Pornpimon Crape

"Crepes PORNPIMON"  located at Tailor Shop PORNPIMON Chokchai 4 Soi 54.

       Crepe PORNPIMON has been nicknamed "Crepes aunt inert".  Once at open, "Porn,Name of owner",She will have note for anyone write the queue. Then up to you want to wait or go shopping.

       Then take a 3 - 4 pm She would come out to begin cook crepes slowly, calmly often she walked into the house and took to the back. Walk in - walk out in several places. When at night, you'll see a lot of people started to gradual queues. Some person is already picked. Some person went to sleep in the car. Someperson was waiting for the see to cook kindly aunt, someperson order on 4 pm but they could get 2 am, 3 am.

       She make to cook crepes so slowly. It is surprising that most customers can wait on which it could be because she was making crepes are delicious. The crepe shop has a many choice of choose. Take the time to do each about 10 to 15 minutes, prices ranging from 30 baht or more (depending on the filling).

open: 09.00 PM-04.00 AM
Location:
credit http://www.manager.co.th/Travel/ViewNews.aspx?NewsID=9560000075230

Pad Thai Thip Samai

Pad Thai Thip Samai or Pad Thai Pratu Pi (ผัดไทยทิพย์สมัย (ผัดไทยประตูผี)), which translates to “Ghost Gate Pad Thai,” as it’s more commonly known, is one of the most famous Pad Thai restaurants in Bangkok.
Starting at 5 pm daily, the fires are kindled, and street chefs beginning churning out wok fulls of Pad Thai like crazy.

You’ll hear a continual clickety clack as the metal spatulas clank against the metal rounded woks.
While many people sit down for dinner, even more people order take-away, often in bulk orders.

Using charcoal, the chefs are able to fuel the fire so they get the fierce heat required to produce the correct scorched flavor.

Big batches, probably 10 – 15 plate fulls, are cooked at a time in medium sized woks.

Depending on the version of Pad Thai ordered, the recipe often begins first with shrimp that are fried in oil before being joined by thick handfuls of dry rice noodles. The noodles are soaked in sauces and oils as the heat and steam cooks the noodles quickly.

Tofu, baby shrimp, leeks, bean sprouts, and other ingredients per recipe, are all tossed into the mixture. Finally the mess of Pad Thai is scooted to one side as eggs are cracked into the agglomeration.

After the batch of Pad Thai is finished, it’s divvied out onto individual plates and either served as is, boxed into styrofoam to-go containers, or brought over t0 what I like to call “the gift wrapping station.”

Similar to shopping at a department store and having your gift wrapped in a fancy box and tied with bright colored ribbon, so the Pad Thai is decorated in a beautiful wrapper before being served.

Over a bonfire of flames, an intensely hot wok is thinly layered with beaten egg and swirled around like a crepe.

The egg cooks in seconds, at which point the plate of freshly cooked Pad Thai is dumped into the middle of the egg, wrapped up on all sides, and placed back onto the plate.

The first egg layer is messy with holes in it, so the process is repeated twice, leaving the final Pad Thai neatly wrapped in smokey flavored eggy goodness.

The version of Pad Thai wrapped in egg is called Pad Thai Haw Kai Goong Sot (ผัดไทห่อไข่กุ้งสด).

Meaty jumbo prawns and perfectly cooked noodles are packed into the egg wrapper which is then garnished with cilantro and slices of pepper.

I like to add chili flakes, crushed peanuts, and a squeeze of lime to my Pad Thai.

Like most Pad Thai, the noodles were slightly sweet, but I could detect that charcoal roasted flavor, and the lime juice balanced all the flavors together. The egg was the highlight, a great asset to the dish.

This Pad Thai Sen Jan Man Goong (ผัดไทเส้นจันมันกุ้ง), noodles fried with the head juices from jumbo shrimp, may not sound too appealing when described, but it sure was good.

The noodles had that same wonderful hint of smokiness which complemented the subtle shrimp seafood flavor. Rather than being wrapped in egg, this style included scrambled eggs mixed within.

