The bustling and chic Sukhumvit neighbourhood is always well loved by the tourists and sophisticated locals alike for its range of amenities and easy connections to Siam precinct and the rest of Bangkok’s hangouts. Beacon of light - in a tranquil residential rural setting in soi Sukhumvit 38 is this ingenious conversation that ignores the obvious in favour of design that elevates functionality as well as beauty. The charm begins from the outside of an almost hidden stunning piece of architecture with the external construct that seems to have been influenced by the 1960’s Palm Springs in California, with a space age type driveway entrance and round windows cut out of the concrete shell.
This first dish arrived to our table and immediately caught everyone’s attention! Three reasonably sized “gold fishes” were moulded from the classic steamed prawn dumpling lively “swimming in the water” and presented on another elegant turquoise Chinaware sat on the bamboo basket. This most stunning presentation signature dish is often seen and popularized by many Instagrammers for this picture perfect opportunity. In addition, these essentially fancy prawn dumplings with truffle paste had such a playful and creative presentation with meaty prawn filling that oozed freshness. Just almost too delicate to eat but must enjoy it while it is still steamy!
<Oolong Smoked Chicken Drumsticks with Himalayan Pink Salt>
What a triumph of flavour and quality meat this was! The ink-black Oolong tea leaves smoked chicken legs that creates the golden brown color and aroma, were adequately seasoned with the Himalayan pink slat, all of which is served with pickles and Sichuan pepper sauce presented on a vibrant rouge plate over a stoneware that creates the double effect of elevated vision which made this already delicious dish even more inviting. This is a stunning dish with incredibly tender chicken meat and perfectly smoked crispy skin with the smoky tea flavour. Encore!
A rendition of the new style with a semi-crispy texture outside, a complex pork and sauce filling inside which is simply delicious. This nouvelle style of Char Siu Bao is always our favourite and Ang Morr’s version did not disappoint especially with its moulded plum mandarin like presentation.
Never judge the book by its cover! The presentation of the meat may make you think that this is one of those tourist trap foods yet being laid on a classic Ang Morr’s tailor-made painted red peony oval plate. This is a dish of two different cultures married to each other. The menu states this is the first generation steak salad in Siam country, with the beef tenderloin steak fried until crispy outside and tender inside and served on a crispy iceberg lettuce bed with sliced tomato, onion rings and clear vinaigrette dressing. The beef is more traditional Chinese style in cooking with a wonderful crispy outside and still juicy inside that offers a complexity in taste.
Rich and creamy yellow curried chicken drumsticks are served with Acar - Thai cucumber relish. The aroma of the curry smell is so good even before tasting it and is akin to the northern Thai Khao Soi, so unctuous in taste and flavour. Traditionally it would be eaten with rice, but Ang Morr’s way wants you to enjoy with fresh and sinful signature Ang Morr homemade bread with butter which is freshly made on the premises highlighting the quality and it is predictably delicious!
Thin sliced lotus roots are half stir-fried and half deep-fried with shrimps, ginko nuts and crispy chillies to give you a combination of different crunchiness and crispiness on the palate served on a skillet pan. This is the all time comfort food that is delicious and is another simple pleasure that delights the dining experience. A must order!
A truly classic “Cook Shop” dish of a yesteryear fried pork chop redefined. Great old-fashioned light bread-crumbed pork chops with green peas in a classic home-made gravy and it ticked all the boxes. Do not miss out!
This was our last dish from the main menu and it only works if they get the noodles right. These pan-fried flat rice noodles were a triumph! Even after tossing everything together and ensuring that every ingredient was covered in the gravy (as one must do before eating), the noodles were still so crispy, the kale cooked al dente and the medium rare steak was of the highest quality. Nothing could be faulted and a fitting end to our mains.