Monthly Archives: October 2019

Fish cakes at a typical Thai restaurant

I have a lot of alone time here in New Zealand, which gives me the time for a lot of self-reflection. Lol jk. I spend a lot of time thinking about things like Kenny Rogers and whether the relationship he described in the song “Lady” lasted, and if it didn’t, can he still sing the song in front of his newest partner or does she not let him? I mean if your husband is singing about the love of his life and it was before he met you, that might be uncomfortable, this public performance inspired by some other lady, wouldn’t it? Or maybe all you would think is “$$$$$$$$$” and then happily go home to your pool and your cleaning lady, the real love of your life.

When I am not thinking about Kenny Rogers and other artists that New Zealand Uber drivers play while I’m in their cars, I read the Internet. That is how I learned that Ali Wong is coming out with a book, helpfully excerpted by New York Magazine. The excerpt is a very useful guide to Asian restaurants (that have yet to go back to their own countries): Chinese, Vietnamese, Japanese, Korean and Filipino. Of course, I noticed that somehow she left out Thai in her handy list. This must be because she is waiting for me to write that part. So here I am, with this handy info, to complete this guide to Asian restaurants that have yet to reverse brain-drain themselves. You’re welcome, Ali Wong!

Thai Cuisine Abroad

Good signs:

• The name contains a romanized form of a Thai word (“aroy”, “dee det” “rot det”, etc). A passable restaurant includes a reference to an elephant, orchid, silk, or tropical fruit.
• The cook is an old Thai woman in a white cap, or an old Thai man with one or two hairy moles.
• The menu is laminated (ABROAD ONLY) and has an Isaan section.
• The other patrons are mostly Asian.
• The location is in a strip mall or on a street with other Asian restaurants.
• Bare-bones decor.
• You can hear the sound of a mortar and pestle in the kitchen.
• There is shouting in the kitchen.
• There might be a fire in the kitchen.
• The restaurant is also selling bottled sauces, relishes, snacks and/or fresh tropical fruit for exorbitant amounts of money in front of the cash register.
• Thai beers are on the menu (bonus if the beer is Chawala).
• The servers speak Thai.

Bad signs:

• The name is a pun on the word Thai (“Thai One On”, “Dinner Thai”, “All Thai’d Up”, etc)
• Thai classical music is playing.
• The table is set with forks and knives (RUN); red flag if the table setting includes chopsticks and it is not a soup noodle restaurant or specializing in chicken rice (SEE: Montien Hotel coffeeshop).
• There is a wine list.
• The menu includes anything with Wagyu or Kurobuta, or if there are references to caviar (RUN if there is a sushi section).
• There is neon lighting inside, extra red flag if that lighting is paired with artsy graffiti on painted brick walls.
• The soundtrack is EDM or anything involving the Chainsmokers.
• The patrons are all eating their own dishes by themselves, and have mostly ordered the same thing.
• The kitchen is silent and you cannot hear the food cooking.
• The servers don’t ask you about your preferred level of spice.
• You are not sure if the servers can even find Thailand on a map.
• You aren’t afraid of spilling your leftovers on your lap and smelling like week-old garbage or toe cheese.

A sweet ‘n sour “tom som” of seabass at Kim Leng

First off, my autocorrect has been acting really strangely and tries to change “seabass” to “seabags” every chance it gets. Second, I arrived in Bangkok during the Vegetarian Festival period, when Thais go meatless for nine days. This would normally not affect me, except when my go-to Isaan food provider (it’s Polo Fried Chicken, because they are reliable and they deliver) decides to also take nine days off to be vegetarian as well. So I had to order from another Isaan place, and it was not a provider of the flavors that I had expected. That sort of disappointment got me feeling kinda sassy, like this:

(From Getty Images)

I didn’t want to waste my meager food holiday back home all hot and bothered! I needed to decompress a little bit and get my head back on straight. So I called my friend Winner up and said, remember that place that you warned me was closing down at the end of this year? (Winner knows to warn me of these types of things because I like to use my stomach like an obituary). Well, I finally have some time to go. When are you free?

That was how I found myself on a stress-free (!) MRT subway ride from Sukhumvit all the way to Sam Tok, past Chinatown’s Wat Mangkhon (where I was sorely tempted to get out and have a look around). It was my first time on the subway extension, and while it hasn’t changed my life to the extent I thought it would, I was pretty thrilled not to have to get out at Hua Lamphong and take a white-knuckle motorcycle ride for 10-15 minutes to the Old Town with my head encased in a smelly used motorcycle helmet. Indeed, the Sam Tok station lets you out right in front of Old Siam — not necessarily the beating heart of the Old Town, but close enough to Phra Arthit Road, which is. Here, there are tuk tuks aplenty.

There is an old saying among some Thai-Chinese that it if you were to ever find a mole with a hair growing out of it on your face, you shouldn’t pluck it, because these types of moles are lucky.  I think these hairs truly are lucky, because the owner of Kim Leng (Tanao Road, 02-622-2062, open 10-20.00 except Sundays) has enough to form a makeshift beard, and his restaurant is delicious. It’s a substantial menu, full of the kind of home cooking you would get in a really wonderful friend’s house (if that friend, and you as well, were also lucky), similar to Krua Apsorn, but without the muted, polite Central Thai balance (for the most part.) One dish that did seem on the muffled side was the hor mok (steamed seafood curry), one of my favorite Thai dishes anywhere, but even then, it was still beguiling enough for me to stuff my face with in 1-2 minutes flat.

Kim Leng’s hor mok

Also recommended, the springy fish cakes, a mochi-like mousse deep-fried to discs the size of a baby’s hand and garlanded with deep-fried basil leaves. And the tom som pla grapong, a soup of fresh seabass that is reminiscent of tom yum save for the dollops of tamarind that sweeten the broth.

If you want to cry, Kim Leng has that covered too. Its pad sator (stir-fried stink beans) comes with fresh shrimp and a thin sauce of minced pork that seems less pungent or shrimp paste-y than its Southern Thai counterpart, but is still sneaky enough to pack a punch courtesy of the slivered green chilies that hide like bombs amid the rubble.

Stinkbeans with shrimp, pork and of course chilies

Long story short: it turns out Kim Leng is not closing at the end of the year. It appears to have been a ruse by Winner to get me to the Old Town. But the food is good enough that I did not fret; in fact, I plan on going to Kim Leng again, once I return home.