It’s that
time of the year again, where a new favourite of mine is added to the small
list of eateries with the “Wah Lau Eh!” Stamp of Approval.
Wah Lau Eh!
In April, I was supposed to meet a couple of friends at Pridi for a chat, only
to find it closed on a day it was supposed to open. We then changed our location
to One Once for Onion (thanks to Jackie!), firstly because it was close to Pridi,
but also because Brassica just moved there after a long hiatus.
It started a fattening journey for my family, as Brassica doughnuts became our go-to snack whenever we passed by the area, partly to enjoy,
but also to taste different flavours and understand its consistency. I even
brought the harshest critic I know (you know who you are) and talked to the
only Polish friends in the city, who all gave Brassica their thumbs up👍.
However, I will be very honest. Cong and I didn’t get off to a great start. In fact,
it couldn’t have been worse. I will use this opportunity to air all our dirty
laundry.
Cong graduated
from CIA Singapore in 2015, and after 1.5 years cooking in Singapore, at 2
iterations of Bird Bird (permanently closed) under Bjorn Shen, moved to head the kitchen at Prelude (permanently closed) in Bangkok in 2017. Let’s just say that my first (and only) impression of the
food at Prelude was a pretty bad one, based on the experience my family had at
their Sunday Brunch.
Brassica Yenakart in 2019
Subsequently, Cong left Prelude to open Brassica in Yenakart, championing his
brand of fried chicken and…… doughnuts. Even then, I wasn’t too
impressed with the fried chicken, but that was also the time I saw tremendous potential
in his doughnuts. They weren’t perfect, but just needed some tweaks to reach
another level.
In my recent conversation with Cong, he too admitted that the customer response
gave him clear indication to focus on his doughnuts, resulting in this mature and complete version of Brassica Doughnuts at One
Once for Onion - made even more perfect by the café’s excellent coffee.
Finally, to the doughnuts. I like it that they are fluffy, not greasy and more importantly,
do not stick to my teeth. His custard-based fillings are rich, smooth, not too
sweet and incredibly generous. If you are dining in, don’t miss the brown butter
ice cream doughnut, which cannot be delivered, and please ask for their monthly
specials too!
As I look back at my journey with Cong, I guess it’s fair for me to describe
him as the ‘least-likely’ candidate to be offered this sticker (not that the sticker
means anything at all). However, he is also an example of a young man who accepts
honest criticism, is willing to focus on his strengths and perfect his craft.
That, in itself, deserves my respect.
I have been looking for a restaurant like this since the day I set foot in Bangkok. Proper authentic Chinese flavours are surprisingly not common in this metropolitan city, unless you either consider the high-class Chinese restaurants in 5* hotels (mostly Cantonese cuisine, and pricey), or Thai-Teochew Chinese restaurants, which are more common, but serve dishes that exhibit a fusion of locally-inspired flavours.
The unassuming shopfront of RC怡香园, which looks like a normal roast duck stall, but is more than meets the eye.
Sitting down with co-owner 大象 (literally translated as Elephant), he struggled to tell me exactly what cuisine his food represented. He came from Fujian, China, and his co-owner (who's in charge of the kitchen) spent much of his life in Hong Kong, and a few of his dishes are essentially Thai, like stir-fried basil roast duck and Tom Yum grouper head. Walking into the eatery, you will be forgiven for assuming it to be a typical roast duck stall. Don't be confused by its inaccurate packaging, look deeper into the menu and be daring when you order. If you love authentic Southern chinese cuisine, RC怡香园 will prove to be a precious hidden gem.
Their one and only double-boiled soup - cordyceps militaris with pork ribs
If you are a fan of double-boiled soups (老火汤) in Hong Kong, you will absolutely adore this cordyceps militaris soup. I can confidently say that it is the only place in Bangkok that I have tasted soup as good as this. They just don't do soup like this in Thailand.
Seafood/chicken porridge
Their porridge is another star. Unlike the usual gooey congee or boiled rice you find in Thailand, their porridge is somewhere in the middle, with a smooth consistency given by the Japanese rice that they use, and a flavorful punch contributed by their excellent soup base.
Flawless steamed pomfret.
One thing that strikes me about this place is their insistence to serve only the freshest fish. Whether it's their giant grouper fillets or pomfret, they either serve the best, or tell you they have none that day. Every dish is steamed to perfection, we've never had any fish that's overcooked. If you love fresh steamed fish, chinese-style, this place is perfect.
Claypot aubergines, warm and satisfying with steamed rice.
