Last day in Bangkok and we were planning on where to go before hitting the airport. We have to get to EmQuartier located at Phrom Phong BTS station which was just two stops from our hotel at Nana to get Pierre Herme macarons for a friend so it made perfect sense to find a nice place there to dine at. Incidentally, an old friend Derek was up in Bangkok just a week before we did and recommended that we should try out the food at Vanilla Cafeteria, so here we are!
Bangkok, a city known for its unique street culture from pushcart noodle hawkers to souvenir peddlers, the walkways along the busy roads of the Thai capital are often flanked with these folks selling ware and trying to make ends meet. But like-minded foodies and Thai food lovers like me would often want to take it a step further, to scout for unique ingredients both fresh and dried and attempt to re-create when we are back home, all the piquant flavours Thai cuisine is so known for. There are now many gourmet supermarkets all over Bangkok now, often anchored at the basement of major departmental stores and shopping malls, but for the serious aficionados of Thai cuisine, a true culinary experience is never complete without trip to their local markets. For many, Or Tor Kor Market which lies slightly north of the city centre provides exactly just that. So let me take you on a virtual photo tour of Or Tor Kor Market now…
It seems like every Asian culture has their own popular sweet cold desserts which are synonymously known or associated with the cuisine. In Malaysia and Singapore, it has to be Ais Kacang and Cendol while in Hong Kong, it is 杨枝甘露 etc. Mention Thai desserts and one refreshing, yummy, not to mention visually stunning piece immediately comes to mind. Yes, it is Tub Tim Grob aka Red Rubies in Coconut Milk here.
When I made Som Tam for Asia Food Fest Thailand two years back, I fell in love with how it tasted. The assemblage of piquant flavours from sugary to sour, savory and spicy came together beautifully to stimulate one’s palate. And now I turn to using green mangoes in place of papaya, for Som Tam Mamuang. Needless to say, it was equally, if not even more moreish and appetite whetting!