Rated Bib Gourmand by Michelin over the past several guides Jok Prince focuses specifically on Congee, bargain prices finding the open-air space on Charoen Krung Road frequently packed with a mix of tourists and locals seeking comfort food throughout the day.
A “do one thing and do it well” concept, large bowls beginning at just 55 baht, Jok Prince’s Rice arrives broken down but still with a bit of texture and an overall effect that is creamy yet smoky surrounding chopped Vegetables, Meatballs and Offal with freshly-fried Donuts on the side.
Southern green curry – charcoal grilled chicken wing/ chicken blood
Crab curry – crab rice / pickled papaya
Nakhon Si Thammarat temple fair – tiger prawn/ stinky bean/ pickled garlic/cashew nut/ bird’s eye chili
Termite mushroom – clear soup
Sago boiled in young coconut water – longan Ice/ longan Jam/ frozen coconut milk/ grilled coconut
Seasonal canned fruit – sugar apple, sorbet
Thai Tea, Thai Coffee, Cakes
Pette four – gelees, sticky rice, black sticky rice, young coconut dome, coconut meringue, cakes, tuile
Tea
Cashew butter and red guava jam to take home
Toqued by Supaksorn Jongsiri Sorn is considered by most to be the best restaurant in Thailand and a reservation to be sought after, the menu spanning 16 proper courses with many containing several parts unfolding across three hours.
Housed in a secluded two-story home and currently rated 2* by Michelin it is on arrival that guests are ushered to posh tables, a description of Thailand’s geography provided along with a map displaying where all of the night’s Ingredients are from.
Built on traditional southern recipes and fresh local products, the flavors decidedly Thai but more so an author’s cuisine rooted in Chef Jongsiri’s memories of his grandmother, it is accompanied by Wine that dinner begins with small bites including an amuse touching each part of the tongue en route to Sand Mole Crab in a crispy nest.
Frequently presenting whole Animals prior their edible parts a trio of bites from Phuket soon led to succulent River Prawns on a Cracker before Torch ginger Sorbet cleansed the palate in preparation for Sorn’s signature “Gems on Crab Stick.”
Mindful of balance and pacing, the fiery Yellow Chili Paste quickly mellowed by “All good things from coconut” as Soup, “The sea holds the forest” arrives to be mixed tableside featuring bold aromatics and a bit of brine across varying consistencies.
Not a tasting for the timid or small appetites, upscale Roti next found alongside spoon-tender Beef, the night’s first Rice arrives perfectly cooked with condiments including Red Corn, Wild Spider Flower, sticky Pork and dried Stingray.
Next upgrading snappy Beans with Catfish and Pig Skin, a refreshing lead-in to smoky Chicken in Green Curry fortified by Blood, Crab Curry arrived as a “special addition” before plump Tiger Prawns decorated in Cashews and fresh Bird’s Eye Chilis.
Fast paced and intellectually engaging, a woodsy Broth poured in preparation for Dessert, Palm Sago and Coconut explore diverse textures before a grand finale of Fruit, warm Cakes and Tea or Coffee alongside a formidable Petite Four cart.
Known for an appearance on Iron Chef Thailand Thanunya “Gai” Wilkinson opened Brioche from Heaven to immediate acclaim, the brick-walled space decidedly different from surrounding market stalls with service that is cold and rushed much like those of Paris.
Frequented by visiting Europeans and culinary-interested locals, prices less than France but certainly more than average for Bangkok, guests are greeted by the smell of Butter and Yeast plus a dozen or more creations produced from a wood burning oven.
Using imported Butter from Normandy to build her base, a soft Dough with good elasticity, Chef Gai tops each Bun with a variety of toppings ranging from Spinach to Nutella, or simple Cinnamon-Sugar as is the case with her Cinnamon Roll.
Sold out of Yuzu Meringue, an Almond Croissant filling in poorly thanks to cloying Frangipane and lackluster lamination, suffice it to say the eponymous Brioche from Heaven is worth the effort, cost and calories thanks to the buttery cloud beneath an abundance of Pecans and sticky-sweet Caramel.
