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Gourmet Visits

BAAN KUB DOI Situated on the canal road going north, Baan Kub Doi - which literally translates as ‘The House on the Mountain’ - nestles at the foot of Doi Suthep just a few metres back from the road.

As I have stressed so often, the ambience and atmosphere of a restaurant are almost always a necessary accompaniment to the general enjoyment of an evening’s dining. At Baan Kub Doi, which literally translates as ‘The House on the Mountain’, you have both aplenty.

Situated on the canal road going north, it nestles at the foot of Doi Suthep just a few metres back from the road so that traffic noise is at a minimum. As far as I am concerned, a genuine blessing, and an added attraction to go there was that they were celebrating their seventh birthday. Also there are plenty of parking spaces at either front or rear entrances. The restaurant itself is basically open air with roof covering, if you can understand that, so one has the pleasure of a gentle evening breeze wafting through, and some pleasant background guitar music. Now, I did have a slight problem with the menu as it is entirely in Thai. As I don’t entirely trust my wife to order the exotic type foods I like to sample on excursions such as this, I put my faith in the manageress Khun Narumon, and, quite frankly, a good thing too. Her selection was most excellent, and more importantly, included a couple of dishes I had not seen before. The first of these was curried chicken pieces baked in a split of bamboo, and was as tasty as it was tender.

Another ‘new’ item I had not before encountered was miang plaa tub tim. This was sliced tub tim fish, deep fried, and side-served with garlic, lemon, peanuts, and bai poo, which is something similar to a bay leaf. The trick here was to break off a piece of fish and put it into the leaf along with the lemon, chilli etc, plus the appropriate sweet sauce, fold the leaf over and eat. Different and delicious. Next came a tom yum talay (seafood) with some of the biggest prawns I have seen in quite a while. Another ‘first for me’ item was plaa chon nam prik pow, fish also cooked in split bamboo with appropriate chilli sauce, with a genuine melt-in-the-mouth result. Just to make sure we would not go hungry, then came gaeng som chaa om goong soup, which is a spicy and sour prawn soup. Now, some of the items on the menu were in English, and they were the drinks.

There were cocktails with exotic titles such as Blue Lagoon, Havana Beach Gin Ricky, plus others. What caught my eye however was a beer called, if you can believe it? Dog’s Nose, and with my limited understanding of Thai writing could see it was a Chinese beer. I could not resist temptation and tried one. Interestingly different, served with an orchid and straw, and with a truly bitter quality which I find wholly acceptable. It topped off a most pleasurable evening.

Graeme Monaghan