| |
KK
|
I would appreciate if somebody can advise of the very good (even if pricy) vietnamese restaurant incl. location information.
|
Bangkok Girls : Meet Attractive Thai Girls
Posted on: 4:03 am on Aug. 9, 2005
|
|
hypershade
|
Le Dalat Indochine
Vietnamese Restaurant
14 Soi Prasanmitr
Sukhumvit Soi 23
Phone: 02 661 7967-8
|
Bangkok Women : Meet Sensual Bangkok Women
Posted on: 4:32 am on Aug. 9, 2005
|
|
ftumch
|
Agree with HS. It is excellent. A bit pricey because of the decoration, service, etc. but the food is great.
If you want a good budget restaurant try the Pho chain. One in most major Central shopping malls (Pinklao, Lad Phrao, etc.).
|
Thai Girls : Meet Sexy Thai Girls
Posted on: 4:38 am on Aug. 9, 2005
|
|
KK
|
Thank you HS, looks like all the places I am looking for are within walking distance from my hotel! I am glad I will be there soon.
|
Bangkok Girls : Meet Sexy Bangkok Girls
Posted on: 4:59 am on Aug. 9, 2005
|
|
KK
|
From BGT website I see that there are two Le Dalat restaurants in the same soi. What is the difference? And is there 'Indochine' sign at the entrance in order to not confuse them?
|
Bangkok Girls : Meet Attractive Thai Girls
Posted on: 12:45 am on Aug. 10, 2005
|
|
mfm luvr
|
THE ONE FURTHER UP THE SOI IS A BIT MORE VIET, THE OTHER A BIT MORE FRANCO-VIET.
accordingly, the one further up while still pricey, is significantly cheaper than the other
|
Bangkok Women : Meet Beautiful Thai Girls
Posted on: 12:27 pm on Aug. 17, 2005
|
|
PussyLover 69
|
Quote: from hypershade on 4:32 pm on Aug. 9, 2005
Le Dalat Indochine
Vietnamese Restaurant
14 Soi Prasanmitr
Sukhumvit Soi 23
Phone: 02 661 7967-8
Report from The Nation dated Sunday 19 December 2010 :-
At home in Hanoi, Thailand
=================
Le Dalat uproots a 150-year-old piece of Indochina to house its classic Vietnamese cuisine
Le Dalat on Sukhumvit Soi 23 is open daily from 11am to 11pm. Call (02) 664 0670.
One of the best known Vietnamese restaurants in Bangkok, Le Dalat is celebrating its silver jubilee with a sophisticated facelift.
Just metres from its previous site on Sukhumvit Soi 23, its new home is a 150-year-old traditional Vietnamese wood-and-brick house with room for 74 diners.
The restaurant's owner, Laurence Dauplay, found this charming building in a suburb of Hanoi and shifted the whole structure to Bangkok. It took Vietnamese artisans almost nine months to reconstruct and the result is a tropical garden oasis amidst this bustling corner of Sukhumvit.
The high-ceiling area of the old house is set to be a bar-cum-lounge where diners can fortify themselves for the evening ahead or else nestle after dinner. Decorated with an oldworld Indochine charm, the space is taken up by lacquer furniture and paintings, blue-and-white porcelain and a vintage wooden pho (Vietnamese noodle) cart. The walls are adorned with old photographs of Dauplay's high-profile ancestors.
Stepping through to the main dining room, guests find themselves in a gallery-like space complete with Vietnamese antiques. It should come as no surprise given that Dauplay once ran the antique shop Asian Heritage. Another small dining room adds to the atmosphere of yesteryear with old photographs of the owner's mother, Madame Hoa, now 94 years of age, and her aristocratic father.
The menu of more than 60 dishes is a taste tour of Vietnamese cuisine, starting with familiar favourites like spring roll, sugar cane-wrapped prawn cake and panfried savoury pancake with stuffing. Le Dalat has always been admired for the freshness of its ingredients and these dishes are regional favourites and house signatures. Each is presented on blue-and-white porcelain, hand painted by Hanoi artisans.
"Pho, for example, has origins in the cooking of the North, which is more traditional and less spicy than, say, Central region cuisine," explains Dauplay. "Southern dishes feature their own distinctive blend of herbs, ingredients and dipping sauces. We offer the classics of each region in a homecooked style while paying special attention to beautiful presentation. The fresh spring rolls, for example, are carefully wrapped in rice paper made fresh every day."
The house speciality appetiser is banh beo (Bt270) - a savoury rice cake served on a multihole terra cotta dish that looks similar to the Thai sweet khanom khrok. Fresh and dried shrimps, mung bean paste and chopped scallions are stirfried, being spooned onto the steamed riceflour cake and served with sweet and spicy sauce.
