Although billing itself as serving traditional Thai cuisine, there is a hint of catering to the tastes of predominantly well-heeled international travellers. Gai tod klua, deep-fried chicken with salt, has a crispy skin enhanced with baked garlic. Goong sarong, deep-fried minced shrimp and water chestnuts blended and served on egg noodles, or pla kao lad prik, a fillet of garoupa also deep-fried and served with a not too spicy chilli and green peppercorn sauce, present excellent appetisers to share. Perhaps add to that crispy duck salad served larb style and fried pork with crunchy kale and garlic with slices of red chilli and there is more than enough for two. Saving room and time to savour the cakes and desserts, especially coconut creme brulee, will be well-rewarded.
Grand Hyatt Erawan Bangkok, 494 Rajdamri Rd, Bangkok 10330
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