Thailand's welcome mat rolled back in

Last night Roland drove his friend to LAX. His friend bought a home and a business and is moving abroad, to a smiley, peaceful country we visit all the time: Thailand. When they got to the airport they were informed that there are no flights being allowed into Bangkok and that both its airports are closed. There are rumors of a military coup as protesters seem to have forced the government to have fled to Chiang Mai way in the north. Protesters say they will keep the airports closed down until the government resigns. The government says it won't resign. Government supporters are threatening violence.

Thailand’s tourism minister, Weerasak Kohsurat, said the government would soon begin flying thousands of stranded tourists out of the country using military bases near the Thai capital.

Tourists would be flown by Thai Airways to Singapore or Malaysia for connecting flights, The Associated Press reported.

Government officials also said Thursday they would allow commercial airlines to use one of the military airports, U-Tapao.

Used by the United States military during the Vietnam War, U-Tapao can handle only a fraction of the daily average of 100,000 passengers who flew in and out of Suvarnabhumi International Airport last year.

U-Tapao’s terminal has the capacity to hold 400 people and the parking lot has about 100 spaces. The airport is about 120 miles from Bangkok, a two-hour drive.

There have been a couple of explosions and some gunfire at the main international airport and a few injuries, and thousands of stranded tourists. Normally, Thailand is one of my favorite places to go for a vacation. Reports from stranded tourists all seem to agree on one point: the airlines are hopelessly unhelpful. Tourists seem unsympathetic with the protesters-- or at least with their choice of tactics. I'm sure glad we picked nice peaceful Mali this year. Meanwhile, Roland's friend was offered a flight to Taiwan and one night free in a hotel and the best wishes of the airline that the airports will be open by Saturday. It could be worse; he could have been in Mumbai.

When I was 15 I hitchhiked across the country-- from Brooklyn to Los Angeles. I was on my way to Tonga but I never made it past San Pedro Harbor. I got all the way to L.A. in less than a week and most of the trip was in a nice new Cadillac driven by a sailor named Howard (like me) for a rich man moving from Philly to L.A. (also named Howard; but I never met him; he flew). Howard, the sailor, was a bullshitter but I didn't know what that meant at the time. As we were driving across Texas he told me he had eaten Chinese food in Peking and Canton and Shanghai but that the best Chinese restaurant in the world was in Amarillo and we would be there in an hour and have lunch there. Coming from a Brooklyn I was, of course, a connoisseur of Chinese cuisine. That's when I discovered Howard was full of it. I didn't have to taste it-- it was like canned Chungking or something-- before I realized I'd been had. As soon as I saw the baskets of rye bread (with butter) on the tables I knew what was in store for me. I suppose if I hadn't grown up in a Jewish neighborhood, where Chinese food was more common than gefilte fish or latkes, I might have fallen for Howard's nonsense.

Now, unless you live in one of the 4 or 5 biggest American cities you might be clueless about Thai food. But I'm not going to steer you wrong. In fact starting this blog began as an idea for doing a restaurant guide to one of my favorite cities in the world: Bangkok. I lost track of how many times I've been there sometime after the tenth time. And one of Bangkok's big draws for me is the incredible cuisine. Bangkok has wonderful restaurants serving food from all over the world, everything from nutritionally worthless, cardboard-tasting American fast food to exquisite sampling of haute cuisine from Switzerland, Italy, China, India, Vietnam. They even have Mexican food now. I'm just going to write about Thai food today.

Cumulatively, I've spent months and months in Thailand. I'm an adventurous eater and I love to eat. So, of course, I've searched out the best Bangkok has to offer in the way of restaurants. And they do have a lot to offer! If you like fresh, flavorful, spicy food, chances are you'll like Thai food. If you like bland and unstimulating food, this isn't the cuisine for you though. Early on I learned about something called "Royal Court Cuisine." The recipes have traditionally been closely guarded secrets and the only genuine royal court cuisine chefs all learn how to cook in the royal palace kitchens. I'm not sure how much of that is myth and how much is fact, but I can tell you that there are only a small handful of restaurants serving the exquisite and unique delicacies that make up this kind of cooking. In the last couple of decades more and more of the recipes have crept out onto menus of some of the tourist restaurants, especially in the luxury hotels and these days you can experience a royal court cuisine dish without too much trouble.

For as long as I can remember my favorite overall Thai restaurant has been Bussaracum, always perfect even as it moved its location time and again over the years, from a classic old Thai mansion to a hotel to another old house to an office building. It's always my first culinary stop when I get to Thailand. It was my introduction to Royal Thai Cuisine. It is academically authentic and very serious about what it presents-- oh, and mouth-wateringly delicious. The prices are extremely inexpensive for a tourist eating in a first class restaurant. And even a budget-restricted tourist can easily afford to try this place-- especially the incredible all-you-can-eat buffet lunches. It's a nice healthy walk from all the big river side hotels-- about a third of the way to Patpong, the Disneyland-like, family-oriented red light district that so many western tourists delight in-- and is just down Pan Rd from the big Hindu temple on Silom. The food you'll find here is not food you'll find on the menus of western Thai restaurants (or in the non-Royal Court Cuisine restaurants that are on every street in Bangkok). It looks stunning and tastes even better than it looks.

