Thai Zab Restaurant
Chef Den, trained at Bangkok's Lumpini Cooking School, cooks dishes from all four regions of Thailand at this contemporary dining room a few steps from Kerameikos metro.
The story
Den grew up in Kaset Wisai in northeast Thailand, learning to cook from his family before moving to Bangkok to study. His menu mixes traditional recipes, modern dishes and street food: larb with pork, chicken, beef or duck, tom yum and tom kha served in a hot pot for two, khao soy gai, and a run of curries from massaman to green. Noodles and sauces are made in house. The house specialities are pad thai, spicy beef salad, larb and fresh rolls with peanut and plum sauce. Whole seabass comes steamed, grilled or deep fried, and mango sticky rice and tap tim grob close the meal. The room is simply decorated, and the restaurant regularly hosts tour groups from Thailand, Malaysia, Vietnam, China and elsewhere in Asia.
Good to know
TAGGG AI- ✦The fried spring rolls come crispy and in a portion big enough to share around the table.
- ✦Prik nam pla, the Thai chili fish sauce condiment, is available if you ask for it.
- ✦Save room for the mango sticky rice, a dessert that tastes close to the versions found in Thailand.
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