Hong Kong - Fatty Crab 肥蟹

Malaysian inspired cuisine cooked up by a bunch of New Yorkers.  Hmm....  I had to think about that one for a bit.  I don't even eat Singapore/Malaysian food in Hong Kong since I get home quite a bit and don't get into crazy cravings.  So would I take the chance of a no-reservations place on a Friday night in Central for Malaysian food literally cooked up by New Yorkers (I didn't spot an Asian from the sliver opening of the kitchen door closest to our table).  Seriously.

No one spoke Chinese in the joint.  I don't even think they spoke English.  It was as Nu Yawk as the Statue of Liberty.  And it was Greenwich village vibe cool.  Good music and a wide array of fun cocktails.  They can do mock on request.  Definitely noisy and the acoustics amplified it.

And the food?

Like a lot of places these days which tout sharing so everyone gets a taste of everything, we were advised on picking from the different sections in the menu - raw, skinny and fatty.  They also have sides like in good ole fashioned America.  Since there were only 2 of us, we skipped to the chase and and had 3 fattys!

Watermelon Pickle and Crispy Pork

This was as good a pork as you can get anywhere, even in Hong Kong, where pork is the territory's meat of choice.  Pork is very much in our blood and we can have it in several courses of a meal.  But I digress.  This was perfectly crisp on the outside so it envelopes a melt-in-the-mouth combo of fat and flesh.  The watermelon was split into 2 categories.  The red sweet and juicy part we are all used to consuming especially in the thick of summer.  Then they pickled the pale green section between the red and the skin.  With a really really tart dressing reminiscent of the pickle dishes which many old school Chinese restaurants still serve, only much tarter.  There was also a lot of herb varieties over the top which reminded me of many-a-dish in Vietnam where herbs are the order of the day.  Nice, fresh and light for something from the Fatty section, but personally, I could do with just the out-of-the-world pork and fresh watermelon cubes.

Nasi Lemak

This was a 50/50 order since there isn't much you can do to justify badly executed nasi lemak.  But you know what?  It was good it its own right.  Not quite what you're used to on the streets of KL or even from a hawker center in Singapore, but this was nasi lemak at a finer level.  The piece de resistance was a very good piece of curry chicken leg which took center stage.  This dish could have been called curry chicken rice and still be great.  A slow poached egg when broken, added to the richness of the gravy.  Bliss.  Snags?  Sambal had too much heat and not sweet enough.  I would also have like a lot more ikan bilis but that's just me.

Chilli Crab

This scored points with me for the use of Dungeness crab, which I love.  And surprisingly, a really good Pullman toast which had chew to it.  The gravy was not the kind I'm used to although it went well with the toast.  This was not the eggy gravy with a tomato base but rather had a lot more sambal in the base and more pungent.  Wasn't bad though.

Peanut Butter kinda dessert

Perhaps the one disappointment was dessert.  We should have stuck on theme but got distracted as we would by anything with peanut butter in it.  Well, this dish probably suffered more from the choice of a jam jar as a serving platform since it was hard to get a little bit of everything making every spoonful messy and one-dimensional.  I also dislike whipped cream so it made it worse.  On a flatter dish, this would have been way more enjoyable.

Overall, lotsa fun and good quality food (just don't think of it as a Malaysian experience).  It's a theme restaurant for crying out loud.  And you do have to, to be heard over the noise, and to get past the only broken link in communication who stands out front waiting to receive guests.  Her aside, it's good service all round without the service charge.  Yes, tipping is "discretionary" (just like in America).

11-13 Old Bailey Rd.
Central District, Hong Kong
Tel: +852-25212033

Singapore - Toots Brasserie

The Sultan by night (picture courtesy of Time Out Singapore)

Casual French in a colonial setting.  The ambience and location already is quite a stunner already.

The Sultan Hotel, a 4-star boutique hotel in the midst of Kampong Glam, is converted from a row of shophouses dating back to the good ole days with black and white interiors.  Glam is named for the species of trees (a Malay word) and not the hip factor this area is increasingly being associated with.

Freshly baked baguette

Just into its 3rd month of operation, Toots is helmed in the kitchen by Jason Wong - a purported 14 year veteran who is ex-Au Petit Salut.  While he doesn't quite promise to deliver the country to you, he does at least give a very good value slice of French cuisine in a lovely setting away from the bustle of CBD Singapore.