One of the old locations for Bussaracum is the Dusit Thani Hotel at the foot of Silom at the end of Patpong (Rama IV). It's the most Thai of all the big luxury hotels and although they have a variety of restaurants to fit the taste of any visitor, the Benjarong is a Royal Thai Cuisine restaurant that is nearly as good as Bussaracum. It's quite a bit fancier (great for a date or an anniversary or something like that), maybe a bit less a stickler for the culinary traditions, but still completely delicious and well worth a visit. The Benjarong is an exception to my rule about avoiding hotel restaurants. That's because it's a great restaurant that happens to be inside a hotel rather than a restaurant a hotel happens to have so it can feed its hungry, undiscerning guests.

Newer and a bit more geared to tourists, but still wonderful and worthwhile, is the Blue Elephant. It's in an old Thai house a few blocks from the Chao Phraya hotels. When I was in Bangkok I sometimes worked out of the Warner Bros office there and it is just next door to the Blue Elephant. The restaurant is more concerned with being a first class international restaurant than with the specific and traditional intricacies of any schools of cooking. That said, it definitely gets it right anyway. It's perfect for someone a little nervous about going "too native" too fast but who still wants a taste of what's best in nouvelle Thai cuisine. They definitely take liberties with the traditions but everything they come up with is fantastic and unique in a fusiony kind of way.

I always stay in one of the hotels on the Chao Phraya River but the Sukhumvit area is another part of Bangkok very popular with tourists and it's the part of town most Western expats live in. The best restaurant I found in the sprawling area-- and a contender for best haute cuisine in Thailand-- is Baan Khanitha, a restaurant as sumptuous and traditional in its decor as in its delicious dishes. The food is very traditional and tends to highlight some of the best regional Thai traditions as well as the Royal Thai Cuisine. Some say the chef has made too many concessions to the palates of tourists but I'm usually sensitive to that and I found the food excellent.

One place I just discovered for the first time on my last visit is a simple-looking contemporary restaurant called Patara, not far from the Blue Elephant. (I stumbled on it when the Blue Elephant was too busy and I had neglected to make a reservation.) I think its an offshoot of the great Thai restaurant of the same name in London-- except this one is a lot less expensive. In fact, of all the fine-dining experiences in Bangkok, I think this one is the least costly. The service was particularly friendly and less reserved than in most of the always great service you receive in good Thai restaurants. They tend to serve food that is inventive and unique-- but always delicious. Its obvious that there is a mind behind everything that is sent out from the kitchen, a mind that is eager to please and even astound. I found myself going back again and again.

Another restaurant I discovered by accident-- a block from Bussacarcum-- is a very traditional Thanying, also worth a visit, even if the cuisine is less exciting and less innovative than some of the others I mentioned above.

Good Thai food is always fresh and healthy. The cuisine is very vegetarian-friendly and if your eating preferences run towards seafood and vegetables, you'll be very happy anywhere in Bangkok. There are a number of really good specifically healthy-food restaurants these days, restaurants that use organic food and that cater to health-conscious clients. My fave is Amaranth, in the Sukhumvit area. You can take people there and not mention it's health-oriented and they'll just think they're having a delicious meal. I haven't tried it but I hear the same is true of Anotai. Here's a list of a few dozen veggie and health-type places in Bangkok. But if you want to keep it to "fine dining," you'll never go wrong at Amaranth.


UPDATE: RAW FOOD IN BANGKOK

A friend told me about a new raw-- like in living-- food restaurant in Bangkok: Rasayana Café. I can't wait to try it. But not this year. This year I'm going to Mali and I have a lot of trepidation's about the... cuisine.

I've been visiting Thailand for nearly 30 years now. It's a lot easier to find great food in Bangkok now than it was when I first started going but, ironically, the very first Thai restaurant I ever fell in love with, is still my absolute favorite: Bussaracum. When I first found it, in the 80s, it was in a beautiful free-standing traditional house. It's where I learned what Royal Court cuisine is and how different it is from the 99.9% of other Thai restaurants. A few visits later it moved to the elegant Dusit Thani Hotel, now home to a runner-up Royal Court cuisine restaurant, Benjarong, and then soon after to the ground floor of an office building between Silom and Sathorn, right down the street from the Hindu temple complex at Silom and Pan Road.

[UPDATE: Bussaracum Moved To Sukhumvit 55

I've been visiting them for years and years and through three changes of address. Next time I'm in Bangkok-- in a couple of months-- I'll be at the new location too.]

The restaurant is a special event kind of place with incredible and unique dishes on the menu. By Thai standards it's moderately expensive, though not over the top like the restaurants at the big hotels or the exclusively tourist places like the Blue Elephant. But the 7-day a week buffet lunch is the absolute best deal in town. The food is stunning-- pretty much the same stuff you get on the menu-- and the price (240 baht, which is like $7.30) is mind-bogglingly low. Everyday they offer a different assortment of dishes. And everyday the assortment is very wide. I'm a picky eater. I never had a problem finding lots of delicious, relatively healthful food to eat.

