Phed Mark — Restaurant in Phra Khanong Subdistrict

November '24: I was very curious as to how this would go given that Pad Kra Pao is such an iconic dish, but also one that is very common and simple.

I arrived around 11:40am and the downstairs area was already full. Fortunately, there is an upstairs area as well. By the time we left, a small queue had formed so I recommend getting there during off-peak hours. The venue is air conditioned which is wonderful, given the heat of Bangkok.

Service was polite, but without much warmth and felt strangely impersonal. A slight departure from the normal Thai service you come to expect. Maybe this is a side effect of its popularity and having to deal with all the tourists!

I ordered the Beef, with 2 eggs. If you've never tried a Beef Pad Kra Pao, I highly recommend it. It has become my favourite protein to have this dish. Mine arrived within a few minutes and looked amazing with the double eggs. The Beef had inherited a beautiful crispy smokey wok flavour and was amazing. My son had the pork version but after trying mine, he agreed that beef was the better choice! This is a top tier Pad Kra Pao, full of flavour and punch. As a spice eater, I ordered a level 3 spicyness level and it was close to being too spicy. 2 Eggs is the way to go, with the egg whites being wonderfully crispy on the edges, but the yolks beautifully runny.

I would definitely return for this. September '25 Update: I returned to Phed Mark, with wife and younger son in tow. This time we arrived at 1:30pm and the line was horrendous. It took 45 minutes for us to get to the counter to order, at which point you are given a docket and have to wait outside. We took position across the street, on some convenient stools (provided by the restaurant) in the shade. Our number was called 30 minutes later, so you are looking at a 1:15 minute wait if you foolishly turn up at peak lunchtime (1:30pm) like we did.

As before, we were sat upstairs in the much needed air conditioning. Welcome Bliss, given the heat outside! Little did I know that I would face heat again, just in the form of volcano in my mouth. I once again ordered the Beef, with two eggs. There are multiple spice levels and I ordered the #3 Spicy option which is the recommended amount of heat. Be warned, as even 3 was definitely on the extreme edge of my spice tolerance. I immediately went into hiccups due to the level of spice. Still the dish was excellent. My young early teenaged son had the same (Beef but minus the spice) and loved it. He would later tell me that this was one of his favourite meals for this trip to Thailand, high praise indeed. My wife also enjoyed her Pork very less spicy version. She called out the fact that it tasted even better with the Prik Nam Pla condiment (chopped up chillis soaking in lime and fish sauce) that you could ladle onto the dish, although she told me that it did elevate the spicyness levels. To be honest, I was burning so much from my dish, that I could not feel the additonal heat.

Would definitely recommend, and we will return, although we know better (now) to...

Opened during the Pandemic, when I could find the first chance to travel to Bangkok again, I knew this had to be in my itinerary no matter what…

Being a big fan of Mark Wein, through the years, when I knew of this, if it was any time possible earlier to go I would have wanted to go and give it a try. But I could only make it just in Late Aug this year. Thank god I went indeed.

Whenever when I am in Singapore, I will judge a Thai restaurant or stall by how good their krapow. Having eaten that much krapow for 22 years in my frequent trips to Thailand, Phed Mark has indeed broken my benchmark on this daily staple for a Kon-Thai…

Apart from the spice level, the actual flavour of the basil and wok-hei is deeper and smokier… good to go with the fragrance hom li rice which will have you keep going for more. I tried both pork and also first time trying beef(wanted to try the steak but they ran out) krapow. And it totally changed my perspective of krapow. The beef flavour has a different umami that pork does not have and I will want to choose beef krapow whenever there is a chance. I would also say that the duck egg is like a great compliment then you might think that you can miss out but I feel that you cannot don’t have it with… the umami from the yolk mixed on the oil of the krapow is really the ultimate combo to go with the rice. (Get the extra egg if you can, trust me)

As for the spice level, I wanted to enjoyed the flavour so I took both with level 3 spice. The 1st plate was still enjoyable but on the 2nd plate, my lips started swelling a little but still bareable…

Will definitely be back to try the Sotong and hopefully they will have the beef cube/steak for me to try.

Update: After 2 years I am finally back thought I was actually down with a sore throat from too much Korean food before dropping by Thailand before I head home to back to Singapore, I knew I had to still drop by for this again to make closure for this trip.

I am really amazed that I would say the taste is still the same but the nerfing of the spice level seems to make the dishes more enjoyable. Separating the white & yolk when frying definitely maintained the soft yolk consistency. I finally managed to also order the squid which I missed out 2 years ago and it’s totally worth the slightly amount as the squid was really fresh and not fishy at all. They even have a vegan vegetarian version with mushroom which I think the attention to details is a plus… if you are anywhere in the area of Ekkamai… do drop by for a more atas flavour of the regular krapow you get of the streets. This is definitely worth a Michelin honor or mentioned from my heart.

New merch...

Dining at Mark Wiens’ restaurant in Bangkok isn’t just a meal; it’s a masterclass in Thai cuisine. Given Mark’s reputation as a globe-trotting food connoisseur, one might wonder how these global influences play out in his kitchen. The answer is clear: they enhance his mastery of Thai flavors, grounding each dish in tradition while elevating it with a well-traveled understanding of taste and texture.

Upon entering, the reality of a lengthy wait sets in, typical for a venue of this popularity yet small size. Outside, the queue swelled with eager food bloggers and culinary enthusiasts, all enduring the Bangkok heat for a taste of authenticity. This anticipation, though trying, is part of the experience, reminiscent of a buzzing street food scene where the best flavors are worth the patience.

My selection of Wagyu beef seasoned with a bold level four spice was a revelation. The dish, served with an additional egg, was not merely food but a statement of culinary art. The eggs, with their crisply cooked edges and lush, deeply colored yolks, were a perfect complement to the richly marbled beef, which melted sumptuously in the mouth.

The restaurant also offers souvenirs that are as tasteful as the food. The T-shirts and decorative plates, which I couldn’t resist taking home, are styled with cool, creative designs that capture the essence of Mark’s culinary journey. These plates aren’t just dishware; they’re collector’s items, each a token of the world of flavors Mark has explored and now serves.

While some might balk at the wait, those familiar with the best eateries understand it as a sign of worth and quality. At Mark’s place, the wait is a prelude to excellence, a temporary pause before a memorable culinary performance. This is Thai cuisine at its most authentic, filtered through the lens of a man who has tasted the world, only to affirm that the heart of Thai cooking beats strongest at home.

For those willing to embark on this flavorful journey, come prepared: dress for the weather, bring your patience, and ready yourself for a dining experience that scores a resounding five out of five. Mark Wiens’ restaurant is not just a meal; it’s an essential Thai experience by a true aficionado of...