Without wading into the controversy as to whether or not there really is a royal Thai cuisine, it is important to note that Bussaracum is the first restaurant in the nation to have served the dishes commonly associated with this type of cooking. To put it another way, thirty-four years ago Bussaracum began serving the authentic and meticulously prepared dishes representative of the best and most delicious of Thai food as it was eaten by the Thai Royal family.
What makes this significant is that Bussaracum was also the country's first "fine dining" Thai restaurant, making it the place celebrities and dignitaries were sure to visit when dining in Bangkok. When, for example, the King of Sweden or former prime ministers Pierre Trudeau of Canada or Tony Blair of England were in town, dinner at Bussaracum was sure to be on their itinerary.
In addition the restaurant has also received a string of accolades from food critics and the media. To name just a few: Bussaracum master chef and partner Boonchoo Pholwatana was honoured as one of the world's ten best cooks by H.J. Heinz Company in their Annual Report Book of Cooks; American TV personality and culinary authority Ruth Law included Bussaracum in her "Far East Culinary Tour" program; and Newsweek magazine described Bussaracum as "one of Bangkok's most elegant restaurants." Earlier this year, Bussaracum received a TripAdvisor Certificate of Excellence, an award given only to establishments that consistently achieve outstanding traveller reviews on TripAdvisor, the world's largest travel review site.
Bussaracum's impact has been significant and it is proud that it has been an important player in the journey to centre stage for Thailand's cuisine. It is, indeed, an icon and synonymous with the finest in Thai dining.
The restaurant is currently located in the Silom/Sathorn area not far from where it first opened its doors in 1982. Housed in a charmingly converted villa with parking, greenery and its own herb garden, it is not far from the Surasak BTS station. The interior of the main dining room with its floor-to-ceiling windows is bright and cheerful, a feeling that is accentuated by the white walls and white linen napkins and tablecloths. The overall feeling is one of casual elegance, without being overly stiff and formal.
The restaurant's extensive menu is divided into nine sections: appetisers, salads, soups, dips, Thai curries, sautéed and fried, steamed and baked, noodles and fried rice and desserts. Although it isn't possible to describe everything, our dining party had several favourites. We definitely enjoyed the Bussaracum – Treasured Tidbits (Bt180/person), a selection of five appetisers, including two items we were wild about: Kratong Thong, rice flour cups filled with a scrumptious mix of shrimp, pork, peas, carrots and Thai herbs; and Rhoom Bussaracum, a unique combination of shrimp, crab and pork wrapped in a net made with egg. Although Tom Yum Goong (Bt190) is arguably Thailand's most popular dish, the version at Bussaracum is fabulous. Diners are given a small cup of broth to taste prior to the dish's arrival so that they can select the amount of chilli comfortable to their taste-buds. It arrives table-side, steaming with delicately cooked shrimp and a broth redolent with the sour and lemony taste that make this dish an international favourite. Geang Kiew Waan Gai (Bt260) is a sweet, green curry that everyone seems to enjoy and its rendition at Bussaracum had everyone in our party clucking with pleasure. We all – especially those with a sweet tooth – were ecstatic about the Gluay Tod Nampueng (Bt80), crispy fried bananas drizzled with forest honey and topped with sesame seeds – wow, were they good! There was much more to enjoy, but space prohibits a detailed description so you will have to discover these dishes yourself.
There is an extensive drinks menu at Bussaracum of both alcoholic and non-alcoholic drinks, including a good selection of wines by the glass or bottle chosen because of their value and compatibility with Thai food.
The service at Bussaracum deserves special mention. Throughout its 34 years of existence, it has set the standard for Thai restaurants and it continues to do so today. Attentive, but unobtrusive, the servers are not only competent, but able to explain the menu and offer suggestions to diners.
A unique and special part of the Bussaracum experience are the cooking classes offered where participants get a chance to learn from the restaurant's master chefs the intricacies of preparing Thai food. During the classes students learn to prepare an appetiser, main course and dessert. After the class is completed, they enjoy a comprehensive Thai meal that includes some of the dishes they have prepared. Classes are available in English, German, Japanese and Thai. Those interested, should call the restaurant for additional information.
Bussaracum is an icon and as such, a wonderful place to enjoy Thai food at its finest, especially during the end-of-the-year festivities when diners are in search of a special and memorable dining experience to add to their holiday pleasure.
BUSSARACUM ROYAL THAI CUISINE 1 Si Wiang Road (off Soi Pramuan), Silom, Bangkok. Tel. 02 630 2216-8 or online: info@bussaracum.com, customerservice@bussaracum.com www.bussaracum.com.
