L'Occitane Cafe, Peninsula Plaza, Bangkok

We started the first meal of this trip at a cafe and coincidentally ended in a last meal with one as well just before we made our way to the airport. It partially out of convenience and also that I've heard that the beef noodles here were good that we landed up at this place (153 Rachadamri Road, Lumphini, Pathum Wan, Bangkok 10330) for lunch after dropping our belongings at the concierge.

But I ended up with a braised ox tongue with butter rice.

This was actually not bad. The tender and chewy ox tongue came with a light tomato sauce which tasted slightly beefy. Made a sufficient meal that wasn't too heavy since that butter rice didn't quite taste of butter and light was something I was really looking for before the return flight.

A breakfast of duck kuey teow at Otoko market

This was a real breakfast of braised duck rice noodles that we got in the morning. Not the type that we normally grab during lunch because we didn't wake up early enough for a real one. For 50 baht, it was a relatively cheap. The portions were pretty small as well. Gotta admit it was quite good though. It came with cubes of duck blood. This was one of those things we saw people eating around at the market and it didn't take us too long to decide to get us a bowl.

Their kuey teow was a little chewy that I had initially mistaken them for a thinner version of mee pok. The broth was a mix of sweet and savoury with an umami depth. If that made sense. All in all, a comforting breakfast that we didn't expect to find. This market will be location marked for returns.

Fireplace Grill, InterContinental Bangkok, Bangkok

There were definitely encouraging signs that this place (InterContinental Bangkok, 973 Ploenchit Road, Bangkok 10330, tel : + 660 2656 0444 ) could be good from the start. For one, it was located conveniently within strolling distance from where we were staying. The ambiance was good and the menu looked like that of a serious steakhouse that didn't attempt to confuse with variety. Service was pretty sharp. They even had some superlative award on display right near the front door by Thailand Tatler for 2011. All encouraging omens right until the moment the food arrived.

The bread was ok. There was a small variety for selection and they came with unsalted butter. I would definitely have preferred the salted ones.

Amuse bouche was a shrimp with salsa. This was ok as well. Nothing much to talk about here.

Some of us tried the caramelised onion soup with cognac because it was listed as a signature item. There were even little symbols on the menu indicating that it was a food item that contains alcohol. When the soup arrived, all that fanciful description on menu was reduced into a pretty singular dimensional French onion soup with toasted cheese topped baguette. Not one of the better ones I've had.

The biggest bummer was their prime rib. The meat was a little to close to rare for a medium rare, suffered from poor distribution of fat and lacked flavor. Even on the caps and the edges where most of the salt and rubbings went. This one tasted pretty bland. The meat in the middle was a little sinewy and could not even be redeemed by the jus they had provided. Their crispy Yorkshire pudding and vine ripen tomatoes were safe to say, the best tasting items on the plate. For the first time ever, I've left my prime rib unfinished.

Wait, there's more....the creamed spinach they had one the side were merely boiled spinach in a cream sauce. Nothing like I imagined and tasted lousier than the microwaved stuff I've had on plane. In response, I'm giving this place a pass for ever. I had xpected much better for what they charged. You know, I had much better tasting roast beef at Javier's.

Greyhound Cafe, Siam Centre, Bangkok

the hangover view

Greyhound Cafe (Siam Centre, ground floor, +66 2 6581129 30) looked much like PS Cafe. Reasonably convenient from where we were staying after a late night and casual enough to grab the first meal of the day with much hassle. Which was lunch.

We hit a bunch of finger food for starters which included plates of nicely browned and deep fried half mid wings. Those were very good by the way. And then some corn and crab fritters which was also very nicely done. All the latter just needed a little salt that would have gotten along very very nicely with the sweetness from the corn and crab meat.

The main reason for us visiting was to have their recommended Complicated Kuey Teow. What might that be? I actually hadn't a clue until it was served. I had always imagined it to be some stir fried or soup kuey teow with a fancy name. It turned out to be a board of lettuces with a stack of kuey teow, some green chilli condiment with coriander and a thick minced pork gravy on the side.

One places a thin slice of the kuey teow on the lettuce, adds the sauce and minced meat which is then folded into a vegetable wrap. That's how complicated it all was. Quite good with the play of textures and spicy flavors.

Came back the next day for more of the same stuff up there.

Phaiboon Seafood, Bangrak, Bangkok

More Thai Chinese food again here in Bangkok and this time round, it's the localized home styled restaurant (598/3 near Soi Jomsomboon, Rama 4 Road, Bangrak, Bangkok 10500, tel : + 66 0 2234 9568, 0 8504 70330) down a street near the old Mandarin Hotel.

The oyster omelette they served was a little different from the local variety. We got bigger oysters and a more sticky flour batter along with the crunch of beansprouts in a sizzling hot plate. This was quite delicious.

Phaiboon's tom yum goong has coconut milk, but wasn't done in excess like the rendition served at Baan Khanitha. The flavour from this prawn laden soup were still relatively clear in spite of that addition. It was also a tad spicier.

We had a deep fried prawn spring rolls that married savory, crispy and not excessively greasy.

One of the signature dishes at Phaiboon is apparently their curry crab. This wasn't the conventional curry as many people know of outside of Thailand. The viscous "curry" tasted only slightly spicy, was noticeably sweet and was also quite eggy. After it cooled, the "sauce" congealed and became what I thought looked like otah. While I couldn't say that I didn't like it, the taste was quite singular in dimensions and did become cloying after a while.

The crab however, was fantastically fresh with the sweetness of the meat that shone in the mash of all the other flavors.

The stir fried kang kong appeared to be quite ordinary. I suppose it was their style of the cooking here and didn't come with sambal or belachan. It seemed at the start to be a tame plate of vegetables in garlic until we all hit upon the small camouflaged slices of green chilli (very similarly colored as the kang kong there) that exploded with blazing heat. Pretty good stuff.

Small Potatoes Make The Steak Look Bigger : Year Five

This marker post might have been a little later than usual, but it's been 5 years! :)