[Bangkok] After several trips to Bangkok, I wanted to search for more authentic, family-style Thai dishes that I may not be so familiar with.
Khua Kling Pak Sod comes highy recommend, a family-owned restaurant that specializes in authentic southern Thai cuisine and serves home-style Thai dishes.
To carry on the family legacy, the owners prepare food using their grandmother’s recipes in the tradition of TahSae district in Chumpon where she was born and raised.
It is named after the iconic spicy, dry curried meat dish of “Khua Kling”.
The restaurant is NOT that easy to find though, without a conspicuous signage.
Walk along the narrow lane Soi Thonglor 5 to find a mustard-yellow coloured low building.
From the outside, this place may not look that much attractive, and the entrance to the restaurant is barely visible. Though the inside is a modest, air-conditioned (thank goodness) space decorated with portraits of the Thai royal family.
So, why is this joint always packed with customers?
Well, Khua Kling Pak Sod is one of the few dining establishments in the city that serves authentic southern Thai cuisine, and their home cooking concept attracts both local and international diners through word-of-mouth.
Its inclusion in the Michelin Guide Bangkok 2019 as a Bib Gourmand recipient probably have them an added boost in terms of visitorship. Therefore, reservations is a must.
As for the food, it is a well-known fact that folks who decided to move to Bangkok from Southern provinces miss their local spicy food and native recipes.
Khua Kling Pak Sod is here to evoke their best childhood memories with authentic dishes like Gaeng Luang – yellow curry with coconut shoots and fish), Khua Kling – young pork ribs, and Phad Satow – beans fried with shrimp paste.
Other recommended dishes include the Gaeng Pu Bai Cha Plu (580 baht) – yellow curry with lump crab meat and betal leaves; Bai Liang Pad Kai (180 baht) – Southern Thai green leaves with egg; Sataw Pad Kapi Goong (240 baht) – stir-fried stink beans with prawns and shrimp paste; Gaeng Leung Yod Maprao Pla Grapong (240 baht) – hot and spicy yellow curry soup with coconut shoots and sea bass; and Kai Pa Loh Kha Moo (280 baht) – braised pork leg and eggs with tofu in sweet brown sauce.
Even for frequent visitors to Bangkok, some of these dishes may appear unfamiliar.
I had the Khua Kling Moo Sab (180 baht), of stir-fried spicy Southern Thai-style dry curry with minced pork.
If you do not even take spicy food, I would suggest staying a mile from this dish.
Even though I would say my tolerance level of spiciness is quite high… the first mouthful was pretty management, as I munched and let all the flavours explode in my mouth.
After the 2nd or 3rd spoonful, I started having those numbing feelings on my tongue, as varied spices of curry, freshly ground white peppercorns, and bird’s eye chillies started ‘attacking’.
This was potent heat and love at the same time.
I didn’t want rice (wanted to cut carb), but decided it had to go with some – I got the Brown Rice.
In contrast, the Gaeng Kiew Warn Moo (240 baht) of green curry with eggplant and pork was totally less intimidating, also because this was both a creamier and more diluted version.
Rather than getting the conventional vegetable dish, I went for the Dok Kajon Pad Kai (180 baht), of stir-fried cowslip creeper flower with egg.
This was delicious, lightly-fried so that you can to taste that crunchiness and freshness of the greens.
My friend wanted to try a more conventional Pad Thai Goong Sod (280 baht) and the stir-fried rice noodles with prawns turned out to be quite ordinary.
Perhaps the thing here is to really order their signature Southern Thai dishes.
The dishes are prepared from the freshest seasonal ingredients, but be warned that some foods on the menu are extremely spicy. Phed Mak! Water, please.
Khua Kling Pak Sod
98/1 Sukhumvit 53 Alley Khlong Tan Nuea Watthana, Bangkok
Tel: +66 2 185 3977
Opening Hours: 11:00am – 2:30 pm, 5:30pm – 8:30pm (Mon – Sun)
Google Maps – Khua Kling Pak Sod
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