Fig salad

A lovely fig and warm blue cheese "fondue" dressing salad kickstarts our set lunch off on the right note.  Fresh and sweet figs, contrasted by a rich and pungent dressing, and contrasted with crisp Parmesan chips and crunch salad leaves.

Pork Terrine

The alternative starter of pork and vegetable terrine was also surprisingly decent, served with black mushrooms, carrots and a ravigote vinaigrette.

Entrecote

A classic test of any establishment claiming to be a bistro or brasserie.  My main of steak and frites topped off with an herb butter was a pretty good cut (said to be from "Nippon" 150 day Black Angus) for the price and well executed to be the medium steak I wanted.  Enjoyable but just a tad big for lunch in the tropics.  Fries were also crisp (in fact just a little too crisp for me).

Hachis Parmentier

The alternative main of braised ox tail served under a bed of gratin-ed mash was also good.  Well braised and tender, it was easy on the palate since little chewing was needed to bring out the flavors.

Profiteroles au Chocolat

Well baked Choux pastry with ice cream is always a winner and this was pretty good with a dark chocolate sauce and roasted almonds.  Good that it was also one mouthful per profiterole so you get a bit of everything in one heavenly mouthful.

Poire Belle-Helene

Presentation here was the least exciting since they forgot the ice cream and chocolate sauce.  But since we were in a hurry we just enjoyed the well poached pears on their own.

Service was definitely patchy and staff untrained despite the apologetic smiles.  Jason himself had to come out to introduce the specials and menu, so we got to see and talk to him for a little bit but there was definitely a fluster given they had a decent crowd for lunch.  Hopefully that part of the operation doesn't derail a fine concept of value French, something that's becoming a rarity in increasingly-expensive Singapore.

101 Jalan Sultan
The Sultan Singapore
+65 6292 0740

Hong Kong - Sushi Toku 壽司德

More than 2 years after I first discovered this place, I finally made it back for dinner - something I had planned to do so since that declaration in 2011.  Since it had been a while and it was our first time for dinner, I was advised against Omakase and instead we picked items off the Specials menu.  A semi-work dinner meant I was less than able to remember names of fishies but from the selections, it was only slightly off the beaten track and mostly featured things we would have eaten before.

Starting off with a "carpaccio" of a "left-mouthed" fish.  Well, at least it's what the Chinese call them.  Although they had left and right, I was told left was right and so that's what we ended up with.  Sweet with a subtle crunch and almost a default to start with these days, it's excellent in summer with the tart ponzu soy it's served with.

Then a lightly torched pice of Kinmedai and cockles.  Although the species of cockle was supposed to be very seasonal, I wasn't that blown away.  I still like the red, raw and bloody type best..

A crowd favorite - chopped mackeral with scallions and what was a really fragrant and sweeter version of lemongrass.  Excellent with K's choice of Sake.

The cooked courses were very enjoyable despite the lack of choice since several things weren't available anymore.  A notable miss was the tempura of fresh figs which I must go back for.  The grilled eggplant with sweet miso wasn't bad though since it was still firm and not overly mushy.  Great way to eat this vegetable... or is it a fruit?

The sweet river fish or Ayu is an absolute seasonal fave with sweet and soft cottony flesh.  In bed sheet terms this would be no less than 500 threadcount.  Just lightly salted and grilled so you enjoy its natural goodness.  Accompaniments are strictly that and quite unnecessary.

This was the winner of the evening.  Good grade beef from Saga served on a hotplate and left to cook table side.  Capturing photos meant I left it to cook a tad longer than I would have liked but it was still melt-in-your-mouth goodness.  Amazing stuff.

After the beef, this very good fish tempura unfortunately paled in comparison (only in wow factor) and I was too distracted to even remember the name of the fish.  My bad.

To end, an Uni laden piece of sushi and sweet egg roll omelette.  The Uni was from Hokkaido and supremely sweet.  The Tamago was K's request although I had warned him that after my experiences at Sushi TaKe  and Sushi Sase , it would be hard to beat those.  I was unfortunately right.

Notwithstanding, we were pretty pleased with the evening's experience and the place does have enough credibility to compete with Sushi Kenjo and Sushi Hiro in the TST area.  A definite add to the TST list in my book.