With the exception of an international seafood buffet lunch at Lord Jim's in the Oriental Hotel (expensive by even western standards but really excellent), I had lunch at Bussaracum every single day I was in Bangkok-- and that was nearly a month. Normally I love going around and trying all the good places in Bangkok-- and that was my intention when I first arrived in early December. I've written about the best Thai restaurants in the past and I was eager to get back to Patara, for example. Unfortunately when I got to it, it was just a big hole in the earth. They're supposed to be re-opening in the Sukumvit area... soon.

I always have my first meal in Thailand at Bussaracum and, as usual, it was so delicious that when I found Patara demolished on day 2, I went back to Bussaracum. Every dish they were offering was different. That's when it dawned on me that it didn't make sense to eat anywhere else. The food is the best and so are the prices low (for quality food) that it's actually mind-blowing. Everyday was a wonderful culinary experience. Each day there were 5 or 6 tables laden with food: salads, soup, appetizers, desserts and main courses in chafing dishes. I was thrilled when I realized that aside from the white rice and fried rice, they also have brown rice.

Like I said, each day there were different choices. Over the course of the month, the offerings included this list. I eat fruits, vegetables and seafood but I'm including the meat dishes as well so you can get a good idea of the variety and breadth of their meals.

-Deep-fried shrimps
-Deep-fried Chinese sausage wrapped in omelet
-Deep-fried wonton
-Minced shrimp on toast
-Fried breaded Thai sausage
-Deep-fried crabmeat with minced pork
-Spicy sour sausage salad
-Spicy tuna fish salad
-Cowslip creeper flower spicy salad with shrimp
-Soy bean dip with vegetable
-Fish balls in green curry
-Stir-fried grilled pork with chili paste
-Baked glass noodle with pork
-Fried boiled egg in tamarind sauce
-Fried pork cake
-Fried filet of fish with celery
-Stir-fried bean sprouts with pork
-Stir-fried pork with basil leaves & long beans
-Deep-fried minced vegetables wrapped in bean curd pastry
-Spicy minced duck salad
-Grilled pork neck spicy salad
-Grilled duck in red curry
-Steamed crabmeat curry
-Deep-fried filet of seabass with chili sauce
-Fried mixed vegetables
-Clear soup
-Deep-fried breaded marinated chicken
-Deep-fried breaded marinated chicken
-Stir-fried pork with basil leaves & eggplant
-Stir-fried Tuna fish with chili
-Chili paste dip with yellow eggplant & omelet
-Fried rice with tamarind chili paste
-Deep-fried filet of fish with celery
-Stir-fried pork with cashew nuts
-Stir-fried spring onion with pork liver in oyster sauce
-Stir-fried long bean with squids
-Stir-fried pork with black pepper sauce
-Spicy crabmeat salad
-Spicy pork sausage salad
-Spicy squid salad with lemongrass
-Vegetable spice-dip with shrimp
-Thai noodles with curry fish sauce southern style
-Catfish in green curry
-Pork in red curry Northern style
-Baked pork with vegetables in brown sauce
-Fried pork with garlic & peppers
-Steamed mushroom curry
-Stir-fried fish fillet with celery
-Fried pork with sweet pepper
-Stir-fried vegetables with crispy pork
-Spicy-dip fried rice with salty egg
-Barbecued marinated pork on skewers
-Variety choice of salad with ham
-Thick curry with chicken
-Shang Hai noodle soup
-Deep-fried eggroll wrapped with carrots and peas
-Spicy grilled catfish salad 
-Thai noodles with chicken curry sauce
-Grilled pork in curry sauce
-Stir-fried white lettuce with shrimp balls
-Stir-fried Shanghai noodles with pork and basil
-Minced shrimps & pork in mashed taro
-Pork leg in spicy soup
-Fish & banana bud cake
-Tamarind soup with Sesbania flower
-Fried glass noodles with salty egg
-Asparagus & carrots in oyster sauce
-Deep-fried minced vegetable wrapped in bean curd pastry-Baked glass noodle with pork
-Stir-fried squash with carrot
-Sweetened lotus stem custard
-Stir-fried bean sprouts with crispy pork & soft beancurd
-Spicy lotus stem salad with shrimps & chicken
-Baked chicken with vegetable in brown sauce
-Tuna fish curry with Thai noodles
-Chicken leg in soya soup
-Stir-fried chicken with bamboo shoots in chili paste
-Stir-fried squid in chili paste
-Chicken wings in soya soup
-Traditional Thai noodles with coconut milk sauce
-Lotus stems in coconut milk with mackerel
-Mackerel in thick curry
-Chicken wings soup with pickled lime
-Three kinds of mushrooms in oyster sauce
