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Tongue Thai: No sparing of Chili - Not for the faint-hearted
The restaurant, set in old shop houses, is tastefully decorated with old teak wood furniture, contemporary art by local artists, antiques from the region and the sound of Jazz. The guidebook says that its cook will not compromise the use of chili and promises hot Thai cuisine - it certainly lives up to its promise. If you don't take well to hot spicy food, remember to advise the staff in advance.
The menu is traditional Thai with an emphasis on chilli, herbs and spices. Many of the dishes such as Deep fried prawn head, Corn stuffed chicken wing or Spicy lemon grass soup with tamarind leaves and chicken are hard to find in other Bangkok restaurants.
The owners assures us that no MSG or preservatives are used in any of its ingredients and dishes.
Favorite Dish: Stir-fried Thai Gourd Leaves - try this instead of the usual morning glory, you will not regret it.
Pomelo Salad - good balance between tanginess of the pomelo and sweetness of the dried coconut kernel.
Steamed Sea Bass with Hot Lime Sauce - I like the way it is done here since the chef is generous with the use of chili and garlic. This is a really hot and spicy dish so do remember to advise the waiter of your preference when placing the order.
Deep-fried Banana with Honey - a fitting end to a good meal.
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