The 30-year-old Baan Pee Lek is a bit remote but it’s totally worth making the trek to sample its delicious Thai food. Set in a house in a sub soi (you might want to call for directions), its atmosphere is simply adorable: vintage wooden furniture, lots of framed photos on the walls, a grand piano to one side and a friendly auntie (the owner) who always dresses up like a diva.
The menu focuses on Thai dishes with a few Western add-ons like steak, sausages and mashed potatoes. The beef (B350) is dry and the quality of the meat is just not very impressive, though. We say stick to the Thai dishes, as we have, coming back here for many years.
They excel at sourcing fine ingredients and paying great attention to the detail. The gaeng pa (herbal soup with vegetables and fish balls, B220) is a case in point: it will remind you of why this dish literally means “jungle curry.” It’s spiced to perfection, packed with herbs that encompass a wide range of flavors, perfectly cooked eggplants and look chin (fishballs) that taste really homemade—chewy, but not too much.
The see krong prik kariang (stir-fried pork spare ribs with herbs, B240), too, is a must-try. It’s rich and pungent, with rounded flavors and sharp herbal notes from the way they smash the garlic and shallots—just like you would at home. The moo sub pla kem (minced pork with mackerel, B150) is yet another standout dish. Simply amazing. Unlike other moo sub pla kem, the lightly-fried dish is smoky and fragrant. Plus, it’s served with shallot, lime and chili—a creative tweak on the dish making it more complex, satisfying and comforting at the same time.
The place is always packed with big families who live in the area and you, too, should come here for the flavorful Thai dishes that feel homemade.
