Today, we’d like to introduce you to an authentic Thai restaurant in Frankfurt that has become a beloved staple of our weekly routine. This article is long overdue, as we’ve been visiting this spot almost every week, especially during the COVID days, when their convenient take-away lunch sets were a lifesaver. Often, we’d reheat what we couldn’t finish, and their flavors have seamlessly woven their way into our everyday home-cooked meals.
Last time, we showcased a casual, authentic Thai eatery. This time, we’ll feature a restaurant with a different flair. Elegantly decorated with traditional Thai wooden elements and a nature-inspired ambiance, it’s perfect for gatherings with friends and coworkers alike.
Restaurant Profile
- Name of the Restaurant: Bangkok Restaurant (incl. Menu)
- Adress: Sandweg 17, 60316 Frankfurt am Main
- Style: Thai Cuisine
- Price: around 20 – 30 EUR per Person (incl. drinks and tips)
Before diving into the main dishes, let’s check out some of their popular appetizers.
Giaw Grob is a traditional Thai dish, widely enjoyed across Thailand, particularly in bustling food markets. It consists of crispy fried dumplings stuffed with a savory filling of shrimp, chicken, or bamboo shoots, all served with a tangy sweet and sour sauce.
The wonton skins are very thin, lightly fried to a crisp, delicately wrinkled exterior that holds succulent fillings within – be it briny shrimps, or tender chicken, or crunchy bamboo shoots – all promising a delightful interplay of flavors and textures.
The chicken variation is our personal favorite. The chicken has a milder taste. Its subtle sweetness and tender juiciness simply make it the ideal foil for the savory crispy shell, delivering satisfying crunch and twist in every bite. Don’t overlook the sauce, it adds just the right amount of sourness to balance the fried food and ensure they remain moist and flavorful!
If you’re a fan of crispy deep-fried foods, you can also try their spring rolls and fried chicken wings.
The spring rolls are filled with a mix of chicken, carrots, white cabbage, and glass noodles. They are crunchy on the outside, and savory and slightly sweet on the inside, combining tenderness of the chicken with the crispness of the vegetables and the soft, elastic glass noodles. The dish is served with a sweet and sour sauce. The vegetarian version simply omits the chicken but retains the same good taste.
These fried chicken wings incredibly crunchy. Marinated in a blend of turmeric, lemongrass, and pandan leaves, they have a fragrant, herbal, and slightly earthy flavor. The turmeric adds a warm, peppery taste, while the lemongrass gives a fresh, citrusy note, and the pandan imparts a nutty aroma. They are served with a chili sauce that packs quite a punch!
Tom Yam Soup is a classic Thai dish that’s sure to awaken the senses. It features a tangy and spicy broth infused with aromatic lemongrass, fresh long coriander (culantro), green onions and earthy mushrooms. You can choose to have it with shrimp, chicken, or as a vegetarian option. Our top recommendation is the shrimp version, which is also the most authentic.
The soup itself has a complex yet harmonious balance of flavors – a burst of bright, citrusy notes from the lemongrass, followed by a herbal, peppery undertone from the culantro and a hint of heat that warms your palate. The soup is refreshing and comforting at the same time. The earthy, umami mushrooms and the sweet, briny shrimps beautifully balance the soup’s sour and spicy notes, making each spoonful substantial and satisfying!
At Bangkok Restaurant, most main dishes are paired with fragrant steamed rice and can be customized with a variety of proteins like beef, pork, chicken, duck, seafood, or tofu for vegetarians. Unless the dish must be made with a specific type of meat, we usually lean towards chicken. We love its mild, tender texture and how perfectly the restaurant prepares it. We can’t wait to share our favorites with you, so let’s dig in!
First up is Gai Pad Med Mamuang Himaparn, a popular Thai stir-fry that brings together tender chicken with crunchy cashew nuts, onions, leeks, and bell peppers, all bathed in a savory soy sauce.
This dish offers a mild yet appetizing mix of savory, sweet and slightly spicy notes. The chicken is incredibly tender and umami-rich, while the cashew nuts add crunch and subtle sweetness. The onions, leeks, and bell peppers bring a touch of freshness and a mild, sweet undertone, brilliantly balancing out the dish’s savory character. All in all, it’s a very delicious and comforting dish.
Kio Wan Gai, also known as Green Thai Chicken Curry, is a beloved Thai dish that showcases rich, smooth flavors. It features simmering the curry paste and coconut milk, along with chicken pieces and eggplant.
