SOMA Bangkok, a Canteen-style Thai Restaurant by Thailand's Culinary Three Musketeers

Chomp Magazine
16 hours ago
4 min read

Updated: 6 hours ago

SOMA Bangkok is the result of a collaboration among Chef Charlie Kader, the creative force behind Wannayook, 100 Mahaseth, Fran's Brunch & Green and Mickey's Diner, Chef Weerawat Triyasenawat from Samuay & Sons, and Chef Pak Yamoo, creating a unique dining experience that combines their culinary expertise.

Situated on the ground floor of the Siam Patumwan House, a built office tower adjacent to the Bangkok Arts & Culture Centre in the heart of downtown Siam, this Thai restaurant in Bangkok showcases offerings that feel both familiar and refreshingly innovative.

For appetisers, one of many delectable choices is Gai Ko Lae, a Southern-Thai dish featuring marinated chicken skewered to perfection. This dish offers tenderness and juiciness. Each skewer is lovingly grilled to achieve a smoky aroma and a slightly charred exterior, enhancing the rich flavours of the marinade. Accompanying this savoury treat is a refreshing vegetable salad, tossed in a fragrant curry dressing that adds a beautiful balance of spice and creaminess. This harmonious combination makes for a truly vibrant and satisfying meal.

Saeng Wah Pla Dib is a vibrant and zesty Thai-style fish tartare that tantalises the taste buds with its spicy and sour flavours. This delightful dish features finely diced, fresh fish, seasoned to perfection with zesty lime juice and a medley of aromatic herbs and spices. It is beautifully served alongside crispy rice crackers, which provide the ideal vessel for enjoying the tartare. To truly savour this culinary experience, scoop a generous portion of the fish tartare onto a rice cracker and enjoy the delightful contrast of textures and flavours in every bite.

Moo Krob Yang Taotann is a tantalising dish featuring perfectly grilled pork belly that boasts a delectably crispy skin, creating a satisfying crunch with each bite. Accompanying this savoury delight is a vibrant relish crafted from the unique taste of makwaen, the umami richness of fish sauce, and chunks of sweet, compressed pineapple, adding a refreshing contrast to the savoury pork. Each bite is a delightful experience, combining the crunch of the pork with the zesty and fruity notes of the accompanying relish.

Kor Moo Pad Kapi is a delightful dish that showcases tender stir-fried pork jowl infused with the rich umami of shrimp paste. This savoury creation is served alongside fresh betel leaves, which offer a crisp, herbal contrast. Accompanying the pork are an assortment of vibrant pickled condiments that add a burst of tangy flavour. To savour this dish fully, take a betel leaf, wrap it around the succulent pork jowl and the pickled ingredients, and experience a harmonious blend of textures and tastes in every bite.

In the realm of soups, the Tom Buay Moosub stands out as a soothing culinary delight. This dish features tender minced pork, gently simmered in a clear, fragrant plum soup that warms the soul. Adorned with vibrant cowslip flowers, it adds a delicate touch of colour and a subtle floral essence, enhancing the overall sensory experience. Each spoonful strikes a perfect balance of flavours, making it a comforting choice for any meal.

Another soup that's worth food connoisseurs' attention is the Tom Klong Pla Yang. This enticing dish presents two tender chunks of perfectly grilled fish floating in a vibrant, salty-sour broth. Crafted from a rich tamarind base and infused with an array of aromatic herbs and botanicals, including the unique melientha leaves, it offers a delightful balance of flavours that tantalise the palate with every spoonful.

Moving on to stir-fries, the XO Pak Sam Sahai is a vibrant dish that highlights the crispness of fresh chayote and sugar snap peas, harmoniously complemented by the earthy flavours of tender oyster mushrooms. Enhanced with the rich, savoury notes of XO sauce, this dish brings together a delightful medley of textures and tastes, transforming each bite into a celebration of Asian culinary traditions.

Gaeng Nhaem Kor Moo Yang shines as a luxurious offering. It features a velvety, tomato-and-coconut-based creamy sauce that's rich in flavour and beautifully balanced. The tangy fermented pork provides a delightful contrast, while generous toppings of tender grilled pork jowl add a savoury, smoky depth. To finish it off, a sprinkle of crushed peanuts and fresh ginger rounds out the dish, introducing a delightful crunch and a hint of spice that elevates this captivating culinary experience.

Stone pots are this Thai restaurant's pride, with six varieties. One of the must-try stone pots is Khao Klook Kapi, featuring shrimp-pasted jasmine rice topped with pork floss, shallots, cucumber, dried shrimp, green mango, chillies and long beans. The dish is served with a lime wedge, braised pork belly and extra shrimp paste on the side. For the best satisfaction, the staff will mix everything, so every ingredient is in every single bite.

Another dish from this session is Khao Mhok Goong, a fragrant and flavorful Biryani-style rice crowned with succulent shrimp. This delightful combination is served alongside crispy shallots that add a satisfying crunch and a vibrant mint sauce that brings a refreshing brightness to each bite. For those looking to elevate their experience, an add-on of grilled king mackerel is available, adding a rich and smoky depth that perfectly complements the aromatic rice.

More of an equally intriguing dish from this session is Khao Kanah Moosub Plakhem, a delightful blend of flavours and textures. This dish features fragrant Chinese olive fried rice, expertly prepared and topped with a golden, deep-fried patty crafted from ground pork and infused with the savoury essence of salty fish. At the heart of this culinary creation lies a luscious egg yolk that adds a creamy richness. For the ultimate experience, breaking the egg yolk is highly recommended, allowing it to cascade over the rice and enhance each bite with its velvety goodness.

To conclude the meal on a delightful note, the Kanom Tuai Sankaya Ice Cream Kati is an exquisite choice. This innovative dessert features a velvety kaya steamed custard, artfully layered with a rich pistachio topping. It is crowned with a refreshing scoop of coconut ice cream, complementing the sweet custard beautifully, and embellished with a sprinkle of roasted coconut for an added crunch.