Savoring Bangkok Wok's Latest Addition of Dishes

Last Saturday, August 7, 2010, 7:00 o’clock pm – We were invited by Carmina and Raffy Del Rosario to savor their newest edition of dishes all lined-up 😛 for us! I’ve always wanted to try Thai Cuisine and Bangkok Wok never failed to arouse my palate. Their food is not too spicy – You can ask their courteous waiter reach for a Traditional Thai Iced Tea P 75 and Tamarind Shake P 65 in case you experience a tongue burning sensation 😉

Savor these and enjoy!

Thai Oxtail Stew – Slow cooked oxtails served piping hot with cilantro, thai lime and thai vinegar (serves 4-6). This recipe was a best-seller at Chef Pam Panyasiri’s in NYC and took months for us to develop until we achieved a perfect blend of herbs consisting of cinammon sticks, cumin, ground coriander, add a dash of vinegar to add some zest – P 300

Grilled Lamb Riblets – Australian lamb riblets grilled thai style with a spicy lime dipping sauce and somtam (green papaya salad) on the side – P 480

Kao Pad Goong Shrimp Fried Rice – (good for 6) – P 195 Bestseller!

Kao Soy Chiang Mai noodle soup with crispy and soft egg and rice noodles topped with chicken, cilantro, pickled mustard – P 165

Ruamit Thai Halo Halo – P 85 – Not too sweet just right taste.

Yam Pak Boong – Crispy kangkong salad in a sweet lime dressing with shrimps and crunchy shallots – (Good for 4-6 pax) – P 225

Kai Luk Koei – “son-in-law” eggs — it’s the Thai version of devilled eggs – deep fried hard-boiled eggs with tamarind sauce and fried chili – P 75