Address: 313 313 Thanon Mahachai, Phra Nakorn
open time: 5 pm – 3 am daily
Locations: 13.754726,100.50429
credit http://www.eatingthaifood.com/2013/01/pad-thai-thip-samai-restaurant-bangkok/ 

Thai chicken rice (Kaiton Pratunam)

Kaiton Pratunam (Ko-Ang) ไก่ตอนประตูนำ้ (โกอ่าง)

I very rarely indulge in khao man gai (ข้าวมันไก่), I guess it’s because there are so many other Thai dishes that are more pungently sour and spicy and honestly just more exciting to eat.

But like I’ve mentioned countless times before, I believe the power of a local crowd mustered at a dining establishment is something we should all pay close attention to.

With thousands and thousands of restaurant stalls in Bangkok, the bottom line is if there are lots of locals eating there, the restaurant must be doing something right.

Khao man gai (ข้าวมันไก่) begins with chicken – plump couch-potato chickens in this case.

I didn’t know this before asking, but the word Kaiton (ไก่ตอน) in Thai means raised cooped chickens, NOT the scrawny little bird’s that roam free.

What this means for us is that Kaiton chickens are fat, lazy, juicy, and pleasant to eat.

Normally the chickens hang in the glass cabinet strangled by their necks, but the chicken choppers during lunchtime rush at Kaiton Pratunam didn’t even have time to display the chickens, but just pulled em’ out of the bucket.

Sometimes a plate of khao man gai (ข้าวมันไก่) is served along with a few chunks of blood jelly, but at this particular restaurant they didn’t serve it.


The Rice
The rice served with khao man gai (ข้าวมันไก่) is not ordinary white plain rice.

It’s rice that’s cooked in chicken broth and chicken fat, making each individual grain glisten with oil and scream with chicken-ey goodness.

After a bowl of rice is put on the plate, the chopped chicken is placed on top and a few slices of cucumber and possibly cilantro accompany as garnish.

The Sauce
Chicken rice die-hard fans will tell you that it’s the sauce that will make or break the khao man gai (ข้าวมันไก่) – and I’m not one to argue about that.

In Singapore, Dr. Tay explains that the sauce is so important that when the owner of Tian Tian Chicken Rice couldn’t source the exact ginger for her sauce, she forfeited serving the sauce altogether. It’s that IMPORTANT.

There are lots of different variations of sauce. Red chili infused gingery sauces or soy based sour sauces are both common. At Kaiton Pratunam ไก่ตอนประตูนำ้ (โกอ่าง), their sauce was alright, but honestly it wasn’t anything remarkable.

The Soup
With every serving of khao man gai (ข้าวมันไก่) comes a bowl of chicken soup (น้ำซุป)

Lots of Bangkok street food stalls will just give you a little bowl with a few sips of broth accompanied by a few particles of chicken.

At Kaiton Pratunam ไก่ตอนประตูนำ้ (โกอ่าง), they serve a big bowl of chicken soup filled with lip licking bones and lightly flavored with salt and pepper. It truly makes for a spoon of comfort.

The Bottom Line
So all in all, khao man gai “is” khao man gai – it’s rice and chicken.

The sauce is the boss, and when it’s good, the khao man gai is good, and when it’s average, the khao man gai is just another plate of boiled chicken over rice that can be found on just about every street corner in Bangkok.

The sauce at Kaiton Pratunam ไก่ตอนประตูนำ้ (โกอ่าง) was mediocre, not something that special. However, the restaurant is in a great location and the chicken paired with rice is definitely something comforting.

Khao man gai makes a pretty good Thai breakfast dish too.



Kaiton Pratunam (Ko-Ang) ไก่ตอนประตูนำ้ (โกอ่าง)
Address: Soi Petchaburi 30, New Petchaburi Road, Makkasan, Ratchawithi, Bangkok, Thailand
Hours: 5:30 am – 3:30 pm & 5:00 pm – 3:00 am
Location 13.744742,100.541808
credit http://www.eatingthaifood.com/2012/03/thai-khao-man-gai-chicken-rice
http://reviews.noobcook.com/kaiton-chicken-rice/

Muu Tod Jae Chong

Muu Tod Jae Chong

            Jae Chong fired pork is very famous in Bangkok. So, You ask Thai people in Bangkok where the restaurant has a menu delicious fried pork. I think, Jae Chong is first choice in list of Thai people. Jae Chong has very menu but you should be taste three menu to eat.

