Review

Khua Kling Pak Sod is a family-run group of restaurants specialising in southern Thai cuisine. Rooted on a home cooking concept, expect unapologetically authentic flavours of the region, particularly Chumphon where the family's grandmother was raised. The modest yet charming Thonglor branch, is a local favourite.

The single dishes are ideal for quick lunches, as well as an extensive selection of servings meant for sharing and enjoyed with fragrant rice. The region's famous dish of khua kling, stars as the signature platter. Served with arrays of local vegetables, stir-fried dry curry with minced pork is beautifully bold and fiery. Take a break from the spiciness with deep-fried gourami or pla salid tod grob, perfectly cooked for a pillowy crunch. Another winner is gaeng pu bai cha plu, a delicious yellow curry with coconut milk, betel leaves and sweet crab meat. Aromatic soup is best enjoyed over thin rice noodles. Complete your southern Thai experience with a bold platter of sataw pad kapi goong; young stink beans stir-fried with plump shrimps, minced pork and homemade shrimp paste packing a flavourful punch. End with the young coconut pudding.

The wine list is rather limited with by-the-bottle options only. The restaurant also offers local juices, such as butterfly pea, longan and roselle with soda, that pair well with signature dishes.