Erawan Tea Room is a beautiful restaurant, and has perhaps one of the most strategic location in Bangkok: overlooking the much-revered Erawan Shrine, one of the city's most iconic religious site. When I came upon it back in 2004 when it first opened, I thought it was the most fabulous place for a quick bite or a drawn out afternoon tea with friends.
It still remains one of my favourite places in Bangkok today - 10 years is a long time, and its surroundings have changed: the massive Central World Plaza across the road has been re-built twice in the intervening years, and now houses a mind-boggling collection of eateries. Through it all, the Erawan Tea Room has maintained its original menu, with slight improvements on it here and there.
I was back there today for a mid-morning snack:
- "Kratong tong": golden pastry cups with minced chicken & sweetcorn kernels. The version here is delicious, definitely one of the best in town.
- "Chor muang": steamed, purple-tinted, flower-shaped rice flour dumplings, filled with caramelised minced chicken, palm sugar, fish sauce, coriander root and seasoning.
Unfortunately, Erawan Tea Room's kitchen did not do a good job here on one of their most well-known dishes - instead of delicate, beautiful flower shaped dumplings, we got rather mis-shapen, discoloured, rather ugly-looking dumplings. Hope for Erawan Tea Room's sake that it was a temporary hiccup this time.
- "Sangkaya Bai Toey" with steamed bread cubes: this is a cousin of the Malaysian/Singaporean "kaya" (egg custard-jam spread), the Thai version being more liquid and has less of the pandanus (Thai: "bai toey") scent/flavour and is served as a dip for the bread. The version here is one of the best, with a rich, eggy flavour.
Erawan Tea Room
2nd Floor Erawan Bangkok Mall
(Annex to Grand Hyatt Erawan Bangkok)
494 Rajdamri Road
Bangkok 10330, Thailand
Tel: +66 2254 1234