To balance off your meal, they have an assortment of other simple dishes, like vegetable stir-fries and hearty claypot dishes. You can also order some decent roast duck/pork from their counter, even though I don't think it's their strongest suit. For lamb lovers, don't miss their herbal lamb stew.
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They have ample seating, both open-air and air-conditioned.
I think their only 'problem' would be their location, deep inside Pattanakan, beyond Pattanakan Soi 78, right opposite the bright red ATIKER building, towards the new flyover that leads to Onnut and Chaloem Phrakiat.
Their map in Thai.
They open everyday, only closing during the last Wednesday of every month. If you have been looking for such flavours in Thailand for a while, please make the journey, trust me that it will be a fruitful one.
PS. RC 怡香园 was formerly known as 格香，and is currently going through its name change. Many of the large signages still bear its old name so hopefully they will be changed soon.
I NEVER thought I would be writing about healthy wraps on my blog, but here goes.
Proof that healthy food can be yummy too
Bestow is a health food restaurant open along Suan Luang R.9 Road, near King Rama 9 Park. 25 year old owner Best had no prior culinary experience, but through 8 months of sheer practice, research and determination, executed his concept, to bestow health in the form of delicious food to all his customers.
Unexpectedly cosy place, don't forget to read the signs!
Aside of a few minor exceptions (eg. a small selection of soft drinks and things like hot dogs/dessert tortillas to appease to children), the theme of 'lean, healthy and delicious' runs through the entire menu, which in itself is designed like a fun game of chess, where you can mix'n match your selections, understand how many calories your meal will have and and also its price.
#saucematters
I am no health junkie. No amount of healthy food will appeal to me if they don't please my palate. So why am I talking about some healthy wraps that contain at least 70% worth of shredded raw carrots, onions and lettuce? The answer lies in Bestow's array of home-made sauces.
I am going to reveal something big here. I HATE ketchup. On a normal day, nothing will convince me to dip anything into a pile of raw ketchup. One of the 'dares' I had to perform while trying to break into my wife's house during our wedding day was to eat a ketchup sandwich. Oh, I can live with dishes cooked with ketchup as seasoning, but raw ketchup---thanks but no thanks.
When I knew that one of Best's signature's sauces was the BTK aka Better Than Ketchup, I knew he was on my side. That said, his BTK (sweet, sour and slightly spicy) is only my 2nd favourite sauce in his repertoire, I order his Sesame Zinc (a creamy Japanese-style sesame dressing) sauce more often. After visiting Bestow a couple of times, I was convinced that sauce really matters. A good sauce can make even a low-calorie, veggie-centric wrap taste good.
Blowtorching the spring roll.
Final product
If you are dining in, I absolutely recommend you to try their spring rolls. It is their only selection which is blowtorched, resulting in a warm, crispy wrap. The crispiness does not last though, so if you are ordering a takeaway, their tortilla wraps will be more suitable.
Mostly veggies
If there was any gripe I had about Bestow, it would be that their food offered little variety. Ok, lots of wraps, but nothing much else. This was my feedback, and Best was quick to react.
Bestow's new BBQ ribs. Try their blueberry smoothie too!
He has just released his BBQ ribs (still on limited offer, check Bestow's FB/IG or call in to check availability) which turned out to be really enjoyable. The bones slide off cleanly, and it's flavourful without being completely drenched with BBQ sauce.
Bestow is proof that healthy food does not necessarily have to taste boring. Their location is not the most convenient, but if you are in the vicinity, no harm popping by for a quick meal, or you can try their delivery services on Foodpanda.
If Best continues to refine his craft, I am sure you will see Bestow appearing in more accessible locations in Bangkok in time to come.
6 years into my stint in Bangkok, I finally try to make myself more useful, especially for comrades who frequently crack their brains thinking of dinner options on their way home from work. As I do not commute via BTS most of the time, I have garnered the help from some 'local' friends to slowly but surely compile useful lists of my personal favourite eateries within reasonable walking distance from BTS stations.
Take note though, that these choices are based on my own preferences after visiting all of them myself, and the walking distances are also deemed reasonable based on my own level of acceptance (usually not more than 15 minutes' walk from BTS station at my average pace).
So, where better to start than my homeground, Udomsuk BTS station?
With co-owner Patrick after pasting my Stamp of Approval
2. Rabbito' Cafe': Eat with bunny company
Also along Sukhumvit 101/1 inside Di Wavery Place (a neighbourhood community mall), just 2 shops away from Devilish Eats lies one of the only rabbit-themed cafes in Bangkok.
