Buzzy restaurants in Bangkok

Here are some highlights on The Straits Times' food website - ST Food,


Planning a trip to Bangkok? ST Food has put together a guide on where to eat as you traipse across the Thai capital.

Food writer Yeoh Wee Teck's recommendations include Prelude Restaurant and Bar, helmed by Singapore chef Tan Cong Wen; and Blunos, a restaurant by British celebrity chef Martin Blunos that serves hearty comfort fare such as pulled lamb shoulder.

If you need some respite from the heat, head to Onedee for ice cream versions of various Thai desserts.

Five buzzy new restaurants to check out in Bangkok:


The New Paper's Hedy Khoo has shared a recipe for kaya. Unlike most store-bought versions, hers is made with hand-squeezed fresh coconut milk and juice from fresh pandan leaves.

Make your own kaya:

Cook king oyster mushrooms, also known as king trumpet or eryngii mushrooms, three ways with these recipes from Malaysian newspaper The Star.

Dip them in a light batter, fry them to a crisp and serve with a chilli mango sauce; cook them with salted egg yolk and chilli padi; or simply stir-fry the mushrooms and sprinkle with crispy garlic chips.

Three ways to cook king oyster mushrooms:

ST Food features stories from ST, its sister publications, as well as regional and international publications. There are also videos and recipes.

Check out the social media section to keep abreast of what ST's food writers and other gourmands are eating. You can also follow our food writers on Instagram and Twitter.

Use the handy search tool at the top of the page to navigate the site for ideas on where to eat and what to cook.

Follow ST Food on Instagram and on Facebook @straitstimesfood. Tag and mention us in all your food posts. Be sure to use the hashtags #STFoodTrending and #Straits TimesFood too. Happy eating.

• Follow Rebecca Lynne Tan on Twitter @STrebeccatan

A version of this article appeared in the print edition of The Sunday Times on June 24, 2018, with the headline 'Buzzy restaurants in Bangkok'. Print Edition | Subscribe