Lost ... (and found): Raan Ahan Thai Gold Bay Leaves

Sunday, July 10, 2011

Raan Ahan Thai Gold Bay Leaves

The amazing Chef Chai who with one wok, a BBQ grill and small baking/roasting
oven, weaved culinary magic. He makes Top Chef contenders look like pretenders.

NB - Since I blogged in July 2011 - Chef Chai has moved to bigger premises and renamed the restaurant Gold Bay Leaves - though it's a few more train spots down the Sukhumvit line the food remains awesome.

After months of my pal Adam talking up the pla chu chi (fried fish in a curry sauce) at one of his favourite Pra Khanong neighbourhood eateries, I was honoured and delighted when he finally invited me and other chums to dine at this fabled restaurant.

Did Krua Suan Pak (fresh vegetable kitchen) live up to the hype? Most definitely. Though modest in appearance - think a family dining room complete with a big screen TV and karaoke system - the food served at Krua Suan Pak is five-star delicious. And price wise, Krua Suan Pak is easy - real easy - on the pocket.

The pla chu chi was flavoursome, coconut creamy, sweet and packed a slow burn spice punch. I also enjoyed a fiery eggplant, tomato and onion stir fry, while the black mushrooms in a bok choy main were super fresh and great tasting. My salmon larb order didn't hit the same high notes, only because the salmon was not as fresh as the chu chi snapper.

Like many Thai restaurants, the menu is extensive, chock full of Thai food staples as well as western styled steak and pork dishes and even pasta. My friend's prawn pesto pasta was as good as you'd get in a more pricy joint in mid-Sukhumvit.

Besides the food, make an effort to visit this cool neighbourhood and enjoy its community vibe - it reminded me of Bangkok when I first arrived in 1998. Enough words, here are some terrific photos provided our buddy, Mulyadi, a multi-media genius and incredible photographer.