Add these to your list when you visit Thailand
Let’s be honest, when it comes to food tourism, and conscientiously spreading the word about their cuisine globally, Thailand is light years ahead of us. I even recall how back in the 1990’s, the Thai government would offer incentives and special assistance to food entrepreneurs putting up Thai restaurants in Europe or the USA. So it’s no surprise to find that Bangkok, along with Hong Kong and Singapore, are the ASEAN versions of "foodie paradise."
In the 2022 listing of Asia’s Top 100 Restaurants, Hong Kong could lay claim to being home to 16 of the 100, while both Thailand and Japan could count 13 in said list. Singapore, a small city-state was swimming upstream with 12 establishments. And if you’re curious, we have three listed—Gallery by Chele tied at number 69, Antonio’s in Tagaytay at number 74, and Toyo Eatery at number 94.
So whenever I visit Bangkok, I try and make it a point to sample one of their highly regarded eateries. In past years, I’ve eaten at Gaa, Sühring, and Paste. And the wonderful thing is the discovery that in its striving to be a global city, it’s all about great food, and not necessarily, navel-gazing Thai cuisine. Paste is Thai heirloom recipes, but Sühring is more German, and Gaa deftly serves up modern Indian.
Quince (ranking 91) champions produce-driven international cuisine and wood-fire cooking, as fueled by chef Steve Doucakis. Located in Siri House, a leisurely 10-minute walk behind Central Embassy, Ploen Chit; it’s got a casual, relaxed atmosphere, and Issa liked to say it’s an ideal "date place," but we also saw families dining there on the evening we went.
Their Salmon Nori Taco is a homemade seaweed tortilla, stuffed with fresh salmon seasoned with spicy sesame Alioli, avocados, and topped with ikura. The Beetroot Salad is mixed with smoked labneh, figs, and a beetroot vinaigrette. Both these starters were great ways to be introduced to what Quince had to offer—familiar dishes, but given creative twists.
My main course was the Crab and Smoked Tomato Spaghetti with dried chili, garlic, and herbs. Issa opted for the Spiced Lamb Shank that's served with ceci neri and saffron yoghurt. Both were filling portions and definitely made for a hearty night of eating. The Soft Chocolate Mousse was served with flowers and honeycomb—a sweet way to end the night and head back to hotel, grateful for the walk!
Inka at Central Embassy, billed as "progressive ethnic Bangkokian" was our other great discovery for this trip. It’s Thai-based dishes given an imaginative tweak with some variations coming from left field. I especially liked the raw Tuna in Fish Sauce appetizer, the Pennywort Salad with River Prawns, and the Grilled Five-Spice Pork Chop with Roasted Brussels Sprouts.
It’s located on one of the upper levels of Central Embassy, and, to be honest, I’d have missed it if not for the tasteful ethnic Thai decor that called out. It made us take a second look at the menu that’s positioned by the entrance of the open space restaurant concept that Inka has. I’ll definitely be heading back to try the other dishes on a subsequent trip to Bangkok.
And I can’t close this piece without giving you a glimpse at what I spied on the ground level of Siam Paragon. Nestled within the restaurants are stalls offering home fragrance products, and this neatly packaged, luxury brand had much to offer scent-wise, but, somehow, I don’t think it’ll fly if we brought it here to Manila.