Plaew Nakhon Pathom - Unique noodle shop - Michelin Guide

 Bangkok - Some meals are planned weeks in advance, while others happen because curiosity and a short Grab ride align perfectly.  My lunch at Plaew Nakhon Pathom fell into the latter category. 

Location:  Just 12 minutes by Grab from Huay Kwang Metro station, this well-known eatery may not sit in central Bangkok, but it has built a reputation strong enough to draw diners from across the city—and for good reason.

Plaew Nakhon Pathom is famous for its bouncy egg noodles and robust, flavour-packed soups, particularly those featuring fermented soya bean broth. The restaurant originated in Nakhon Pathom province, an area well known for its noodle culture, and over time, Plaew has become a household name among locals who appreciate bold flavours, consistency, and quality ingredients. It is often crowded during peak hours, a clear sign that this is a place Thais return to again and again.

homemade pork patty with egg noodles

I started with their signature Nakhon Pathom noodles, a dish that immediately explains the restaurant’s popularity. The noodle speciality had that perfect springy texture, firm yet elastic—clearly made fresh and cooked with precision. Each bite was satisfying, clinging beautifully to the soup base and toppings without becoming soggy. The pork was equally impressive: juicy, well-seasoned, and unmistakably “bouncy,” a term often used in Thai cuisine to describe expertly prepared meat with the ideal chew.

The second dish was the standout of the meal: spicy fermented soya bean soup with seafood and bouncy pork. This soup is one of Plaew’s defining offerings and a key reason why food lovers seek it out. The broth was deep and complex, with the fermented soya bean lending a savoury, slightly funky umami base that was balanced by chilli heat and aromatic spices. It wasn’t overpowering—just bold enough to wake up the palate.

The seafood in the soup was generous and fresh, complementing the broth rather than overpowering it. Prawns and other seafood absorbed the flavours beautifully, while the bouncy pork added richness and texture. Every spoonful felt layered and intentional, the kind of dish that keeps you eating even when you’re already full.

What makes Plaew Nakhon Pathom so famous isn’t just one dish—it’s the consistency. The restaurant delivers the same quality and flavour day after day, which is something diners deeply value. Portions are generous, prices are reasonable, and the flavours remain unapologetically Thai. This is not a place that tones things down for tourists; it serves food the way locals love it.

Another reason for its popularity is focus. Plaew doesn’t try to do everything. Instead, it perfects a small selection of dishes, especially noodles and fermented soya bean soups, ensuring each bowl that leaves the kitchen meets a high standard.

By the end of the meal, it was clear why a short ride from Huay Kwang is all it takes for people to make the journey. Plaew Nakhon Pathom isn’t just a lunch spot—it’s a destination for anyone who appreciates well-executed noodles, bold soups, and the comforting satisfaction of truly good Thai food.

Somboon - Thai seafood restaurant - Michelin Guide

Bangkok -  Dinner at Somboon Seafood always feels familiar to me. I’ve been here many times over the years, and it has long been one of those dependable Bangkok institutions — famous, busy, and unapologetically bold in flavour. This visit, however, came with a small but very welcome surprise: they now accept credit card payments. In a city where some long-established restaurants still prefer cash, this was a genuine relief and set a positive tone for the evening right from the start.

Location: Opposite Huay Kwang Metro station

I was shown to the 2nd floor of the restaurant and settled in quickly, surrounded by the usual lively atmosphere — clinking plates, energetic servers, and the hum of diners enjoying their meals. While Somboon is best known for its seafood, I decided to begin with a vegetable dish: Yod Mara, which refers to the tender young shoots of the bitter gourd plant. It turned out to be one of the highlights of the meal.

Bitter Gourd stir fry

The Yod Mara was stir-fried beautifully with chilli and garlic, striking a wonderful balance between bitterness, heat, and savoury depth. The natural bitterness of the shoots was gentle rather than overpowering, and the chilli-garlic combination added a rich umami flavour that made the dish incredibly moreish. Paired with a bowl of steamed rice, it was so satisfying that I finished the entire plate before the main seafood dish even arrived — always a good sign.