It's always full during the weekends so be prepared to wait
Rabbits roam free at Rabbito'
If you are into rabbits, or pretty Thai ladies who come for rabbits, this is the place for you, because down here it's possible to hold a bunny on your lap while digging into your nuggets and fries.
Relaxing ambience
Food's pretty acceptable too
My only issue with Rabbito' is the mental block of eating in a space with unavoidable random mini balls of bunny poop scattered over the floor, but if the Thai ladies don't mind, who am I to make a fuss?
3. Chicken Rice: Thai chicken rice also nice
There are many great choices of street food right at the junction of Udomsuk Road, especially in the evenings. One of my favourites is the popular chicken rice stall.
40THB for standard, 50THB for special
The usual complaint with Thai chicken rice is the overcooked chicken, but the meat here is tender and succulent. In my humble opinion, I don't feel that a good plate of Thai chicken rice is inferior to those found in Singapore in any way. I have also grown to enjoy the unique chilli sauce in Thailand.
I mixed steamed chicken with fried chicken, generous serving as you can see
4. Stir-fried Yakisoba: Pops of wok-hei goodness
Right beside the chicken rice stall is a place that sells stir-fried Yakisoba (similar to the yellow noodle in Singapore), something rather uncommon along the streets of Bangkok.
This stall sells both stir-fried Yakisoba, and the more commonly-found Suki, both dry and soup
The surprisingly-delicious Yakisoba
The plate of stir-fried Yakisoba was slightly greasy, filled with generous amounts of cabbage and pork. What struck me was the immense wok-hei infused into the noodles, which made every bite really enjoyable. Serving is small though, a standard portion is definitely not enough if you are hungry.
5. Play Plern: Cosy ukulele cafe
On the opposite side of Udomsuk Road, less than 100m into Sukhumvit Soi 66/1, there's a perfect place to chillax.
Play Plern
Play Plern is a ukulele-themed cafe opened by a YouTube celebrity Apple Show. She made a name for herself singing and posting (extremely endearing) ukulele lessons online and this cafe serves also as a training centre for people who would like to take ukulele lessons from her.
Fun decoration and nice drinks
Glad to take a picture with Apple Show and my Udomsuk exploration team-member Wendy
Don't be surprised if you turn up one day to find yourself walking into an impromptu crooning session by Apple Show herself.
There are certainly many more eateries worth recommending around Udomsuk BTS station, and I am already working on a couple of other stations, so please watch this space!
Bangkok is a city growing with cafes sprawling all over the metropolis. Big boys like Starbucks, CBTL and Au Bon Pain aside, local names like Casa Lapin, Rocket, Amatissimo and Roast (to name a few) are also impressing locals, expats and tourists with their coffee and execution of their interior decoration.
I am no coffee connoisseur. Even though I think I can differentiate a good cup of coffee from a bad one, there is still a long way to go before I can sieve out different tones in a cuppa with a single sip, or identify the type and source of beans with a whiff of the aroma. However, I am so pleased in finding the humble-looking Totti Coffee Shop on my way to work that I am officially declaring here that it is my favourite cafe in Bangkok.
Totti Coffee Shop on the outside
Tops Marketplace Udomsuk has always been a peculiar little neighbourhood community mall for me. Firstly, it's not even along Udomsuk Road. It's actually along Suan Luang R.9 Road slightly beyond Udomsuk (after crossing an overpass). Secondly, Tops Supermarket aside, nothing seemed to work there. Shops opened and closed over the years, until Totti trotted along.
Comfortable interior
I got the opportunity to enjoy their coffee more regularly after they changed their operating hours a few months ago to 7am-6pm in order to cater for the morning working crowd. It was actually pretty difficult for me to initially to point a finger to why Totti attracted me so much. Maybe it's the cosy feel, the good-looking baristas (lol), the proximity, and the extremely satisfying coffee almost everytime.
Another shot of the interior
Latte brewed with a blend of beans from Brazil, Ethiopia and Thailand
However, after a chat with owners Nueng and Thor yesterday, I have a clearer picture now. Thor was born in a family of coffee roasters, and his family runs an older style coffee joint in a local market downtown (also called Totti coffee). That's why even in his busy schedule as a national ice hockey player and coach, his love for coffee did not deter him from opening 2 of his own branches outside town. Unlike his family's coffee joint, which serves stronger coffee (more similar to those you get at Amazon and Inthanin at the petrol kiosks) that will give you a slap in the face with a sip, Thor uses his own blend of beans carefully chosen to give his customers a aromatic but lighter, smoother cuppa.
