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.

EAT MEATS FEST 2

Eat Meats fest is back in Bangkok for 3 days. You can trace back to my dairy in previous year. The event still retain their 3 days period as last year which I feels like it makes the event special apart from 7+ days event.

There have been developments from last year. Firstly, there is a event of live cooking and lottery picking for 15 winners for a limited exclusive menu made by well-known chefs. Fortunately, I did won the lottery and got a chance to share this special experience first handed to all of you.

【 Nikuyama x Mahasarn 】 Exclusive Menu Shewha Wagyu Don

Nikuyama as Beef Omakase provided A3 Wagyu with moderate fatness combine with Mahasarn Gyu tan and fish sauce pickled egg as Thai-Japanese combination menu.

The visual of menu might looks at normal at first. However, as you start breaking egg yolk and combine with rice, beef and Gyu tan, The texture of egg are precisely delicious prepared combining with soft & tender Wagyu and Gyu tan. This is the kind of enjoyable fulfilling meal till last bite. Honestly, I would grab my chance next time I had a chance to eat this again for sure haha.

YAKINIKU KIRABI [300 THB] – Sirloin Wagyu Sushi with Ikura, Tobiko, Wasabi and Yamaowasabi.

Every aspect of Beef texture are prepped as you ordered so the temperature are perfect. Topping up with fresh Ikura and spiciness from Wasabi and Yamaowasabi are just elevate it to the higher level.

RANICHI Jo Tan [100 THB] – This menu does not even appear in the website. But, I seriously love that they asked you how large you want a piece of you Gyu Tan to be prepared. Turns out that the large size is so soft and enjoyable.

Hokkaido Curry [200 THB] – Roast beef curry – Delicious curry rice with beautiful marble roast beef texture.

SHOUTAIAN melt in your mouth Hamburg [260 THB] – Aroma of the hamburg are just insane. This one is actually melt in your mouth supported by sourness from the sauce. The hamburg just disappear in an instant.

Masturi Takoyaki [100 THB] – More on the creamy Takoyaki type opposite to crunchy side like Gindaco. Generous Tako fillings.

Hakodate softcream [50 THB] Milk and Matcha softcream – Good taste but melted too soon under Bangkok weather.

Sea Breeze

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Recently, I’ve found a restaurant with a Thai snack buffet in Samsen area. The restaurant provides seafood and Isaan (north eastern Thai style food).  Snack buffet cost 199 THB per person and there are quite a choice of Isaan food to try out. They have informed me that snack buffet time is 16:00-22:00.

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The ambiance of restaurant garden are quite lovely and would be a perfect spot for windy day in Bangkok.

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Deep fried chicken joints. Crispy and crunchy and fits perfectly as a biting size snack. The seasoning are still bland thus some dipping sauce are recommended.

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Yum Woon Sen (Spicy cellophane noodle) Really spicy salad, quite enjoyable.

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Grilled marinated pork neck. The texture are way too fatty for my taste. Still a well-marinated flavor though.

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Fried chicken. Surpass good standard and well-seasoned.

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Moo Nam Tok (Spicy pork salad). The texture of pork are just right and spiciness keeps me going on enjoying the flavor.

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Larb Moo (Spicy chopped pork salad) Similar spiciness level as other spicy food.

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Peppered Fried frog. Lots of bone and not much meat. The texture are also kinda dry.

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Pla Dook Foo (Fried catfish with crunchy flour) Amazing texture and not too oily. Combining with spiciness from spicy sauce makes a enjoyable dish.

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In case anyone want to try cooking Som Tam, they also provide cooking platform. The only problem is if the dish is bad, you know who to blame lol

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Minced pork meat ball mostly contains of flour and leaves weird feeling in your mouth. I personally suggest avoiding this dish. Rice crackers on the right are good though.

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Pla muk nung manow (Lemon steamed squid) The texture of squid are fresh and well-seasoned.

Overall, I am satisfied with the food quality and restaurant ambiance. Staff services are worth commenting since they are friendly and provide a professional-level service.