Shop B, 2/F, Cameron Plaza
23-25A Cameron Road
Tsim Sha Tsui
Tel: +852- 2301 3555

Singapore - Bacchanalia

Bacchanalia - a derivative of Bacchus' (Greco-Roman wine god) parties, seemed an apt name for the location of the restaurant.  Almost regal in the building which houses the openly secretive Freemasons, there is no real entrance except through a wooden door you enter only with the sole escort standing out-front.

Once in, the darker than usual ambience is almost expected, with heavy drapes, velvet chairs and a lot of dark wood, although the glass balls overhead throw us off.  And then the choice of music makes it almost a lounge or club (whatever it is the hip and trendy call their watering holes these days).

Seating in the big velvet chairs is comfortable.  The professionalism of the wait staff almost a surprise and the menu written to raise anticipation.  We were advised to order for sharing as the offerings will come a little smaller than usual.  So between the 2 of us, we got 3 starters, 3 mains and 2 desserts.

The menu was pretty innovative as far as things went.  With innovation sometimes however, the win is having experimented rather than the result in itself.  Most things fit within the range of "that wasn't too bad" to "mmmm.... enough said".

Cauliflower Gratin

Out of the wondrous descriptions of many dishes on the menu, it would surprise many that for me, the starter of cauliflower gratin was the winner hands down.  Deep fried cauliflower florets, white truffle and cheese foam, gremolata.  When the bowl of whiter-than-white cream soup arrived in a white bowl, I almost sent the boring looking thing back but spoon in and you're cauliflower dreamin.  One of the few rare moments where you regret the size of the portion.  Should have just ordered 2 of these and forgo the Fennel and Tahitian Vanilla salad, which while fresh and light did little to inspire.

Hamachi Carambola

The citrus cured Hamachi with pickled starfruit and garlic with freshly grated walnuts was a little more interesting in that none of the ingredients took center stage, especially considering the individually unique and pretty strong flavors of each.  Notwithstanding, I couldn't really say it came together perfectly either and felt the punchline was missing.  Pleasant enough though.

15 Hour Pork Belly

In the mains section, my favorite was the perfectly executed crispy pork belly, with braised red cabbage, granny smith apples and giant capers.  The chef has taken a traditionally rich and fatty dish and turned it into something you can eat for a long time.  The pork was so perfectly done that both meat and fat were melt-in-your-mouth good, accentuated by a lightly crisp crackling.

Duck Confit

This out-of-the-box duck confit was wrapped in spinach, with cucumber and corn, then served with a cucumber dashi in a Sake glass.  It definitely had hints of the Orient and the Sino-French thing was a little confusing to me but it wasn't bad, just a tad salty.  Nicely done though.

Prawn Risotto

If anything was perfect about this, it was the perfectly poached garlic oiled prawn, especially since I don't really like prawns all that much.  But I still came way unsure about the combination of compressed radicchio, strawberries and Burrata although I was able to enjoy each set of ingredients by themselves.

Japanese Momo Peach

My favorite of the 2 desserts came from a base fruit I adore.  J'adore Momo...

The poached peach en gelee was clever and enhanced the original fruit in almost its original form, and was so good that arguably did not need the peach and vanilla bavarois although I did enjoy the Jasmine silver needle ice cream.

White Chocolate and Cherry Tart

Although I was wild in anticipation about the other sweet ending, it did not live up to what I imagined it would be but at least it was Bambi-forest-like in its prettiness and made for eye candy.

Overall, a good testimonial to the chefs' pedigree from the Fat Duck, and certainly worth a visit to partake in their experiment of different flavors and textures from their diverse backgrounds.

23A Coleman Street
Tel: +65-65091453

Hong Kong - Ta Pantry

Eastern Kowloon across the Easter Corridor

In space-constrained Hong Kong, many of us do not have the luxury of hosting house parties with the same comfort and full dining settings that dining in a good-class restaurant can land you.  Such is the reality of shoe-box Hong Kong, where real estate prices have been in the crazy realm for a long time, much to the chagrin of average Joe.

Enter Ta Pantry's new location in North Point.  In a really old (almost dilapidated looking) industrial building in North Point, where the vicinity has seen more garage workshops than eateries, Ta Pantry has decided to convert the space into spacious dining rooms, complete with long tables, a cozy demi-luxe finish, a cocktail balcony overlooking the skyline of eastern Kowloon, flanked by a hip cellar, literally.

