Baan Phadthai — Restaurant in Bang Rak Subdistrict

Pass by this beautiful restaurant and amazed by their continuous four years of Michilin Star awarded. Decided to book a dinner slot.

First, their restaurant decorations was beautiful and very well set-up by old times furniture. The dinning mood was great.

For their dishes, particularly want to highlight the starter:~ Miang Khana. It was a do it yourself young kale leaves with chicken and pork crackling, served with salty sweet shrimp paste sauce. It was very interesting eating experience, kale leaves was fresh and raw, but wrapped with the ingredients and sauce, one whole piece in the mouth was a amazing, not consider delicious but very fresh and healthy. Worth a try.

Their main dish:~ Phad Thai Poo. A stir fry rice noodles with eggs, peanut, bean spouts, tofu, garlic shive, dried shrimp, crab juice, tamarind sauce and blue crab meat. It was lots of ingredients especially they added the crab meat, taste was okay, not amazing actually, especially they awarded with Michilin stars for so many years. Felt slightly disappointed, b'cos Phad Thai was not a surprise to me, I had even better one in Bangkok.

The most satisfying dishes for. Me was the traditional grilled Marinate Pork served with spicy roasted rice homemade dipping sauce, called ~ Moo Yang. The grilled pork was so soft and tender, flavourful and very delicious even without the dipping sauce.

Overall, a worthy try if you like something unusual from...

Best phadthai in BKK? That would depend on your taste, and your background in Thai cuisine, but this place definitely produces the most ambitious versions of the dish I've come across anywhere in Thailand. Virtually everything is prepared fresh from scratch. Even the dried shrimp and firm tofu is made on the premises, as are many of the other ingredients, save for the noodles, which come direct from a small factory in Chanthaburi. Aside from the freshness and quality of ingredients, good-tasting phadthai comes down to two main factors, the sauce and the frying technique. Here the 18-ingredient sauce is again made from scratch and contains crab fat for the crab version, shrimp fat for the fresh shrimp versions. In frying up a wok full of phadthai, the trick is to do it quickly over a high flame and serve noodles that are neither too soggy nor too dry. Overall, the cooks here get it just right most of the time. I've eaten here on numerous occasions, and twice I thought the noodles should have been cooked a tad drier. But the flavors are top-level. For those reviewers claiming it's not spicy enough, and therefore not 'authentic': phadthai is never prepared to be spicy! Every plate is served with pile of dried red chili (made in-house) on the side, and as at every other phadthai place in Thailand, you add to taste at table. Ditto for peanuts, bean sprouts, and lime, all served...

This is definitely tourist trap ripping off foreigners. I don't mind paying top dollars for good food even it's in Thailand. I used to pay over $100 to eat pepper crab in California. Why not pay a bit more and eat good Padthai. that's the reason I tried this restaurant. I don't really know what's in their mind who gave good reviews. This is one of the worst Padthai in my life including US, Canada, Malaysia and Korea. People used to say that even street seller cooks good decent Padthai at only 40 B in Bangkok. This establishment charges 240B for food barely worth 20B. Meat is not fresh. It has smell. I brought my family and nobody enjoyed it. I like Thai and I tried many different restaurants in California. Before Baan, I ate quite good Padthai in Phak Wan in Ayutthaya paying only 50B in air conditioned room. Compared to this, 20B is right price in my opinion. Total bill for this dinner was 1400B sweating crazy under weak fan only. Yes, this place doesn't even have air conditioning. I had meal with my entire family in ICONSIAM, Siam Paragon, where things are expensive. But I barely paid more than 800B eating good food.This place is not even worth mentioning...