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

St.Regis Hotel Bangkok opened its doors on the 1^st of April 2011, not even a month ago as its debut here in Thailand. Located on Radjadamri road, the same road where the Grand Hyatt Erawan Hotel and the Four Seasons Bangkok Hotel is established for years, St.Regis is offering a personalized butler service on each of its floors. Occupying levels 12-24 of a 47-story building that includes 176 guest rooms, 51 suites, and 53 residences, The St. Regis Bangkok combines timeless elegance with the cosmopolitan energy of a modern metropolis.

I witnessed over the past year how the hotel was build and I promised myself to check out the new kid on the block once settled in. True, after three weeks of opening, I was not giving enough time for a hotel to fine tune its service but honestly; I could not wait any longer. Even though only Viu, the only restaurant was operating I was impressed with the feel of the hotel and service given to its guest. Checking-in was a smooth and friendly experience done on the 12th floor, on the hotels four reception desks.

The hotels Bentley and entrance

Room 1916 overlooked the Four Seasons Hotel and at far the Grand Hyatt Erawan and the BTS line. Not an overly large room but very functional with some modern amenity. With a wooden floor with a heavy carpet matching the rest of the colors in the room makes this place a welcoming one. The bed with lots of silk and pillows was of course the center of the room, comfortable and well designed. There is even a pillow menu as with many other Starwood properties.

Amenity from Dean & Deluca

A real stunner was of course the bathroom, designed as an “open plan bathroom” whereby two shutters could close off the room for more privacy. The bathtub free standing in this room, in other rooms apparently it was build near windows for more view while bathing. The shower had a oversized sky shower and a full range of quality amenity.

As mentioned earlier while visiting there was only one restaurant operational, “Viu”, the all day dining room. Full open kitchen which reminded me on the French Kitchen at the Grand Hyatt Roppongi in Tokyo, Japan. I really enjoyed the breakfast there whereby the hot dished can be ordered a la carte from the kitchen and all other breakfast items can be taken from the buffet.

St.Regis Bangkok

159 Rajadamri Road, Bangkok,10330

Thailand

Phone: (66)(2) 207 7777

I discovered Hyde & Seek Gastro Bar in Soi Ruamrudee only a few weeks ago when I was invited by a friend of mine for a company dinner. Right away I knew I had to go back and check out this place a bit closer. I made some research and according to Tripadvisor it had received some good comments. Situated next to another favorite restaurant, next door, AdMaker who is struggling ever since it moved to this new location.

As with Gastro Pubs and Bars, this place is more beverage driven but surprisingly the dishes I have tasted where superb. Slow cooked pork ribs in chocolate and chili where delicious soft and sweet bitter. The duck confit again full of flavors and nourishing. Sadly the pictures turned out not suitable to publish only when I changed the table the photographic result was much better.

The Wagyu burger with its condiment and fries was perfect in texture and taste, so was the Sea Bass on sautéed cabbage.

The Kitchen pass

The Bar

The Cream Brulee and Chocolate Pot au crème was disappointing however, its texture more like a firm paste then a light cream to enjoy. Nevertheless a great ambiance and experience and I am sure I will return there to sample more dishes.

Hyde & Seek Gastro Bar

Athenee Residence, 65/1 Soi Ruam Rudi, Sukhumvit Rd.
Nearest train: BTS Phloen Chit

Bangkok, Thailand