Breads and condiments

While taking in the views and the length of the room which sits up to 14, our small party of 4 made ourselves comfortable with bread and wine, to wind down after a long week.  The day's rush meant no one remembered the wine and fortunately they had a limited but decent list to choose from.  A good variety of breads meant I broke low carb rule yet again but hey, it was the weekend!  Marinated olives and almonds were good with the chilled Burgundy we had.

Amuse Bouche

With bated breath, we sat down to dinner with the amuse bouche.  Wasn't really amused by this cream corn on a baked fritter.  The 48 month old Bellota was a little lost so as host, I got a little worried..

Tuna, Tuna, Tuna

No prizes for guessing what was in this first course.  3 different takes on raw tuna, this turned heads after the amuse bouche.  Phew.  We were advised to eat left to right or if you look at this photo from back to front.  The first being a layered mille feuille of fresh tuna and cucumber with a light miso.  Appetising start.  The second which was diced with a sweet soy was a nice contrast to the first and really tasty.  I didn't mind the sweetness of the soy at all.  Culminating with minced tuna and black truffle on sushi rice, this was my favorite of the 3 with the combination of flavors working well together.

Foie Gras Tamago Custard

A nice take on the classic chawanmushi, this was given dimension by the foie gras foam and sauteed mushrooms over the top and given slight crunch by traditional Chinese rice crispies.  I wished there were nominal pieces of foie gras with the mushrooms, and should have asked about the extra order of $100 foie gras as I incorrectly assumed there were already some.  Eaten all together this was a delightful combination of flavors but I ran out of condiments and the remaining custard was a tad bland afterwards and a little too firm compared with traditional steamed egg custards, making it a little bulky for the tummy.

Yuzu Miso Cod

This was well executed although I couldn't really discern the yuzu or miso on the very good piece of cod, which was buttery and soft.  The Daikon carpaccio and tomato coulis were a nice touch to neutralize the richness of this oily fish.

Melting Onion Duck

This was an extra order and pretty generous in portion that I couldn't finish.  The minimum order was 4 portions so there wasn't a real sharing option since there were only 4 of us, but we lived a little.  Nice Canto style roast duck breast that was tender sitting atop a bed of onion puree.  To distract from the salty richness of the dish, there were eggplant fritters and minced duck on toast.

Uni Spaghetti

What I liked about this dish was the fact that they blow torched the Uni, giving it a smoky finish you don't find with this increasingly popular dish in other places.  My only diss about this was an uncanny sliminess from the Uni which was more apparent than ordinary, reminiscent of yam puree in traditional Japanese cooking which I'm not a real fan of.  But loved this and given its richness, the 4 mouthful portion was just right.

Crepe in Tata's Favorite Way

Dessert was simple and almost had a child-like innocence to it, with a simple crepe enfolding a spread of nutella, corn flakes and a scoop of green tea ice cream.  Uncomplicated and a comfort finish.  We were told the flower is edible but I didn't like it after a nibble.  Tasted as synthetic as it looked.

Petit fours

Petit fours were 4 macarons but this was the least exciting of the entire night.  Nothing like what we have been spoiled with after the advent of all these macaron patisseries opening up for business in the city.  

Notwithstanding, it was a lovely night in a lovely setting.  While the food isn't the best you can get for the price in this city, what you pay for is a nice experience to enjoy decent enough food with folks you either care to spend time with, impress or just want a little privacy with.  I would go back just for that and of course, to try the 5 other menus.  And did I mention the service would beat most other places hands down?

Check out also fellow foodie blogger @g4gary 's recent visit where his party had the Indochine menu .

5th floor, Block C, Sea View Estate
No. 8 Watson Road
North Point
Hong Kong
+852 2521 8121

Bangkok - a little bit of this and that

I rarely mix work and pleasure on trips.  Perhaps I am too self aware to know that it is hard for me to switch from work to play mode and vice versa so it's not fair on travel companions nor myself to try to do both.  But Bangkok seemed easy enough, with enough distractions to keep everyone entertained without taking a toll on me.  So we planned a do-nothing-much kinda weekend to well, do nothing, after a tough few work days.

