Palsaik

Palsaik (팔색 삼겹살)  is a famous Korean cuisine with three branches in Seoul and outlets in the US, Japan, Australia, China, Taiwan, Malaysia and the Philippines. With a recently opened branch in Thailand in 2nd floor of Siam center.

Famous for 8 colorful different flavors. I started with their signature set with pork belly that is marinated for 12 to 36 hours in eight different sauces – gingseng, red wine, pine leaves, garlic, herbs, curry, miso and gochujang.

Similar to some Korean places, staff took care of grilling and keeping pan clean using Radish which is an amazing idea. The thing about Thai people is that we are not used to have stranger cooking while we are eating in front of us and it could be awkward sometimes. Not a big deal though, still an amazing experience to leave it to the expert.

Pork belly are cooked very well with firm and fragrant texture. Different flavor offered a variety of enjoyable choice to choose from and side vegetables are surprisingly fresh.

Cheesy fried rice to complete the meal. The rice are not too dry or soggy and well-balance flavored.

Ministry of Crab

The Ministry of Crab, a Sri Lankan restaurant institution, led by Chef Dharshan Munidasa(#25 Asia’s 50 Best 2018), cricket legends; Mahela Jayawardene; Kumar Sangakkara. Recently opened from 1st of December for dinner, My foodie instinct told me to book the table and went for this famous Sri Lanka originated restaurant.

Arriving around appointment time around 18:00 on 5th day of grand opening. Guest are arriving fast. Vibrant decoration on 1st floor. I was seated on 1st floor and did not take any peek at 2nd. Maybe next time then.

The menu range from famous Chili, pepper, curry, Garlic Chili or even butter crab. Size and availability of crab and shrimp are displayed by glowing crab shell on the decoration. Their constitution showing crab size start from 500 g to prevent under grown sized crab from being served.

Before starting the meal, waiter/waitress ask for a permission to provide you with a lap apron with apron. Apron are for one time used and you could bring it back home as a souvenir. Just don’t forget to wash it first if there are any spot from eating those yummy crab.

Crab liver pate (20 g) served with Melba toast and syrup

First of all, love that tiny beaker. Probably the smallest on I have ever encountered. Second of all, forget all extremely strong crab liver odor. I am not a big fan of crab liver sushi however, this one is just insanely good with a not too sweet syrup. A perfect appetizer indeed.

As my table consist of only 2 persons, we went for a medium (up to 800g) curry crabs served in a pot. I had observed that there are variety of crab that were served on plate too depends on your order. Crab quality are absolute fresh with insane amount of natural sweetness. Curry style remains different from what Chinese style curry crab with lots of egg and sweetness from seasoning. This curry crab are more packs a punch curry style with a dip of juicy Garlic bread to crack up enjoyable moment. I think the price are reasonable for the freshness of crab on the menu.

Chicken curry rice served with Pol Sambol, fried egg and Kade bread.

This soft and cooked to perfection chicken curry are spicy even matching Thai’s standard so that is a good sign with a punch of curry. Combining with Pol Sambol, Fried egg and Kade bread to ease spiciness. Pol Sambol is also refreshing light texture.

Complimentary Coconut Crème Brûlée

As the only dessert on the menu which they are planning to expand further in the future, aromatic coconut Crème Brûlée is a good way to complete this wonderful meal. The texture are enjoyable at first however, a little bit too creamy about half a way. I had also comment regarding this point to the waitress.

In conclusion, the restaurant service are smooth as for first week of opening as the staff are attentive and knowledgeable for their menu . It is also interesting to have a little chat with Jay (General Manager) and to see our wish list from Sri Lanka arrive before we even visit their original branch. I would say the place is well worth the experience.

Botejyu

As Bangkok weather progress to be hot on a sunny day as usual. My cravings for Kansai food with Teppan(Pan) skills are increasing which is a good opportunity to try out Botejyu located in Nihonmachi around Prom Phong area.

Immerse with a compact history of Botejyu to crank up some appetite.

Mixed Yakisoba with extra scallops topping – Well-balanced portion of sauce and Soba. A little crispy pork with fresh shrimp and squid. Scallops are a little too tiny though.

Ultimate Pork Okonomiyaki – A mixed of variety of pork. Satisfying texture with well executed seasoning.

Jumbo Takoyaki Sauce & Mayonaise – A jumbo size Takoyaki as claimed. Texture are fluffy and satisfying with generous amount of fresh Tako inside.

Ciao Pizza

Italian cuisine are easy to spot in Bangkok however, exceptional one are rare in my opinion. I got an advice from my friend to choose any menu I would like to try and I would not be disappointed. That is a bold statement which excites me to try out their dish.

From my observation, the staff are attentive and they align dish to come out in order, not at once which gave us a balance timing and I am greatly appreciated in their effort.

