Review

This charming house in Prawet is presided over by Chef Pee Lek and family, him a culinary legend in Thailand. The menu is dotted with idiosyncratic touches creatively elevating the staple signatures. A visit to Baan Pee Lek takes one back in time, every dish executed to perfection. Drinks are limited but there is beer or wine, in addition to teas, coffees and soft drinks. Diners come for the food and the highlights of a visit are many. Beef massaman has been finessed with a less creamy thick sauce, to one more tomatoey and slightly juicy in texture, with an added twist of a puffy croissant. Jang yod pahk rim rua, a rich and flavourful herby vegetable soup draws influences from Northern Thai heritage. Nearly everyone orders khai guan, or scrambled egg, the chef's way. The result is memorable, a super runny white and yellow platter with white pepper, that could be the best you will ever taste. Moo sub pla kem, golden fried minced pork cake with mackeral stands out. The texture, whilst crunchy on the outside is moist and juicy within, a culinary triumph. Desserts are simple, but showcase talent. For first timers place yourself in Chef Pee Lek's hands, and book well in advance - tables can be hard to come by.