The green curry, made from green chiles, garlic, lemongrass, kaffir lime leaves, and other aromatic ingredients, is naturally a bit spicy. But the spice level can be adjusted to your liking. It stands out with a lighter taste, slightly sweet fragrance and a well-balanced, luxurious creaminess. The eggplant absorbs the curry sauce well, becoming soft and creamy. The tender chicken combines with coconut milk to deliver a velvety texture and rich, deep flavors. Its natural sweetness nicely complements the spicy, herbal notes of the curry paste.
Pair with fluffy steamed rice and let it soak up the curry sauce for a complex, satisfying blend of – sweet, spicy, creamy, herbal, and savory tastes – all in one mouthful!
As amazing as their chicken dishes are, let’s mix it up and try some of their delicious options with other meats, like Pad Kanah Moo Grob, or “Crispy Pork Belly with Chinese Kale.” This dish consists of crispy pork belly stir-fried with Thai broccoli (Chinese kale) and soy sauce.
The pork belly, with its perfect mix of fat and lean meat, is fried to a golden crispness, resulting in a rich, crunchy, and slightly fatty goodness that remains moist inside. The dish carries a savory, garlicky, slightly spicy flavor profile, typical of Thai cuisine.
The star green veggie, Chinese kale, adds a refreshing balance, cutting through the richness of the pork and keeping it from feeling greasy. This combination of the crispy, rich pork belly and the fresh, slightly bitter greens makes Pad Kanah Moo Grob a deliciously dynamic and well-rounded dish.
Pa Naeng Nua is a rich and aromatic dish featuring succulent slices of beef in acreamy red curry sauce.
The beef is sliced super thin, making each piece melt-in-your-mouth tender. This delicate texture allows the beef to fully soak up the flavors of the creamy coconut milk and the mildly spicy red curry. The meat is so juicy that it almost fuses with the curry, becoming a silkiness that glides smoothly on the palate.
The curry itself is mildly spicy, balancing the heat with the sweet coconut milk and the nutty ground peanuts. This combination is a definition of velvety with a hint of warmth that enhances the flavors. The dish is a great choice for those who enjoy a touch of spice without it being too intense.
Gaeng Pet Ped Yaang is a show-stopping Thai dish that tantalizes the senses with its vibrant colors and irresistible aromas. This dish features crispy roasted duck in red curry with creamy coconut milk, Thai eggplants, cherry tomatoes, and pineapple.
The duck meat is very lean and tender, wrapped in crispy golden skin. The luxurious red curry, enriched with creamy coconut milk, envelops the duck in a velvety embrace. The crisp Thai eggplant and juicy tomatoes balance the richness, while the sweet pineapple introduces an exotic, tangy freshness. It’s a masterpiece of spicy, sweet, sour, and aromatic flavors.
Take a bite of the tender duck, fully bathed in the luscious red curry, and paired with a medley of fresh vegetables and fruits, and you’ll have a taste symphony that sweeps you right off your feet.
Ped Saam Ros features crispy duck with cashew nuts, Thai basil, and chili-tamarind sauce, it’s a tantalizing dish that combines crispy textures with bold flavors.
The duck is roasted to gain a shiny, crunchy skin, while retaining tender and juicy meat underneath. Its richness is complemented by the nutty cashews. What also adds to the crunch is the Thai basil. Quickly fried, it lends a fresh herbal note with hints of peppery sweetness, enhancing the overall aroma.
The chili-tamarin sauce is the key that ties each ingredient together. It brings a tangy, slightly sour note with a subtle sweetness. Combined with chili, it adds a spicy kick that elevates the rich savoriness of the duck and keeps the dish moist with a glossy sheen.
Eat it with fragrant steamed rice for a deeply satisfying and invigorating meal. This dish is rich in meaty flavors, with a delightful crunchy nuttiness. If it’s a bit too rich for your taste, consider asking for a wedge of lime to squeeze over it—it brightens and refreshes beautifully.
Many may perceive authentic Thai food as intensely spicy, especially when thinking about the dishes from the Northeastern region (Isan cuisine). But in fact, many Thai dishes are quite mild. They’re renowned for their smooth blend of sweet, sour, salty, bitter, and spicy flavors. At Bangkok Restaurant, every dish strives to balance these flavors, ensuring that none overpower the others. So they won’t be overly spicy. By using unique Southeast Asian ingredients like lemongrass, kaffir lime leaves, and Thai basil, the result is a unique taste sensation where different flavors come alive on the palate at the same time.
This restaurant also has an impressive selection of dishes, many of which are considered Thailand’s most famous and tasty, like Tom Yum Soup, Kio Wan Gai, and Gaeng Pet Bet Yaang (grilled duck in red curry). Whether you’re a seasoned Thai food lover or just starting to explore, you can find something here that makes you happy.
