Rama III Soi 14

We had a visitor arrive last night, M, and to celebrate we headed for an old fashioned seafood feast. J had been to Baan Klang Nam about a year ago when he was only visiting Bangkok, on recommendation from his brother. He really enjoyed it and has been waiting for a special occassion to get back out there. It's a little pricy (about THB1,200 per person), but compared to seafood prices back home, it is extraordinarily cheap.

Here's what we ate:

M got talked into ordering this Dancing Shrimp roll right when we sat down. It was stuffed with egg and cream cheese, and topped with shrimp and shrimp roe. The cream cheese and rice combination gave the roll a unique and luscious texture. However, the shrimp was not particularly tender.

Verdict: T= A little boring, but liked the cream cheese. /M= Take it or leave it... probably leave it./J= A standard cheap sushi roll.

The preparation of this dish, Stir Fried Prawns with Cashews, was reminiscent of some American Chinese food dishes. However, the similarities stopped there. The prawns were extremely fresh and packed full of flavor. The cashews were an interesting texture, straddling the line between crunchy and soft. Thailand harvests its own cashews and it's no surprise they taste a little different (better) here.

Verdict: T= Loved it. /M= Sweet, spicy, fresh. /J= Tasty prawns, but loved the cashews.

These Steamed Crab Curries were only THB30 each. They had a mild yellow curry flavor and contained a generous amount of crab meat. They had a fluffy, eggy texture, similar to souffle, but a tad bit firmer. The dash of coconut cream on the top added a bit of creaminess.

Verdict: T= Nice and spicy. Solid./M= Perfect size and presentation for a starter. One's enough. /J= Liked the flavor, not a huge fan of the texture... but I don't like souffle.

These scallops were some of the largest we've ever seen. It appears that they were broiled on the half shell with a bit of oil and a salty garlic topping. The scallops were very fresh and the flesh had a distinct sweetness. The preparation worked very well, although it seemed far more French than Thai.

Verdict: T= Perfect amount of garlic. Good but not great. /M= Yummy, but a bit rubbery and overcooked. /J= Big scallops are better, than small ones. Yum!

The Spicy Squid Salad had the same sauce as most Thai salads, lime juice, fish sauce, and palm sugar. However, the squid was definitely more tender than most. 

Verdict: T= Next time, I'll order two!/M= Superb... a rare culinary triumph. A true team effort among the ingredients./J= A shining role model for the Thai salad genre.

The piece de resistance, however, was the Extra Large Crab with Yellow Curry Powder. This is one of those dishes that elicits an audible "wow" when served. This was definitely the largest crab any of us have ever eaten. The sauce of yellow curry powder, egg, and peppers and onions

was thick enough to impart a flavor, mild and a tinge of spicy, yet viscous enough to sneak into all the crabs nooks and crannies. The crab itself was truly special. Because of its size, the steaming process did not dry out the meat like most smaller crabs and the flesh could only be described as juicy. We also thought the claws were a real treat, and it was fun to eat them like a chicken drumstick!

Verdict: T= Wow! (speechless)!/M= Wow! Meat so tender and succulent! /J= Wow! A perfect dish!

The Mango with Sticky Rice was standard. However, with this dish standard means a juicy and divinely sweet Mango, topping sticky rice with a hint of saltiness. Add sweetened coconut cream for a smooth consistency and crispy rice for added texture and you get the famous Thai dessert.

Verdict: T= Sweet, salty, good. /M= A fun and fitting finale to our feast! /J= I always love Khao Ne-o Ma Muang!

The Jelly Coconut was simply a hard, yet watery aspic that lacked flavor other than a hint of coconut cream.

Verdict: T= I'm sorry for ordering this everyone! /M= Better used as food fight fodder./J= Yuck!!!