Baan Restaurant Bangkok
Baan Thai Family Recipes – Restaurant in Bangkok

A few nights ago Dwight invited my wife and I to join him for dinner at a newly opened restaurant in Bangkok called Baan Thai Family Recipes.

Baan is a restaurant in Bangkok owned by chef Thitid “Ton” Tassanakajohn, the owner of the heavily praised Le Du.

While Le Du is pretty high end, and serves a fusion of different dishes, Baan is the chef’s take on Thai home cooking – family dishes.

So Dwight and I showed up ready to eat…

Baan Thai Family Recipes - Bangkok restaurant
Baan Thai Family Recipes

While some of the fancier Thai restaurants attempt to make their dishes fancy looking, but lack the taste, one of the things I liked about Baan immediately is that the dishes weren’t over-decorated, or garnished, but pretty normal looking, just using high quality ingredients, and great ratios of spice and flavor.

Baan restaurant Bangkok
Explanation of the ingredients they use on the front of the menu

The Menu

The menu at Baan Restaurant is a clipboard with about 6 pages of classic Thai dishes to choose from, including a range of regional dishes, and some restaurant unique creations as well.

At the front of the menu there’s an explanation of where the restaurant sources their meats, produce, and other ingredients, and their overall philosophy of slow food, natural and sustainable – and I especially liked that many of the ingredients are local from Thailand.

A lot of higher end Thai restaurants source ingredients from overseas, but they seem to keep it quite local at Baan.

Baan Thai Family Recipes restaurant
The restaurant is small and cozy

Unfortunately the lighting in the restaurant was a bit of a challenge, so using my wife’s phone flashlight, Dwight and I managed to get some photos – not the best, but I think you’ll get a good picture of the food.

Moo satay (หมูสะเต๊ะ)
Moo satay (หมูสะเต๊ะ)

Moo satay (หมูสะเต๊ะ)

We started off with an order of moo satay.

The skewers of meat were good size, and they included a mixture of meat and fat on the stick, both of which melted together to make the meat juicy.

It kind of reminded me of eating yakitori in Tokyo.

Ok, anyway, the spice on the meat was mild, but fragrant with a dust of curry powder and marinade of coconut milk.

The peanut dipping sauce was creamy, not too sweet, and the pickled shallots and cucumbers were sliced beautifully thin and extremely fresh.

Price – 250 THB

deep fried pork
Deep fried pork

Moo tod

Also to get our tastebuds going, we had a plate of moo tod, fried strips of pork. I failed to write down what exactly this dish was called on the menu, but it basically fried pork with a bit seasoning.

I think the pork was dusted in some kind of starch, maybe cornstarch, seasoned lightly, and then deep fried. The pork was definitely tasty, a little fatty and greasy, but it tasted good.

best restaurants in Bangkok
Tod man pla (ทอดมันปลา)

Tod man pla (ทอดมันปลา)

The best appetizer / snack kind of dish for me that we ate at Baan was their tod man (ทอดมันปลา). If you love tod man, you don’t want to miss eating it here.

Tod man (ทอดมันปลา) is a spiced Thai fried fish cake.

Usually pla krai (ปลากราย) is deboned and minced when still raw, mixed with a paste similar to red curry paste, and in this case thin slices of long beans, then formed into patty’s and deep fried.

Price – 280 THB

tod man pla
Baan Restaurant – excellent tod man pla

It was simple and typical style, just great quality, and what I thought was a near perfect balance of seasoning and texture.

The sauce was also nice, a sweet and sour sauce with thin slices of cucumber and crushed peanuts on top.

Baan restaurant Bangkok
Ka prao neua with 30 day dry aged beef (ผัดกะเพราะเนื้อพิเศษ)

Ka prao neua (ผัดกะเพราะเนื้อพิเศษ)

Pad ka prao (ผัดกะเพรา), as you probably already know, is one of the classic go-to dishes – something you can eat nearly anywhere in Thailand.

One of their signature “Baan” dishes is pad ka prao neau (ผัดกะเพราะเนื้อพิเศษ), a version of minced beef stir fried with holy basil.

For the recipe, they used 30 day dry aged local Thai minced beef, stir fried with just the right amount of crushed bird’s eye chilies, garlic, and holy basil that was both stir fried within it, and deep fried and sprinkled on top.

Their ka prao neau (ผัดกะเพราะเนื้อพิเศษ) was a little on the salty side, but the ratio of ingredients, how it was fried quite dry (no thick sauce), was superb. The beef was excellent too.