I haven't been back to Bangkok since December 2010 and was eager to check out the dining scene, try a few new places, and otherwise just go with the flow.  Since I was already checked into the Siam Kempinski for work, it was easy just to extend a couple nights rather than switch hotels, especially given its central location, right next to the big malls Siam Paragon, and Siam Center and right by the BTS Siam station.  The scorching heat nearing 40 degrees celsius and awful traffic meant that BTS was our best travel companion.  Plus, the few bad hats of taxi drivers who still try to nail you for a flat fee fare that would exceed what you are expected to pay if they would just use the meter.

Bangkok has really evolved into a real metropolis and with that, the people seemed to have unfortunately taken the city abrasiveness prevalent in a lot of other cities.  What used to be the land of smiles is now more appropriately the land of scowls, perhaps with the advent of stress and other negatives of being in a big bad city.

Fortunately, the food is still very good and very good value.  This was probably the first time that I had not done any repeats and was glad for it since that meant an extra opportunity to try some new options.

Despite the youth of the concierge at the Kempinski, I wasn't too impressed by 2 recommendations to try Baan Khun Mae.  Without having done research, I asked for something near the hotel which was akin to Bann Kanitha.  Baan Khun Mae is not that kind of place.  While it was extremely good value for what they had, it was pretty ordinary grub you can get back in Hong Kong (Kowloon City would give it a good run for its money).  But the other recommendation of Taling Pling, which is right inside the Siam Paragon mall, was a better option.  Slightly modernized (to be expected for a mid-range chain) it was surprisingly decent.

Catfish and Mango Salad

Deep fried chunks of catfish flesh tossed with crunchy julienned green mangoes in a fish sauce and lime dressing is always a winning start.  Thai salads have a sadistic edge to them, with the salty and sour leave you craving for more and the heat stung tongue and lips unable to curb the need to consume even more.  Vicious cycle.

Crab Meat Curry

Loved that we didn't have to peel a crab considering the late hour we were having dinner and how famished we were.  Chunks of crab meat were instant gratification and the use of the green vegetable in the curry were a great way to pick up even more of the sauce.

Caramelised Bananas and Coconut Ice Cream

This doesn't look Thai to the eye but is quintessentially Thai in ingredients with a very fragrant and sweet ball of fresh coconut ice cream adorned with the little stumpy yellow bananas Thailand is famous for.

With list after list making up the foodie universe these days, it was both apt and convenient to have dinner at Sra Bua, which is right inside the Kempinski.  Sra Bua made No. 29 of Asia's 50 Best in 2013 and is set in a beautiful room with high ceilings, solid wood furniture and a water feature in the middle.  Very tranquil in feel even if filled with diners and I loved the fact that there is a lot of space.  A great place to entertain and offer up modern molecular Thai food prepared by non-Thais.  Visually stunning and captures the essence of traditional Thai tastes although I did find the food just a tad salty (something I found on this trip in general but hadn't noticed before).

Mackeral Salad

The use of a smoked mackeral in a traditional Thai salad was interesting but a welcome change.  The smokiness did not overwhelm and did well to complement the fresh herbs and a typically piquant dressing made from the usual fish sauce, lime and chillies.  My dining companions not used to spicy food couldn't down this, however.  Shame.

Lobster with Frozen Red Curry

This was an interesting one in that it was a traditional hot dish served up cold.  Chilled lobster chunks interspersed with grapes and avocado were fresh accompanied by a scoop of red curry ice cream under the foam.  This was served with liquid nitrogen poured into the base plate to create a mystique trail of smoke but beyond that, I couldn't say I was wowed.

Quail in a Tom Kha Gai

This was very well done and easily my favorite savory dish of the night.  Perfectly roasted quail with a crisp exterior and pink center, with the very tasty tom kha gai poured in tableside.  This was awesome with the steamed jasmine rice served alongside and you could just eat this all night.

Banana cake with Salted Ice Cream and Toasted Almonds

One of the best desserts I've had.  Soft and moist banana cake served with fresh and dried coconut and toasted almonds and balanced by a salty ice cream.  The salt ice cream was a little radical since it wasn't contrasted with anything sweet in it, but did enough to complement the rest of the dish.  Don't try it alone though.

Inspired by the experience at Sra Bua, and having had varying experiences of Thai food after that, I was craving something non-Thai but different from the usual Italian which Bangkok is famous for. Little Beast provided just that something homey but with an edge to leave you wanting more.

Asparagus and Watercress salad

Something which sounded so ordinary was made special with a lemon dressing that was tart enough to entice but not to scare and balanced so well with the fresh shavings of Parmesan.  A very welcome way to eat your greens so your momma would be proud.

