Review

Erawan Tea Room is a Bangkok institution. Operated by the Grand Hyatt, it opened in 2004, exuding a timeless classic style in sedate and comfortable surroundings. The menu features traditional Thai dishes, begin with refreshing yum som o, elegantly presented pomelo salad with roasted coconut, fried shallot, and pomegranate, or som tum, as good as one will find in Bangkok. Tom yum or tom kha soups are executed with precision, with strong flavour profiles. Signature mains include choo chee goong, succulent juicy prawns in a rich red curry sauce, blended with coconut cream, and Southern poo talay phad pong karee, of stir-fried whole sea crab in punchy curry laden sauce, Nua yang jim jaew, grilled Thai wagyu sirloin with herbal chili dip and accompanied by sticky rice has tender meat, slightly charred, with an aromatic accompaniment. Rice comes in many preparations, from plain to the chef’s specialty of khao pad erawan, melded with chunks of crab meat, crab paste, and crunchy vegetables. Desserts can be simple or elaborate; the basket of crispy raspberry kanom krok, showcasing spring onion, taro, and pumpkin varieties, is a winner. The wine list is comprehensive, and there are several beer cocktails on offer but do choose from the stellar range of organic teas. You are, after all, in a classic tea room.