Despite coronavirus lockdowns, social media and online delivery platforms have helped drive new food trends in 2020
The allure of the she-crab
With sunny-bright and reddish-orange crab roe as the highlight, pu khai dong is undeniably one of the most crowd-pleasing dishes of 2020.
Pu khai literally means "egg-bearing female crab", while dong means "to pickle".
However, when referring to the phenomenally popular dish, pu khai dong is in fact a raw she-crab that's been chilled for a few hours in a marinade mixture of fish sauce and sugar.
Ideally, the crab must come fresh from the ocean and the most commonly used are the blue swimming crab and sea crab.
Since the fast marination process doesn't lead to fermentation, basically what you end up eating is seasoned raw crustacean.
The crab is often served chilled with a spicy dipping sauce made with fresh garlic, chillies and lime juice and other herbs.
An accompanying dip is optional, especially if diners are more into the naturally sweet taste of the springy, translucent crab meat enhanced by the creamy cheese-like roe. Moreover, the delicacy can be enjoyed as an appetiser or as the main entree to go with rice.
Pu khai dong's popularity is attributed to social media and online food delivery platforms and is mostly favoured by young adults rather than the older generation.
Today, the dish has also made its way onto the menu of fine restaurants and leading hotel buffet lines.
There are countless pu khai dong masters in Bangkok and some of the places worth checking out include Pukeepick, Puudeong Annyeong, Pookaiyerm by Mick and Le Pudong Bar.
Tis the season for pla ra
Love it or loathe it, the strong-smelling pla ra is a national culinary heritage and is a staple in Thai households.
The rustic delicacy, which is native to Isan, is made by preserving freshwater fish with salt and rice bran in a closed container for several months or years.
The fermented uncooked fish and its muddy juice is a common ingredient in classic dishes such as som tam , curries and relishes.
However, it wasn't until recently that pla ra became a celebrated flavour enhancer in modern-day cuisine and as a result, many restaurants have added pla ra touch to their menu.
Today, dishes such as grilled pork, steak, fried rice, seafood and phad kaphrao are given an ambrosial frill with pla ra.
A number of restaurants are even specially devoted to pla ra -based cuisine.
Leave it to the chefs
Seasonal and surprising is the name of the game that many gastronomes in Bangkok were willing to partake in 2020.
And when it comes to ever-popular Japanese cuisine, no other dining style is more sought after than omakase.
The word omakase, which loosely translates to mean "trust in me", was once an exotic lexicon used among real connoisseurs of Nippon fare. Today, it's become a catchphrase widely adopted by restaurateurs across the city.
The word basically refers to a multi-course tasting menu at sushi restaurants.
Instead of ordering sushi or sashimi a la carte, diners who opt for an omakase-style sushi experience will leave the selection to the chef with the expectation that they will be surprised with an artistic preparation of the best seasonal ingredients available.
A true omakase experience is up close and personal. Seating, which encircles the chef's station, is usually limited to eight to 10 diners. Not only do the chefs prepare food in front of you but they also observe your expressions when you eat.
Omakase is an experience rather than just a meal and often includes rare delicacies such as sujiko (immature salmon roe) and shirako (sperm sacs of male cod), so prices for an omakase dining experience are not cheap.
Prices start from 2,000 baht per person for a five-course lunch to 18,000 baht per person for a 27-course dinner.
Ginza Sushi Ichi and Sushi Masato -- both awarded a Michelin star -- Sasada Omakase, Omakase Ki Shin, Sushi Gyu Ryo, Sushi Niwa, Kappo Kazunobu, Tempura Kanda and Sushi Misaki are some of Bangkok's most famous omakase establishments.
However, the omakase phenomenon has gone beyond just sushi dining. This year, there were several specialised restaurants dedicated to wagyu omakase serving top-of-the-line Japanese beef. Among them are Kuro House, Homura Wagyu Omakase, Yuzu Omakase and Nikuyama.
There's always a thirst for tea
During the coronavirus lockdown, one drink that kept both thirsty consumers and the food industry energised was cha nom khai mook, or bubble milk tea.
Bubble milk tea is of course nothing new in Thailand. The drink, which originated in Taiwan in 1980, first emerged in the Land of Smiles in 2000.
However, as if to mark the 20th anniversary of its arrival, the consumption of bubble milk tea over the past 12 months reportedly increased by 40%, against the negative flow of the economy.
Today, there are an estimated 10,000 bubble milk tea vendors throughout the country.
According to the online delivery service Grab Food, there are approximately 1,500 bubble tea brands and at least 3,000 branches on its platform.
With prices ranging from 10 baht to 180 baht per cup, bubble milk tea has become a super common household drink available from high-end cafes, convenience stores refrigerators, fresh market stalls, and even street carts at construction sites.
Everyone is a food vendor
The coronavirus lockdown revealed culinary crafts in people around the world. However, in Thailand, it also proved that everyone can become a marketer.
The Instagrammers of 2020 are not just baking and cooking but also actively selling their culinary products.
It is said that there are two types of social media users -- sellers and customers.
While many people saw cooking as a way to turn their lockdown boredom into a fun activity, others viewed food as a way to generate income.
In addition, the surge in popularity of numerous online marketplaces set up for students, lecturers and staff of academic institutions also helped fuel this movement.
What's on offer via online platforms is beyond just bakery items and snacks.
Besides typical home-cooked fare, options include the likes of freshly-grilled steak and seafood; yakiniku tabletop barbecue with cooking appliances included; and even a chef's table experience at the diner's residence.