Raisin and Pistachio Pork Sausage

Home-made and oh-so-good.  None of that over-sodiumed stuff you buy home from the deli but good ratios of lean and fat given a little nutty crunch and sweet plump raisins.  Good even on its own without gherkins.

15-hour Lamb Shoulder

Execution at its best.  Shoulder was tender and even had a acceptable gaminess that even non-lamb eaters can get used to.  The use of a ginger carrot coulis made it reminiscent of an Indian dish from long ago but without being overpowering.  The warm barley provided a carb fullness that wasn't uncomfortable.  The green and mushroom salad didn't do too much else to accentuate but perhaps when you got sick of eating ginger carrots and lamb, it was a nice reprieve although quite unnecessary given the quality of the dish overall.

Fig bread pudding

I can never resist fresh figs and so this was a no-brainer of a choice despite a 25 minute wait, which was well worth it considering the excellent quality of the bread - chewy yet soft with enough custard to keep it moist.  Wondrous.

And so when it came to the last meal of the trip, we were determined to end on a high.  It was back to Thai but not the kind we are used to and can easily get back home.  Issan Thai, which is North East of the capital, is not a cuisine readily available outside of Thailand.  Typically the spice factor is turned up and there is less use of coconut, and even the staple is not long grain Jasmine but sticky rice.  It comes across as a little more Chinese in influence and has influenced cuisines of neighbors such as Laos and Cambodia.

Suppaniga boasts northeastern influence from the owner's grandmother's roots in Trad and Chantaburi provinces with hints of Issan.  Everything is simple and has a homey feel to it.  But the complexities are discernible and you can taste the hours of days gone by spent by gramma in the kitchen.

Watermelon Mojito

Even drinks are simple but good.  Crushed mint in a tall glass of watermelon juice is just the thing for Bangkok in April.  Wished I had this from day 1 of the trip given the ulcers I have amassed from excessive heat in the body system.

Moo Cha Muang

An out-of-this-world spicy curry made with a tender cut of pork and tree leaves (cha muang).  We are told this is rarely available these days and were lucky to have had the opportunity to try this.  I really like the use of leaves in curry and don't know why more people don't use it.  For those cutting down on carbs, leaves are a great way to alleviate the urge to reach for the bowl of rice to mop everything up.  It's not a one-for-one swap but is a pretty good substitute especially since it's good for you.

Ka Lum Tod Nam Pla

I was taken aback when our friendly and knowledgeable server recommended this.  It looked every bit as bland as the picture in the menu and paled in appearance to other vegetable dishes.  But we understood why when he explained the use of a special fish sauce from Gramma's Trad province.  It was fragrant and tasty without being salty.  The big cabbage leaves were a little unwieldy and extremely crunchy since it was barely cooked but were a good platform to showcase the fish sauce given its natural sweetness.  My only complaint is that they should probably have chopped them down to more manageable sizes.  But you know what, leave Ms Manners aside and you'll be ok.

Pu Jah

A tasty blend of crab and pork minced and steamed in its shell.  Fooled by its size, this was actually substantial in the tummy.  Pleasant with the Sriracha but not a wow in my book.

Dessert

This was yam and sweet potato balls in a coconut based soup.  Sounds common enough and akin to a bubur chacha, for those who hail from Singapore/Malaysia, but the twist is the salted egg they drop into the bowl, taking away the sweetness of a conventional dessert and giving it a contrast not dissimilar to how the French have been doing for years themselves with the salted caramel.  This is Thailand's answer.

And from what I ate on this trip, Thailand does have a lot of answers.  Now it just needs to fix the traffic and climate, and make its people learn to smile again.

Taling Pling
G29, 991 Rama 1 Rd
Siam Paragon Shopping Center
Pathum Wan, Pathumwan, 
Bangkok 10330
+66-2-6109878

Sra Bua by Kiin Kiin
1/F, Siam Kempinski, 
991/9 Rama 1 Rd
Bangkok
+66-2-1629000

Little Beast
44/9-10 Thong lo 13
Bangkok 10110
+66-2-1852670

Suppaniga Eating Room
160/11 Soi Sukhumvit 55 (Thonglor), 
Between Thonglor Soi 6 & 8, 
Klongton Nuea, Watthana
Bangkok 10110
+66-2-7147508