262 Surawong Road, Si Phraya, Bangrak, Bangkok 10500 Thailand
+66 2 088 5666
www.yaobangkok.com/
Yào Restaurant, Bangkok Marriott Hotel The Surawongse
Yào Restaurant, Bangkok Marriott Hotel The Surawongse
Managing Director
Ratchasak Singhachai
Publisher
Sairung Rattanasith
Japanese Editor / Consultant
Yuka Natori
インデックス
Art Director
Sakwarin Phaloprakarn
Web Master
Aekanat Singhachai
Advertising Contact
Leisure Publishing Co., Ltd..
E-mail : mkt.leisure@gmail.com
Line and Telephone number : 081 205 7111
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Address : 2074/99 Charoenkrung RD Soi 72/2, Wat Phrayakrai, Bangkorlaem, Bangkok 10120, Thailand Map : Latitude : 13.707127 // Longitude : 100.50718 www.hotelonce.com
Hotel ONCE : 2074/99 Charoenkrung Road Soi 72/2, Wat Phrayakrai, Bangkorlaem, Bangkok 10120, Thailand • E-mail : Info@hotelonce.com • www.hotelonce.com
の食材をパレットにしたためた芸術的な料理を堪能ください。 特に注目すべきはマグロのタルタルステーキやドーバー海峡でとれる舌平目のムニエル、タイのシャロレー牛肉などはフレンチビストロの神髄としてお楽しみいただけるはずです。紅茶愛好家には、伝統的なフレンチペストリー、洋菓子やケーキなどのペストリーを選び抜かれた T W G の紅茶と一緒にお召し上が りいただけます。
This newly renovated 4-star hotel is a great choice for a sleepover before; after or between flights to and from Suvanrabhumi Airport in Bangkok. Sheduled free airport transfer is available.
The Iconic Suvarnabhumi by Andacura
268 Moo 4, Tambon Bang Bo, Amphoe Bang Bo, Samutprakarn, 10560 Thailand
Evergarden Chinese Restaurant, Evergreen Laurel Hotel Bangkok
Evergarden Chinese Restaurant, Evergreen Laurel Hotel Bangkok
Himalayan Salt (เกลือหิมาลายัน)
Himalayan Salt is world’s purest and superb quality salt with unprocessed, non-chemical and natural pink color. It contains more than 80 types a health benefitted minerals. Adding this magnificent ingredient into our stir fried crab roe makes our dish stand out.
Lotus Stems (สายบัว)
The stalks of water lily are traditional ingredient that is not very familiar with new generation. In the past KhunYai loved using this especially in summer because it has water in itself and can help refresh and re-balance body’s heat. It also contains a lot of fibers which digestive system.
Lotus Roots (รากบัว)
Indian Lotus’s roof dug deeply in the soil. Once cut it naturally turned out with a lot of beautiful hotels. It is an ancient herb which holds various medicinal benefits rich in iron and anti-oxidant of helps improve blood’s quality, kidney and heart.
お勧めのタイ料理
(แกงเผ็ดเนิ้อปูใบชะพลู)
Surat Thani’s colossal crab meat lumps and crab roe in spicy red curry with cha plu leaves perfect match with rice or rice vermicelli.
Steamed Surat Thani’s colossal crab meat lumps with curry paste served in banana-leave cups.
Crab Meat Pad Prik Lueng (เนื้อปูผัดพริกเหลือง)
Stir-fried Surat Thani’s colossal crab meat lumps with yellow bell peppers and yellow chili paste.
Salak (สละ)
Famous fruit of Trad that is both sweet and sour. With its high beta-carotene and anti-oxidant leve, it helps improve eye sights. It usually is used for desserts but Khunyai uniquely used it in a main dish.
Kai Yok Song (ไข่ยกทรง)
Special shape omelet with premium ingredients, colossal
Chamuang Leaves (ใบชะมวง)
Local plant with sour leaves is main ingredient for moo chamuang dish. Its young leaves customarily served with chili dip. Research found that chamuang leaves also have anti-cancer quality.
