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Travel Travel Features

Bangkok beckons

epicure 4 May 2016

Rather than depending on ‘Best Of’ lists, Anthony Yeoh prefers to explore a country through its locals. He taps on his Thai cousins’ insider knowledge of Bangkok to track down old-school eats such as cold crab salad and beef noodles.

On the quieter end of Sathon 11 Alley, there’s a nondescript beef noodle shop that has no signage or name and is identified only by red Coke bunting hanging above its entrance. Here, the noodles are served dry with a special sauce, vegetables and minced meat, and topped with dried chilli. On the side, you slurp down a herby beef broth similar to the Teochew-style beef noodles in Singapore. There’s tasty suckling pig to be found at Moo Hun Song Pee Nong. The restaurant used to be a roadside stall before finding a permanent home in an old shophouse on Narathiwat Ratchanakarin Road. You can either choose for the pig to be barbecued to a crisp and eaten with steamed buns, or done Hong Kong-style. You can also ask the chefs to cook the remaining meat in a style of your choice, whether stir-fried with black pepper or chilli and herbs, or deep-fried with garlic.

From m(int.) Network

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