Thor's wife Nueng, a proper barista herself, in action
Tadaa.... done!
What I like most about Totti is the fact that it has not forgotten its Thai origins. Aside of using Thai coffee beans for many of his concoctions, he is still incorporating condensed milk into his sweetened iced coffee selections in order to maintain a touch of tradition in his otherwise premium cup of coffee. Tell international chains to give you condensed milk and you are more likely to be eyeballed by the baristas as if you committed a crime. If you are not into condensed milk, just let them know and they are more than happy to cater to your needs (note: all hot coffee will be made with fresh milk unless otherwise requested). They are even ready to make a unique blend specially for you on the spot if exclusivity is what you crave.
Another variation of their Latte made with only beans from Doi Chang. I prefer this version as it's less acidic.
If there is anything insufficient, I guess it will be the lack of excellent food choices currently at Totti Coffee. They do have some croissants and puffs but none leave an impression. Thor and Nueng told me that this is something they are going to rectify in the near future, so let's see what they can come up with.
Thor and me, in front of the first cafe that welcomes my "Wah Lau Eh!" Stamp of Approval
So there you go, my favourite cafe in Bangkok, hands down. It is a little out of the way, but if you are already in the Udomsuk (aka Sukhumvit 103) or the King Rama 9 Park area, it is probably worth it to pop over to grab a cuppa to know what I am talking about.
My personal recommendations will be the Latte for hot coffee, and the Bangkok Blend (sweetened with condensed milk, you could ask them to make it less sweet) for a really satisfying iced coffee.
Slightly less than 2 weeks ago, during my weekly visit to Mega Bang Na, I chanced upon an ice cream stall like no other. It looked rustic, playful and vintage all at the same time, and after tasting their concoctions, a wave of excitement rushed through my brain, as it's been a while since a F&B concept in Bangkok grabbed my attention in such a manner.
Itim Lamoon's shop front at Mega Bang Na
Think of Thai sweets and you can come up with a few names. Mango Sticky Rice, Thai Durian, Coconut and the ever-reliable Thai iced tea. But having lived here for almost 6 years, there is much, much more. Take Yakult for example. Back in Singapore, we are used to Yakult being sold everywhere in assorted flavours, but here in Thailand, Yakult cannot be found anywhere readily. There is only 1 flavour, the original, in a tiny bottle, which can only be purchased when the Yakult lady appears in your neighbourhood. I reckon if I were a little boy in Bangkok, I will be waiting eagerly for this particular lady to appear at my doorstep everyday to have my favourite drink.
Yesterday, I spoke to Danupon (more affectionately known as Moo), the owner of Itim Lamoon, and was suitably satisfied to understand that his concept is to weave together the childhood memories of local adults and present them in the form of premium ice cream. His first signatures were coconut cream, Thai tea and Milo, and he slowly came up with more and more flavours, most of which carry a distinctive Thai soul. Some interesting ones will be the Thai coffee (Oliang), Taro coconut, Sala(a red syrup carrying a similar identity to rose syrup in Singapore but tastes different) cider with Lime, Rum and Raisin (which uses locally-famous Sangsom Thai rum) and even a Red Bull sorbet.
Even his toppings have a vintage feel about them, from crispy dough fritters to mug bean to rainbow sugar
Moo shared with me that his biggest challenge was to convince the Thai locals that local Thai flavours are not always cheap, as even though he tries to emulate traditional tastes, he uses imported raw material to ensure his ice cream are as good as the premium home-made ice cream we can find in other more internationally-established dessert shops. As a foreigner, however, I feel that spending 49THB on a scoop of good quality ice-cream (with a free topping, no less) that tastes uniquely Thai is more than worth it.
The ice-cream shop is designed to look like a vintage playground. Kids are encouraged to play with all their toys.
Aside of selling ice cream by the scoop, Itim Lamoon also comes up with their own vintage sundaes and drinks, all of which carry a Thai traditional flair as well.
Can you recognize this character from Kamen Riders?
One of their specialties really surprised me. I bet most of you understand Affogato as an Italian dessert that involves pouring richly aromatic espresso over some gooey vanilla Gelato. What if I told you the Lamoon Affogato is pouring rich Thai kopi-O called O-liang over their signature creamy coconut ice-cream?
