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Thread: A Singaporean's guide to living in Thailand

  1. #15901
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    Default Re: A Singaporean's guide to living in Thailand

    Quote Originally Posted by Froggy View Post
    I'll take that as a compliment, thank you.
    Hello Froggy

    Of course it is. Can share which part of Thailand you are in?

    You have a good looking helper too.

    I think maybe retiring in Thailand is an option with all the good food. Not sure if it is cheap if follows your standard..hehe

  2. #15902
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    Default Re: A Singaporean's guide to living in Thailand

    Quote Originally Posted by Charlie99 View Post
    You are so humble.
    I believe that you are a financially successful entrepreneur.
    Cheers!
    Thank you, I'm just a screw salesman working for a Thai company. As for entrepreneur, I'm not cos I working for a Thai boss who is really the entrepreneur however I did make a daring decision to up root and never look back.

  3. #15903
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    Default Re: A Singaporean's guide to living in Thailand

    Visiting crony had the fetish for suckling pig. Wanted to do Yawaorat's (Chinatown) renowned shop, but he plumbed for this near Rama 3. Not cheap, at thb1500 by LOS standards



    The shop


    Raw prawn salad

    Last edited by yinyang; 14-09-2017 at 08:49 AM.

  4. #15904
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    Default Re: A Singaporean's guide to living in Thailand

    Post dinner, popped over to Tawandeng Brewery (aka Long Beer German) ..only 2 mins straight from restaurant. Got lucky with Carabao concert



    Cross section of the believers
    Last edited by yinyang; 14-09-2017 at 12:01 PM.

  5. #15905
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    Default Re: A Singaporean's guide to living in Thailand

    As a salesman in a big country I often have to be on the road peddling my hardware travelling from town to town (sometimes villages too). In towns there are no big hotels often have to stay in motels or what we call salesman hotels price range from 400 to 700 baht per night.

    Yesterday stayed in one in Sriracha, Sriracha is a mini city (prefer to call it a town) close to Pattaya and 130km from Bangkok. Due to its close proximity to Pattaya it costs more, 1000 baht (include breakfast)





    Dinning area


    The simple room



    Came back from dinner a storm broke
    Last edited by Froggy; 15-09-2017 at 01:40 AM.

  6. #15906
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    Default Re: A Singaporean's guide to living in Thailand

    Breakfast this half an hour ago


  7. #15907
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    Default Re: A Singaporean's guide to living in Thailand

    Searched and found a pretty nice Italian in Sriracha by the sea, Levanzo. Went with 4 colleagues.



    Outdoor dining


    Easy lounge dining


    Bar


    Wood fired pizza oven


    Indoor dining


    Fine dining


    Primitivo

  8. #15908
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    Default Re: A Singaporean's guide to living in Thailand

    Breads


    Cold cuts


    Cheese platter


    Some pasta




    Squid ink seafood spaghetti

  9. #15909
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    Default Re: A Singaporean's guide to living in Thailand

    Wagyu


    Medium well


    Tender and juicy lamb




    Cod


    Finally some desserts

    Chocolate lava




    Tiramisu

  10. #15910
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    Default Re: A Singaporean's guide to living in Thailand

    On the road traveling salesman peddling my wares, typical salesman car

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  11. #15911
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    Default Re: A Singaporean's guide to living in Thailand

    Quote Originally Posted by Froggy View Post
    On the road traveling salesman peddling my wares, typical salesman car
    Is it Christmas already??


    Wanted : Sam Leong
    NRIC: S1599536-L
    DOB: 25 May 66
    Last known address:Rented Room in Bedok South
    Please note that this Moniker is no longer Persian
    I am now of Burmese descent




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    Default Re: A Singaporean's guide to living in Thailand

    hungry hungry hungry... now, what's for lunch?
    i am an ordinary sinkie sheep!!!

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    Default Re: A Singaporean's guide to living in Thailand

    Played tour guide to sinkie visitor at Don Wai floating market. This is a BIG market at nearby Nakhon Pathom, more local flavour and not so 'touristy' as elsewhere. Wooden boat cruise with lunch onboard (commentary in Thai)



    Famous teochew lor ark, allegedly sells 600 daily (for religious holidays, 4 figures).


    Boiling pot


    Specimen


    Rounded off with coconut kopi after, at cafe near entrance

    Last edited by yinyang; 16-09-2017 at 08:11 AM.

  14. #15914
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    Default Re: A Singaporean's guide to living in Thailand

    Other local menu onboard

    My weakness for hay cho



  15. #15915
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    Default Re: A Singaporean's guide to living in Thailand

    Did seafood cruise from established Yok Yor Marina on the Chao Praya. There's a sister Yok Yor restaurant on same stretch. Contrasts from other commercial, touristy cruises -as their core business is seafood. Cruise boat is 2 tier, and obviously it's better on top. Runs leisurely 2 hours, up both ends CP (to Asiatique and back). Diff and interesting night views of the sights (Wat Arun, Yaowarat etc)







    Wun sen poo (crab tanghoon), expensive though

  16. #15916
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    Default Re: A Singaporean's guide to living in Thailand

    Thought this was an interesting read on staple diet here. Look out for innovative layered meal in a cup (scroll to end)

    The real thing, the only thing

    tasty September 17, 2017 01:00
    By Khetsirin Pholdhampalit
    The Sunday Nation


    Moom Gapao proves there’s only one honest way to make kao pad gapao

    OFTEN WHEN people are unsure what to order for lunch at a food stall, an easy pick is kao pad gapao
    – stir-fried pork or chicken with leaves of holy basil, served over rice. The pick is so easy, in fact, that it’s called a “silly dish”.

