Have you really seen or tasted street food in Bangkok? I have been there countless times and have eaten every single street food available. It is one of my most favorite cities for eating. And it is a very vibrant, very alive country. Here are some of the street food pictures I have taken throughout the years:
I first went to Tuk Tuk a couple of weeks ago to meet some foodie friends. The place is huge and I felt more like I was in a gastropub instead of a Thai restaurant. The menu is quite small. All these buzz going around about this place and street food (all in one sentence) got me all confused because I was expecting street food in form and fashion with dishes in the $4 to $5 range. However, most small plates hover around $9 and entrees are about $14 with serving sizes tinier than kids’ meals. Actually, it is not really surprising as this is an offspring of pricey Nan. I did not take any of pictures on my visit (there are some here and here). I will include photos I have found (and borrowed) from Melissa’s flickr account and some that I found in my stash.
took this in Bangkok, circa 2000
took this in Bangkok, July 2007
photo courtesy of Melissa Libby
Moo Yang
This is my ultimate favorite street food and the most traditional in Thailand. These skewered thick strips of pork are marinated in a sweet, soy-based sauce. The taste should lean more toward sweet. The version here leaned more towards salty. I prefer the authentic sweet. I do love the presentation of this dish with its hanging skewers. Interestingly enough, the skewer handles were refrigerator-cold, yet the meat was warm. Verdict: Weak.
took this in Central Thailand, late 90s
Hoy Tod
This light pancake is made with mussels, bean sprouts, scallions, cilantro and then topped with sweet chili sauce. I have seen a lot of this sold at floating markets. The version here is good but it is quite difficult to mess this up anyway. By the way, if you ever get a chance to go to Bangkok, do NOT miss the floating markets. It embody the culture of the land. Just a caveat, the water is beyond dirty as sewage seeps from the pipes to the river, so make sure to cover your mouth if you are going through the river as the boats go really fast and water splashing in your face (read: mouth) cannot be avoided. Verdict: Ordinary.
photo courtesy of Melissa Libby
Mieng Kum
I have seen this mostly in Chiang Mai where the toppings are encapsulated in a fresh green leaf that is folded into a ball then about 5 or 6 are skewered together. In restaurants in Thailand, this popular appetizer is served on a big platter with leaves — usually bai cha plu (betel leaves) or spinach — and toppings which you must build on your own, much like the Thai Lettuce Wraps you see here in the US. The condiments are placed on top of the leaves and eaten in one bite. The result is an explosion of flavors in your mouth. Typical toppings and condiments include peanuts, onions, coconut, lime, ginger, chiles, some sort of sweet sauce, toasted coconuts, and even dried shrimp. Here, they have taken the pains (and the fun) out of building your own leaf and comes pre-built. This is one of the best things on the menu here and I recommend it highly. Do take note of the different flavors that you get in one bite — each flavor and texture is simple but become complex as a whole. Verdict: Outstanding.
rising buns taken at a street stall in South Thailand, around 1998
Sala Pow
Just about any Asian country has a version of steamed buns. The ones here resemble its Chinese cousins, with its barbecue pork filling. The buns are soft and moist and the filling is okay. You can get better ones at just about every other dim sum place on Buford Highway. Verdict: Meh.
photo courtesy of Melissa Libby
Ba-Mee Moo Dang
There is this street in Bangkok where the food stalls (make shift kitchens and dining area) are set up at night then packed up and gone (like nothing happened) before the sun rises. You must have an iron stomach to eat at stalls like these because the dining implements do not get washed that well. An assortment of noodles are either dipped in broth or stir-fried with meat and veggies. Ba-mee moo dang uses thin egg noodles as is the case here. The flavors are spot on: the noodles are bathed in flavorful broth, drained, then mixed with Thai BBQ pork, peanuts, scallions, cilantro and yu choy. Verdict: Delicious.
Pad Mee
This noodle dish is a very inexpensive street food that is served either as a soup or dry such as here. Vermicelli noodles are stir-fried with mushrooms, sprouts, scallions, and egg. There is really not much flavor going on here (and the portion is teeny-tiny) so I suggest you skip it. Verdict: So so.
took this in Bangkok sometime in Summer 2004
taken with my iPhone
Kra Pow
This minced pork sauteed with sweet basil, garlic, and red chilies is a Thai staple. It is literally found everywhere. Stir-fried in giantic woks all over the streets in Thailand, it is served in styrofoam containers on a bed of hot, steaming white rice and topped with a fried egg. Here, the perfect balance of sweet and salty plus the taste of spices were excellently captured. I consider this in the top two in the metro. Verdict: Beyond perfection.
While you will not be able to experience true Thai street food here, there are some dishes that are worth trying and coming back for. Prices are very steep and portion sizes are miniature (the Kra Pow which is a big plate on the menu is literally 5 bites/spoonfuls). We were still so hungry after our dinner here that we had to go to H&F a few blocks away to eat some more just so we can be full.
Insider tip:
Located in the old Taurus space.
The scoop:
Tuk Tuk Thai Food Loft
1745 Peachtree Rd
Atlanta, GA 30309
(678) 539-6181
Technorati Tags: Thai, street food, Peachtree Hills, Midtown
