One of the more interesting Thai Restaurants here in Bangkok must be “Taling Pling”, first time invited to by local Thai friend and a bunch of Bangkok Chefs.

Taling Pling is popular among foreigners as well as locals alike. This restaurant serves an eclectic menu of traditional Thai dishes, many of which are not easily found in other restaurants. The restaurant takes pride in its creative menu that reaches far back into Thai history, as well as reaches into the future with its progressive and creative twists to the menu. Situated in an old wood converted Thai-style house, the restaurant is also interestingly decorated with many old photos from bygone times in Siam.

Deep fried Softshell crab

“Boran”dishes range from Tod Mun Pla Krai (fried freshwater fish pattie) to Tom Yam Koong (Thai hot and spicy prawn soup), Panang Gai (dryish chicken curry) and Matsaman Gai (Thai Muslim chicken curry). Haw Mok Talay (steamed savoury seafood mousse) provides another variety to Haw Mok. Beside main dishes, their desserts and cakes are popular with local customers. Highly recommended!

Thai Mackarel with Lotus stem in Coconut cream

This old-fashioned dish is a simple expression made with ingredients commonly available to Thais, it features steamed mackerels – the fish that Thai people probably love the best and the stems of the lotus flowers – one of Buddhism’s most recognized motife.

The fish together with peeled lotus stems are boiled in coconut milk, to which a simple yet very aromatic curry paste, made only of white pepper corns, shallots and fermented shrimp paste is added.

The curry is seasoned to incorporate three flavors – sourness as the leading flavor and saltiness with sweetness to follow.

Only after seasoning the coconut broth to satisfaction, the fish and lotus stems are added, since both require only a very short cooking – the fish is already steamed and the lotus stems takes almost no time to cook. The souring agent used is Madan ( Garcinia schomburgkiana pierre). Madan is an elongated, shiny light green fruit with sharp lime-like sour flavor which belongs to the same family as mangosteen. The small Madan trees grow widely near rivers, streams or swamps and sometimes in the backyards of Thai upcountry homes, but there is no commercial cultivation of Madan.

The dish is then finished with coconut cream which gives it a silky texture and pleasant color.

Tumeric dip and condiments

Masaman Chicken

Matsaman curry gets its entire flavor from the rich combination of spices, palm sugar, fish sauce and tamarind sauce.

I love the way the richness of the chicken come through the spices with a clear three tastes; starting with sweet followed by sour and then salty. The addition of the potatoes thickens the curry just enough and the roasted peanuts add a beautiful crunchy tone.

No wonder this dish, somewhat a newcomer to the Thai cuisine, was crowned by some authors as the most complex and time consuming Thai curry to make.

Matsaman is believed to have arrived Siam with the first Persian envoy to the court of Ayutthaya in the 16th century.

Restaurant view

A favorit Farang dessert; Caramel Custard

Another view into the restaurant

Wonderful Terrace

Taling Pling
60 Thanon Pan, Silom Bangkok
Phone: 02 234-4872
Open Hours: 11am-10pm daily
BTS station: Surasak