400g river prawn

Soon after, the star of the dinner appeared: a 400g river prawn. Plump, glossy, and clearly fresh, it looked every bit as indulgent as expected. Somboon is known for treating its seafood with respect, allowing the natural sweetness of the ingredients to shine, and this prawn was no exception. The brain of the prawn taste like rich butter.  The flesh was firm and juicy, with a clean sweetness that needed little embellishment. It felt like a reward after polishing off the vegetables so eagerly.

mango sticky rice

Despite the richness of the meal, there was still room for dessert. I ended the night with mango sticky rice, a classic Thai favourite that never disappoints. The mango was ripe and fragrant, the sticky rice soft and slightly chewy, and the coconut milk creamy without being cloying. It was a comforting, familiar finish — simple, balanced, and satisfying.

This dinner at Somboon Seafood reminded me why I keep coming back. Sometimes, it’s the familiar places that offer the greatest comfort — especially when the food arrives exactly as you remember, if not better.

A Delightful Lunch Surprise at Mhom - Thai restaurant - Michelin Guide

 Bangkok - Lunch at Mhom in Bangkok turned out to be one of those memorable dining experiences that felt both unplanned and rewarding. Tucked away and recognised by the Michelin Guide, Mhom is the kind of place that doesn’t rely on flashy décor or fluent English-speaking staff to impress. Instead, it lets the food do all the talking — and thankfully, it speaks very well.

Location: Nearest Metro/BTS is Phra Ram 9 Metro Station. The restaurant is located in the Suan Luang area, some distance from the station, so a short grab ride would be necessary for the final leg of the journey

From the moment I arrived, it was clear that this was a local favourite. The restaurant had indoor and outdoor seating, I chose indoor dining as the weather was hot and humid.  The aircon dinning area was packed with dinners. While the staff were friendly and attentive, communication was a challenge. There was very little English spoken, so ordering involved a fair bit of pointing at pictures on the menu and trusting instinct. In many ways, it felt like a gamble — but one that paid off beautifully.

crispy pork

I started with the crispy pork, which was outstanding. The skin was perfectly crisp, crackling with each bite, while the meat underneath remained incredibly succulent and juicy. Achieving that balance is no small feat, and Mhom executed it flawlessly. It was rich, satisfying, and instantly comforting — the kind of dish that makes you pause and savour each mouthful.

Fried rice

Next came the fried rice, mixed with winged beans and onions. This dish surprised me the most. The rice had a wonderful texture — not too dry, not oily — with each grain well separated. The winged beans added a gentle crunch, while the onions brought sweetness and aroma. Everything came together in a beautifully blended, umami-rich flavour that felt both hearty and refined. Simple ingredients, expertly handled.

I also ordered the vermicelli noodles hookup with prawns and minced pork. Light yet flavourful, the dish was well-balanced and comforting. The vermicelli absorbed the seasoning perfectly, while the prawns were fresh and springy, and the minced pork added depth and richness. It was the kind of dish that feels effortless but clearly comes from careful cooking.

To end the meal, I had a refreshing dessert of shaved coconut ice served over chin chow (grass jelly). In Bangkok’s heat, this was the perfect finale. Light, cooling, and not overly sweet, it cleansed the palate and left me feeling refreshed rather than weighed down.

Looking back, what made this lunch special wasn’t just the food — it was the experience itself. Ordering by pointing, trusting chance, and being rewarded with consistently delicious dishes made the meal feel like a small adventure. Sometimes, language barriers fade when good food arrives at the table.

Mhom may require a bit of guesswork when ordering, but the results are well worth it. Every dish we tried was thoughtfully prepared and deeply satisfying. Highly recommended, especially if you’re willing to embrace a little uncertainty in exchange for exceptional Thai flavours.