-Stir-fried chicken with lemongrass
-Quail egg salad
-Deep-fried crabmeat & minced pork sausage
-Dried shrimp spice-dip with vegetables
-Baked shrimp with glass noodles
-Steamed squid curry
-Stir-fried Taiwanese vegetable with oyster sauce
-Papaya salad with coconut cream rice
-Spicy straw mushrooms salad
-Deep-fried breaded fish balls
-Deep-fried bean curd
-Stir-fried pork balls in curry with bamboo shoots
-Noodle soup with pork
-Deep-fried breaded fish sausage
-Spicy wing bean salad with mint leaves 
-Stir-fried macaroni with crabmeat
-Fried rice with pork
-Lotus seeds with coconut cream
-Stir-fried pork with oyster sauce
-Spicy chicken breast salad
-Thai noodles with peanut curry sauce
-Grilled pork in green curry
-Roasted chicken in red curry
-Stir-fried squids and green bean in chili paste
-Pork noodle soup
-Pork spare rib spicy soup
-Fried boiled egg in tamarind sauce
-Thai noodles/ fish curry sauce
-Steamed fish
-Spice-dip fried rice with salty egg
-Spicy squid salad
-Thick fish curry
-White bean sauce dip with vegetables
-Northern-style spice dip with mince pork & tomato
-Bitter squash salad with minced pork and shrimp
-White mushroom salad
-Ground pork & pork skin salad with peanut
-Fried spicy noodles
-Stir-fried kale with salty fish
-Chinese sausage salad
-Bussaracum spice-dip with salty egg & crispy catfish
-Stir-fried cauliflower & carrot with oyster sauce
-Pork ball green curry
-Chinese herbal leave salad with pork & shrimps
-Spicy shrimp balls salad
-Vegetable spice-dip with fried pork
-Fish ball green curry
-Fried Cha-om in tamarind soup
-Shang Hai noodle soup with pork
-Fried glass noodle with pork
-Stir-fried pork spare with chili paste
-Deep-fried sun dried pork
-Pork noodle in bitter squash soup
-Fried pork with chili
-Ginger, shrimps, pork & chicken salad
-Crab meat & minced pork sausage
-Deep-fried chicken with cumin
-Fried noodle
-Sweetened coconut in coconut milk
-Fried mackerel salad
-Fish’s maw, crispy squid and peanut salad
-Chicken green curry
-Deep-fried E-San sausage
-Pork cake brochette with lemongrass
-Spicy-dip with salty egg & crispy catfish
-Broccoli, mushroom & carrot with oyster sauce
-Crispy yellow noodle with pork in gravy sauce
-Pork noodle soup
-Tuna in brown sauce
-Stir-fried pork stuffed pepper
-Steamed chicken curry with coconut milk
-Thick curry with chicken
-Mussel salad with lemongrass
-Traditional Thai vegetable soup
-Egg noodle soup with roasted pork
-Eggroll with minced pork and green peas
-Stir-fried pork spare ribs with chili paste
-Sweetened tapioca with corn kernels & young coconut
-Sa-rim
-Mango salad with anchovies
-Minced pork & corn cake
-Stuffed squid with minced pork in green curry
-Spicy lemongrass salad
-Spicy sausage salad
-Fish balls green curry
-Three kinds of vegetable in brown sauce
-Fish’s maw, crispy squid and peanuts salad
-Crispy chicken salad with lemongrass
-Pork leg in brown sauce
-Drunken pork with coconut sprout
-Spice dip young peppercorn with omelet
-Sweet crispy noodles
-Mussel salad
-Stir-fried squid with chili paste
-Fried noodles with chicken
-Steamed crabmeat with coconut curry
-Stir-fried chicken with yellow chili & bamboo shoots
-Fried squash with egg, pork and shrimp
-Spicy cockles salad with Lemongrass
-Cockles salad
-Stuffed chicken wings in thick curry
-Omelet with pork & vegetables
-Fried rice with ham
-Fried soft bean curd
-Minced shrimp on toast
-Stir-fried lettuce with shrimp balls
-Pork skin salad with deep-fried rice balls
-Spicy mushroom salad
-Spice dip & boiled egg
-Shrimp sauce dip with vegetables
-Chicken in pandanus leaves
-Sweet & sour fish
-Stir-fried chicken & mushrooms in chili paste
-Pork masaman curry
-Minced pork stuffed chicken legs
-Rice balls
-Spicy mixed salad
-Chicken sausage & pork salad
-Fried rice with pineapple
-Stir-fried pork in green curry sauce
-Spicy minced chicken salad
-Combination mixed spicy salad
-Baked chicken with vegetables
-Shrimp-stuffed fish cakes
-Yellow chicken curry
-Stir-fried crabmeat with curry powder
-Stir-fried chicken with cashew nuts
-Fried beef with oyster sauce
-Fried pork with basil leaves
-Fried pork cake
-Stir-fried grilled pork with curry paste
-Stir-fried young kale with oyster sauce
-Finger crab salad
-Minced pork, bean curd & bean sprout wrapped in large noodle
-Spicy seafood salad
-Stuffed minced pork & condiments in tapioca balls
-Stir-fried kale in oyster sauce
-Filet of fish in green curry
-Spicy crispy chicken salad
