For desis travelling to Bangkok, Chef Seefah recommends her favourite spots for regional Thai cuisine, featuring dishes that are rarely showcased in India.
From Seefah in Mumbai to Neung Roi in Delhi, and from Rim Naam in Bengaluru to Vintage Asia in Kolkata – across our local urban appetites, we have a particular fondness for Thai food. In both countries, we share a palate that is as complex and diverse as it is accessible. Som tam and pad Thai, spicy green curry, and sour massaman – we love it all.
“Thai cuisine is incredibly diverse. Each region offers its unique blend of ingredients, cooking techniques, and cultural influences”, says Seefah. “From the spicy and vibrant flavours of the north to the seafood [dominated] dishes of the south, and the distinct tastes of the northeast, Thailand’s various regions showcase a rich tapestry of flavours and culinary traditions that many people might not be aware of.”
1. JaeKoy
This is Seefah’s spot for Esan (also known as Isaan) grilled pork. JaeKoy offers northeastern Thai cuisine across its menu.
4 Phetchaburi 12 Alley, Ratchathewi, Bangkok. Tel: +66 81 818 3625.
2. Saeng Chai Phochana
Seefah strongly advocates the stir-fried white chives with crispy pork.
762 5-7 Sukhumvit Road, Khlong Tan, Khlong Toei, Bangkok. Tel: +66 81 376 0150.
3. Prai Raya Phuket Cuisine
Three words: Southern crab curry.
762 5-7 Sukhumvit Road, Khlong Tan, Khlong Toei, Bangkok. Tel: +66 91 878 9959.
Seefah says:
“I’ve always had a deep love for local cuisine from every part of [my] country. I make it a point to learn and incorporate these flavours into our menu. So, at Seefah, we feature specialties that may not be [otherwise] widely known. One such dish is Khao Kluk Kapi (shrimp paste fried rice). It is constructed with a blend of ingredients, including Chinese sausage, sweet pork, raw mango, fresh long beans, omelette, chilli, lemon, onion, dry shrimp, and shrimp paste, creating a flavourful fried rice.”
Until we plan a trip to BKK, Chef Seefah also offers versions of Esan pork, Southern crab curry, and crispy pork in chilli paste at her restaurant.
It’s a good time to take a pause from gaeng khiao wan.