Bangkok Jam

If you’ve been to the coastal province of Trat on the border of Cambodia, you’ll doubtless recall its fiery seafood and curries.

At Sri Trat, a Michelin guide restaurant, the owners bring the province’s famed cuisine to Bangkok via their mother’s favourite recipes. They also honour her, not only with a funky mural, but also by expertly crafting eastern dishes like savoury stir-fried tiger prawn with garlic, chilli, and fish sauce and spicy sea bass soup with salacca and shrimp paste.

There is a reason why some foreigners think our Hainanese chicken rice is nothing to shout about (I am a big fan, don’t get me wrong). This rendition by a Chinese restaurant in Bangkok certainly exceeded all expectations. The chicken used are kampung (not Gamnam) style, so more gamy and succulent texture. The icing on the cake for any Hainanese chicken rice is the soy sauce, and Hong Bao’s done it with the right umami and sesame oil along with lots of red shallots - braised not fried. The result a dish that wets your appetite way before you even taste it, and bound to make you savour the goodness of that soy sauce to the last drop.

One of the few untoasted, cold bagel in the selection and I was pleasantly surprised. You get the more wholesome texture, the salt crystal on the surface and really love the pineapple and pear chutney.

This tops the list of Peking Duck I have tried this year by far. Can’t be conclusive it’s world best but surprising to be finding this in Bangkok. The skin was sliced so thin, it’s translucent against the light. Just look at the puffy roasted duck, the consistency, the radiant skin....

I have not seen such exquisitely plated siew yuk which are uniform in the cut and composition of the meat. The crisp layer on top is radiant (not PS-ed) not charred and the meat was in glowing pink, not overly roasted. Not only did it impress in appearance, the pork was, yes fatty, but at the right level that doesn’t make you stop at one, or two, or three, for that matter who’s counting?

Honey pearls in creamy milk tea. Immediate level up in Boba atas rating. Surprisingly not sweet by Thai standards.

Really impressed with this unassuming bowl of Thai style wanton mee. The wantons are good sized, smooth and wholesome. The char siew served are barbecued slices of well balanced pork belly, which brings to shame all wanton mee who merely poached the pork and dye them red. The noodles are a joy to have, al dente to the max and well greased and garnished with chinese parsley, garlic and fried lard. The only thing is the savory element can be slightly enhanced, instead I tasted a sweet element which is not surprising for Thai food unless you remember to declare: “Mi Hwan!” (No sweet, pronounced as Mai Wan)

So easy to overlook this streetfood delicacy, and I can certain forgive you for that given all the amazing food in Bangkok. Chey, goreng pisang, what's so special? You might think. But once you have tried this, I am sure you will be always looking out for this gem and forget about the next pikachu as you roam the pratunum streets and alleys.

The texture of the noodle has improved from my last visit which was horrendous - slimy, flaccid, yucks. This was always my must have breakfast or lunch when in Bangkok, even before it was popularized with Singaporean. I can't say for sure if the standard has reverted to its best, but I can say its delicious.

When you put such a winning combination of ingredients in a cup, the expectations have to be be right up there! Heekcaa's Mango Cheese concoction certainly didn't disappoint. The thick creamy layer of cheese not only elevate the texture but introduces the savoury elements into the sweet mango purée of sheer delight.