A blog about food in Thailand
and elsewhere.



Naay Mong

Posted date:  December 19, 2007
5 Comments


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Mr. Mong makes the best hawy thawt, fried oysters, in town. Actually, don’t tell Mr. Mong, but I prefer it when Mrs. Mong is at the stove (see above). Her dish is greasy, has little nutritional value, and honestly, doesn’t look very attractive:

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but it’s delicious, which is what counts.

To make it, they fry a flour and egg-based batter over a coal-burning stove until it resembles crispy and nearly burnt pancake:

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They then toss either mussels or oysters on the stove and along with some spring onions, soy sauce and a corn starch wash, fry until just done. These are then used to top the crispy batter.

I’m told they also make an excellent fried rice with crab.

Naay Mong (Google Maps link)
539 Thanon Phlapplaachai
02 623 1890
5-10pm


5 Comments for Naay Mong


Wow, Bangkok looks like it’s even more fun to drive in than San Francisco.

I’d take SF any day–as far as I know, elephants (among other things) aren’t a common road obstacle in the US.

[…] last blogged about this shophouse restaurant in Bangkok’s Chinatown back in 2007, but after several recent […]

[…] last blogged about this shophouse restaurant in Bangkok’s Chinatown back in 2007, but after several recent […]

[…] Blurring the lines even further, many of the same vendors who do the dishes above employ the same ingredients used to make or suan — oysters, egg and tapioca flour — in a dish call or lua (ออลั่วะ). In this version, the normally soft batter is fried until shatteringly crispy — similar to hoy thot — then topped with barely-cooked oysters. A great version of this dish — crispy, lardy, smokey (because here they do cook over coals) — can be got at Nay Mong. […]



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