1. Fired Pork ( Moo toad ,หมูทอด) 

2. Crab meat ball (Poo jha,ปูจ๋า)  

3. Fried liver ( Tab toad,ตับทอด )

Open time : Mon-Stu,6.00 AM-5.00PM

Locations: 13.717295,100.567511

credit Picture from 

http://amenochikara.blogspot.com/2012/07/muu-tod-jae-chong-chong-aunties-fried.html

http://topicstock.pantip.com/food/topicstock/2011/06/D10686718/D10686718.html

Kawpatpoo Muangtong 1

       Kawpatpoo Muangtong 1 is famous and People stand front of restuarent too. There are 4 menu
1.Kawpatpoo (Fried rice with crabmeat )

2.Ka Phor Pla (Dried fish-maw soup)

3.Suki heang (Suki with out broth)

4.Kung op woonsen (Shrimp baked with glass jelly noodles)

Open 3.00 Pm – 10.30 Pm

Location: 13.897378,100.561517

Icecream Iceberg at Nakhon Pathom

       Icecream Iceberg at Nakhon Pathom is very famousThese's shop have many menu and each month has a different taste. Ice cream is a popular mango icecream, Yakult icecream, But If you want to eat ice cream you will wait a queue along time, Why's it so long becuse owner do everything by himself. So if you get a queue in 5 p.m. when you eat again in 7 pm. When you have a time or travle in Nakon pathom should go to this shop.

  

Open: even days 2 pm - 11 pm

Locations: 13.820601293, 100.065101999

credit: http://travel.sanook.com/1392034/%E0%B8%94%E0%B8%B1%E0%B8%9A%E0%B8%A3%E0%B9%89%E0%B8%AD%E0%B8%99%E0%B8%94%E0%B9%89%E0%B8%A7%E0%B8%A2%E0%B9%84%E0%B8%AD%E0%B8%95%E0%B8%B4%E0%B8%A1%E0%B8%A3%E0%B8%AA%E0%B9%81%E0%B8%9B%E0%B8%A5%E0%B8%81%E0%B8%97%E0%B8%B5%E0%B9%88%E0%B8%99%E0%B8%84%E0%B8%A3%E0%B8%9B%E0%B8%90%E0%B8%A1/

credit photo : nairobroo.com

Somsak Poo ob

       Somsak Po ob has famus in Thailand and Thai many peaple standing in front of restuarant wait to enjoy  food. Some person wait along time 1 hr or more than it.

Somsak have 4 list menu

1. Crab baked with glass jelly noodles ( po ob wun sen ) 

2. shrimp baked with glass jelly noodles ( kung on wun sen )

3. Boiled cockles (Hoi kreang luac)

4. Mussel baked with basil (Hoi mang phu ob bai ho ra pha)

Open time : 5:00 pm - 10:00 pm
Locations: 13.725444, 100.495316
website: https://www.facebook.com/SomsakPuOb 
creadit : 
http://www.wongnai.com/restaurants/12404XA-%E0%B8%AA%E0%B8%A1%E0%B8%A8%E0%B8%B1%E0%B8%81%E0%B8%94%E0%B8%B4%E0%B9%8C%E0%B8%9B%E0%B8%B9%E0%B8%AD%E0%B8%9A

http://www.austinbushphotography.com/blog/somsak-pu-op.html

http://www.somchartlee.com/%E0%B8%AA%E0%B8%A1%E0%B8%A8%E0%B8%B1%E0%B8%81%E0%B8%94%E0%B8%B4%E0%B9%8C-%E0%B8%9B%E0%B8%B9%E0%B8%AD%E0%B8%9A-%E0%B8%A7%E0%B8%B8%E0%B9%89%E0%B8%99%E0%B9%80%E0%B8%AA%E0%B9%89%E0%B8%99%E0%B8%AD%E0%B8%9A/