaded on top of each other in a delightful mess. Customers are given the freedom to choose their own toppings and are allowed to pile on as much as they dare, “buffet style”.

The ice cream also comes in different flavors, ranging from more conventional ones like chocolate, strawberry, and vanilla, to more distinctly Asian variants like durian and taro.

Promthem Cape, Rawai, Mueang Phuket, Phuket 

Bad Piggy from The M.O.B. Food Truck

BAD PIGGY. Photo by Paolo Abad/Rappler

In Bangkok, where the street food scene is legendary, the food truck craze has also taken root.

A converted ‘50s Streamline RV, dubbed The M.O.B. (Mobile Object Borough) Food Truck, debuted at Wonderfruit Festival serving beers from the tap and western grub fresh off the griddle. It can fit in a scene out of Chef; you even have a charming Jon Favreau-like chap taking orders.

Their aptly-named Bad Piggy (THB 380*), or black pepper pork spare ribs, is crazy, fall-off-the-bones good. Smoky, juicy, and intensely aromatic, it packs a flavorful punch on its own. However, you can also dip it in a fiery-hot barbecue sauce that demands you to muster all the daredevilry.

The truck has been seen parked in many a hip food market, like at HOBS the Riverfeast, so you should watch out for these by staying tuned to its Instagram and local food guides should you find yourself on holiday in the Thai capital.

Photo by Paolo Abad/Rappler

 (+66 81) 818 8884 | Instagram

Soboro chicken rice bowl from Kiki Made Homemade Munchies

SOBORO CHICKEN RICE BOWL. Photo by Paolo Abad/Rappler

Kiki Made Munchies operates via pop-ups in different events and food markets. This Bangkok-based vendor of Korean-Japanese fusion dishes often excites with an ever-changing menu.

It seems that they constantly adjust to the needs for their market, too. For instance, at Wonderfruit Festival, they were serving up power rice bowls – hearty, quick eats for festivalgoers on the go. Their soboro chicken rice bowl (P260) had an eclectic array of ingredients thrown into the mix: soboro chicken (ground chicken), pico de gallo, Japanese cucumber salad, Thai green chili sauce, Parmesan cheese, and shredded greens – all on top of brown rice.


 

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Thai Tea Crepe Cake from Petit Audrey

THAI TEA CREPE CAKE. Photo by Nicole Reyes/Rappler

Petit Audrey has mastered presenting local flavors within foreign dishes. Their Thai tea crepe cake (THB 110) has the creamy richness of Thai iced tea on a bed of delicate crepes and soft, light cream. For those who seek more conventional flavors, their Milo Volcano crepe cake (THB 125) is even more decadent with the same light texture.

MILO DINOSAUR CREPE CAKE. Photo by Nicole Reyes/Rappler

Beyond dessert, Petit Audrey’s tom yum kung pizza (THB 190) perfectly captures the sourness of tom yum soup on a tender crust with rich cheese, a unique take on a local favorite.

TOM YUM PIZZA. Photo by Nicole Reyes/Rappler

Today’s moments become tomorrow’s memories ♡Audrey Cafe & Restaurant Available atAudrey Cafe &…

Posted by Audrey Cafe & Bistro on Monday, 24 August 2015

 

418 4th Floor, Siam Center, Rama 1 Road, Pathumwan, Bangkok
(+66 2) 658 1545 |
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Broccoli quinoa burger from Broccoli Revolution

BROCCOLI QUINOA BURGER. Photo by Paolo Abad/Rappler

Fresh cold-pressed juices and organic vegan fare seems to be all the rage nowadays, which Broccoli Revolution, purveyor of these.

But it doesn’t just pander to fads, and actually serves unique and creative meatless dishes.

When it set up shop at Wonderfruit Festival, the broccoli quinoa burger (THB 280*) was attention-grabbing. It sounds and looks intriguing, but it also delivers. Its buns are jet black, but not because of squid ink – chalk it up to bamboo charcoal and sweet cranberry. Sandwiched between them, a crunchy broccoli quinoa patty is smothered with fresh guacamole and mango-tomato salsa. It’s frankly quite the superstar.

Broccoli Revolution also recently set up a swanky and breezy brick-and-mortar shop near the busy Sukhumvit Road.


 

899 Sukhumvit 49, Klongtun-Nua, Watthana, Bangkok
(+66 2) 662 5001 |
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Chashu donburi from Fillets

Fillets is a modern Japanese joint serving an all-around menu – from an omakase service, to sushi, donburi, and yakitori – using top-notch ingredients from the likes of Tokyo’s famous Tsukiji market.