Price – 350 THB

มัสมั่นแกะตุ๋น
Massaman lamb (มัสมั่นแกะตุ๋น)

Massaman kae toon (มัสมั่นแกะตุ๋น)

Massaman curry has never been a Thai dish I rank in my list of favorite dishes – mainly because it’s usually too sweet for me.

But I did have a slight change of heart, and a new appreciation for this fusion Thai dish, after learning how to make a traditional version of it in Ayutthaya.

And now, I’m more open to giving massaman a shot at restaurants.

Again, one of their signature dishes at Baan Restaurant is massaman, their version made with lamb (มัสมั่นแกะตุ๋น) – and I do love lamb.

Both Dwight and I agreed that it was among one of the finest versions of masssaman we’d ever had.

The lamb had a nice meaty flavor to it, quite tender, and the sauce was rich, not overly sweet, but fragrant with anise. There were also boiled peanuts in the curry.

I’d have to say, if you eat at Baan, don’t miss the lamb massaman curry, it’s good stuff.

Price – 450 THB

ไข่พะโล้ต้มแซ่บ
Kai paloe tom saeb (ไข่พะโล้ต้มแซ่บ)

Kai paloe tom saeb (ไข่พะโล้ต้มแซ่บ)

At first I thought we ordered a north Indian chicken kedai or something like that (from the dish it was served in).

Another one of the recommended dishes at Baan is kai paloe tom saab (ไข่พะโล้ต้มแซ่บ), a combination of two very different dishes in Thai cuisine.

Kai paloe (ไข่พะโล้) is a Chinese style of braised eggs and pork belly in soy sauce, while tom saab (ต้มแซ่บ) is the classic version of sour soup in Isaan.

But at Baan Restaurant they put them together.

It really was the perfect fusion of soy sauce braised egg and pork belly with sour and herbal soup.

It had an wonderful galangal and lemongrass flavor, slightly sweet, with fall apart tender pieces of pork, and flavoring from soy sauce.

Price – 280 THB

Yam yord maew (ยำยอดแม้ว)
Yam yord maew (ยำยอดแม้ว)

Yam yord maew (ยำยอดแม้ว)

Chayote leaves are always one of my go to vegetables, and usually I order them stir fried with chilies and garlic and oyster sauce.

But they also go well in Thai salad.

We ordered yam yord maew (ยำยอดแม้ว), pieces of chayote leaves, mixed with minced pork, shrimp, shallots, peanuts, and chilies, in a nice dressing of lime juice and fish sauce, balanced with I think palm sugar.

Price – 280 THB

Braised beef green curry (แกงเขียวหวานเนื้อตุ๋น)
Braised beef green curry (แกงเขียวหวานเนื้อตุ๋น)

Braised beef green curry (แกงเขียวหวานเนื้อตุ๋น)

Finally, one more dish off the “Baan Signature” menu suggestions that we ordered was braised beef green curry (แกงเขียวหวานเนื้อตุ๋น), and this was another dish that was awesome.

The beef, which to me tasted like slices of braised brisket, was submerged in green curry along with eggplant, and something I really liked, an abundance of young kaffir lime leaves to give it a refreshing zest.

The green curry was rich and creamy, salty, with a stronger green curry paste flavor than most green curries you’ll find.

The green curry was one of my favorite dishes I ate at Baan.

Price – 350 THB

Baan Thai Family Recipes
Baan Thai Family Recipes – Restaurant in Bangkok

Conclusion

Baan Thai Family Recipes is a restaurant in Bangkok started by chef Thitid “Ton” Tassanakajohn, that serves a variety of home-style Thai dishes from his family recipes.

Overall, I really liked the food at Baan. I thought the dishes had excellent and well pronounced flavors, without being sweet, but just good solid ingredients, fragrant herbs, and perfectly balanced dishes.

If I had one complaint, all the dishes were slightly on the salty side. The food would have been better with just one notch lower on the saltiness.

Other than that, I think Baan exceeds at high quality, excellent flavored Thai food.

Baan Thai Family Recipes

Address: 139/5 Wireless Road Lumpini Pathumwan Bangkok
Open hours: Wednesday – Monday for lunch from 11:00 am – 2:30 pm and for dinner from 5:30 pm – 10:00 pm (closed on Tuesday)
Prices: For a full meal, you’re going to probably spend about 400 – 800 THB per person, and there’s a 10% service charge.
Websitehttp://www.baanbkk.com/
How to get there: Baan Thai Family Recipes is located on the eastern side of Lumpini Park, along Witthayu Road (Wireless Road), every close to the Japan Embassy. If you don’t take a taxi to get there, it’s closest to Lumpini MRT station, exit to Thanon Witthayu, and walk up the road to get to the restaurant.



