[Bangkok] Thipsamai is probably one of Bangkok’s best known Pad Thai restaurant, and its flagship at 313 Mahachai Road was once awarded the Michelin Bib Gourmand.

Tip 1: Most would choose to visit the Mahachai Road’s outlet which makes a good supper spot, and is 10 minutes from Chinatown and footsteps away from the famed Michelin-starred Raan Jay Fai .

Tip 2: There are now 2 new outlets at more convenient locations of ICONSIAM Level 6 and Siam Paragoon Foodcourt, with a total of 5 branches.

Tip 3: Its phone number at ICONSIAM is an easy-to-remember +6691 234 5678.

The Pad Thai is a stir-fried rice noodle dish commonly available as street food and at casual local eateries.

Cooked with soaked dried rice noodles, eggs, chopped firm tofu and flavoured with tamarind pulp and fish sauce, this is an iconic dish to have if you visit Thailand.

The dish of Pad Thai is said to be created during the 2nd World War when the country faced with high cost of rice production, and the prime minister then wanted people to eat more noodles.

“Kuay Tiew Phad” was then created using raw ingredients produced in the country. That soon became known as “Pad Thai”.

Thipsamai is also known to be the restaurant which created the “Padthai Sen-Chan” which is cooked with shrimp oil, deep sea prawns then wrapped around with egg.

I had this meal at the new ICONSIAM restaurant outlet.

Let’s start with the Orange Juice, which I was shocked that the price has even increased further.

While the menu stated two sizing priced at 119 baht (SGD5.40) and 199 baht (SGD9), the small bottle was not available. ”No more, sold out.” (I believe.)

That makes the drink more expensive than most of the noodle dishes itself, but almost table seem to have ordered a bottle to share at least.

Pros: it contained quite a bit of pulp indicating its freshness; cons: it could be considered too sweet for many.

The “Superb Padthai” (129 baht, SGD5.85) comes fried with shrimp oil, wrapped within egg, and included with 2 fresh deep-sea prawns.

The moderately thin layer of egg enveloped around the stir-fried noodles like a pillow, and when dug in was almost like unveiling a treasure chest.

The interesting thing was this had more wok-hei – could see the steam coming out and all, more than what I remembered it to have.

Therefore, I thought this was probably one of the best Thipsamai versions I had, ironically since it is located within a shopping mall.

Slightly to the sweeter side, the tasty parts were the thin egg and the special orange sauce added.

This time I also ordered the Classic Padthai Sen-Chan (159 baht, SGD7.20) which came fried with palm sugar together with dried shrimps, not containing the tamarind sauce and egg covering.

This was a less sweet and more savoury version, had had an interesting slight sticky texture.

Added with crunchy beansprouts, I enjoyed this classic take too as you could savour the original taste better.

Thipsamai – ICONSIAM
299 ICONSIAM Department Store, 6th floorR602, R603 Charoen Nakhon Road Ton Sai, Khlong San District, Bangkok 10600
Tel: +6691 234 5678
Opening Hour: 10am – 10pm

Thipsamai – Mahachai Main Outlet
313 Maha Chai Road, Samran Rat, Phra Nakhon, Bangkok 10200 Thailand
Tel: +66 2 226 6666
Opening Hours: 10am – 12am (Mon, Wed – Sun), Closed Tues
Google Maps

Other branches
Siam Paragon: G Floor Paragon Food Hall
King Power Complex: Khwaeng Thanon Phaya Thai, Khet Ratchathewi
Putamonthon Sai 4: 99/11 Moo 6 Phutthamonthon Sai 4 Road , Tumbon Salaya Amphoe Phutthamonthon, Chang Wat Nakhon Pathom 73170

Other Related Entries
Raan Jay Fai (Mahachai Road, Bangkok)
Sanyod (Bangrak, Bangkok)
Khua Kling Pak Sod (Thonglor, Bangkok)
Polo Chicken (Wireless Road, Bangkok)
Jeh O Chula (Soi Charat Muean, Bangkok)

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