The star of its chashu donburi (THB 180*) served at Wonderfruit may be the melt-in-your-mouth and tasty chashu or pork belly, paired with a creamy, custard-like onsen (hot spring slow-boiled) egg. But watch out for the sneaky chili sauce hiding underneath, which makes the entire thing like a trial by fire, where you emerge satisfied and triumphant.

Expect the same sort of adventurousness at Fillets. The team likes to mix up things, such as good ol’ sushi given East-meets-West twists.

A photo posted by Fillets (@filletsbangkok) on

 

31 The Portico Building, Soi Langsuan Lumpini, Pathumwan, Bangkok
(+66 2) 041 6056 |  (+66 92) 879 6882 | Website | Facebook | Instagram

Moo ping from Badmotel

MOO PING AND CHASHU DONBURI. Badmotel's Moo Ping and Fillet's chashu donburi packed a lot of spice. Photo by Paolo Abad/Rappler

Badmotel transplants Thai street food into a hip bar and restaurant located along the swanky Thonglor soi (side-street) of Sukhumvit Road.

With great live music on some evenings, enjoy Thai classic fare like this moo ping, or grilled pork skewers (THB 75/3 skewers*) – similar but prepared differently from satay. It’s equally enjoyable with or without sticky rice on the side, but the jaew, a dried chili sauce, gives a necessary fiery kick.

A photo posted by Badmotel (@badmotelbangkok) on

 

A photo posted by Badmotel (@badmotelbangkok) on

 

331/4-5 Sukhumvit 55 (Thonglor), Klongton-Nua, Watthana, Bangkok
(+66 2) 712 7288 | (+66 09) 1229 7994 | Facebook | Instagram

Golden salty egg creamy bun from Hong Bao

GOLDEN SALTY EGG CREAMY BUN. Photo by Paolo Abad/Rappler

Hong Bao has been a go-to place for Chinese food in Bangkok, especially as it serves some of the best dim sum in town all-day long. Patrons keep on returning to the restaurant for all-time favorites.

Their famous golden salty egg creamy bun (THB 120/3 pieces*) is irresistible. The pillowy soft buns with an orange spiral drawn on them teases playfully, and as you bite, they erupt with a warm, rich, and golden lava – sweet and a bit salty to make one squee in utter delight.

สัปดาห์นี้จองโต๊ะหรือยังคะ จองล่วงหน้าได้โทรหาเราที่สาขาด้านล่างเลยค่ะThanya Shopping Park Tel. 02 108 6056Soi Sukhumvit 39 Tel. 02 662 3565Central Embassy 5th floor Tel: 02 160 5679.

Posted by HONG BAO on Monday, 25 May 2015

 

Branches: Thanya Park, Sukhumvit 39, Central Embassy, and Amari Watergate
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Kao pad kak mu from The Never Ending Summer

KAO PAD KAK MU. Photo by Paolo Abad/Rappler

Although it looks like it’s yet another joint who latched on to the industrial chic aesthetic, The Never Ending Summer is charming and inviting – recalling the warmth of old home cooking. Their pop-up at Wonderfruit Festival, The Never Ending Summer Street Kitchen and the Nomad Chef, sought to recreate that with a variety of traditional Thai dishes.

Although it might be a tad dry for some, their kao pad kak mu (THB 250), or Thai street fried rice with pork crackling, packs a lot of crunch from the cashews, cucumber, and especially the delectable pork cracklings akin to the Filipino chicharon.

 

41/5 Charoen Nakhon Road, Khlong San, Bangkok
(+66 2) 861 0953 | Facebook | Instagram

Tum Thai from Somtum Der

TUM THAI. Photo by Nicole Reyes/Rappler

Awarded one Michelin star for its New York branch, Somtum Der specializes in Isan cuisine, which originates from a region in the northeastern part of Thailand and is well known for chili peppers and sticky rice.

Somtum Der is unapologetic with its flavors, with spice levels nowhere near mild. However, the citrus notes and fresh papaya in their Tum Thai (THB 55), an original style Thai spicy papaya salad, keep each bite from being offensively spicy. The result is a thrilling mix of salty, tangy, and refreshing.

The sticky rice (THB 15), while usually a backdrop to other dishes, is just as much a highlight of the meal as the somtum. It is rich with a hint of sweetness and a firm bite, offsetting the tanginess of the spicy salads.