11 comments. I'd love to hear from you!

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  • sknew

    11 months ago

    The “explanation of the ingredients” in the picture up top is just wrong about Halal slaughter, which is extremely cruel and unregulated. That explanation WOULD be correct for Kosher slaughter. This is not a political point, but just the truth. There are no requirements for authoritative supervision for Halal slaughter. There is no specific training that must be maintained. There is no requirement that the knife be extremely sharp so that the trained butcher causes nearly instant unconsciousness without pain (have you every been cut with such a sharp blade that you didn’t realize you were cut? that is the idea).

    Finally, I did due diligence on Wikipedia, which is entirely wrong about everything. But next time the yearly “Halal” slaughter occurs on Eid, notice that there is nothing painless.

  • Praveen

    1 year ago

    Hi Mark ,
    Great article. I’ll be in Thailand with my fiance for our honeymoon in early June and looking for a nice sit down authentic thai restaurant for dinner.
    Based on your posts, I’m debating between Baan Thai vs. the Local. My wife is vegetarian. Which one would your recommend given my wife’s dietary restrictions? Strengths/weaknesses of each place? Is there a new restaurant that has impressed you more in recent years? Feel free to email me as well. Thanks !

    • Mark Wiens

      1 year ago

      Hi Praveen, good to hear from you, thank you for reading. Hmm, I’m not totally sure about the vegetarian options at either of these restaurants, but both are very good. You could also check out Paste Gaysorn for high end Thai food, and they have some vegetarian options as well.

  • Rodney Smith

    2 years ago

    We ate at Baan Thai and thought it was fantastic. We carried in a recent write up from the Delta Sky magazine that had led us to the restaurant. The proprietor enjoyed reading the article and copied it for his keeping. The service was splendid, and the food fantastic. We enjoyed it so much we went two times. It was loads of fun convincing our cab driver who spoke less English that I spoke Thai (three words) to follow the Here maps GPS directions I was getting on my mobile phone. I wish I had found your site earlier, I could have used your ideas!

    • Mark Wiens

      1 year ago

      Hey Rodney, awesome to hear you enjoyed the food at Baan, so did I. Sounds like you had a fantastic trip to Bangkok!

  • gautam

    2 years ago

    Mark,

    With reference to what Jess Barnes wrote above I have a few words that should not be taken as criticism. What you say and write are eagerly swallowed by many all over the world, so a measure of caution is warranted as your fame or notoriety grows. Deservedly.

    You often show plates of herbs, cucumber, Thai eggplants, served up as family/communal plates of relish, as in some kanom jeen restaurants at Koh Samui (?). Customers are encouraged to dig in, and you also cut into a cucumber, and halved an eggplant, leaving bits behind for some other person to enjoy. As you know, in the USA, any food brought to the table, such as dips, sauce, relishes, in individual bowls or serving platters cannot be taken back into the kitchen or re-served to another customer, PERIOD. It has to be dumped. NO IFs, ANDs or BUTs.

    These small restaurants cannot afford to dump their dips and sauces, but must recycle their saucers they send out to each customer. I find that dangerous and disgusting, since most RNA viruses can survive long periods of even being autoclaved.

    Mark, would you like your dipping sauces, et.al, to be second or third hand, having been passed hand to mouth through several other customers? We do not see that sensibility often enough in you, as Westerner from a missionary background, who should have an awareness greater than a mere love of food. Are you aware you are eating relishes that have been dipped into by others or are you genuinely innocent or you just do not care? Or when you cut into a cucumber and leave it behind, you don’t ponder over the implications? Herpes virus get shed skin to skin Mark! Not that you have it, but the eggplant you cut into, does offer the probability, not just possibility of cross-contamination, and so do the greens. These resort towns are also areas of those who partake of the flesh trade. That is ok by me. I am a biologist. I just think about microbes, not morals.

    Food is good, yes, but cleanliness and the attention to health and the health of those who will blindly follow you, is a great responsibility, Mark. This is not being preachy, please forgive me, but today, there are ugly diseases like the Hepatitis A through whatever, MERS, and so on, lurking in the many wonderful lands you visit. Thailand with its sex industry and attendant hepatitis, and saliva or other fluid-transmitted illnesses should be careful of food cross-contamination.

    Mark, please do spare a few moments to think through the implications of the ways you eat and the ways you handle the wonderful condiments arrayed on your tables. Cross contamination is a big issue in many cultures. In India, the concept of “jooTHA”, ucchiShTHa, or exchanging food that has touched some else’s spittle is horrendous. It is apparently not so horrendous in the Sinic or Islamic sphere of influence, where spoons are shared or chopsticks inserted into a common dish.