-Fried chicken with garlic & pepper
-Stir-fried pork with chili paste & mushroom
-Sweetened taro in coconut milk
-Crabmeat & pork sausage
-Boiled egg spicy salad
-Spicy morning glory Salad with shrimps
-Tuna salad with lemongrass
-Salty fish dip with vegetables
-Stewed chicken legs
-Mushroom & fish cake
-Fried chicken salad
-Spicy Tuna fish salad
-Crispy rice with minced pork dip
-Spice dip with green mango & Thai omelet
-Stewed duck noodle soup
-Stir-fried asparagus with crispy pork
-Sticky rice
-Stir-fried chicken with soya bean sauce
-Fried fish with basil leave
-Tamarind spice dip with omelet
-Chicken in red curry with green melon
-Fried rice with crabmeat
-Stir-fried Taiwanese vegetable
-Pork noodle soup
-Cowslip creeper flower in tamarind soup with shrimps
-Deep-fried fish in tamarind sauce & fresh ginger
-Deep-fried catfish salad with lemongrass
-Fried pork with pineapple
-Chicken curry puff
-Fried chicken with lemongrass
-Stir-fried chicken with chili paste
-Fried pork with basil leaves
-Chicken fried rice
-Spicy soft bean curd
-Fried Cantonese vegetable with oyster sauce
-Deep-fried spring rolls
-Fried potato Thai style
-Pork salad with eggplant and lemongrass
-Salty egg dip with vegetables
-Stir-fried squid with basil leaves
-Fried macaroni with chicken
-Fried kale with oyster sauce
-Stir-fried squash with pork & egg
-Fried rice with crabmeat
-Stir-fried chicken with fresh ginger
-Sesbania flower salad with shrimps
-Spice dip young peppercorn with Thai omelet
-Fish balls in wonton pastry
-Spicy black mushroom salad
-Shrimps dip with vegetables
-Spicy lemongrass salad
-Stuffed crescents with mung bean fillings
-Fried chicken with condiments
-Chieng Mai sausage salad
-Grilled pork in green curry
-Masaman chicken curry
-Steamed fish curry
-Stir-fried kale with crispy pork
-Sweet and sour chicken
-Fried fish balls with chili paste
-Pork in red curry
-Fried mixed vegetables
-Stir-fried bitter squash leaves with oyster sauce
-Stir-fried fish in brawn sauce
-Stir-fried cabbage with oyster sauce
-Three kinds of mushroom salad
-Spicy Shang Hai noodle salad
-Chicken noodle soup
-Fried fish & mushroom cake
-Stuffed sweet pepper with pork in brawn sauce
-Fried fish cake
-Deep-fried bean curd
-Stir-fried chicken & long bean with chili paste
-Fried egg topping with green peas & minced pork sauce
-Squids in green curry
-Fish balls noodle soup
-minced shrimp and pork in mashed taro
-Spicy fresh ginger salad with pork, chickens & shrimps
-Gravy noodle with pork
-Gravy noodle with chicken
-Steamed fish with ginger
-Stuffed bitter squash with pork in brawn sauce
-Cauliflower & broccoli with oyster sauce
-Kale & Chinese sausage fried rice
-Stir-fried squid with basil leaves
-Papaya salad
-Stir-fried pork spare ribs with chili paste
-Fried squids with curry powder
-Stir-fried chicken with basil leaves & coconut sprout
-Egg noodle with roasted pork
-Egg noodle with pork
-Egg noodle with chicken
-Boiled egg salad
-Deep-fried taro with black bean
-Deep-fried fish with chili paste
-Fried steamed fish in chili sauce
-Shrimp paste dip with vegetables & fried fish
-Sour soup with pork, potato & basil leaves
-Stir-fried mixed vegetables
-Grilled pork with spicy dip
-Flower tempura
-Stir-fried chicken with chili
-Fried chicken in pandanus leaves
-Green salad
-Salty fish & kale fried rice
-Fried fish cake with glass noodle
-Egg custard
-Steamed fish with plum
-Stir-fried roasted duck with chili & basil leaves
-Combinations of jelly
-Crispy rice cups
-Spicy fish balls salad
-Drunken pork with bamboo shoots
-Stuffed chicken wings with pork
-Deep-fried chicken with cumin
-Green mango salad
-Spicy dip fresh chili with deep-fried pork skin
-Deep-fried catfish with chili paste
-Baked pork with honey
-Steamed fish curry with fresh bamboo shoots
-Deep-fried breaded mackerel
-Stir-fried pickled vegetable with crispy pork
-Yellow noodle soup with chicken
-Stir-fried pork with chili
-Stir-fried pork balls with chili
-Deep-fried vegetable spring rolls with condiments
-Fried eggs topping with minced pork & green pea
-Fried rice with egg
-Fried Cha-om spicy salad
-Steamed mussels curry
-Three kinds of mock ark shells
-Stir-fried tuna fish with chili sauce
-Boiled quail eggs salad
-Deep-fried breaded fish balls
-Fried mackerel Hor d’ oeuvres with lemongrass
-Stir-fried fillet with celery
-Pork curry with morning glory
-Pork skin salad with deep-fried rice balls
-Fried fish spice dip with boiled eggs
-Baked chicken legs with kale
-Fried noodle Thai style