Zabb Eli - Issan (Northern Thai) Cuisine

 Bangkok - I went to CentraWorld to have dinner and came across this Issan cuisine and tried that unique cuisine. 

Issan special noodles

Ant egg soup

I wanted to try something unique - Issan Ant egg soup.  Ant egg soup is a traditional dish in Isan, the northeastern region of Thailand. Ant eggs, also known as khai mot daeng in Thai, are a delicacy in Isan cuisine and are often used in soups, salads, and omelets.  

I could not finish the soup as the smell foul and the taste was not familiar.   I just ate the mushrooms and left the soup much unfinished.

Santol desert

Santol, also known as cotton fruit, is a Thai fruit that can be used in desserts.  The flesh looks like meat but it tasted sweet - a really nice dish.

Leng Zabb @ Ban Tad thong

 Bangkok - I arrived late into Bangkok and asked my hotel concierge where can I find good food and was recommended Ban Tad Thong street food.  It is quite near to my current hotel and the place has many restaurants.    I walked around to find an interesting restaurant to have my dinner and came to Leng Zabb, the place of volcano ribs.

The next table to mine has an insane huge volcano ribs that was like 3ft piled high for around 10 people.  Mine was small but still lots to finish. 

Leng Zabb

Volcano ribs filled with chillis

The owner of Leng Zabb

It was an enjoyable dinner.

Madame Musur Green restaurant

 Bangkok - Lunch was at this friendly restaurant located at Khao San Road, the backpackers alley.

Address: 41 Ram Buttri, Chana Songkhram, Phra Nakhon, Bangkok 10200

Stir Fried Bamboo shoot with Egg

Pad Nor Mai - a delicious northern Thai dish and it was very delicious and tasty

Khao Sol Gai

This is Thai coconut curry chicken noodle and is made with freshly cut rice noodles, this is a classic dish from Northern Thailand’s Chiang Mai province,

Sai Oua

Northern Thailand sausages or Chiang Mai sausage is a grilled pork sausage from northern Thailand.  Lots of spices added to the minced pork and grilled.

Larb Isaan Moo

Isaan style minced pork salad - very delicious and citrus taste with lots of sliced and spring onions to this dish.

Rongros Bangkok - Michelin guide restaurant

 Bangkok - Here in Bangkok there are 204 restaurants that are listed in the Michelin guide and this restaurant is one of the many but there food is very good and reasonably priced.  Rongros is along the Chao Praya river with an excellent view at night.

Lesley and I arrived at the restaurant around 6pm with no reservation and very luckily had one table left near the entrance.  It was so popular that the waiters had to turn away patrons every 15 minutes so it is best to reserve in advanced.

Mangosteen salad

A very unique dish of sweet and savoury with the sweetness coming from the mangosteen.  This is the first time I have eaten mangosteen as part of a cooked dish.

Fish Tom Yum

It was very spicy dish and the waiters were so kind to provide us a free cooler drink seeing us sweating and hissing from the spiciness.  The fish was fresh - just ate the ingredients and left the spicy soup aside.

Green curry with Ribeye

This is one of their signature dish that most restaurant rarely cooked with beef which most Buddhist avoid in their cooking.   But this dish was creamy, tasty and the ribeye was tender. 

Palo Egg stew

A very similar Chinese dish of 3-layer pork and egg.   The pork and eggs is soaked in with the delicious bland of herbs and spices.   A very good dinner that cost Baht 1,684 (SGD 67.3) with the Singapore dollar appreciated to 25 baht to 1.

As evening settles, the atmosphere was just lovely along the river bank with the glass plane of the restaurant showing the beautiful river.

Emishi Japanese restaurant

 Bangkok - We had a hankering for Japanese food and Lesley know of one of his favourite place - Emishi but due to Covid, he was not sure whether this restaurant still exist.  Luckily for us, it was still around.

