WATERMELON AND GROUND SALMON FLOSS, PASTE RESTAURANT
This is fresh watermelon and ground salmon floss, served with crisp shallots and roasted galangal powder. The flavour combo is sweet, salty and rich but at the same time refreshing. Based on an old traditional Thai recipe, this is one of chef Bee Satongun's signature dishes you must try.
SWEET THAI WAFERS WITH POACHED PERSIMMON AND GOLDEN DUCK EGG NOODLES, NAHM
Crepes are a popular street food in Thailand and Nahm does an excellent version. They can be stuffed with sweet or savoury toppings and often topped with Foi thong (Golden egg yolk threads) and something similar to Italian meringue.
The texture of the soft and juicy stuffing contrasts nicely with the crispy golden brown crepe.
FRIED CHICKEN AT SOI POLO
This is finger-licking Thai fried chicken. It has been around for ages, the quality is consistently good. I'm a big fan of fried chicken, and so many cultures do it well. Thai fried chicken is no exception.
137/1-2 Soi Sanam Khli, Pathumwan (Lumphini), Bangkok
BA MEE GIEW MOO DANG
This is egg noodles and barbecue pork served dry or with soup, but always with a variety of toppings like little dumplings, pork crackling, egg and pickles. Look for street vendors serving egg noodles around lunch or dinner on Yaowarat Road in Chinatown or Pradipat Road in Saphan Kwai. Follow the queue.
A good Thai omelette topped with a generous amount of warm seasoned oysters is sublime. Fried in super-hot smoking oil, the egg puffs up to become so crisp, light and fluffy. If you like food, you have to go to Chinatown at night and eat a Thai omelette.
NAEM, OR SOUR FERMENTED PORK SAUSAGE
Yam naem khao tod is a salad of fermented pork and crisp, spicy rice. There are many fermented foods in the Thai repertoire and naem is one of my favourites. We make a version of it at Longrain in summer.
KANOM JEEN NAM YA
This is a fish soup-slash-curry, served with fermented rice noodles and an array of raw and pickled things you can add to it.. This is another great noodle dish worth trying from the area around the hospital on Soi convent, near Sala Daeng station. Dozens of great food vendors set up for lunch.
Griff Pamment began his career in Sydney at Bill's under Kylie Kwong. He moved to Rockpool before becoming a private chef in the Hamptons. Returning to Sydney, he rejoined Kylie Kwong at Billy Kwong's, where he established his passion for Asian cooking.
He was then culinary and creative director at Bill's Restaurants in Sydney, London and Japan. He has now joined Longrain Sydney as executive chef, with a mentoring role for the team at the new Longrain, Tokyo. See longrain.com