Caramelized coconut and peanut fresh spring rolls, cucumber relish
Crab meat and salted duck egg in coconut cream
Shrimp paste and toasted coconut fried rice with shrimp
Housemade steamed bread with corn custard and coconut
Young rice in warm coconut cream with coconut ice cream
Founded by Chef Nhoi Ouypornchaisakul Bangkok Bold was originally named after a group of people with their own unique style of Thai cooking, the subsequent launch of one Restaurant and then another at Central Embassy Shopping Center giving locals and tourists access to unique dishes rarely seen elsewhere.
Also known as “Joh Bangkok” before debuting Bangkok Bold Cooking Studio in Old Town, a series of travels and training abroad yielding fresh ideas, Chef Nhoi’s Food thinks forward without abandoning traditional ideas as in the case of simple Rice Noodles stir-fried with sliced Pork.
Broad in its size and scope, the Restaurant itself adjacent a multi-cultural Food Court, it is at Michelin Bib Gourmand prices that vegetarian Spring Rolls dazzle in terms of taste and texture before delving into Fried Rice fortified by the flavors of Coconut Shrimp with a bit of heat.
Focused on the idea of “basic and bold,” a beautiful balance achieved by sizzling Crab Meat with salted Duck Eggs and Coconut Custard, Desserts are playful with Asian sensibility whether one selects steamed Bread to sop up Corn Custard or the juxtaposing temperatures of toothsome Rice in warm Custard around Ice Cream.
Open since 1932 Kor Panich is nothing shy of an institution, their Sticky Rice with Mangoes so well regarded that Michelin has bestowed “Bib Gourmand” status ever since the initial Bangkok guide.
Nothing more than a walk-up with outdoor seating, a lone item on the menu, guests are invited to partake in Rice from Chiang Rai cooked traditionally such that each grain is singular yet adherent beneath creamy Fruit harvested daily.
A breakfast staple since 1933 On Lok Yun can readily be identified by its queue, proximity near the Emerald Buddha and Golden Mount doing nothing to dissuade local from sitting down to enjoy affordable breakfast fare and friendly service.
Easily missed on Charoen Krung Road, a simple storefront unchanged for decades, it is from a laminated menu that guests are asked to choose from Bread, Meat or Eggs plus an oddly placed bowl of shaved Ice.
Fast service, a short wait followed by complimentary Tea and bargain-priced Coffee, fans of the American iteration of French Toast will find On Lok Yun’s version more like savory Bread Pudding while Eggs and “four toppings” outpace their price before finishing up with steamed Bread and Coconut Jam.
A relative newcomer described as “progressive kaiseki” Terroir Restaurant sources almost all of its ingredients from Thailand, it’s soil and farmers the focus of Chef Hao’s cuisine.
Mostly Japanese with French technique, just 15 guests partake nightly in eighteen courses featuring smart cooking full of nuance and creative flavor pairings that shine through their precision.
Housed on the second floor, diners greeted with a table featuring the night’s ingredients on entry, it is after warm welcomes that dinner begins with a progression of small bites including Dashi Jelly with Caviar followed by smoky Pea Soup and a Scallop lent texture by Jicama.
Next offered skewered Madai then Hamo, the salted Plum adding an exclamation point to each bite, Mud Crab Custard excels thanks to Coconuts and Caviar before the delicate Tiger Prawn “Salad” eaten as a single bite.
On this day offering an off-menu special, handmade Noodles with spicy Hairy Crab hot on the heels of an Onion stuffed with Eel, Chef Hao pulled the reins with a peeled Tomato before progressing to peppery Karei and silky Tofu treated like a Bagel might be stateside.
Cleansing the palate with Mangosteen, a trio of Pork presentations soon to follow, savories concluded with perfectly steamed Rice speckled with Corn and a generous piece of A5 Miyazaki Wagyu on top.
Not slowing down with Dessert, textures of Muscat reminiscent of a dish from Jordi Roca years ago, Mango comes far more complex than the usual sticky Rice before a finale of Miso Ice Cream and self-made S’mores fortified by Chestnut and eaten between Meringues.
Open since 2016, one year younger than the sourdough starter used for their Bread, Sühring comes from twin chefs Thomas and Matthias who reference German family recipes to build a multi-course Tasting Menu.
Drawing from classics, but incorporating their own experiences, each dish utilizes excellent seasonal ingredients prepared with precise techniques both modern and traditional.
Housed in a 1970s villa that seems far from the hustle and bustle of Bangkok this is a Michelin 2* on the verge of three, with beautiful plating and gracious yet professional service.