Address: 10110 Krung Thep Maha Nakhon, Vadhana, Bangkok, Soi Sukhumvit 23

This restaurant has a very Hokkaido setup and we were shown to a nice wooden cubicle creating a very casual dining. The food is very fresh and extremely good quality.  The price is reasonable for the quality and quantity given. 

Emishi Japanese restaurant

Octopus Wasabi

This small tablespoon of dish is very slimy but extremely delicious, the Octopus mixed with a wasabi and slight spicy chilli makes this dish very tasty.   

Enjoying our private cubicle

Soba on ice

Sashimi set

This sashimi set came with 5 seafood of 3 each and includes scallops, prawns, salmon, Hamachi and one more I am not sure.

Sushi saba fish

It was a good food, good company but the service today was a bit slow.  Many Japanese clients in the private cubicles too.

Pad Thai Fai Ta Lu @ Dinsor Road - Michelin Guide restaurant

Bangkok - Pad Thai Fai Ta Lu is a Michelin Guide restaurant located in the heart of Bangkok, Thailand. This restaurant is known for its unique take on the classic Pad Thai dish, and it has gained widespread acclaim for its delicious and innovative cuisine.

This restaurant has just one signature dish - Pad Thai.  

Pad Thai and BBQ pork loin

The Pad Thai came in very small portion at Baht 190 (SGD 7.60) but it was delicious and the pork loin is so tender because it is Berkshire Pork.  

What is Berkshire pork? Berkshire pork is prized around the world for its richness, succulent texture, marbling, and complexity of flavour. The taste of Berkshire pork is unlike that of any other meat, carrying a distinct flavour that is far from bland, mild, or generic like other types of pork.

What are these pigs from? Berkshire pork comes from a heritage breed pig. With a long history that goes back some 300 years in England, this black-and-white pig is highly regarded for juicy, tender, and flavorful pork which is heavily marbled with fat. Known as Kurobuta pork in Japan, Berkshire is to pork what wagyu is to beef.

Pad Thai with prawns

Pad Thai Fai Ta Lu

Crispy Berkshire Pork

This is one dish to avoid as the taste of the pork is not very delicious and bland.  There is no taste to the pork with a huge layer of fat that does not melt in your mouth.    

Sawang Bami Kam Pu (Si Phraya) - Michelin Bib Gourmand restaurant

Bangkok - Went to this Michelin Thai Chinese Wan Ton mee restaurant, now run by 3rd generation in a nondescript shop house.  It was a small shop but luckily for us, it was not crowded.   This restaurant is famous for Thai wanton noodles with crab claws.

Address:  264 Si Phraya Road, Maha Phruttharam, Khet Bang Rak, Krung Thep Maha Nakhon 10500, Thailand

at Sawang Bami Kam Pu

Signature dish - crab claw noodle

It tasted delicious but each plate is very small, so you had to have at least 2 plates each to satisfy you. The crab claw is fresh and delicious and also the roasted pork is tender and satisfying.

Char siew noodle 

Wan ton soup

Wan ton BBQ pork soup

Crab meat noodle

Each char siew noodle cost around Baht100 (about SGD4).  All the dishes cost us around SGD35.  This restaurant only accept Thai Baht and we only had Singapore dollar, so we paid them in SGD. 

Octave Rooftop Bar & Lounge

Bangkok - At the top of Bangkok Marriott on the 45th floor is the Octave Rooftop Bar & Lounge that provide a spectacular view of downtown Bangkok.   You can feel the cool breeze of the night and bright city light down below.   

The service is really slow at the Octave Bar - looks like short handed up on this bar.

Ascott Bangkok @ Sukumvit

Maguro Sushi @ Siam Square

Bangkok - Our last dinner before heading back to Singapore.   Let's do sushi and to this famous Maguro restaurant in Bangkok.  Delicious sushi and sashimi dish.  

Maguro set

Chawanmushi