After being reminded of khao chae (ข้าวแช่) in cavalock's post, I marked it out to have it for lunch somewhere. It's a dish of iced porridge- rice grains soaked in water and ice cubes. I didn't manage to get to the restaurant he went (Klang Soi at Sukhumvit 49, ห้องอาหารกลางซอย), but hopped into another one 500m down the road- Lai Rod Restaurant (หลายรส).
We had khao chae, but the table was greedy and ordered other items too. Including khao phad (fried rice) and phad thai (fried kway tiao)! Dunno why everybody wanted carbs. Hahaha. Probably because we had an awesome workout in the morning and required some solid replenishments. Luckily the portions weren't big. Very manageable. Couldn't resist ordering the 'black egg with ginger'. Century eggs lor. This restaurant's ox-tongue stew was delicious. Its yum tua pluu wasn't too bad either. :P
Khao chae appears on some traditional restaurant menus during summer months April to June. But it's so sizzling hot in Bangkok that Lai Rod Restaurant does it whole year round.
It's the preparation of the rice that takes some effort. Scents and essential oils need to be infused into the water, then the kitchen has to cook several pots of the accompanying condiments and side dishes. Upon eating, please don't throw everything into the bowl of rice and water. Eat them separately. The condiments and dishes are not to be mixed into the iced bowl.
Unfortunately I'm not fond of the flower-scented water and rice. I dislike floral scents, especially rose and jasmine. Ugh. I bear with it because the accompanying dishes are usually delicous. These side dishes and condiments typically comprise stuffed shallots, stir-fried pickled Chinese turnips (chye poh!!!), raw mango, spring onions, deep-fried shredded sweetened beef or pork, and kapi balls of shrimp paste, et cetera. Quite the standard happy Asian porridge condiments.
Khao chae appears on some traditional restaurant menus during summer months April to June. But it's so sizzling hot in Bangkok that Lai Rod Restaurant does it whole year round.It's the preparation of the rice that takes some effort. Scents and essential oils need to be infused into the water, then the kitchen has to cook several pots of the accompanying condiments and side dishes. Upon eating, please don't throw everything into the bowl of rice and water. Eat them separately. The condiments and dishes are not to be mixed into the iced bowl.
Unfortunately I'm not fond of the flower-scented water and rice. I dislike floral scents, especially rose and jasmine. Ugh. I bear with it because the accompanying dishes are usually delicous. These side dishes and condiments typically comprise stuffed shallots, stir-fried pickled Chinese turnips (chye poh!!!), raw mango, spring onions, deep-fried shredded sweetened beef or pork, and kapi balls of shrimp paste, et cetera. Quite the standard happy Asian porridge condiments.
Lai Rod Restaurant
120/4-5, Sukhumvit Soi 49, Khlong Tan Nuea, Watthana, Bangkok
T: +66 2 391 3193
Hours: 11am to 10pm
หลายรส
120/4 ซอยสุขุมวิท49 ถ.สุขุมวิท 49 แขวงคลองตันเหนือ Bangkok 10110, Thailand
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