Michelin Bib Gourmand Pad Thai Restaurant From Bangkok Opens First Outlet In KL

Michelin Bib Gourmand Pad Thai Restaurant From Bangkok Opens First Outlet In KL

Michelin Bib Gourmand Baan Phadthai)

Well-known for its Thai noodle dish “phadthai”, Baan Phadthai Bangkok is widely known to specialise in serving only the best phadthai in Bangkok. So good that it was awarded the coveted Bib Gourmand in the inaugural MICHELIN Guide Bangkok in 2018. It has since received the reward 5 years in a row up to 2022 for serving one of the best phadthai. 

 

Phad Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. Made with soaked dried rice noodles, which are stir-fried with eggs, chopped firm tofu, and flavored with tamarind with lime wedges and often chopped roast peanuts. Phad Thai was made popular in pulp, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served Thailand during World War II.

Before Baan Phadthai opened in 2018, the founder actually spent months sourcing the very best raw materials to create the perfect recipe. One very important ingredient is the secret and delicate 18-ingredients sauce cooked together with the very best quality of “Sen Jan” rice noodle.

For Thai food lovers, this is definitely the spot for you! Aside from a wide variety of phad thai, from jumbo river prawns to mud crabs, they also serve a ton of Thai favourites you’ll enjoy. Don’t forget to wash it all down with their Thai tea or even alcoholic beverages like Sangsom Soda and Yadong (fermented rice whiskey). End it on a sweet note with the beautifully platted Tim Kati (Coconut Ice Cream) with Thai condiments or Durian Bun filled with 100% creamy durian filling.

The name Baan Phadtai translates as House of Phadthai. Its interior is painted in a bright blue colour decorated with Thai vintage paintings and photos and wood- shuttered windows giving it an authentic Thai street-food ambience.

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This post is a re-post of the author’s original work. The re-post is performed with the permission of the author

Credit:  KL Foodie

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