Bangkok Chiong Scene / Massage / AGoGo / Clubs / Disco

[KatoeyLover69]

Report from The Nation dated 13 April 2012 :-

Kwong Meng Pochana restaurant is famous for Teochew food in Bangkok

From the outside, Kwong Meng Pochana looks like a sleepy old-time eatery in need of a major renovation. Tucked away near the Montien Hotel, the Chinese restaurant has been serving home-made Teochew dishes to connoisseurs for almost 90 years and the third generation chef who is running the show shows no signs of cutting back even at the ripe old age of 75.

Eating at Kwong Meng is all about savouring the history of home recipes prepared to perfection. Boasting a wide variety of scrumptious dishes, Teochew cuisine is designed to accommodate hardworking family members who need quick and healthy nourishment without too much fussy preparation.

Mongkolchai Simtharakaew explains that each Teochew dish caters to the hungry without compromising on taste and time.

"Fresh ingredients put together for one good meal are the heart and soul of Teochew cuisine," explains the 75-year-old chef. "We Teochew Chinese always work hard because we want our families to live well. At a family meal, the one who prepares the food makes sure that there are healthy and hearty choices made from fresh and seasonal ingredients."

Braising, steaming, deep-frying and stir-frying are the key cooking methods in a Teochew kitchen. Hu-Sae, Chinese-style sashimi, is Kwong Meng's most famous dish and reflects the meticulous preparation for which the restaurant is famous.

The paper-thin slices of fresh carp are served with home-made plum sauce, crushed toasted peanuts, a spoonful of fried chilli and a plate of assorted vegetables and pickles - all thinly julienned to accommodate each bite.

"When we sit down to dinner, we enjoy the food," explains Mongkolchai. "We are taught to savour each bite by slowly chewing then let it briefly rest in the mouth to fully experience the tasty combinations. It is important that we know how to appreciate the tastes of the food well prepared."

Steamed dumplings as well as the folded stuffed noodles are the two dishes not to be missed at Kwong Meng. Despite their simple looks, both are rare delicacies.

Mongkolchai makes each wonton wrapper himself, rolling the well-kneaded flour with a small rolling pin invented for this purpose. The result is the super tender, silky and very tasty dim sum of well-seasoned pork, shrimp, bamboo shoot and shitake mushroom.

Drizzled with browned toasted garlic, these wontons are best eaten when steaming hot.

The folded noodles are stuffed with crabmeat, pork and shitake mushroom and each bite bursts with well-rounded flavours. The soy sauce bathing the noodles is also the house's speciality. It is aromatic, never salty and with a delicious tangy aftertaste.

If you like soup, check out the mellow carp and taro soup. Perfect in the cooler months, this is an all-year-round staple in a Chinese family. When the heat arrives in summer, the Teochew cook just switches from the taro to the cooler cabbages.

The soup, served in charcoal hot pot, gets even tastier when boiled down and served with a dash of pickled soybean with fresh chopped chilli and garlic.

Kwong Meng is also famous for its braised goose feet with egg noodles as well as its fried rice. Mongkolchai relies on his trusty steel wok and a huge chopping steel knife to ensure quality.

And always save room for the wonderful'snow taro. Although you can find good deep-fried and glazed taro at other Bangkok venues, Kwong Meng's snow taro is in a different league. Taste it and you'll relish every bite.

Kwong Meng Pochana is at 810-812 on Rama IV Road, near the Montien Hotel. It's open daily from 11am to 10pm. Call (02) 234 2510 or (02) 637 0031
----- KatoeyNewsNetwork

[yinyang]

KTL, at least now with some news worthy makan place (and not scary bad news)

[Happy555]

Originally Posted by KatoeyLover69

Report from The Nation dated 13 April 2012 :-

Kwong Meng Pochana restaurant is famous for Teochew food in Bangkok

From the outside, Kwong Meng Pochana looks like a sleepy old-time eatery in need of a major renovation. Tucked away near the Montien Hotel, the Chinese restaurant has been serving home-made Teochew dishes to connoisseurs for almost 90 years and the third generation chef who is running the show shows no signs of cutting back even at the ripe old age of 75.

Eating at Kwong Meng is all about savouring the history of home recipes prepared to perfection. Boasting a wide variety of scrumptious dishes, Teochew cuisine is designed to accommodate hardworking family members who need quick and healthy nourishment without too much fussy preparation.

Mongkolchai Simtharakaew explains that each Teochew dish caters to the hungry without compromising on taste and time.

"Fresh ingredients put together for one good meal are the heart and soul of Teochew cuisine," explains the 75-year-old chef. "We Teochew Chinese always work hard because we want our families to live well. At a family meal, the one who prepares the food makes sure that there are healthy and hearty choices made from fresh and seasonal ingredients."

Braising, steaming, deep-frying and stir-frying are the key cooking methods in a Teochew kitchen. Hu-Sae, Chinese-style sashimi, is Kwong Meng's most famous dish and reflects the meticulous preparation for which the restaurant is famous.

The paper-thin slices of fresh carp are served with home-made plum sauce, crushed toasted peanuts, a spoonful of fried chilli and a plate of assorted vegetables and pickles - all thinly julienned to accommodate each bite.

"When we sit down to dinner, we enjoy the food," explains Mongkolchai. "We are taught to savour each bite by slowly chewing then let it briefly rest in the mouth to fully experience the tasty combinations. It is important that we know how to appreciate the tastes of the food well prepared."

Steamed dumplings as well as the folded stuffed noodles are the two dishes not to be missed at Kwong Meng. Despite their simple looks, both are rare delicacies.

