Befitting a restaurant that takes its name from the traditional name for Bangkok, Krung Thep specialises in offering delicious Thai cuisine. One thing to be aware of when ordering your dishes is that the portion size of most of their dishes is more suited to be enjoyed by a single diner, rather than be shared with a group.
Their Thai Southern Style Fried Chicken was very well done with the crisp coating contrasting well with the succulent flesh. The coating also notably had some spices in it to give the chicken a bit of peppery flavour. Accompanying the chicken was a dipping sauce to enhance its flavour.
Thai Southern Style Fried Chicken (Photographed by Jonathan Phoon)
The piece of snapper in the Tamarind Snapper was fresh and of a good size. The tamarind sauce imparted a tart taste to the fish and the addition of shredded ginger added its distinctive taste to the dish. A scattering of fried shallots provided a crunchy element to the dish.
Tamarind Snapper (Photographed by Jonathan Phoon)
One of the more interesting dishes on the menu, the Mixed Mushroom Salad consisted of a mix of enoki, shiitake and oyster mushrooms that all had still had a bite to them. There were also slices of pumpkin to complement the earthy taste of the mushrooms. The inclusion of mint in the salad gave the dish a refreshing taste and the dressing tied everything together.
Mixed Mushroom Salad (Photographed by Jonathan Phoon)
Cooked to medium rare, the steak in their Crying Tiger dish was quite juicy with enough char-grilled flavour to make eating it enjoyable. Served with the steak were steamed vegetables, whose fresh flavours made them good partners for the steak. The Nam Jim Jaow sauce is mostly similar to the one served with the Thai Southern Style Fried Chicken but included some chilli to give it a bit of heat.
Crying Tiger (Photographed by Jonathan Phoon)
We were delighted that their Pad Thai had enough sauce to prevent the dish from being too dry, while giving it a spicy taste that should be palatable for most people. The various ingredients that the rice noodles were stir-fried with were also all cooked to perfection. Served with the dish were crushed peanuts and chilli powder that can be added to the noodles for extra texture and spiciness. Be careful when adding the chilli powder as it packed a potent spicy punch.
Pad Thai (Photographed by Jonathan Phoon)
The décor of the restaurant gave it a bit of a formal feel though the tables were spaced a bit close to each other. If you are looking for Thai food that is a bit different from that normally offered at most Thai restaurants, consider giving Krung Thep a try. We enjoyed our dinner at half price by booking a table through Dimmi.