Chef’s Special on a black board

Starting with bread stick with olive oil, crispy texture as a fine way to start a meal.

Followed with Spaghetti Carbonara All’Italiana [R] – Bacon, Parmesan cheese, Pecorino cheese , egg yolk and black pepper [No cream]

Carbonara are expected to be cheesy around Thailand. This one came with a sourness twist which make every bites enjoyable and you just ended up with a empty plate within a blink.

Lasagna Romagnola [R] Homemade pork Lasagna, slightly sliced

Smooth and enjoyable Lasagna, I could imagine myself having this menu again in a distant future.

Ossobucco Alla Mamma – Wine slow cooked veal Ossobucco with Spinach spatzle

The looks might be deceiving could be the perfect description for this menu. Veal Ossobucco are cooked to the perfect tenderness with fluffy Spinach spatzle enhancing the flavor.

Tarfuto E Mortadella Al Grana Padano – Truffle, mortadella, Champignons, Stracciatella, Parmesan and Grana Padano cheese

This pizza is packed with gorgeous toppings which gives you waves of full flavor. A little bit too much salty for my taste though.

SARATH N. CHOCOLATIER

Coffee specialist have been popping up like crazy in Bangkok. As a Choco Devil, I have been waiting for a Cocoa specialist place for some time and my wish seems to becoming real recently. Sarath have been opening since last year and I have been visiting to check their development which seems rewarding every time.

The place is quite small with less than 10 seats for a cafe. Still, it makes staff and customers closer and easier to learn more about origin of their cocoa which is originated from southern part of Thailand. Giving stories and origins of cocoa for better experience.

Orange infused drinking water

I have visited around Easter season and they have some special menu of egg shaped chocolate that I found amusing with Bon Bons and other cocoa products.

Their special menu at that moment are Bird’s nest [185 THB] which is Hot chocolate served with egg shaped chocolate embedded with caramel and orange sauce with bird nest shaped chocolate. Starting by crack open the egg then mix the caramel with your hot chocolate. In case the intensity is not quite enough, add bird shaped chocolate to your liking.

The taste of chocolate are just insanely good, Balance cocoa blend and not too bitter flavor with a touch of orange to spice up your experience. I would personally say that this one could be compared to hot chocolate drink I have had in Zurich which is amazingly good already.

Cali Mex Sukhumvit 11

Cali Mex is a Californian Style Mexican cuisine restaurant which currently have 3 branches reside in Bangkok from Sukhumvit to Sathorn area serving Mexican food cravings of local and expats in Bangkok. The ambiance are quite lively as you could see street of Sukhumvit area which is perfect for my Sunday brunch.

Starting off as the waiters are friendly and fluently recommend their best-seller menu with suitable cocktails with the food. Ordered Magarita and Hot Mamacita.

Hot Mamacita – Olmeca Blanco, Fresh muddle Jalapenos, Basil, Fresh Lime, Agave.

Turn on the heat with Fresh muddle Jalapenos. I personally like the idea the the drink is spicy, salty and playful at the same time.

Nachos with Chipotle pulled pork.

Generous quantity of Guacamole. Extremely suitable for appetizing groups.

Jin Kun in action!
Cali wings with Smokey BBQ sauce

These wings are pretty tasty and juicy. Just wish it is a little bit more spicy though.

Quesadillas with Angus Steak

Generous toppings from Guacamole to fresh greens and Salsa. Tortillas are cooked properly with balance fillings.

The Moon under Water

Bangkok is a huge blending pot of various culture and cuisine from all around the world. I had just recently tried Jamaican and Ethiopian food which are so exotic and exciting. I love to try out food from different places just to have a sneak peak before traveling to each country in order to better prepare myself. Russia cuisine has been elusive in Bangkok for a while. I finally rush to try out Russian food as soon as I have acknowledged recently opened in Phrakanong area.

Located on second floor. The ambiance are quite lovely are perfect for spending slow a quiet afternoon.

Prop corner with Russian style hat to try out.

The menu are quite compact with main menu and special menu on Chalk board. I ordered A Taste of beet and Pelmeni with a complimentary Rye bread.

A Taste of Beets – Russian Borscht soup – chicken and pork base soup

Beetroot soup are well-known cuisine among Russian food. The base of soup contains chicken and pork base which plays a huge role in flavor. Beetroot, carrot and potatoes are fresh and provide insanely good vibe for the soup with playful sourness. Perfect appetizing menu!

Rye bread with mustard – Amazing texture and perfect with Beetroot soup
Pelmeni – Hand knead dumplings with Pork & Beef

Boiled dumplings usually contains thicker skins in order to prevent dumplings from popping in boiling process. The thickness of this dumplings are appropriate with juicy flavorful fillings.