gabbygatsby At Eat Sight Story, old cargo pier called Tha Rua Daeng (ท่าเรือแดง) was revamped and transformed into this riverside dining deck overseeing the Temple of Dawn (Wat Arun). This is one of chef's signature dishes: แกงกะหรี่สะโพกไก่ (chicken curry), a dish inspired by three different curry cultures—Thai, Japanese, and Indian. The curry was spiked with mixed spices used in Indian curries, with fruit purée mixed in for subtle sweetness and mellow flavors (a la Japanese curry), and chicken thighs were marinated in Thai herbs. 19h

» LOG IN to write comment.

gabbygatsby Plaa Pla Salmon (พล่าปลาแซลมอน); deep fried salmon tossed with chopped herbs in spicy coconut dressing, and topped with crispy green mango. It's full of herbs, and tasted really refreshing. Good balance of flavors, with a touch of textural awesomeness in the green mango. 1d

» LOG IN to write comment.

gabbygatsby Duck Confit, Caramel Tea-infused Asian Tamarind Sauce, Spinach, and Mushrooms paired with 1837 Black Tea at TWG Tea Salon in EmQuartier. The tea-infused sauce was sticky and yummy. Love the crispy duck leg! #twgteathailand @boy_vnsp 2d

» LOG IN to write comment.

gabbygatsby It's a bone marrow sexy fest at Fillets! At this modern Japanese restaurant, Chef Randy Noprapa serves this gelatinous delicacy with uni, caramelized onion, micro shiso, and toasted brioche made in house. @filletsbangkok 3d

» LOG IN to write comment.

gabbygatsby Ribeye Steak A5 and Glazed Baby Carrots at Fillets in Bangkok. Wagyu beef from Saka was pan-seared and basted with Hokkaido butter, leaving the moist and juicy meat so succulent and rich. They serve this with three dipping sauces: nam jim jaew, ponzu, and teriyaki, all made in house. @filletsbangkok 4d

» LOG IN to write comment.

gabbygatsby Tastings around Bangkok continues at Fillets, a modern Japanese restaurant on Soi Lang Suan. Here is Fillets Maki: Shrimp Tempura, Avocado, Crab Stick, Japanese Mayo, and Yuzu Tobiko. The mayo was torched before served, imparting a smoky and irresistible flavor. The shrimp tempura was made from ao ebi (blue shrimp) from New Caledonia. @filletsbangkok 4d

» LOG IN to write comment.

gabbygatsby Besides Lebanese food, Chef Hassan Farran of Al Saray also serves Indian food. His take on Lamb Biryani was no less fantastic than his Middle Eastern fare. The basmati rice tossed in saffron infusion was light and fluffy, while lamb simmered in tomato gravy was superbly #moistandtender. @alsaraybkk 4d

» LOG IN to write comment.

gabbygatsby No Lebanese meal is complete without a generous bowlful of tabouleh! The simple mixture of chopped parsley, diced tomatoes, onions, and bulgur wheat in lemon-olive oil dressing is always a favorite. @alsaraybkk 5d

» LOG IN to write comment.

gabbygatsby Extra Mix Grill Platter: Kofta (Minced lamb mixed with spices, parsley, and mint), Shish Tawouk (chicken breast cubes marinated in lemon juice, garlic, and olive oil), Lamb Skewers, Chicken Kofta, and Lebanese Grilled Chicken at Al Saray in Bangkok. Served with Lebanese grilled spicy flatbread called tableh, this is a meat lover's heaven. Not pictured is Chef Hassan's garlic sauce which is the fluffiest and garlickiest thing you'll have ever eaten. @alsaraybkk 5d

» LOG IN to write comment.

gabbygatsby At Al Saray in Huay Kwang near Bangkok Hospital, Lebanese Chef Hassan Farran brought with him a pocketful of talents and dreams, and one hell of a good recipe for hummus! His take on this chickpea dip/mezza is light and fluffy, almost to the point of being aerated. The texture was smooth and creamy—the only way his mom makes and the only way he knows how. @alsaraybkk 5d

» LOG IN to write comment.

gabbygatsby Hotate Isoyaki; Hokkaido scallop lightly poached in ginger dashi broth and garnished with wakame, mitsuba, and myoga at Yuutaro Japanese Restaurant in Sukhumvit Soi 51. @yuutarobkk 6d

» LOG IN to write comment.

gabbygatsby At Yuutaro, beef sukiyaki is put into a different spin and is on a roll—literally. Here is Sukiyaki Roll: Japanese Wagyu A4, Shirataki, Tofu, Enoki Mushroom, Spinach, Japanese Onion, and Raw Egg. All components of sukiyaki are simmered in sweet shoyu broth, rolled into a maki, with slabs of tender Wagyu on the outside. The egg is imported from Japan, with creamier and sweeter taste than local ones. @yuutarobkk 7d

» LOG IN to write comment.

gabbygatsby Bangkok tastings continue with Yuutaro, a Japanese eatery in Soi Sukhumvit 51. This is Crunchy Crab Maki: Soft Shell Crab, Cucumber, Avocado, and Salad Greens. Deep-fried crab is great with refreshing "salad" components. Love the presentation that boasts shell and claws. They serve sushi with hojiso, which is blossoms and bud of shiso (perilla). @yuutarobkk 7d

» LOG IN to write comment.

gabbygatsby At MOE Sushi & Bar, good things come for those who wait! Fresh river prawn hand-picked from the Or Tor Kor Market by the owner herself is only available on weekends and is transformed into nigiri-sushi! Forget Botan Ebi! The meat is quickly blanched and shocked in ice water, retaining the crunchy and bouncy texture and mouthfeel. The fatty goo in the head is mixed with crab roe and torched to create the toasty aroma. The head is fried until crispy. You know it's something when you dreamed about it over and over again. @moesushibar 1w

» LOG IN to write comment.

gabbygatsby Nothing goes to waste at MOE Sushi & Bar. There, Chef Somsak Moonsri uses the whole shrimp to make an ultimate sushi bite called Full-on Botan Ebi. The sweet, gelatinous flesh of botan ebi is shaped into a nigiri, its head chopped up and deep-fried to crispy glory, and its gooey head fat mixed into a creamy sauce on top. @moesushibar 1w

» LOG IN to write comment.

gabbygatsby It's a bite of luxury at MOE Sushi & Bar in Soi Lang Suan. This is Ohmi Fry, a sushi wrapped with melt-in-your-mouth Ohmi Wagyu beef, topped with lumpfish caviar, ikura (salmon roe), and quail egg yolk. I went Oh My for the Ohmi! @moesushibar 1w

» LOG IN to write comment.

gabbygatsby Mango Sunrise: salmon, mango, unagi, avocado, cucumber, and ikura at MOE Sushi & Bar in Soi Lang Suan, Bangkok. The mango is from a plantation in Cha Choeng Sao that leaves mangoes ripe on trees, ensuring the sweetness that goes well with salmon. @moesushibar #latergram 1w

» LOG IN to write comment.