A balancing act between traditional recipes and molecular techniques makes Benjarong one of our favorite places for gourmet Thai grub. Don’t let its location in Dusit Thani and old-fashioned interiors fool you (we’re talking a pavilion-inspired dining room and glass cabinets housing intricate benjarong or painted Thai porcelain), the menu at this renowned restaurant has been given a modern twist by Danish chef, Morten Boejstrup Nielsen, the Dusit Group’s head chef who was previously at Nahm in London and Sra Bua by Kiin Kiin in Bangkok. And the result is a list of decadent signatures that still display the authentic charm of Thai flavors.
Benjarong’s yum pla dook foo (spicy catfish salad, B390), garnished with green mango and served in a martini glass, comes with a tom yum custard and big chunks of fresh crab. The green curry (B490) is a must, boasting tender sous-vide beef ribs swimming in an aromatic curry. Their mango and sticky rice (B260) is infamous and is probably the most Instagram-worthy in town, featuring succulent mango chunks, mango ice cream, sticky rice and coconut snow. Plus, the complimentary Thai tea macarons are so good that we wish they sold them off-site.
