Chote Chitr, Bangkok

146 Th Phraeng Phuton, Banglamphu, Bangkok

We spent a few days in Bangkok over the Xmas period.  When I was here about six years ago, I was more interested in the night-life and experiencing (from a safe distance) the sights & sounds of this most manic of cities. Coming back with my wife, good bars & restaurants were on the agenda.

One of our first stops was Chote Chitr, a tiny restaurant which has received much attention from the international media, such as the New York Times.

The English sign shows this place is firmly on the tourist trail. No locals were sat at any of the six tables. But it didn’t really matter. The rest of the experience was pretty authentic, including the super cramped kitchen and an elderly woman being looked after in the middle of it all.

We stuck to the famed dishes and had a superb meal.

We started with a Mee Krob, a dish I hadn’t come across before – crispy fried noodles with a citrus glaze. It was sweet, crunchy with a clean heat. The accompanying greens & beansprouts offered a soft textural contrast, dulling the chilli build up. I’m not generally a fan of sweet food, but it was pretty fine and a dish you want to keep grazing on throughout the meal.

Next up was the standout dish:

Aubergine Salad. I’m going through a big of an aubergine phase at the moment, so I was already looking forward to it, but the depth of flavour extracted from the humble vegetable was brilliant. It had evidently been cooked on the smokiest of grills and then served luke warm. the only downer was the mass of chilli, which masked some of the flavour, but it was pretty fine and memorable.

Our next dish was a prawn red curry. This wasn’t exactly the most inspiring of orders; you can find this dish pretty much anywhere. It was a good and the prawns were fat, fresh & sweet. the sauce was hot. Nuff said really.

Another house special salad followed:

A banana flower salad. Again it was a perfect combination of sweetness & heat. Prawns & dried chilli provided the occasional surprise.

As much as I enjoy thai food, I think it’s easy to become a little overwhelmed by the constant heat of most dishes. Yet eating at Chote Chitr the spicing seems to work without it becoming too much of a chore to finish the dish. There are so many flavours & textures to take your mind of it. It’s clearly a place which is worthy of its profile in the travel press. Do not miss


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