After the sun goes down on the Chao Phraya river in Bangkok especially along the mystical Wat Arun (The Temple of Dawn) stretch, the bustling day’s vibe will turn into a more quite and more tourist free neighbourhood. In fact, this drastic change of scene leads to a few good restaurants remain for those in the know that appreciate some real good wine and dining with a spectacular river view, Sala Rattanakosin is a real find. mylifestylenews writes.
When you have enough of Bangkok’s city dining and wanted to opt for a more secluded and romantic evening night out with a great selection of Thai’s favorite, Sala Rattanakosin Eatery & Bar won’t disappoint you. In fact, it is too modest for them to called it an eatery but a full restaurant service is generously offered. Overlooking the Chao Phraya river and Wat Arun, this two storey scenic riverfront restaurant offers indoor seating and outdoor over water dining deck serving a variety of delectable international dishes and a diverse selection of traditional Thai favorites. Local Thai food is a definite for us to venture into their many irresistible signature dishes.
Under the direction of the talented Executive Chef Tony Wrigley, this Englishman does not really compromising his skill in gastronomy yet brings you the most authenticity of his creation. This is what we love when come to eating Thai food, you can always play around with the ingredients and cooking technique used but never ruined the essence of the food from its origin. With no exception, Wrigley indulge in fresh, local flavours will be a must for locals and visitors alike. Lunch menu is slightly defer from the dinner menu with a little more add on to end the evening. We decided to stay on for both day and night dining experience in order to further sample the authenticity of such traditional Thai cooking well prepared by a pair of foreign hand.
What’s for Lunch?
<Tom Yam Goong Mea Nam>
Every Chef has their very own version and secret to add on in order to make this Tom Yam Goong soup right. River prawns, straw mushroom, lemongrass, chili paste and kaffir lime are used for this hot and Sour soup that creates a very intense yet appetizing flavor. One of the best Tom Yam Goong we had in our recent visit to Bangkok.
Minced pork poached, tossed with mint, toasted rice, chili and lime dressing, served with long beans and green cabbage. Class Thai appetizer cum entrée for those who likes to have some greens yet with minced meat to compliment both ingredients used. Simply succulent and appetizing!
<Gaeng Panaeng Neua>
A good Thai curry is a must when comes to enjoying Thai food. This thinly sliced Australian sirloin cooked in red coconut curry, flavored with Thai basil and roast shallots and shredded kaffir lime may not catch your attention on its presentation but the aroma and intense flavor gives a very good complexity of its mix. A frangrat Thai Jasmine steam rice to goes with this is more appropriate.
<Phad Thai Goong>
Classic Thai dish of stir-fried rice noodles with fresh shrimp, roasted bean curd, tamarind sauce and bean sprouts, garnished with Chinese chives and crushed peanuts. All condiments shall be blended and tossed well before served to get the balance and harmony in taste.
Chilled mango cheeks with sweetened sticky rice, kaffir lime infused coconut sauce and toasted sesame seeds. This beautiful presentation taste as good as it was presented. Not to be missed to end your meal here.
What’s for Dinner?
We can’t help but to order our Tom Yam Goong Mea Nam since we had some good experience during lunch. It just never disappoint.
<Poo Nim Phad Pong Karee>
This a a great way to start having some real good deep fried dishes over dinner. His stir-fried soft shell crab with yellow curry powder, white onions, coconut milk and Chinese celery is something that will make do for all ages.
<Pla Sam Rod/Kratiem Prik Thai>
For dinner, we opt for something more exotic from the daily fresh catch. This whole white snapper is golden fried in crispy batter and you have a choice for caramelized garlic and chili, sautéed onions peppers and coriander leaves or Garlic and fresh green peppercorn. We chose the latter, the hint of peppercorn add a small kick to the heat while the garlic and the sauce is rather a well mixed that offer a very palatable after taste. Great presentation while the whole fish was fillet yet keeping the entire body/bone from head to tail, seemingly, this dancing fish is still alive.
<Kao Soi Gai>
There are not many restaurants in Bangkok that serve this dish and do it well. Since this is the Northern Thai favorites instead, we still would like to see how Chef Wrigley would implement this dish with his way. This delicately spiced soup of boneless chicken thighs and soft noodles, garnished with crispy noodles which is the DNA of this dish in order for diners to have both texture of noodles at one go. Accompanied by four different condiments to perfect the taste, such rich dish served an individual entrée is simply divine.
<Lod-Chong Nam Ka-Ti>
Sweetened pandanus noodles poached in coconut milk. This dessert is not completely Thai but an adaptation from the Indian vendors who sell this along the road side in Malaysia. Since the ingredient used can be easily found in Thailand as well as the preparation is close to the Thai gastronomy, hence it is then become quite a popular dessert among others.
Tried & Tested:
Design & Decor: 3.5/5
Food & Beverage: 5/5
Value For Money: 4.5/5
39, Maharat Road,
Tel: +66 2 622 1388
Tel: +66 2 622 1388
Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.