Get tongue-Thai'd with Made In Bangkok
- The Garlic Press
- Jun 27, 2022
- 3 min read
From the people who brought us Ginza Gyu, these F&B experts are now transporting our taste buds to the bustling streets of Bangkok with a mouthwatering menu. A few months after the Raspberry Kitchen Group launched Made in Bangkok with the help of Chef Francis Lim (of Tipple & Slaw fame), they hit the ground running with the second phase of their short yet well-curated menu.
And if you’re trying to cut down on red meat consumption, their new glorious seafood selection is perfect for you.
The Shrimp Cake is my favorite from the Thai feast! I looove that you can see what’s in it because it’s studded with herbs and bits of red chilli. A bit salty on its own, but when you dip it in their refreshing cucumber sweet chilli sauce and house-made nam prik, it is umami bliss. And this is probably meant as a snack, but it also goes so well with rice. LOL
Their Salmon Spring Roll is lumpiang shanghai but super bougie! It’s a lighter and healthier alternative to a Pinoy party classic. Also goes really well with their cucumber sweet chilli sauce (which my mom really enjoyed) and the nam prik dipping sauce.
My mom enjoyed the Prawn Pomelo Salad a lot. She loved the slight tang from the dressing, the subtle bitterness of the mixed greens and herbs, and even the salty bits that give the salad an interesting flavor. Thai cuisine has always been a harmony of different aspects of the flavor spectrum and this salad makes a very good case for it. The serving is huge, good for two meals or for sharing.
Served with herbed rice, the Salmon Curry is bursting with flavor. Not too spicy but you’ll definitely enjoy it more with rice (so don’t skip it!). Generous serving of salmon, too!
Sweet Chilli Prawns feature huge prawns smothered in nummy sweet chilli sauce? I am in! The prawns are nicely cooked, and don’t be fooled by the name, the sauce isn’t too spicy. It has just the right kick to keep that rice coming.
Made In Bangkok's first wave of goodies are equally delish and should not be missed if you’re looking for a way to spice up your life (every boy and every girl).
The Thai Crispy Chicken Curry is my personal favorite from the ones we’ve tried. Paired with their chili jam for a little heat, the flavors of the boneless fried chicken are both satisfying and refreshing. Super savory but not too salty, it goes well with the coconut rice. The chicken was really tender, too! The shimeji-cucumber-tomato salad on the side brought levity to the dish, which is great if you’ve overdone it a little bit with the chili jam. The curry sauce is served separately to make sure your chicken remains crisp.
Their Wagyu Thai Steak was tender and flavorful. Highly recommending you enjoy it some of their green curry salt (this is genius!) and tamarind steak sauce (bottle this up, gais!). The seasoned rice amps up the flavors of the Australian wagyu steak and the tamarind sauce gives a nice contrast to the saltiness of the rice.
The Tom Yum Puff Noodles was so fun to put together! You can hear it crackling a little bit when you pour that fragrant Tom Yum sauce. It’s filled with goodies like prawns, mushrooms, cherry tomatoes, tofu, and aromatics that’ll instantly take you to your very own plastic stool in a hole in the wall along Bangkok’s street food alley.
Their signature drinks, Tropic Thunder (mango, passionfruit, coconut) and Mango Sticky Rice (yes! Mango puree with rice and coconut cream!), are so unique, delish, and refreshing! Best enjoyed with ice, it’s such a fun take on tropical flavors especially on this hot day!
Khàawp-khun, Made in BKK! Savor the best of Thai flavors delivered right to your doorstep at just a click from www.madeinbangkok.ph.
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