Lamoon Affogato looks and tastes charming
The main reason why I have such a strong feeling over Itim Lamoon is because After You and Mr Jones Orphanage have been hogging the Thai dessert headlines for far too long. Both have legitimate reasons for success, with Mr Jones Orphanage depending more on their atmosphere than cakes to attract customers. However, both these big names have earned their reputation recommending foreign-style desserts to the public. Finally, Itim Lamoon has a concept that brings local traditional desserts to the next level, packaging it in a attractive way, yet versatile enough to refresh their flavours as frequently as they wish.
All said and done, at this moment, Itim Lamoon is certainly not the finished product yet. The ice cream is still a wee bit too sweet for my non-Thai palate, and I do wish they eventually come up with a proper ice-cream shop that allows customers to enjoy their pretty desserts like the Lamoon Affogato in a more comfortable space with their whole family. I also think they should start considering opening stalls in places where tourists have more access to.
If you do manage to see it though, please give it a shot, as it might transport you back to your long-lost childhood. The Stranger in Bangkok's favourite flavours are Thai Tea and Yakult Jelly.
The wait is finally over! No longer do I have make up a legitimate reason to go to IMPACT Muang Thong Thani before I can have my favourite soup food in Thailand.
When owner Peter sent me a message on Sunday night, I was wondering what he wanted to tell me, but his news was completely out of expectation.
So now, let me announce that Chuan Kitchen is officially open at CentralWorld, 6th Floor beside MK Live!
Only 8 Singaporean/Malaysian favourites are available at the moment, but the plan is to have closer to 80 dishes (mix of SG/MY favourites, dim sum, tze char) once the place is up to speed.
I rushed down to try the food yesterday (3rd day of soft-opening), and the Hokkien Mee and Char Kway Teow were absolutely perfect.
So, I hereby complete my 5th, baddest and bestest update on Chuan Kitchen, which continues to be the place that made me work the hardest as a foodie/blogger since I started this journey.
Enjoy!
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Update on 20th December 2016
So much has happened since I first featured Chuan Kitchen in May last year (just scroll down and have a look for yourself). However, this might be the best update I will ever have to do for them. What if I told you Chuan Kitchen has now moved to a brand new, bigger, better place in the vicinity of its old location, but with ample parking space, a pond that will soon be full of koi, cool alfresco dining areas and some really good coffee?
The parking space regulars have been craving for
New bright, spacious and modern dining area
Filled with customers since its opening on the 15th of December 2016
All said and done, regardless of the improvements that have been made, all I want to see is that the food remains the same.
After tasting all my favourites during my first visit to the all-new Chuan Kitchen, I can safely promise you that the food is still the same, but with better presentation. So this just means one thing.
Wah Lau Eh!
Good job Peter, for taking Chuan Kitchen to another level. You have done a lot in a short time and I hope all my future updates will be on new branches opening all over Bangkok (including one nearer to me!). PS. Chuan Kitchen will be offering a 20% discount from now until 31st March 2017. What are you waiting for? ******************************* Update on 19th February 2016: I am glad to announce that Chuan Kitchen has been officially back in business since 2nd February 2016.
The founders of Chuan Kitchen have found a suitable buyer for the restaurant and are extremely confident they can keep the Chuan Kitchen spirit flying and push it to greater heights in the near future. At the moment, they are still operating at the same location at Bond Street Road until further notice, so readers, my favourite Bak Kut Teh and Laksa in Bangkok are available again!
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Update on 2nd December 2015:
With a heavy heart, I made my 1.5 hour journey across Bangkok this morning to Chuan Kitchen.
I still remember when I received an email from HQ a while ago inviting me to give her Singaporean food, otherwise unknown to me, a try right across the city. While the robust broth of Chuan Kitchen's Bak Kut Teh gave me a glow in my eyes and the Laksa reminded me of my foodie conquests in Singapore, there were other aspects of the establishment that worried me. With regards to food, their Hokkien Mee, by far my favourite Singaporean dish, left no impression, and can this young lady keep their standard consistent? I have to admit, I only decided to write them a review after eating at Chuan Kitchen thrice to confirm their consistency, which also convinced me that such a great Laksa and Bak Kut Teh should no longer be ignored despite its odd location. Over the next year or so, I saw a positive transformation of Chuan Kitchen. Through the sheer hard work of HQ, every subsequent visit of mine was met with a bigger crowd of customers, always a good thing, and even the food improved. Their Hokkien Mee has become infinitely more 'shiok' now. But with this upward curve came a shocking revelation that HQ had to go home, and that Chuan Kitchen had to close their doors after nearly 10 years in business, when they are almost ready to take their next step. Whatever I wanted to convey to HQ, I already did, the closing date of 14th December remains unchanged nonetheless. So for us, dear readers, it's probably not the time to ask "why?", but a time to celebrate Chuan Kitchen. I did. Even if my brand new "Wah Lau Eh!" Stamp of Approval sticker will only be gracing their entrance for 12 days, I figured credit must go where credit's due, and I made Chuan Kitchen the 1st ever restaurant to receive my actual "Stamp".