Tucked away on an alley in Bang Rak Sarnies Sourdough is the bakery behind a popular Coffee Shop in Bangkok, the majority of their products coming from a single starter including everything from Pizza to Pain Au Chocolat.
Pricey by Thai standards, that is to say half-priced in comparison to the USA or Europe, guests can expect English fluency and friendly servers who offer to warm up each item for on-site or takeaway consumption.
Fast paced and busy, the Canele a miss with flacid outsides, better bites come from crispy Honey Toast and a Chocolate Chip Cookie with Sea Salt, though the best item by far on this morning was the laminated Croissant split and slathered with Cashew Butter and Fig Jam.
In limbo since Sweets Raku closed in June a new concept called Casa de Raku took its place early November, a focus on “European style” Tapas seemingly out of place for the icon of Japanese charcoal-grilled Meats though the experience early on shows signs of promise.
Located at 5040 Spring Mountain Road, a counter plus tables to the back creating an intimate experience despite fairly basic décor, it is on the heels of Chef Mitsuo Endo’s travels abroad that Casa de Raku’s menu focuses on cured Meats including exclusive Bone in Jamon Iberico for $30 an ounce.
Well-price across the Wine List, a Spanish White well-matched to most of a curated plates, Devils on Horseback prove competent while boiled Sausages with Mustard and oily “Patatas Bravas” without their signature Sauce are both forgettable, at best.
Open 6pm to 2am for walk-ins, the staff friendly but still green, Pan Con Tomate at $5 a slice is laughable with EDO just down the way while Ham Croquettas and fried Iberico Katsu are both beautifully executed.
Impressing with an Artichoke, simple yet flawless for $6, seared Foie Gras hits the mark next to the same Berry Jam as Burnt Cheesecake brightened by Shaved Cheese while “Churros” made from baked Choux may leave purists craving the real thing.
Located in North Park and known for Vegan Donuts plus Montreal style Bagels Nomad Donuts has earned something of a cult following, the shabby-chic design coupled with friendly service often seeing sell-outs prior to closing time.
Founded by Brad Keiller, his creations frequently featured as pairings to Beer by local breweries, it was midday that Nomad’s racks were found somewhat picked over, though several unique ideas still remained.
Priced on par with similar spots in San Diego, four Donuts around $18 with tax and tip, Nomad’s Cruller unfortunately lacks the eggy-interior usually associated while Rings are fluffy but compromised by Frosting with a granular consistency.
Fortunate to snag the last Cinnamon Roll, a baked spiral that is loose and moist despite a good amount of Cinnamon, Maple Icing is still more gritty than preferred but finds itself balanced out by crispy Bacon crumbles.
Buckeye Frenzy, Brown Butter Almond Brittle, Housemade Waffle Cone
From humble beginnings in the North Market to calculated nationwide expansion Jeni’s will always hold a special place in the heart of this Buckeye, every visit since senior year of college offering something new and delicious and on this sunny Sunday highlighted by all the flavors of a Buckeye with Crispy Rice juxtaposing Almond Brittle.
As the only Michelin Bib Gourmand breakfast joint in America Morning Glory has definitely earned its accolades, though for those interested in a peaceful Brunch the space known for two-hour waits and n-bomb laden music at high decibels may not be worth the effort.
Owned by Consortium Holdings, a no reservations policy and central positioning in Little Italy creating a scene each day, it is after a line up stairs to put one’s name on the list that guests are free to wander until texted, the same staircase eventually yielding access to a second story space lined in pink and kitsch.
Purporting “breakfast dim sum,” the cart barely ever moving through tightly-packed tables, diners are invited to select from a supersized menu full of odd fonts and globally inspired fare ranging Fried Rice to Japanese Pancakes and Georgian Boat Bread.
A difficult decision for just two, Souffle Pancakes an obvious choice that compares favorably to those found in the San Gabriel Valley, it was at the bar that Quesabirria proved competent despite lacking the complexity of many while the Skillet Pancake is shareable by a family and loaded with good Ingredients.
Owned by the SDCM Restaurant Group behind Kettner Exchange Devil’s Dozen debuted in 2015, a Little Italy address predictably generating lines that the shop’s limited size continues to struggle with now.