    The truth, though, is that there’s not much appetising about the kao pad gapao offered at many street-food stalls. You get chopped long beans, onion, baby corn, carrot and a lot of oyster sauce, and maybe a basil leaf or two. This variety isn’t even true to the dish’s name.

    Teerapol Rojthinnakorn and Pongkwan Tohsanguanpun were disappointed, to say the least. The both adore kao pad gapao and they wanted it made the way they preferred it, the original way. So they opened their own kao pad gapao restaurant. And Moom Gapao has nothing but kao pad gapao on the menu.

    Stir-fried pork or beef with holy basil leaves and rice peek out from under a fried egg or omelette.

    “I believe most people want stir-fried meat, basil leaves and rice and nothing else – you don’t need all the vegetables added on,” says Teerapol. “But street vendors always dump in a lot of vegetables to reduce their costs. It looks like stir-fried mixed vegetables topped with a thick gravy of oyster sauce!”

    Opened last February on the second and third floors of the Photo Mania Building on Bangkok’s Soi Asoke, Moom Gapao offers stir-fried minced pork and stir-fried chopped chicken with holy basil on rice. It costs Bt55.
    Stir-fried chicken
    There are add-ons available. You can add a fried egg or a Thai-style omelette (Bt9 if chicken eggs are used and Bt13 if you prefer duck eggs). Instead of chicken or pork, you can have Australian minced beef, salmon, duck, shrimp, squid, German sausage, Thai sausage or the pork charcoal-grilled, or, for a vegetarian course, tofu or eringii mushrooms.

    “The other meat choices require a day’s advance notice and a minimum order of five dishes or take-away boxes,” says Pongkwan.
    “And we also deliver!”
    The only other options are whether you want your meal spicy or not so spicy.
    Stir-fried eringii mushroom
    Moom Gapao seats 50 people in a clean, minimalist setting. It’s always packed with office workers at lunchtime. You order and pay at a counter and your dish is brought to your table.

    “We call it ‘fast casual’ service – a combination of fast food and proper dining, meaning quick service yet high-quality ingredients, without processed food or MSG,” says Pongkwan. “At rush hour, people need something quick, but it should be high in quality and affordable. Our place meets those needs.”
    Moom Gapao is the inevitable destination for fans of kao pad gapao.
    The ingredients include jasmine rice from Ubon Ratchathani, preferred for its softer texture, and aromatic, chemical-free Thai basil leaves from Ratchaburi, which have a strong flavour.

    “We did research and found that the rice from Ubon Ratchathani and basil from Ratchaburi are among the best in Thailand,” says Teerapol. “The pork and chicken we use have less fat than normal. Every dish is made fresh to order, but we control the standards and taste with our special secret-recipe sauce.”
    Stir-fried, charcoal-grilled pork
    Teerapol’s family runs a food-packaging company, Rianthong Plastic, so he already had a handy connection with food suppliers. “For the meat and eggs, we have our trusted farms, and we plan to grow our own chemical-free basil in Samut Prakan,” he says.
    Pongkwan Tohsanguanpun, left, and Teerapol Rojthinnakorn
    I went for the chicken crowned with a duck egg and your basic level of spiciness.
    The chicken is indeed lean. It’s stir-fried to a nice balance of flavours, with the flavour of oyster sauce noticeably missing. The egg is fried crispy on the outside with the yolk slightly runny, but you can tell the staff how you want it done.

    The option I chose entailed 85 grams of steamed rice and 80 grams of meat. For the “jumbo” serving, with half as much again rice and meat, you pay an extra Bt10.
    The “togo cup” holds the whole dish with the ingredients in layers.
    If time is against you, ask for a “to-go cup” with the rice and meat in layers and a fried egg white and fried yolk on top. You can eat it while in transit and even pop it into your car’s cup holder.

    Moom Gapao now has branches at Thaniya Plaza on Silom Road and the Midway Point mall on Kanchanapisek Road. Teerapol plans to have six outlets by the end of this year and 30 within the next three years.

    AUTHENTICITY GUARANTEED
    Moom Gapao is on the second and third floors of the Photo Mania Building (next to the GMM Building) on Bangkok’s Soi Asoke.
    It’s open daily from 11am to 8pm.
    To place orders or arrange a delivery, call (081) 549 9919 or visit the “moomgapao” page on Facebook.


    Ta
    Last edited by yinyang; 17-09-2017 at 01:48 AM.

  17. #15917
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    Default Re: A Singaporean's guide to living in Thailand

    Quote Originally Posted by yinyang View Post


    Ta
    Looks really good mate, I must try this restaurant soon.

  18. #15918
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    Default Re: A Singaporean's guide to living in Thailand

    Had a big lunch and karaoke at my fav Thai restaurant on Sunday



    Duck tongue


    Sour fried pork


    Vegetables with cashews


    Minced pork and wild mushrooms salad


    Seafood spicy salad

  19. #15919
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    Default Re: A Singaporean's guide to living in Thailand

    Somtam raw crab


    Giant river prawns grilled


    Seabass in fish sauce


    Grouper in sweet sour and spicy sauce


    Snakehead steamed


    Evil looking sucker

  20. #15920
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    Default Re: A Singaporean's guide to living in Thailand

    We had 4 bottles of Johnny Walker Double Black (1L each) so need lots of "spirit food" to go along


    Its funny Thais call this mix - 3 types of chicken when theres no chicken at all. People who drink like to have this



    Mixed it up



    Pineapple



    rice



    Steamed roe crab




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