From tofu omakase to palm sugar doughnuts: Tan Hsueh Yun recommends Bangkok eats beyond street food

Food editor Tan Hsueh Yun visited restaurants in Bangkok that she would not usually go to, including (clockwise from top left) Riva Arun Hotel, Brassica Bangkok, Taan and Mihara Tofuten.
Food editor Tan Hsueh Yun visited restaurants in Bangkok that she would not usually go to, including (clockwise from top left) Riva Arun Hotel, Brassica Bangkok, Taan and Mihara Tofuten.ST PHOTOS: TAN HSUEH YUN

When in Bangkok, Food editor Tan Hsueh Yun always eats Thai. Thai street food to be precise. But this time, she decided to visit restaurants she would not usually go to.

Join her as she visits Brassica Bangkok run by Singaporean chef Tan Cong Wen and his girlfriend Mae. The palm sugar doughnut is "puffy, fluffy and absolutely delicious", she says.

Another noteworthy place for foodies, she says, is the tofu omakase restaurant, Mihara Tofuten.

She also explores the concept of hyperlocal cuisine at Taan. Here, one can savour food made from ingredients which come from within a 1,000km radius of Bangkok.

Follow STFood’s Facebook page for more updates on Hsueh's food adventure in Bangkok.

1. Taan


Thin fish skin crackers with minced fermented grouper dip made with sun dried tomatoes. Alongside, grilled okra. ST PHOTO: TAN HSUEH YUN

The nine-course tasting menu started with squid ink rice noodles with grilled squid and a herb tempura topped with pork.

2. Riva Arun Hotel


Tom Kloang Pla Nue Aon Krob - smoked Nue Aon fish deep fried and cooked in this smoky, spicy soup with lots of mushrooms. ST PHOTO: TAN HSUEH YUN

Have dinner while gazing out at the Wat Arun.

3. Lennon's


Wake Me Up Before You Go-Go. ST PHOTO: TAN HSUEH YUN

Buzzy and beautiful, the bar is at the top of the Rosewood Bangkok. 

4. Mihara Tofuten


Tofu semifreddo with yuzu on top, kyoho grape jelly at the bottom, then nama chocolate in the middle - dark chocolate, matcha, hojicha and pistachio. ST PHOTO: TAN HSUEH YUN

The restaurant is round the corner from the Singapore embassy in a little hidden street. The first course in the autumn menu was kuzu tofu with taraba crab and sudachi jelly. The tofu is made with kudzu or arrowroot starch.

5. Brassica Bangkok


Chicken liver pate with a chicken skin and almond granola and yeasted waffle. ST PHOTO: TAN HSUEH YUN

Doughnuts are piped on order here. Singaporean chef Tan Cong Wen, who has worked at Jaan, Artichoke, Labyrinth in Singapore earlier, uses local chocolate and local palm sugar.