5.261 Phad Kra Phrao Pla Meuk

Cycle 5 – Item 262

23 (Tue) September 2014

Phad Kra Phrao Pla Meuk


at Mango Tree

-Bangkok, Thailand-


Mission to Thailand (Day 4)

In Bangkok.  Here to represent WHO at a regional consultation on tobacco and trade.  Objectives are to examine how international trade agreements, both those existing and those under negotiation, impact national tobacco control measures.


Mango Tree is a Thai restaurant chain.  Founded over 20 years ago in Bangkok.  Currently 7 locations in Thailand, including 2 in the airport, as well as branches in the UK, Japan, Malaysia, Dubai, Macao.  Upscale in both decor, presentation, and price.  While offering some fancy dishes, the food itself is primarily mainstream.

Although my experience at the airport Mango Tree had been less-than-impressive, I gave the chain another shot.  The flagship restaurant happened to be located a few blocks from the hotel, where the concierge had endorsed it with warm enthusiasm, explaining that he always recommends the place to guests wanting to try good authentic Thai cuisine.  So, before heading off to the airport, I had a late lunch there.

Phad Kra Phrao is a Thai dish.  It’s a stir-fry (phad), usually with a meat (e.g., ground pork), or a seafood (e.g., squid (pla meuk)), along with garlic, chilies, and holy basil (kra phrao), tossed in a soy sauce + fish sauce.  A combination of salty/spicy/sweet, with a significant kick from the fragrant basil.  After curries and noodles, phad kra phrao is one of the most famous/common/popular dishes in Thai cuisine, especially in overseas markets.

Phak Boong Fai Daeng (3.5)
Gai Phad Phed Ka Thi Sod (2.5): kinda bland but good enough.

The food was okay.


As much as I like food, I tend to take a laissez-faire approach to venue selection when traveling.  Very rarely researched or otherwise planned out in advance, at most a quick internet search of what’s in the immediate area after checking into the hotel.  More typically left to chance, wherever the winds may take me.  Yes, proper preparation would likely increase the satisfaction rate in terms of the food per se.  However, I tend to regard eating as a holistic experience, embracing the positive and the negative, learning every time.  How boring would life be if everything tasted good?  The bad sometimes tastes even better.

Silom Village

At the airport, a quick drink and a snack before boarding.

My first encounter with LEO, a local beer.
Shrimp Spring Rolls (2.0)

(See also BOOZE)



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