SOMTUM DER. Photo by Nicole Reyes/Rappler

5/5 Sala Daeng Road, Silom, Bangkok
(+66 2) 632 4499 | Facebook

Set menu from Nahm

SET MENU. Clockwise – Coconut and turmeric curry of blue swimmer crab with calamansi lime; salad of river prawns with pork and asian pennywort; clear soup of roast duck with Thai basil and young coconut; stir fried wagyu beef with charred onions, oyster sauce and Thai basil; kaffir lime and smoked fish relish with sweet pork, salted fish dumplings and coconut poached bamboo and vegetables. Photo by Nicole Reyes/Rappler

No. 22 on the San Pellegrino 50 World’s Best Restaurants List, and No. 7 in Asia, Nahm may be high-end but it stays true to authentic Thai cuisine – and mostly the country’s spicy flavors.

Even dishes described as mildly spicy by servers are not for the faint of heart – here, nothing is mild but everything is delectable. Its set menu (THB 2500++ per pax) allows customers to choose from the a la carte menu, from canapes to each section of the main courses, to dessert, and is served family style.

CANAPÉS. Top to bottom – egg nets with prawns, wild almonds, and kaffir lime; blue swimmer crab with peanuts and pickled garlic on rice cakes; steamed red curry of scallops with Thai basil and coconut. Photo by Nicole Reyes/Rappler

Its coconut and turmeric curry of blue swimmer crab with calamansi lime is remarkable for its tender crab meat and the kick of lime, but the high spice levels may be intimidating for some. Meals come with unlimited rice, and the selection of canapes, including dishes like the egg nets with prawns, wild almonds and kaffir lime, which have slightly lower heat levels, balance out the whole meal.

Countdown to the weekend! Why not treat yourself to some delectable Thai dishes at nahm?

Posted by Nahm on Friday, 17 July 2015

 

27 South Sathorn Road, Thung Maha Mek, Sathon, Bangkok
(+66 2) 625 3388 | Facebook

Full tasting menu from Gaggan

PIG AND PICKLE. Photo by Nicole Reyes/Rappler

Gaggan Anand, the restaurant’s namesake, sought to bring global attention to Indian cuisine, and was able to just that when he opened Gaggan in 2010. In 2015, Gaggan was given the no. 10 spot on San Pellegrino’s World’s 50 Best Restaurants, and no. 1 on the Asia list in 2015.

It is truly adventurous in its play of both flavors and format. Gaggan’s full tasting menu (THB 4000++ per pax) contains a wide array of starters, including Egg Burjhee, a cold spiced egg cream that comes in a flaky shell, and its more famous Yogurt Explosion, a spoonful of chilled, creamy yogurt infused with spices.

EGG BURJHEE. Photo by Nicole Reyes/Rappler

YOGURT EXPLOSION. Photo by Nicole Reyes/Rappler

In each course, texture and taste delight, while presentation and format surprise. Their Dhokla, described as a lentil cake snow with curry leaves and mustard seeds, meet expectations with the lightness and delicateness of the “snow”, while satisfying the need for flavor at the same time.

DHOKLA. Photo by Nicole Reyes/Rappler

Dessert comes in unexpected flavors as well. In its Gajar Halwa, composed of black carrot ice cream and cardamom oil, the oil subdues the sweetness of the ice cream, while the texture of its “crispy carrot flower” complements the ice cream’s creamy and cold consistency.

GAJAR HALWA. Photo by Nicole Reyes/Rappler

 

At Wonderfruit, Gaggan eschewed his usual molecular gastronomy inventions in favor of charcoal oven-cooked and grilled dishes harking back to his home country India’s olden days. Check out these Maine lobsters fresh from the grill:

MAINE LOBSTER. Photo by Paolo Abad/Rappler

The superstar chef’s newest venture expands on this concept. Meatilicious‘ frenetic vibes and hearty fare have been drawing the crowds – all the while still bearing Gaggan’s unmistakable mark.

68/1 Soi Langsuan, Ploenchit Road, Lumpini, Bangkok
(+66 2) 652 1700 | Facebook | Twitter

If you’ve been to Thailand – especially outside Bangkok, and have suggestions for great dining spots, share them with us in the comments below. – Rappler.com

* Note: These are Wonderfruit Festival prices, and may differ outside.

THB 1 = P1.33; $1 = THB 35.73

Paolo Abad is a film/television editor and motion graphic designer. He is also a self-confessed concert junkie.

Nicole Reyes is a marketing professional whose life revolves around yoga, good food, and coffee.

Planning a trip to Thailand soon? Check out our Expedia coupons for the best deals on travel.

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Paolo Abad

Paolo Abad writes, edits, and shoots for a living. He is one of the founding partners of the online radio platform Manila Community Radio.