[Bangkok, Thailand] Dinner at Baan Daeng by Methavalai Sorndaeng

[klyeoh (Peter)]

Dinner at 𝗕𝗮𝗮𝗻 𝗗𝗮𝗲𝗻𝗴 𝗯𝘆 𝗠𝗲𝘁𝗵𝗮𝘃𝗮𝗹𝗮𝗶 𝗦𝗼𝗿𝗻𝗱𝗮𝗲𝗻𝗴 this evening. It’s the latest concept by one of Bangkok’s earliest fine dining restaurants, 𝗠𝗲𝘁𝗵𝗮𝘃𝗮𝗹𝗮𝗶 𝗦𝗼𝗿𝗻𝗱𝗮𝗲𝗻𝗴 (Est 1957), and a brainchild of owner-chef, Jirawut Sapkiree.

This smart, nifty casual dining 𝗕𝗮𝗮𝗻 𝗗𝗮𝗲𝗻𝗴 outlet was conceptualised to cater to the younger clientele from nearby Chulalongkorn University.

The offerings on the menu are typical Thai staples, but done very, very well with the freshest, best quality ingredients used. Some of what we ordered:

1. Kratong thong - Thai pastry cups with two types of filling: with the standard chopped meat-and-vegetable filling, and the house special creamed corn with lump crabmeat filling. Both were stupendous!
   
   

2. Yum som o - best version I’d had anywhere. In an interview with the MICHELIN Guide writer, Owner-chef Jirawut Sapkiree mentioned that only first-rate khao-nampueng pomelo from Nakhon Chai Si Province - famous for its pomelo - are used. Jirawut would often explore the orchards in rural Nakhon Chai Si and deal directly with the growers.
   
   

3. Tod mun pla - Thai-style fish cakes. Very good rendition, served with salty-sweet fish sauce dip with chopped cucumbers and peanuts
   

   

4. Tod mun koong - Thai-style prawn cakes. Excellent version, with bouncy fresh prawns used. Served with a tangy-sour caramel dip.
   

   

5. Yok ma lat (bitter gourd leaves) omelette - pretty good.
   

   

6. Kaeng kaew wan kai - green curry with chicken: one of the best renditions we’d tasted.
   

   

7. Tom kah kai - chicken and galangal with coconut milk soup. A bit too salty and not milky-rich enough.
   

   

8. Hor mok pla (with fish) and hor mok puu (with crabmeat) - these little spicy custard cups were delicious. A must-order.
   

   

9. Shrimp dumplings wrapped in wild betel leaves.
   

   

Desserts
10) Tub tim krob - “red rubies” (water-chestnuts coated in sago flour), served in chilled, sweetened coconut milk. A complete fail - the sago jelly coating was hard and almost inedible: probably frozen then defrosted before serving. I won’t order this again here.

11. Khanom mo kaeng thua - Thai mung bean custard pudding, served with coconut ice-cream here. A much better proposition, but still weak compared to the strong savory offerings in this restaurant.
    
    

Address
Baan Daeng by Methavalai Sorndaeng
Block 28, ซอย จุฬาฯ 5 Wang Mai, Pathum Wan, Bangkok 10330, Thailand
Tel: +6680 365 6328
Opening hours: 11:00am to 9:00pm daily

[Saregama]

@klyeoh

Hor mok pla (with fish) and hor mok puu (with crabmeat)

My first introduction to Hor Mok was at a Cambodian spot, and it was just lovely, but not as spicy as I’m now reading Thai renditions are. Going to try my hand at it at home one of these days.

[klyeoh (Peter)]

Yes, the Cambodian a-mok is a close cousin and regional variant of the Thai hor mok.

Had my first taste of Cambodian a-mok at Battambang during my Oakland years (2006-2011), and kept going back for it again & again.

[linguafood (Natascha)]

More hor mok pla! Living vicariously through your meals, and tonight’s Thai meal in Philly won’t come even close to what you’re enjoying.

Just wow!

[klyeoh (Peter)]

@linguafood

tonight’s Thai meal in Philly won’t come even close to what you’re enjoying.

No Thai meal is ever a bad meal.

I remembered going to Oakland’s Thai institution, the now sadly-closed Le Cheval, during my years working in the city. It was the go-to lunch spot for my colleagues from APL. I was just posted there from the Singapore office and my first reaction then was, “This is highly-localised “Thai” food”. But, whaddaya know - 5 years into life in Oakland, I yearned for Le Cheval’s food even when I was back in Singapore.

[TheLibrarian28]

Loved Le Cheval!

[klyeoh (Peter)]

Don’t we all? I still feel a pang of nostalgia just seeing its name mentioned.

I really missed Old Oakland of the 2000s - its Friday farmers’ market, Tamarindo Antojeria for its wonderful food (it closed in 2019 after 14 years), Peony Seafood for the best Chinese in Oakland, etc.