167/9-12 Huay-Kwang Intersection,
DinDeang, Bangkok 10320
Kudos to the hospitality of new found Thai friends I’ve met, during the recent 28th SEA Games 2015, hosted in Singapore; for hosting me to a luxurious dinner at the reputable Somboon Seafood Restaurant at Huay Khwang.
In all my years of vacations to Bangkok (touted as 1 of the top vacation destination of Singaporeans), since 2004. I’ve been indulging too much with the local street food, that I’ve been missing out on some upmarket mention-worthy delicacies.
Somboon as many affectionately call it, is no mere restaurant, but one of reputable heritage, established since 1969. And in the course of all these decades of operation, has since birthed 6 other branches from the Original branch at Samyan (south of Chulalongkorn University).
In spite of the easier accessibility to any of the 7 branches across the city, notably, the dining queues seems to be a perpetual feature at their entrances. It’d be highly recommended that reservations be placed well ahead.
We were ushered to our seat on the mezzanine level, overlooking the rows of diners on the 1st level. Evidently, the feasting culture in Thailand is quite remarkable. Glossing through the menu, the variety of dishes were abundant. Spoiled for choice, we decided on small portions, so I could experience a wider spread of selections.
Fish Maw with Mushroom & Crab Meat in Gravy – the amount of fish maw that goes into the pot is pretty impressive. Doused in a viscous lightly salted fish base sauce. It’s no wonder they don’t call it a soup. Sprinkle a little vinegar if you have preference for alkaline in the taste.
Grilled Fresh Cockles – what’s so special, if it’s already available in Singapore? Charcoal grilled makes a world of difference. The goodness is retained in the flesh, and doesn’t leave the table looking like a crime scene. Indulge in the lemon based Thai chili blend, and I’m sure cockle lovers will want a second and third round to go with beer.
Braised Pigs Trotters – generally, all things braised in Thailand is uniquely different to the dark soy sauce version, that we’re raised to enjoy. The color is light, less salty yet not compromising on the fragrances of cinnamon, cloves & star anise. Leaving a mild sweet after taste. The doneness is well controlled, so much so, it was almost effortless to clean the meat off the bone.
Chinese Cabbage & Mushroom in gravy – under normal circumstances, a decent platter of vegetables is quite hard to find. They’re either a little too crunchy, or there’s a little bitter after taste. It’s not every day that one gets to taste the natural sweetness spraying in each bite of the vegetable.
Signature Fried Curry Crab – as the old saying goes “same-same, but different”. The gravy sauce packs a dynamic taste comprising of the fragrant spices found in curry, to the likes of coriander, turmeric, cumin and curry leaf. The buttery texture in the gravy provides comfort for the palates, while the sponge like texture of the stir fried egg soaks the sauce for a flavorful experience.
Grilled Fresh Water Prawns – these are no ordinary prawns, they’re approximately 6-7” in length, comes with a pair of lengthy pincers. Lightly salted to add to the taste dynamics. The rich buttery paste found in the head is something crustacean lovers would vouch for.
Roasted Fresh Water Prawns with Glass Noodle – is a variant from the famous Roasted Crab with Glass Noodle. Best consumed when served hot, as the glass noodle are jelly like, and doesn’t coagulate as a lump.
Though this was my first visit, I promise will not be my last.
Once again, I thank my new found Thai friends for their warm hospitality & recommendation. ขอบคุณมากครับ