Narrow across the alley from KEX, a single window beneath the rooftop patio in charge of selling fried Dough plus elaborate Lattes to the Soy or Oat Milk crowd, guests can expect to wait, wait and wait some more while one guest has their whole six-drink order prepared even though others just desiring Pastries could easily be addressed in the meantime.
Thirty minutes to move three orders, the online ordering system never once operational across two days, those with persistence will find the Donuts themselves mostly-well constructed, the raised options light and springy regardless of toppings while the Old Fashioned is unfortunately a bit dry.
Prone to frequent change, Gluten-free choices available on weekends for those feigning an allergy, do consider the “Cosmic Brownie” if available as the Brioche ring marries semi-cooked Batter to airy Whipped Cream and Sprinkles.
Dubbed Kettner Exchange, a Little Italy address and flowing indoor-outdoor environs prone to youthful crowds fueled by fancy Cocktails, Michelin’s idea of “Bib Gourmand” gets pretty convoluted in a setting where small plates top $25 and entrees for two include a $110 Steak.
Named in honor of San Diego founding father William Kettner the Restaurant from Chef Brian Redzikowski focuses on bold global flavors while a two story space with views of the Pacific deserves the architecture awards it has won.
Lined with glass, fireplaces and driftwood adjacent dueling bars, the upstairs approximating a Las Vegas club complete with cabanas, guests are invited to indulge in complimentary Popcorn while waiting for drinks that include a spicy Tequila “Dirty Verde” or smoother “Miami Slice.”
Self-described as “Contemporary American,” though Redzikowski’s fondness for Asian flavors is evident across everything from Mapo Tofu to “Spicy Shrimp” with Shitakes, Birria Wontons come three to an order with bold Consomme further fortified by caramelized Bone Marrow.
Not holding back with Garlic Noodles slicked with Chili Oil and tossed with Royal Red Shrimp, nor fried Frog Legs in Szechuan Glaze, Kettner Exchange’s Duck Meatball is a signature for good reason thanks to a loose grind and good Tomato Sauce atop creamy Grits.
Increasingly a “scene” as the night goes on, though service is cordial and efficient, Desserts include a riff on Nancy Silverton’s famous Budino plus the more impressive Brentwood Corn Ice Cream from a mold with textural accoutrements.
Located in Diane Village towards the northern end of San Diego Barrio Donas “represents the multilayered cultural experience that comes with living in San Diego,” and now with a second location in Old Town one might say Jonathan Garcia and Janet Martinez have earned a place amongst the best fried Dough south of Los Angeles.
Started in the Garcia family bakery pre-pandemic and still going strong guests are encouraged to arrive early as favorites frequently sell out, Martinez’s culinary skills on display across Brioche that harness childhood memories from Pan Dunce and the flavors of Mexico.
Also offering Deli favorites, best saved for another time, it is inside branded boxes that Donuts are carefully packed in flavors ranging from toasted Coconut and Fruit-filled Bismarks to “Mi Rey” with Ferrero Rocher and Macadamia Nuts.
Comfortable for dining in, whether with Jamaica or Café de Olla, Barrio Donas’ best bites come from glazed rings featuring Horchata Glaze or sticky Mazapan that comes flavored with Vanilla or Chocolate.
Arroz con Leche Pancakes – arroz con leche, raisins, cinnamon, arroz con leche cream
Churros & French Toast – churros, banana, berries, caramel sauce, dulce de leche ice cream
The product of years of work from Chef Jose J. Flores Cocina de Barrio can rightly be called a San Diego success story, three locations starting in Hillcrest all considered not only great for brunch but also as a place to enjoy Oaxacan classics.
Home to bottomless Mimosas and walls built for the #gram, a youthful crowd of mixed races populating every patio seat and most of those inside, it is after friendly greetings that guests are seated in an open-air room where music plays loud and service is great.
Perhaps best described as Modern Mexican, though plates such as the Tlayuda and Enmoladas made with hand-pressed Corn Tortillas and earthy Mole suggest a strong background in classic cooking, most tables will begin with Cocktails that range from Palomas and Mules to fanciful Popsicle-topped options including La Tia Chata.
Faring well with Ceviche, local Shrimp standing up well to winter Citrus and Habaneros, items “From the Griddle” veer towards fun in the case of French Toast with Dulce de Leche or fluffy Flapjacks under a ladle of Rice Pudding made right.
