Allow me to get a little personal with you today. It’s been only a few months, but I feel like I know you already.
I could tell you a long and boring personal story, but I have been told it is far too long and boring to torture readers with on this blog. So I will tell you this: I am in the process of distributing my book. It has seen interest from everyone we’ve talked to, but I have to leave it at that because I’m superstitious and can’t take anything for granted until the ink on the forms is dry (although I can say all the paperwork for distribution at B2S is done! Yay!)
It’s a good book, one that a lot of people worked really hard on. It was a first time for all involved, and I am proud of the work we all did. The stalls are all excellent, and you should definitely try them out.
The problem: I left something out. Namely, this.
I first went to Bamee Gua maybe 15 years ago. I was not yet Bangkok Glutton, and despaired in the lack of air conditioning, in the small portions, in the silent, elderly diners around us. Known by some as “Bamee Asawin” after their signature dish, Bamee Gua is the very best type of egg noodle shop: clean and efficient, with enough confidence in the kitchen to offer a wide variety of noodle- and rice-based dishes.
But I turned my nose up at the bamee asawin, delicately flavored with bits of thang chai (pickled turnip) (35-45 baht). I ignored the buttery, silky e mee topped with strips of ham and chicken (100-160 baht, available only on Saturdays). I didn’t even see the delicious khao na gai (rice topped with chicken and gravy, 30-35 baht) or khao moo yang (grilled pork rice, 30 baht). I basically acted like my 9-year-old daughter now acts when we drag her to a street food stall. Like I was counting the minutes to Burger King.
Since then, Bamee Gua’s e-mee has become a weekly habit, picked up every Saturday to reward myself after a punishing workout. I bow down to the excellence of their egg noodles (ranging from 35 baht for regular yentafo, or pink seafood noodles, to 55 baht for egg noodles with chicken, squid, pork, fish dumplings and fish meatballs). I acknowledge the buoyancy of their fish meatballs (40 baht with pork dumplings). Their minced pork-topped flat noodles, accompanied by a single raw egg yolk and accented with lots and lots of cumin (35 baht), are absolutely delicious.
Are they in the book I just released? No. I know, I know. I know! I took them for granted. I plum forgot about them, writing about other places as I chomped down on their hammy ambrosia (to be fair to me — because we must always be fair to me — there is a whole bunch of awesome street food in this city, ESPECIALLY when it comes to egg noodles). I hope they don’t cut off all ties in retaliation, denying me the pleasure of my typical Saturday lunch. To make up for it, please allow me to say: Go here. Eat at this place. It tastes good.
Bamee Gua (full name: Bamee Gua, the originator of “Bamee Asawin”)
On Lang Suan, across from the Kasikornbank building
Open Mondays-Saturdays 9.00-14.00