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Bangkok, Thailand, Restaurants


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Restaurants I LOVE!



Restaurants I Really Like.




Restaurants I've been to.




Restaurants I want to try (or retry).


  • The China House
    Oriental Hotel, Bangkok
    Recommended by: Alex
  • Le Dalat Indochine
    Sukhumvit Soi 23, 400m from Sukhumvit Rd | BTS Asoke EXIT 3: 20 min | MRT Sukhumvit EXIT 2: 12 min, 0 2661 7967-8 14
    Recommended by: wheretoeat-bangkok.com
  • The Hemlock
    56 Phra Arthit Road, Chanasongkram, Opposite express boat pier, Bangkok, 10500 Thailand.
    Recommended by: kottke reader - "Cheap, tiny, friendly, great traditional cuisine - we went there FOUR times within 8 days of Bangkok. Beware of the spicy fish patties, though"
  • Himali Cha Cha
    1229/11 Charoen Krung Road, Bangkok
    Recommended by: eGullet
  • Hua Lamphong Food Station
    92/1 Sukhumwit 34, Bangkok
    Recommended by: grubshack.com
  • Le Chef
  • Krua Rommai
    16 Sukhumvit soi 36 (take the Skytrain to Thong Lo; soi 36 has a Shell service station on the corner and the restaurant is a short walk down the soi). Tel: 02-661-2340
    Recommended by: eGullet
  • Rut & Lek
    at the intersection of Yaowarat and Soi Texas (Yaowarat is a one-way road through Chinatown. Soi Texas, home to the Texas parking garage, comes in from the right. Rut & Lek is on the far corner as you head in the direction of the traffic.)
    Recommended by: eGullet
  • Sukhothai
    Camp Davis, 88/5 Sukhumvit Soi 24 < 1500 m Sukhumvit Rd | BTS Prom Phong, then take taxi, 0 2204 0972
    Recommended by: wheretoeat-bangkok.com
  • Thanying
    10 Soi Pramuan Th Silom, Bangkok, +66 2 236 4361


Street Food Markets I want to try (or retry).


  • Chatuchak
    Weekend Market, Bangkok
  • Dalat Aw Taw Kaw *
    take the BTS (skytrain) to the end of the line at On Nut (where Chatuchak Market is). Follow the signs at the skytrain and head towards Chatuchak (about a 10-minute walk). You will see the entrance to Chatuchak on your right --- keep walking until you get to the major intersection and turn right. Dalat Aw Taw Kaw will be up ahead on your left ... look for a parking lot and a covered market, that's it.
    Recommended by: eGullet
  • Soi Tonson *
    behind the Sindhorn building on Wireless Road (next to the American embassy, across from the embassy consular section).



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Tastingmenu is focused on superlative restaurant experiences from two perspectives: behind the plate and behind the stove. Tastingmenu is written by Hillel (professional eater) and Dana (up-and-coming professional chef) in Seattle, Washington.

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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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