-Stir-fried vegetables with crabmeat
-Egg bean curd with minced pork, carrot & green peas
-Chicken fried rice
-Fish spice dip with boiled egg
-Spicy sausage salad
-Spicy chopped duck salad
-Grilled pork salad with kale
-Spicy mushroom salad
-Spicy squid salad with Lemongrass
-Spicy lemongrass salad
-Spicy catfish salad with green mango
-Spicy crabmeat salad
-Glass noodle salad
-Mussels salad with lemongrass
-Spicy shrimp balls salad
-Spicy Shang Hai noodle salad
-Glass noodle salad with shrimps, pork & chicken
-Grilled pork salad with lemongrass & eggplants
-Spicy coconut sprout salad
-Spicy banana bud salad
-Crispy chicken salad with lemongrass
-Spicy wing bean salad
-Grilled pork with spice dip
-Fried fish salad
-Spicy mussels salad
-Stir-fried chicken with long bean in chili paste
-Stir-fried pork with long bean in chili paste
-Stir-fried chicken & bamboo shoots with chili
-Stir-fried chicken & long bean in chili paste
-Stir-fried squids with chili paste
-Steamed Seabass with lime sauce
-Stir-fried fish balls with yellow chili
-Stir-fried catfish with yellow chili
-Minced pork in cucumber soup
-Fish stuffed bell peppers in dry curry
-Rice pastry with minced pork
-Spicy bean sprout salad
-Vietnamese pancake
-Deep-fried wanton pastry
-Tuna fish in dried curry
-Ham dips with vegetables
-Deep-fried breaded crab finger
-Pork & chicken sausage salad
-Chicken cake
-Pan-fried chicken with lemongrass, garlic & chili
-Deep-fried pork with salty fish
-Steamed Seabass in herb soup
-Grill fish spicy dip with boiled egg
-Cowslip creeper flower salad with shrimps
-Deep-fried eggroll wrapped with carrots & peas
-Spicy minced pork salad
-Stewed pork soup
-Royal Thai sweet crispy noodle
-Spicy-dip with salty egg
-Fish balls in green curry
-Deep-fried filet of fish in tamarind sauce
-Heaven dish
-Stir-fried pork with long bean in chili paste
-Deep-fried whole banana wrapped with soft sticky rice mixed
-Chicken in thick yellow curry
-Chicken wing in brown sauce
-Fried fish cake
-Stir-fried kale with salty fish in oyster sauce
-Crabmeat fried rice
-Steamed jasmine rice
-Minced pork toast
-Crispy cup with crispy noodles
-Deep fried spring rolls
-Deep-fried catfish with garlic & pepper in chili paste
-Deep-fried minced pork with salty egg
-Asparagus, baby corn & carrot in oyster sauce
-Deep-fried taro
-Spicy seafood salad
-Finger crab in wonton pastry
-Pork in thick curry
-Spicy glass noodle salad
-Shrimp paste dip with green mango & omelet
-Green curry with chicken
-Spicy chicken soup with mushroom
-Fried egg in brown sauce with minced pork & green peas
-Fried fish cake
-Fried chicken with cashew nuts
-Deep-fried filet of Seabass with black pepper
-Vegetarian fried rice
-Thai noodle with mushroom curry sauce
-Egg noodle with mock roasted pork
-Stir-fried vegetarian glass noodle
-Pineapple fried rice
-Crispy rice with vegetarian sauce dip
Deep-fried banana bud
-Spicy white mushroom salad
-Spicy black mushroom salad
-Soy bean dip with vegetables
-Mock baked pork with kale in brown sauce
-Steamed vegetarian curry
-Stir-fried green bean with chili paste
-Stir-fried Macaroni
-Deep-fried pumpkin stick
-Spicy pomelo salad
-Soft bean curd in thick curry
-Bean curd in soy bean soup
-Stir-fried vegetable in soy bean sauce
-Spicy mushroom salad
-Bean curd yellow curry
-Stir-fried asparagus with crispy pork
-Pan-fried Seabass with lemongrass, garlic & chili
-Stir-fried chicken with fresh chili
-Filet of Seabass in green curry
-Spicy chicken soup in coconut milk
-Spicy anchovy, chicken & crispy pork salad
-Chicken with cashew nuts
-Steamed egg with tomatoes and garlic
-Squid with curry powder
-Sun dried shrimp spice-dip with vegetables
-Salad with pork sausage
-Stir-fried pork with basil leaves & eggplant
-Bean curd with minced pork
-Sea food fried rice
-Fried fish fillet in red curry
-Deep fried fish spicy salad
-Stir-fried chicken with bamboo shoots in chili paste
-Bean curd and seaweed soup
-Bake squid with glass noodle
-Stir-fried sausages with oyster sauce
-Fried rice with egg and kale
-Mango salad with crispy fish
-Stir-fried spicy sour sausage
-Vietnamese pancake soup
-Mango salad with shrimp
-Fish ball in red curry
-Spicy mango dip and crispy catfish
-Stir-fried bean curd
-Dauk kae-flower stuffed with minced shrimp and pork
-Shark fin soup
-Chicken, crispy fish & pork salad
-Crispy fried squid
-Fried fish chili curry
-Pork spare ribs in thick curry
-Stir-fried cabbage, broccoli and carrots with pork
-Mackerel Fish in dried curry

