Na Chalong | Bangkok Post: Lifestyle

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Na Chalong

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Address:45, Soi Sukhumvit 24, Sukhumvit Rd., Khlong Tan, Klong Toey, Bangkok 10110 Thailand

Tel:+6621172829

Service day:Everyday, Service hours: 08:00-00:00

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Official description

Most people wouldn't doubt for a moment that Na Chalong, a new establishment opened three months ago on Sukhumvit 24, is a southern Thai cuisine restaurant.

The name clearly takes its cue from a subdistrict in the capital municipality of Phuket. The owner's family is a long-time native of the island, yet with parts of its roots also originating from other provinces in the South.

Still, Na Chalong may be a little bit more than just another eatery to offer true Southern fare.

na.chalong24@gmail.com, www.facebook.com/nachalong24/

Rating

Editorial Reviews

Southern comfort

Na Chalong brings pungent delicacies to Bangkok

The highly-marbled, dry-aged Australian tomahawk steak with southern-style curry sauce.

 

Most people wouldn't doubt for a moment that Na Chalong, a new establishment opened three months ago on Sukhumvit 24, is a southern Thai cuisine restaurant.

The name clearly takes its cue from a subdistrict in the capital municipality of Phuket. The owner's family is a long-time native of the island, yet with parts of its roots also originating from other provinces in the South.

Still, Na Chalong may be a little bit more than just another eatery to offer true Southern fare.

While boasting a substantial selection of southern Thai recipes, the 90-seater flocked by an international neighbourhood crowd also doubles as an all-day dining café.

A full-scale coffee bar, using organic local beans from Doi Chang, is set in the centre of the dining room whereas approximately a quarter of its menu is dedicated to Western favourites and light bites.

The restaurant has a full-scale coffee bar and also doubles as an all-day dining café.

It's also the only place in Bangkok to feature a coffee buffet. Guests can drink as much coffee as they want during 8am-2pm and pay only for the most expensive cup.

I highly recommend that you try two of the bar's signature concoctions. The orange espresso (120 baht), a perfect blend of sweet orange juice and espresso shot, and Chalong rock coffee (140 baht), a smooth concoction of fresh milk and intense espresso ice cubes.

Na Chalong's Thai menu lists a fair number of southern classics, as well as other Thai dishes. You'll find the likes of pungent yellow curry, nam phrik platters and spicy seafood dishes offered together with phad Thai noodles, phad kaprao and tom yum goong.

For those with spice-resilient tongues, it's best to head straight for the restaurant's speciality cuisine. Since the two key elements of good southern Thai food are fresh produce and profound spiciness, ingredients are carefully sought after from best sources in the South.

The restaurant has a full-scale coffee bar and also doubles as an all-day dining café.

For example, kapi (fermented shrimp paste) and fresh bai lieng (paddy oat leaves) come from Phangnga province; yellow curry paste from Songkhla; and salt-cured mullet from Nakhon Si Thammarat.

You cannot afford to miss yellow curry with sea bass and coconut shoot (280 baht). Bathing in a super delicious orange-yellow hued broth were nice supple fillets of sea bass. The impressive and flavoursome mouthfeel that the fish provided was an evident of fresh quality harvest and the chef's dexterous cooking skill. Adding a sweet and bracing dash to the fiery fish soup were crunchy slices of coconut shoot.

Less tongue-burning but equally addictive was deep-fried chicken with turmeric (180 baht). Morsels of chicken thigh meat, deep-fried until crispy but still retaining juiciness, came generously smothered with brittle turmeric-seethed garlic and went perfectly with the curry.

As excellent an accompaniment was the deep-fried salt-cured mullet with sliced shallot, fresh chillies and lime wedges (260 baht).

Phad sam kleur, a stir-fried dish treasured for the strong aroma of the three main ingredients.

Another dish guaranteed to please the palate of every Thai food aficionado is phad sam kleur (200 baht)It's a classic home-styled dish treasured by locals for the strong aroma, some would regard as stinky, of the three main ingredients, namely acacia (cha-om in Thai), southern wild bean (nitta bean or sa-taw) and pickled garlic. The vegetables and beans are wok-tossed with glass noodles, egg and prawns resulting in an irresistible dish.

The kitchen's aromatic, omelette-like rendition of stir-fried bai lieng with eggs and crispy dried shrimp garnish (160 baht) also sells best. While stir-fried prawn with sa-taw and shrimp paste (250 baht) proved on par thanks to fresh, firm and succulent prawns and the nutty crunch of the beans.

Na Chalong's nam phrik kapi or shrimp paste-infused chilli dip with assorted vegetables, is one of the tastiest I've ever had.

Of the Western section of the menu I was truly satisfied with the highly-marbled, dry-aged Australian tomahawk steak (2,500 baht per kilogramme) and spaghetti with lobster (2,350 baht). But if you're in the mood for quick bite, go for griddled Andaman tuna sandwich (220 baht) and you won't regret.

To help cool down your palate after a spicy meal is a large variety of smoothies.

However, my lunch was wrapped up perfectly with o-aew (80 baht). It's a signature heat-beating dessert from Phuket featuring delicate and transparent jelly, made with banana starch and Chinese herb, in icy syrup.

The restaurant has a live music band on Thursday-Sunday from 7pm. Service was enjoyable.

Not-to-be-missed yellow curry with sea bass and coconut shoots.

Location

45, Soi Sukhumvit 24, Sukhumvit Rd., Khlong Tan, Klong Toey, Bangkok 10110 Thailand

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