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.
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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
Have dinner while gazing out at the Wat Arun.
Buzzy and beautiful, the bar is at the top of the Rosewood Bangkok.
4. Mihara Tofuten
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
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.