Currently open from 10am until 8pm daily at 3620 South Jones Boulevard Ppang Co is Las Vegas’ newest Korean Bakery, and based on an early look the sizable space is looking to make an impact in terms of variety and comfort.
Part self-service Bread Bar, but also with a case of Cakes and Pastries, guests are invited to select amongst a wide range of sweets as well as savories including everything from Hot Dogs to Olives.
Not too busy yet, staff proving pleasant and well-informed, it was across a dozen choices that Breads proved soft and springy – the Kugelhopf an early highlight thanks to subtle sweetness in comparison to a Coconut Croissant that was both poorly laminated and heavy.
More impressive with a Fig Danish, likewise the Blueberry version, pastries centered on Cream Cheese are a little too plain and should be avoided in favor of items like the caramelized Almond Cookie and delicate Blackberry layer Cake.
Last visited for Dinner in September Wednesday once again found Esther’s Kitchen firing on all cylinders, the frequently-changing menu filled with past favorites in addition to new plates executed at a fair price with exacting standards.
Now serving Las Vegas for over 5 years, every available superlative already used to describe James Trees’ Restaurant that revitalized the Art’s District, it was with a packed house that three guests sat near the pass with Baker Dylan Jobsz’s city-best Sourdough starting things off.
Seasonal and rustic in a good way, Esther’s sizable Charcuterie Board best shared by a group, Meatballs remain the city’s best whether atop Noodles or on their own while Cauliflower Alla Romana remains just as it has been since day one for good reason.
Adding Gnocco Frito for Autumn, the dough fried and filled with Ricotta beneath Mortadella and Pistachio Pesto, Pizza sees a lengthy ferment yield crisp Dough with a moderate rise whether topped in Brussels Sprouts or creamy Squash Panna and Smoked Mozzarella.
Pasta-centric as always, iconic Ricotta Gnudi now found bathed in Truffle Fonduta, new items include ribbons of Pappardelle with Lamb and Tortellini matching Clams to Leeks with a good amount of Citrus.
Unfortunately sold-out of Goat, Branzino atop Harissa Farrotto standing in admirably, an off-menu special showed what the kitchen is capable off-the-cuff as Duck Confit, Liver and Skin all came together thanks to Huckleberries and Saba.
A lot of Food for not a lot of cash, all of it rooted in technique but never compromising flavor for looks, Dessert consisted of Esther’s forever refining Butterscotch Budino plus a seasonal Pavlova and bitter Chocolate Pistachio Tart.
Serving Las Vegas since January 2022 and now a James Beard Award Foundation finalist, Anima by EDO merges Italian and Spanish Cuisine into a whole new experience with several of Chef Oscar Amador’s signatures making their way over from the flagship.
Run by industry veterans from front-of-house to kitchen it is following warm greetings at the door that guests are led to a choice of diverse seating options, banquets in the back most quiet with a full view of murals from local artist Apolo Torres.
More “approachable” than EDO Gastro Tapas & Wine per General Manager Roberto Liendo, though certainly never lacking for creativity, Dinner at Anima begins with Appetizers ranging from Olive Oil Gelato with Caviar to briny Oysters following Baby Scallops topped in Thai-influenced Sauce.
Serving Charcuterie from the former Barista station near the door, top tier Iberico perfect alongside “Catalan Olive Oil Bread,” housemade Pastrami now arrives atop Croquettas while Hamachi unveiled in a swirl of smoke takes flight thanks to Duck Liver and Apples.
Focused largely on new items, though the Bikini Sandwich cannot be forgotten, Anima’s Black Mussel Tostada packs a lot of punch prior to Brussels Sprouts charred in a pile with Corn Nuts, Hummus and Chilis.
Going all-in on Pastas, three recently added, the “best” of Squash Caramelle and Crab Culurgiones with Lobster in Absinthe is a toss-up as each are marvelous in Sauces that accentuate the protein while simultaneously adding nuance.
Not forgetting tender Short Ribs in Vodka Sauce the night’s entree consisted of Iberico Pork alongside Oscar’s famous Patatas Bravas before rounding out the night with Passion Fruit Creme Brulee and all-new Pistachio Tiramisu from Tayden Ellamar.