And although I stuck to the delicious fresh fruits-- including some I had never had before-- for dessert, Roland tried everything-- and liked most of it. Here are some of the desserts over the course of the month (plus ice cream):
-Pandanus flavored taro in sweetened coconut milk
-Apple Salad
-Rainbow jelly
-Chinese dumplings, filled with minced bean
-Sweetened white potato in coconut milk
-Dates in syrup
-Sweetened tapioca in coconut milk & sesame seeds
-Pandanus rice and Thai melon in sweetened coconut
-Steamed coconut pudding
-Taro custard
-Palm fruit in syrup
-Sweetened taro
-Palm fruit in syrup
-Mixed fruit compote
-Mock Fruits
-Two-tone layer cake
-Steamed tapioca cake
-Candied banana
-Coconut jelly
-Grass jelly and palm fruit in syrup with crushed ice
-Colorful Thai desserts
-Tapioca pearl in sweetened coconut and longan
-Black glutinous rice pudding with taro
-Coffee jelly
-Mock fruits jelly
-Sweetened tapioca with corn kernels & young coconut
-Sweetened water chestnut with coconut flavor
-Potato in palm sugar syrup
-Sweetened black beans in coconut milk
-Water chestnut, palmfruit & lentils in syrup
-Sweet tapioca & coconut with pandanus flavor
-Fruit juice jelly
-Sweetened tapioca
-Fruits jelly
-Sweet-mixed banana with coconut
-Sticky rice with custard topping
-Tapioca & pumpkin in coconut milk
-Black bean jelly
-Guava salad
-Fruit salad Thai style
-Coconut balls in coconut milk
-Glutinous rice fingers
-Job’s tears in sweetened coconut syrup
-Job’s tears with lotus seeds in sweetened coconut syrup
-Sweetened Ruby chestnut in coconut milk
-Sweetened pumpkin in coconut milk
-Sweet steamed pumpkin
-Sweet steamed banana
-Ruby in syrup
-Sweetened banana in coconut milk
-Jackfruit in syrup
-Green tea jelly
-Sticky rice topping with sugar & coconut
-Traditional Thai dessert with ice & syrup
-Chamomile jelly
-Watermelon jelly
-Rambutan in syrup
-Palm sugar rice balls
-Traditional Thai dessert stuffed sweet coconut
-Steamed melon cake
-Pineapple juice jelly
-Glutinous rice finger
-Mango sherbet
-Pandanus coconut jelly
-Sweetened tapioca in coconut milk
-Three colors rice balls
-Basil seeds jelly
-Black glutinous rice pudding with taro and coconut milk
-Rice balls with poached egg in coconut milk
-Taro balls in coconut milk
-Rice balls with young coconut flesh
-Mock ark shells in coconut cream
-Corn pudding
-Rice pudding with longan
-Mung beans pudding
-Sweetened hornnut in coconut milk
-Longan jelly
-Steamed butterfly pea cake
-Steamed pandanus tapioca pearl cake
-Steamed taro cake
-Sweet golden net
-Sweetened pumpkin
-Taro custard
-Sweetened taro with coconut flavor
-Sweet potato in coconut milk
-Sweetened sticky rice in bamboo
-Sweetened Durian with sticky rice
-Coconut custard
-Sweetened palm fruit with coconut flavor
-Rice balls in coconut milk
-Wild mangosteen in syrup
-Carrot custard
-Sweet soft sticky rice
-Mung bean Thai custard
-Steamed coconut milk cake
-Glutinous rice fingers in coconut cream
-Rice pudding with longan
-Mung beans cake
-Pineapple in syrup
-Custard Salee fruit
-"Five Thai Treats" in coconut milk
-Taro, potato & pumpkin in coconut milk
-Tapioca pearls in coconut cream
-Pandanus fingers & Thai melon with crushed ice
-Sweetened tapioca pearl with corn kernels
-Steamed sweetened coconut milk with water chestnut
-Steamed tapioca pearl
-Sticky rice pudding with longon
-Wood Apple (Kathorn) in syrup with crushed ice
-Mangl Mangluck Jelly


