Posts Tagged ‘bangkok’
Bangkok is a city full of food. Not only in big restaurants but also in the streets which are usually only known by locals. Although hidden, some restaurants are reviewed following cnngo.com offers dishes that will arouse appetite.
1. Gan Ran Arhan Jaan Diaw
In the shadow of MBK, Gan Ran Ahan Jaan Diaw is a favorite among the students of Chulalongkorn University. This is the best option for Thai food tasting menu when the night wore on, guaranteed you’ll be satisfied.
For starters, you can order additional pad prik Thai Talay (vegetables, peppers and seafood). For a large dish appreciated 70 baht while the small dishes served with rice about 30-45 baht. Gan Ran Arhan Jaan Diaw which offers Thai menu is open daily from afternoon until late at night. Read the rest of this entry »
NOTICE, about 200 years ago, Bangkok was a trading center and a small port communities in the western part of the Chao Phraya Sungan. Over time, Bangkok berkembangan become a modern city but without the dull side of spirituality, history and culture.
You are interested in the spirituality, history and culture of Thailand in Bangkok, following a few places worth a visit:
1. Grand Palace
A fascinating site called Grand Palace which was built in 1782, for about 150 years has been home to the King of Thailand, the courts and government administration. Visiting the Grand Palace, you’ll be amazed by the beautiful architecture and intricate details. Read the rest of this entry »
In Bangkok, miang Kham usually only presented in a classy fine dining restaurants. Chapu leaves are presented in separate dishes, then at a larger plate arranged a variety of small containers whose contents various kondimen savory, such as: srundeng, dried shrimp, peanuts, fried / roasted, sliced ginger, and there is also a kind of savory spicy thick sauce. Kondimen versatile little we take it, wrapped it in leaves chapu, then eaten with a bite.
In Chiangmai, Thailand’s second largest city, are presented in different miang Kham. Although basically similar, but in Chiangmai kondimen it all – plus shredded chicken – cooked into a dish rather nyemek, and disendokkan chapu into the leaf. This mode is far more practical. But, what if for example there who do not like ginger, or are allergic to chicken, so it must be hallowed it first? Read the rest of this entry »