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Baan Peeraka Garden Restaurant

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Baan Peeraka Garden Restaurant

Baan Peeraka Garden Restaurant

Baan Peeraka Garden Restaurant

Baan Peeraka Garden Restaurant

Besides visiting the good ol’ Hua Seng Hong Shark’s Fin and Bankhunmae on every Bangkok trip, we decided to venture beyond the lesser known central touristy area of Bangkok for some authentic Thai fare. The family-ran Baan Peeraka Garden Restaurant has been highly recommended by locals for their authentic and reasonably priced Thai cuisine.

(clockwise from top left) Deep Fried Sun Dried Pork; Papaya Salad; Peppercorn and Squid with Basil; Squid with Basil

(clockwise from top left) Deep Fried Sun Dried Pork; Papaya Salad; Peppercorn and Squid with Basil; Squid with Basil

The Deep Fried Sun Dried Pork, not commonly found in Thai restaurants, made a good appetizer. The pork belly was diced and deep fried to full crispiness. They were salty and pretty greasy on their own. Thankfully, the sun dried pork came in small cubes and when we wrapped them with the accompanying greens, their intense flavours were reduced by the refreshing crunchy cabbage, long beans and mint leaves. We also ordered the Papaya Salad and the Spicy Crispy Pork Salad. The Papaya Salad was mediocre but the Spicy Crispy Pork Salad was unique. There was hardly any hint of meat in this Spicy Crispy Pork Salad as the crispy pork had a texture and taste likened to that of deep fried yam/tapioca strands. The spicy sweet sauce drenched over the crispy pork was not overly spicy and made the overall meaty dish light and refreshing. The Tom-Yam Koong was rather average, perhaps not of a level of spiciness to our liking.

The Squid with Basil and Peppercorn and Squid with Basil tasted similar in terms of preparation and sauce, saved for the garnishes added. These tasted like the ordinary Zi Char or Chinese restaurant fare of stir-fried squid in garlic oyster sauce. The only Thai element found in them would probably be the basil leaves.

(clockwise from top left) Stir-fried Chili Fresh Water Fish; Deep-fried Sundried Fish with Mango Salad; Stir-fried Sunflower Sprouts; Stir-fried Chinese Cabbage

(clockwise from top left) Stir-fried Chili Fresh Water Fish; Deep-fried Sundried Fish with Mango Salad; Stir-fried Sunflower Sprouts; Stir-fried Chinese Cabbage

The Stir-fried Chilli Fresh Water Fish consisted of a steamed fish with chopped green chilli and garlic toppings. The steamed fish was very fresh and tender while the mildly spicy accompaniments accentuated the overall taste of the fish. A very healthy and appetizing dish. On the other hand, the texture of the Deep-fried Sundried Fish with Mango Salad was a stark contrast from the fresh water fish. The deep fried fish was less juicy but crispier and harder. There was also no hint of fishiness. It tasted bland on its own but the sour and mildly spicy Mango Salad saved the dish. This Mango Salad was more appetizing than the Papaya Salad as it was more sour and of a harder texture compared to the papaya.

We ordered two vegetable dishes – Stir-fried Chinese Cabbage and Stir-fried Sunflower Sprouts which tasted average

Deep Fried Pork Knuckles

Deep Fried Pork Knuckles

Another dish which impressed us has got to be the Deep Fried Pork Knuckles with mashed potatoes. Originally a German dish, the Baan’s version was one with a less crispy pork knuckle skin, where the numerous risen bubbles in the deep fried skin were not visible. The pork was tender and flavourful. It went well with the creamy mustard or the specially concocted Thai green chilli sauce.

(top to bottom) Fried Rice with Crispy Salted Fish; Fried Rice Noodles with Shrimp

(top to bottom) Fried Rice with Crispy Salted Fish; Fried Rice Noodles with Shrimp

For carbohydrates loading – Fried Rice Noodles with Shrimp and Fried Rice with Crispy Salted Fish. The fried noodles were interesting and unique. It did not have the starchiness of typical noodles but had the crispiness of fried vermicelli. The golden brown delights came in small strands and possessed a characteristic salty fragrance. In fact, it was akin to those deep fried garlic garnishes or Japanese dried garnishes that would have gone well with plain rice. And that was exactly what we did to the Fried Rice which was on the bland side. The crispy salted fish in the fried rice did not turn out to be salty after all. In fact, it resembled more of deep fried fish skin.

Thai Banana in Syrup Topped with Coconut Cream

Thai Banana in Syrup Topped with Coconut Cream

Baan does not serve the typical Thai desserts like syrup soaked yam or tapioca and red ruby ice. We were recommended to try their best seller – Thai Banana in Syrup Topped with Coconut Cream. The puny Thai banana was aged with syrup and drizzled with coconut cream. The star of this dessert has got to be the coconut ice cream made with young coconut. The coconut ice cream was not overwhelming with intense coconut milk flavour, but had a light flavour akin to the coconut water within the coconut. One would occasionally bite into some chewy coconut flesh with texture likened to Nata de coco/sea coconut. The dessert was also lightly salted at some parts of the base, which added new dimensions to this dessert.

For refreshments, we had the Iced Lime and Honey. The freshly squashed lime juice was refreshing. The extreme sourness was well balanced with the addition of honey which sank to the bottom. This beverage came in handy to soothe and take the heat off the spicy Thai meal.

The entire meal was around SGD110 which was satisfying and value for money.

Baan Peeraka Garden Restuarant
41/37 Romklao Khwang Min Buri Khet Min Buri
Bangkok 10510

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Written by foodphd

July 20, 2012 at 10:52 pm

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