UPDATE: July, 2009

I found the new Bussarucum, way down Suhkumvit and then up Thong Lo. It wasn't hard to find at all. It's in the back of a Chinese restaurant owned by the same folks. They still have the all-you-can eat buffet lunch for about $7 and it's pretty good. I couldn't not try it again but... I'll be sticking with Rasayana here on out.



UPDATE: November, 2011

Last trip to Bangkok I pretty much ate all my meals at Rasayana, which is both delicious and healthy and has a peaceful vibe. But it's far from where I stay. Had Bussarucum been back in the old neighborhood, I can tell you for 100% I would have eaten there a few times at least. And today I got an e-mail from them telling me that they HAVE moved back to the old neighborhood. I must have eaten in this restaurant in half a dozen locations over the years. But now I can't wait to go back. The new address is 1 Sri Wiang Road (off Soi Pramuan, which is between Silom and Sathorn). It's perfect for walking from where we stay on the river. And here's the map:

With 300,000 tourists stranded in Thailand-- and the economy losing at least $2 billion-- Thailand's Constitutional Court banned Prime Minister Somchai Wongsawat from office for 5 years. Flights to and, more importantly, from Bangkok's two airports will resume Thursday.

Somchai, the brother-in-law of crooked billionaire/fugitive and ex-PM Thaksin Shinawatra, was booted out of office over election fraud. Thaksin's party, the People Power Party (PPP) was disbanded. Somchai, whose illegitimate right-wing government had fled to Chiang Mai, agreed to the terms of the court ruling.

This CNN report was a little premature in it's gloom and doom:

Counterintuitively, Bangkok hasn't always been the best place in the world to go for a high quality massage. Well, Bangkok, of course, is infamous for one type of "massage"-- the kind you get at joints like Lolita's and the Kangaroo Club in Pat Pong, the Johnson-waxing or pole-smoking (with or without icecubes), which inebriated German and Australian tourists seem to prefer. Me... I go for the old fashioned, legitimate, therapeutic massage where "happy ending" means limber muscles and a relaxed frame. In Bangkok that kind of massage hasn't been all that easy to find, at least not really great ones. Well, I have always liked the omnipresent foot massages. The bending and twisting stressed out ones you get at the wats... eh... not so much. And up at the traditional Thai massage school in Chiang Mai... you can definately get a first class legit massage there. And one year we even spent a week at a posh resort in Hua Hin called Chiva-Som and they had decent enough massages (in an uptight, creepy, over-priced spa atmosphere). But here in Bangkok, I always found the massage scene kind of seedy and... well, not serious or professional.

This year I came across a sparkling clean and new massage house on Silom Road just a few blocks down from Charoen Krung, Silom Bodyworks. I've had half a dozen massages there (so far) and I found the masseuses uniformly serious, knowledgeable and effective. The place features "modern Thai massage," especially the full body massage and the back, head and shoulders massage. No twisting you into a pretzel either. There are more exotic treatments as well, from ayurvedic massages, jurlique facials, crystal treatments, and Swedish aroma therapy to a "tropical fruit body treatment." I stuck with the more conventional hour and a half long full body and back, head and shoulders when ever I got the opportunity.

While I was traipsing around the Irawaddy Delta southwest of Yangon in Myanmar last week, the shock absorberless cars and the severely pot-holed roads conspired against my lower back. By the time I got back to Bangkok I was a (barely) walking disaster. A well-trained and intuitive masseuse at Silom Bodyworks had me all fixed up in just 2 sessions.

One of the things Roland loves doing when we go to Bangkok, something that basically makes no sense to me at all, is to buy fake Rolex watches and other brand name tokens to the excesses of consumerism. I like buying jade Buddha heads and traditional art. Last night we were pouring over tour books and planning out our trip to Burma and Roland blurted out, "Oh, I bet they have some cheap Rolexes at the Bogyoke Aung San Market or at the Theingyi Zei" (which is even cheaper and offers another Roland specialty that goes right over my head: a snake section that features the fresh blood and organs of various snakes; some live ones are disemboweled on the spot for medicinal consumption). Let a psychiatrist deal with the snake thing. I want to talk about the fake Rolexes. Actually, what I really want to talk about is a story in today's NY Times by Dana Thomas, author of Deluxe: How Luxury Lost Its Luster.

Ms Thomas deals with luxury items made in China and other places that are neither Italy nor France, but not the illegal counterfeits Roland craves, the super-expensive, authorized ones that have become a mainstay of the "democratized," newly middle class, luxury industry. "For more than a century, the luxury fashion business was made up of small family companies that produced beautiful items of the finest materials. It was a niche business for a niche clientele. But in the late 1980s, business tycoons began to buy up these companies and turn them into billion-dollar global brands producing millions of logo-covered items for the middle market. The executives labeled this rollout the 'democratization' of luxury, which is now a $157-billion-a-year industry."
Maybe this is where Bush gets his ideas about democratizing Iraq and the Middle east and any country he doesn't like. This is mostly bait-and-switch production, with the newly corporatized-- rather than democratized-- name brands outright lying, or just deceiving, about where and how their overpriced consumer garbage is made. Example: "To please customers looking for the 'Made in Italy' label, several luxury companies now have their goods made in Italy by illegal Chinese laborers. Today, the Tuscan town of Prato, just outside of Florence and long the center for leather-goods production for brands like Gucci and Prada, has the second-largest population of Chinese in Europe, after Paris. More than half of the 4,200 factories in Prato are owned by Chinese entrepreneurs, some of whom pay their Chinese workers as little as two Euros ($3) an hour."

Luxury brand executives who declare that their items can be made only in Western Europe because Western European artisans are the only people who know what true luxury is are being not only hypocritical but also xenophobic. They are not selling “dreams,” as they like to suggest; they are hawking low-cost, high-profit items wrapped in logos. Consumers should keep in mind that luxury brands are capable of producing real quality at a reasonable price. They know better, and so should we.

I avoid that stuff. Two days ago I noticed my Levys were precariously hanging together in a few sensitive areas by some threads so I braved Roland's scorn, drove over to a K-Mart and plunked down $15 for a new pair of Levys, which I intend to wear 'til they get drafty. And today, like I said earlier, is a Buy Nothing Day at my pad.