HQ and I on a job well done
In this bittersweet moment, I guess it was apt that some divine intervention ensured that I had my lunch at Chuan Kitchen as well. The Bak Kut Teh and Laksa are still excellent. I even got a little angry at myself for not ordering their shrimp wanton in Szechuan sauce before today. So dear readers, remember the date. 14th December, no more, and less the Thursdays in between. HQ asked me to help her thank all her customers reading this, for your kind support and effort driving all the way down to the 'village' for her food. Perhaps there's one more drive to the 'village' in us, no?
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More and more big Singaporean names are jumping on the Thailand bandwagon. Take Breadtalk for example, you can now see them in every other corner of Bangkok, very much like in Singapore. Other well-known franchises like Yakun Kaya Toast, Crystal Jade and Paradise Dynasty have set up shop here too, but what do you think of when you miss food in Singapore?
Airy bread, foie gras soupy buns, or grilled thinly-sliced bread with egg custard? Nah, not for me. Chilli crab? Ok, getting there, but I believe most who know Singapore really well will agree that the soul of signature Singaporean tastes lie in hawker centres. When I miss Singaporean food (not as much as I should, honestly, otherwise I wouldn't be only blogging about this after 5 years), I think of dishes like chicken rice, laksa, fried hokkien mee, bak chor mee, bak kut teh, popiah etc.
You might be surprised, given the HUGE diversity of cuisines in Bangkok (you can even find Ethiopian, Cuban and Peruvian restaurants here), but authentic Singaporean food is as rare as it can be. Though some have tried with reasonable commercial success, I will gladly tell you that if you see a supposedly Singaporean restaurant named after some famous shopping street in Singapore and wish for authentic flavours, it's better to stay as far away from it as you can.
That brings me to my new mini series, Singapore Food in Bangkok, where I do my best to unearth proper Singapore tastes for you, whether you are locals craving to reminisce your culinary enjoyments in Singapore, or Singaporeans/Malaysians living here, like me, who badly crave for some hometown comfort food now and then.
Chuan Kitchen from the outside
Chuan Kitchen is open and run by true-blue Singaporeans trying to introduce authentic "my-mother's-recipe" Singaporean dishes to folks in and around Bangkok. They have recently introduced an attractive new menu to freshen up their image, but really, it's their food that does the talking.
Katong Laksa style with rice noodles cut into shorter strips, and people who love spicy will love this!
Small portion of chicken rice for Noah, only roasted chicken is available here, but there's the Singapore chilli sauce, impossible to find that in Thailand.
Char Kway Teow, very shiok! To the sweet side, like a very very delicious Kway Teow from your favourite breakfast economic beehoon auntie in Singapore, just with more liao
Dry Bak Kut Teh. Those who are familiar with it in Malaysia will be shocked to find it here, those who haven't tried it, it's like no other stew pork dish you have ever tried before.
Easily the star of the show, KL-style Herbal Bak Kut Teh. When you come here, order this first then decide on the rest.
On top of the usual traditional suspects, Chuan Kitchen has a full range of Dim Sum as well as some creative dishes like salted egg fries and laksa fried rice to keep you interested if you come frequently. This is by no means a place where you will be content walking in and chomping down a laksa before speeding off to your next errand.
Look at the hustle and bustle during lunchtime
All's not perfect though, as Chuan Kitchen is located along Bond Street Road, a short drive beyond IMPACT Muang Thong Thani, which is incidentally the furthest drive-able place from my office which I will not consider a business trip/short vacation. For those who live around that area, please patronize them frequently so that they will consider opening some branches nearer to my place, for those who don't, an idea will be to visit them when you are going to IMPACT for any exhibitions (or at the Chaeng Wattana Immigrations for your visa applications), since you are already in the vicinity.
If you are lucky, you might find a young Singaporean lady zipping around in the semi-open kitchen making sure you get your dishes quickly. Speak to her and you will know that she is the brains behind this endeavour. She speaks perfect Singaporean English at such a pace that you will struggle to catch up, but it also means that she has all the right credentials to push Chuan Kitchen to greater heights.
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