While the name Plu might be familiar to Singaporeans because of the recent opening at Goodwood-Park-Hotel, the original Bangkok branch is a good, polished spot for traditional regional Thai food.
Located in the Suan Phlu area, the restaurant sits in a colonial-style house that is a short walk away from the main road.
It has held a MICHELIN Bib Gourmand status for several years, mostly because it manages to serve high-quality food at a reasonable price point.
The space is quite large with high ceilings and a mix of white-panelled walls and tropical-print wallpaper, and I saw many Thai families dining here (I came before lunch to avoid the crowd).
The bright orange seating stands out against the older architecture, and large windows let in quite a bit of natural light.
You can see framed historical photographs on the walls which add to the heritage feel of the building.
Food wise, the menu features a broad selection of regional Thai dishes and several Chef Recommended specialities, including appetizers such as Crispy Rice Vermicelli (THB 175), Fried Sun-Dried Pork (THB 220), and Prawn Cakes (THB 280).
This is alongside house highlights like the Rice Seasoned with Shrimp Paste (THB 420) and Claypot Glass Noodles with Banana Prawns (THB 530).
Flipping through the menu, I was most drawn to the Five-Spice Eggs and Pork Belly Stew (THB 375).
Didn’t regret my order at all. The pork belly was braised until soft and the eggs (done in a Japanese-style lava egg style) had soaked up the dark, savoury broth.
The curry list is particularly extensive, offering choices like Green Curry (THB 340-390), Southern Style Pork Rib Curry (THB 290), and a Lamb Shank Massaman (THB 990).
Of course I had to order the Chicken Green Curry with Pea Eggplant and Kaffir Lime (THB 340) (also because it is one of my favourite Thai dishes).
The curry paste was fragrant, thick enough (I don’t like if it’s too watery) and had a gentle heat that worked well with the coconut milk. The pea eggplants provided a bit of that soft bite.
However, I would imagine some customers preferring more punch and spice, and I suspect the restaurant has tamed some of that down to make it more family and foreigner friendly.
I also ordered the Stir-Fried Hong Kong Kale with Dried Halibut (THB 270) to get some greens in. The kale was crunchy and the dried halibut added a salty, fishy depth that was much better than a standard stir-fry.
For dessert, the Fresh Milk Coconut Cake was light with a soft sponge and a layer of young coconut meat on top that was not too sweet.
Worth the calories, I think.
While the Singapore outlet is more convenient for some, the original mansion in Bangkok has a bit more character that is hard to replicate.
Plu Bangkok
3 Soi Phra Phinit, Suan Phlu Road, Thung Maha Mek, Sathon, Bangkok 10120, Thailand
Opening Hours: 11am – 2pm, 5pm – 9:30pm (Mon – Sun)
Google Maps – Plu Bangkok
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