8/3/2023 0 Comments Pling englischThe real standout dish though was “Pon Yang Kham Premier Beef” cooked over charcoal to a perfect medium/rare. Dressed in fish sauce, palm sugar, red chillies and topped with peanuts that provided a nice contrast in texture. Moving on “Kanom Jeen Moo Tua Ngok” (rice noodle filled with pork and bean sprouts) tasted fresh and was pleasant enough. Firm in texture and almost explode in the mouth when bitten, in all honestly not the most pleasing experience. I’ve never encountered puff ball mushrooms before and can’t say they’re something I would strive to search for again on a menu. “Kaeng Kua Hed Poh” (puff ball mushroom curry) was less impressive, lacking in flavour and missing the freshness and aroma provided by coconut milk. The bread was deep-fried although wasn’t greasy but instead beautifully rich and flakey. The accompanying roti bread again appeared reminiscent of Indian cuisine. For me the beef could have done with another hour or so more braising time in the curry sauce to increase tenderness. Saying that I actually really enjoyed the curry and didn’t miss the usual chunks of potato commonly found in massaman. “Kaeng Massaman” had the flavour profile of India rather than Thailand, rich with cardamom and cinnamon, and was missing a slight sourness. The eating experience of miang kham takes your mouth on a journey of flavours bitter, sour, salty, sweet and spice. Incidentally the taling pling fruit used in this dish and others grows within the grounds of the restaurant. This particular version is assembled by wrapping crisp sweetened pork with a chunk raw garlic, fresh green chilli, peanuts and taling pling (an intensely sour fruit that grows on what is known as “cucumber trees” in England) within a bitter and slightly peppery betel leaf. This is a dish that I find challenges and awakens the palate with an explosion of flavours. We started our lunch with “Miang Kham Moo” which crudely means “eat many things in a single bite”, miang (food wrapped in leaves) and kham (a bite). The menu at Taling Pling is made up of a daunting amount of Thai staple dishes from all regions of the country. I chose to accompany my lunch with a coconut frozen drink, just one of the many choices from the extensive menu of exotic fruit shakes and cocktails. The brightly coloured seats are packed most evenings with a mix of locals and tourists, often making reservations vital. Décor is pleasantly bright and contemporary from the vivid colour scheme, chequered flooring and ceiling-to-floor glass structure walls. Flagship location (Sukhumvit Soi 34) is at the end of a quiet soi and the restaurant is actually situated inside the original childhood house of the Taling Pling owners. The longstanding Taling Pling empire continues to go from strength to strength due to its consistent Thai home-style cooking.
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