    I used to cook in Lao/Thai.Chinese takeout, and would never ever taste the food, to the great amusement of my very Buddhist boss! To do so would render the food ucchiSTha, unfit to serve the customer. In Indian temple cooking or even ordinary households, no food is ever tasted while cooking, until it is offered to the Deity,and thus consecrated. I shall never ever eat at a French restaurant or anywhere else I believe is tasting the food, if that was a question you were going to ask, Mark! God bless, be well.

    • Damien

      2 years ago

      Hi Gautam,
      Sorry but the way of eating in Thailand is different to the USA. Everything is eaten communally with each person taking small spoon fulls of each dish. This is not western politically correct eating methods but has worked for centuries. I have never had any problem eating this way and actually enjoy the food even more. If you’re worried about hygiene, diseases and the like, perhaps just stay at home in the USA where teenagers spit into your burger

  • Rocky

    2 years ago

    “While some of the fancier Thai restaurants attempt to make their dishes fancy looking, but lack the taste…”

    I agree. The more expensive the Thai food, the WORST it tastes.

    That moo satay is 5B per stick at any walk street.

    How much better can this taste?

    • Mark Wiens

      2 years ago

      Hey Rocky, that can sometimes be the case, but sometimes not. When Thai food is prepared by hand, when the pastes are ground with a mortar and pestle, and using superior ingredients, that’s how Thai food can be more expensive and taste better. Street food does taste good though.

    • jess barnes

      2 years ago

      hi rocky,
      first off a quick disclaimer i am not associated with the business or cook thai food, i do however own a restaurant in bangkok and am associated with quite a few people who own thai restaurants here in bkk. i hear this argument often that you’ve put forward – that the restaurants serve food at higher cost than street food and many people can’t discern a difference between them.
      in my time here in thailand i have come to understand the mass production in the food industry, the over processing, factory farming techniques, unsustainable production and use of some highly dangerous chemicals and additives in food here. its well documented by now that the region has huge problems with its seafood industry, including overfishing, human trafficking, slavery etc.http://www.rodalesorganiclife.com/food/farmed-shrimp thai laws regulating the use of fertilizers, pesticides and insecticides are often overlooked and in some cases encouraged by major corporations, giving farmers incentives to buy their product to boost yields, therefore lowering the market prices of fruit, seeds and vegetables.http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3269779/ recent studies have shown a high percentage of fresh food products at local markets containing formaldehyde, to prolong shelf life. http://www.bangkokpost.com/news/general/522751/toxic-produce-spurs-ministry-food-safety-bid soy sauce, fish sauce and similar products have also been tested to show high levels of carcinogenic chemicals present, a byproduct of additives to accelerate the aging or fermentation process. used cooking oils are openly bought by collectors from vendors and food outlets, which are then haphazardly filtered or shoddily cleaned to resell to street vendors, presenting health and safety risks including cancerous acrylomiydes. http://www.bangkokpost.com/learning/learning-from-news/341551/fried-food-dangers-govt-testing-to-start palm oil is also often used, a low cost product with environmentally damaging results http://www.onegreenplanet.org/animalsandnature/are-you-eating-dirty-oil-the-environmental-impacts-of-the-palm-oil-industry/
      these unsafe practices commodities and make the low costs for consumers available. the reality is that good, clean and healthy food is not cheap. also the operating costs of a restaurant and a street cart are different. these costs must be factored and absorbed somewhere.
      i am a firm believer that the food industry in my beloved adopted home is improving. nothing happens overnight and steps moving in the right direction are people – consumers, chefs, restaurants, purchasers and corporations – making conscious decisions.
      operators such as baan are making the right steps. you as a consumer of course have the right to your opinion but i hope i can give you some clarity on the topic.
      hope i don’t come across arrogant and wish you all the best.
      jess barnes
      chef and restaurant owner
      bangkok

      • Mark Wiens

        2 years ago

        Jess, thank you very much for the very thoughtful / educational comment.

        As someone who used to eat almost all street food, mostly due to affordability, this is something I’ve really been learning in the past few years. Sure all the ingredients are available in Thailand at low prices like you mentioned, but the cost of producing foods at this price means all sorts of harmful practices.

        And in addition to the ingredients, a lot of street food takes short-cuts in preparation, to reduce cost and time – which can still taste good of course – but when you taste Thai dishes prepared by hand and vibrant curry pastes that make use of fresh ingredients, you really can taste a depth of difference.

        I’m willing to pay (at least occasionally or try to as much as possible) for this quality of ingredients, responsibly sourced, and with the time and care put into the cooking.

        Thanks again Jess for your expertise on this!