Thai House

Review

It's simple, dimly lit with about half a dozen or so wooden tables and chairs, a bit like a snapshot of any busy Bangkok eatery. No alcohol is served. The flavours at Thai House remind me of a Bangkok lunch full of the reassuring aromas of home-style Thai food. When you start to order at Thai House, you have two options. One option is to pick from the menu of crowd-pleasing Thai favourites. The other is to leave it to Chef-owner Joe. Joe then leaves the rest to his wife Bibi and her band of loyal slaves in the kitchen. There is plenty of variety and, if guided by a skilled hand, great vegetarian dishes can be made without the use of Nam Pla, a thin fermented fish sauce. We started off with a hot pot. You have a central bowl of stock which bubbles and boils over an induction stove and you dunk into it all manners of meat, poultry, seafood and veggies. Try the Steamed Fish with chilli, lime and celery, the Som Tam, steamed rice accompanied by shrimp paste, sweetened chicken and other goodies, Pad Thai, Laab Gai and Penang Curry. They also serve some very interesting drinks - one with the longan fruit and the other with crushed lemon grass. Go for the genuineness of the people and the place and authentic Thai food.