144 Soi Yothin Pattana, Praditmanoontham Rd., under Ram Indra-Ekkamai expressway, 02-515-1145.
If you’re looking for a place that’s nice, stylish and sabai sabai, it’s best to head out from the hectic city center. Situated on the northern outskirts of Bangkok, Spring—which is not to be confused with the restaurant of the same name on Sukhumvit 39 (call the lawyers!)—is one of these places. Featuring red and black tones and contemporary Chinese décor, the restaurant is 70% open air. The second floor has a huge, spacious balcony with lots of fluffy sofas and canteen-like tables wrapped in greenery. Simmer down with smooth music played by house bands nightly.
Focusing on real herbs and chili that make up the core taste of Thai food, Spring’s chefs have already proven themselves and secured a band of regulars. One of their most ordered dishes is pla kra phong tod nam pla (deep fried sea bass with seasoning sauce), which is neither too salty nor too hot, but goes well with a spoonful of rice. Miang Spring (mixed herbs and minced pork spicy salad) is a well-balanced dish that leaves a hint of spiciness on the tip of your tongue. It’s a great choice for healthy dining. Tom sab en muu (Isaan style spicy soup with pork tendon) is especially impressive, enriched with herbs and the soup with an equal ratio of sugar to fire.
Spring can be a great place for dining, a friendly drink night a holiday dinner out, or just somewhere you can let your hair down with good food and reasonable booze.