Other light dishes include the bo la lop (Bt190), charcoal-grilled beef or chicken brochettes in wild betelnut leaves. Raw vegetables garnished with herbs and spices to enhance individually wrapped morsels of meat is a mainstay of Vietnamese cuisine.
For a main, try the Saigonese dish bo nhung yam (Bt550). The clear, mild broth is served steaming in a shallow brass hotpot together with a tray of different condiments. Your DIY ingredients are fresh prawn or beef, fermented rice noodles, lettuce and rice paper rolls, shredded lemongrass, bean sprouts, garlic, sliced fresh pineapple, raw banana and tangy mango.
To eat, just simmer the prawn or beef in the hot pot. The broth is intended for dipping rather than for sipping like a Thai sukiyaki. When the meat is cooked, just wrap it along with other fillings in the rice paper roll and lettuce. The dipping sauce is Vietnamese-style strong-flavoured fermented fish dip.
Another treat for the taste buds is muc hoi (Bt250), or fried calamari stuffed with minced pork and prawn, rice vermicelli and a pinch of cayenne pepper and served with tamarind sauce. Or you could try the duck curry (gari vit - Bt450) which comes with your choice of cumin rice or crispy French baguette. The side dishes of pickled, sweet mixed vegetables make a perfect foil for the oiliness of the meat.
Comfort food comes in the form of thit kho - braised pork and egg - a staple of most Vietnamese households and served here for Bt230. It looks similar to the Thaistyle moo palo - stewed pork in soy sauce with aromatic Chinese herbs - but the soup is clearer and milder. The pork is braised for hours in coconut water until it takes on a natural sweetness and turns golden brown. It's accompanied by a bowl of steamed rice and pickled bean sprout.
Save some room for che (Bt160), a dessert made with algae, sweet potato, jujubes, white mushroom and gingko stewed in coconut milk.
And don't leave without trying the hot Vietnamese coffee for Bt100. A glass is filled with sweetened condensed milk and then topped with a filter that slowly drips in the hot, dark coffee. Just stir and enjoy!
|
Bangkok Girls : Meet Attractive Thai Girls
Posted on: 9:43 pm on Dec. 18, 2010
|
|
badfishlbc
|
OMG those prices. I eat way better for less in SoCal...
|
Thai Girls : Meet Active Thai Girls
Posted on: 4:28 am on Dec. 20, 2010
|
|
tvn
|
Wow...yeah...the prices are more expensive.. guess you are paying for the name and its atmosphere.but I will try to try out this place one day.
|
Thai Women : Meet Matured Thai Women
Posted on: 9:46 pm on Dec. 26, 2010
|
|
PussyLover 69
|
Report from Bangkok Post dated Friday 24 December 2010 :-
Thang Long @ Lang Suan Road
===================
A result of six-million-baht renovation with a chic, bar-like appearance, the 23-year-old Thang Long has been known among local diners as a fancy ''Lang Suan-style'' eatery that serves up Vietnamese cuisine. However, regardless of its oh-so-stylish decor, Thang Long's cuisine should be defined as quick, generously portioned, tasty and reasonably priced. As simple as that.
The restaurant's 100-item menu offers Thai, Vietnamese and international dishes, most of which are prepared according to the owner's self-created recipes.
Thang Long's all-time bestseller is soft-shell crab salad (295 baht), featuring crispy coated soft-shell crab on a bed of fresh greens with creamy, sour and spicy homemade dressing. Koong phun oy (215 baht) is also very popular. It presents two sticks of sugar cane wrapped with deep-fried seasoned minced shrimp meat _ springy in texture and delectable in taste _ with fine rice noodles and sweet and sour dipping sauce.
Another appetiser worth sampling is piglet meat and fresh herb rolls (195 baht), as is pan-fried liver with garlic and black pepper (275 baht), which promises to make pork liver fans cry tears of joy.
Order deep-fried whole fish with lemongrass (275 baht) if you're looking for a crispy fish dish. But if red meat is your preferred choice of diet, then don't miss Thang Long beef steak (295 baht) _ a delicious combination of pan-grilled, buttered steak, sauteed mushroom and carrot, creamy green mustard dressing, fresh vegetable salad and spicy jaew sauce.
For dessert, the Vietnamese classics, banana fritter (115 baht), is a nice option.
Parking can be a problem here since the Lang Suan strip is notorious for its lack of parking spaces, especially on weekdays. Your choices are either streetside parking or an astronomically priced private car park. Coming by a taxi is therefore highly recommended.
Thang Long
Lang Suan Road
Tel 02-251-3504
Open: Daily 11am-2pm and 5pm-midnight
Parking: Along the street
Credit cards: Visa, MasterCard, AmEx
|
Bangkok Girls : Meet Attractive Thai Girls
Posted on: 11:11 pm on Dec. 26, 2010
|
|
| |
|