Mongkolchai makes each wonton wrapper himself, rolling the well-kneaded flour with a small rolling pin invented for this purpose. The result is the super tender, silky and very tasty dim sum of well-seasoned pork, shrimp, bamboo shoot and shitake mushroom.

Drizzled with browned toasted garlic, these wontons are best eaten when steaming hot.

The folded noodles are stuffed with crabmeat, pork and shitake mushroom and each bite bursts with well-rounded flavours. The soy sauce bathing the noodles is also the house's speciality. It is aromatic, never salty and with a delicious tangy aftertaste.

If you like soup, check out the mellow carp and taro soup. Perfect in the cooler months, this is an all-year-round staple in a Chinese family. When the heat arrives in summer, the Teochew cook just switches from the taro to the cooler cabbages.

The soup, served in charcoal hot pot, gets even tastier when boiled down and served with a dash of pickled soybean with fresh chopped chilli and garlic.

Kwong Meng is also famous for its braised goose feet with egg noodles as well as its fried rice. Mongkolchai relies on his trusty steel wok and a huge chopping steel knife to ensure quality.

And always save room for the wonderful'snow taro. Although you can find good deep-fried and glazed taro at other Bangkok venues, Kwong Meng's snow taro is in a different league. Taste it and you'll relish every bite.

Kwong Meng Pochana is at 810-812 on Rama IV Road, near the Montien Hotel. It's open daily from 11am to 10pm. Call (02) 234 2510 or (02) 637 0031
----- KatoeyNewsNetwork

Heading up tmrw. Will give it a try man....

[KatoeyLover69]

Originally Posted by yinyang

KTL, at least now with some news worthy makan place (and not scary bad news)

Tai Kor YinYang,

Thank you for your compliment ( 1st time ! ), understanding and support !

[KatoeyLover69]

Originally Posted by Happy555

Heading up tmrw. Will give it a try man....

Camping here to wait for your FR !

[KatoeyLover69]

Report from The Nation dated 13 April 2012 :-

Too Fast to Sleep cafe in Bangkok never closes

Bangkok, April 08, 2012

Night owls in Bangkok are blessed with lots of places they can hang out late, even until dawn, but if you're looking a quiet place to read, study or dream up some creative ideas in peace, head to a place called Too Fast to Sleep.

Opened in January, the tall building near the Sam Yan intersection houses a sizeable study space and a cafe that never closes. The piped-in music is soft so as not to disturb your concentration.

The ground level has only a few tables, but there's plenty of seating upstairs on the sofas, at the low tables, at counters and at several proper tables.

Groups of students, including juniors, occupy every corner, textbooks piled on the tables, or else it's some lone professionals with faces buried in a computer screen. You're lucky to find a vacant spot on weekday afternoons.

This is a decent place for a coffee, too, if you just want a quick fix. The Too Fast coffee (Bt80) is a cappuccino with chocolate milk. A rosella root beer (also Bt80) blends flower petals in sugar preserved with root beer on ice for a nice, refreshing cold drink on a hot day. Unless you're addicted to sucrose, ask them to go easy on the sugar.

Fruit smoothies are Bt80 too and tea can be had for Bt50. There are snacks and light dishes as well. The cafe makes its own cakes. Try a slice of rich and velvety Concorde cake with chocolate mousse filling, or a bittersweet mocha opera. For a pure sugary delight, order a millefueille to go with some tea. All of these are Bt90.

And the Wi-fi Internet is free.

Too Fast to Sleep is in the Sam Yan Station complex next to the subway stop.

It never closes.

Find out more at (086) 577 8989.
----- KatoeyNewsNetwork

[kingofkings]

nice bro! nxt mth going...i will try visiting to make some local thai friends.

[norice]

Kingofkings,

You better bring lots of money!

[Nonteerak2553]

Originally Posted by norice

Kingofkings,

You better bring lots of money!

Depends, not all Thais like to take advantage. If you were to have a real Thai friend, he/she, will share the cost of the bill, he/she will treat you when your first day to come and visit them, and the long list goes on.

Bring lots of money only, if you meeting with working lady. Time to burn your pocket a big hole, they will bring their friends along to have some freebies.

[norice]

Nonteerak2553,

You're absolutely correct!

[Bkkxcort]

Originally Posted by Nonteerak2553

Depends, not all Thais like to take advantage. If you were to have a real Thai friend, he/she, will share the cost of the bill, he/she will treat you when your first day to come and visit them, and the long list goes on.

Bring lots of money only, if you meeting with working lady. Time to burn your pocket a big hole, they will bring their friends along to have some freebies.

Yes, agreed!

If they really treat u as real friend, they will share all bills with u.
Sometimes, they might insist on treating u instead.

[TheYachtsMan]

regarding someone's question about the whatsapp status written in Thai..

Tur Yang is also the name of a pretty popular song by Potato..



Hope this helps...

[euritage]

Hey everyone! I just touched down this morning. It seems like it's all quiet now in BKK after the Songkran festival. Anyone in town tonight? Also, does anyone know if there will be any girls around so soon? Or are all of them still back home?

[naemlo]

Originally Posted by euritage

Hey everyone! I just touched down this morning. It seems like it's all quiet now in BKK after the Songkran festival. Anyone in town tonight? Also, does anyone know if there will be any girls around so soon? Or are all of them still back home?

There are still gers... go to those MP mentioned.....

[Bkkxcort]

Originally Posted by euritage

Hey everyone! I just touched down this morning. It seems like it's all quiet now in BKK after the Songkran festival. Anyone in town tonight? Also, does anyone know if there will be any girls around so soon? Or are all of them still back home?

Some girls already back late last night or this morning