10, 12 Soi Charoen Krung 38, Charoen Krung Rd, Bang Rak, Bangkok 10500
• E-mail : info@supannigacruise.com
• www.supannigaeatingroom.com
• 02-006-9744
Supanniga Eating Room, Charoen Krung
crab meat prawn, basil, birds eye chili and Koh Chang ‘s shrimp paste.
Crunchy winged bean salad with prawn, squid and soft boiled egg in chili paste dressing.
Yum Nue Lai (ย�เนื้อลาย)
Slice marbled beef shank, tossed with spicy dressing and garnished with garlic oil.
Yum Crispy Leaf Fish (ย�ปลาสลิดทอดกรอบ)
Chunks of crispy leaf fish in spicy dressing & fresh lemongrass.
SOUP & CURRY
Green Curry Look Chin Pla Krai (แกงเขียวหวานลูกชิ้นปลากราย)
Chewy homemade fish balls in rich & tasty green curry.
Tom Yum Goong (Cream Soup) (ต้มย�น�้าข้น)
Tradition Thai spicy soup with jumbo prawn in cream soup.
SOUP & CURRY
Tom Kloang Pla Nue Aon Krob (ต้มโคล้งปลาเนื้ออ่อนกรอบ)
Smoke – dried Nue Aon fish meat deep-fried and boiled in a spicy soup of traditional Thai herbs.
Soup Pla Muek Yud Sai (ซุปปลาหมึกยัดไส้)
Tom Yum Goong (Clear Soup) (ต้มย�น�้าใส)
Tradition Thai spicy soup with jumbo prawn in clear soup.
Clear broth of baby squids stuffed with seasoned ground pork.
Nam Prik Ka Pi (น�้าพริกกะปิ)
Chili sauce made from Koh Chang’s finest shrimp paste, served with wholes mackerel and local vegetables.
Gaeng Massaman Nue (แกงมัสมั่นเนื้อ)
Slow-cocked massaman curry with tender beef shank, potatoes & peanuts.
Pa Nang Nue Lai (พะแนงเนื้อลาย)
Marbled beef shank red curry topped with fresh coconut milk and chopped kaffir lime leaves.
Moo Cha Muang (หมูชะมวง)
Chunks of tender pork meat stewed with Thai herbs and cha muang leaves.
Nam Prik Khai Pu (น�้าพริกไข่ปู)
Spicy dip of sea water crab roe and crab meat, served with fresh vegetables.
“Son In Law“ Egg (ไข่ลูกเขย)
Fried medium-boiled eggs served with three-flavor sauce and fried shallots.
Khai Jiew Goong (ไข่เจียวกุ้ง) Fried omelet with prawns.
Khai Jiew Pu (ไข่เจียวปู)
Fried omelet with crab meat.
Pla Too Tod Nam Pla (ปลาทูทอดน�้าปลา)
Wok-fried fresh Thai mackerels with Thai premium fish sauce.
Ka Lum Tod Nam Pla (กะหล�่าทอดน�้าปลาดี)
Fried Chinese cabbages gravied with premium fish sauce from Trad province.
Choo Chi Pla Nue Aon (ฉู่ฉี่ปลาเนื้ออ่อนคั่วแห้ง
Chunky Nue Aon fish meat, deep-fried and drysauteed with Thai sweet and spicy curry.
Pad Ka Nah Pla Kem Koh Chang (ผัดคะน้าปลาเค็มเกาะช้าง)
Hong Kong kale stir-fried with salted fish from, Koh Chang.
Ka Prow Nue Lai (กะเพราเนื้อลาย)
Marbled beef slices, stir-fried with Thai basil and chili.
Choo Chi Goong (ฉู่ฉี่กุ้งใหญ่)
Extra large prawns sauteed with Thai sweet and spicycurry.
Khai Jiew Moo Sub (ไข่เจียวหมูสับ) Fried omelet with minced pork.
“perfect pairing with signature Supanniga’s blend tea”
Tie Guan Yin Oolong infusion with lemongrass, ginger, and kaffir lime peels.
This delicate, fresh and aromatic oolong based blend contains notes of Thai spices which pairs very well with lightly stir-fried vegetables, most local spicy salads and Tom yum soup varieties, the combination of this blend oolong with the sweet & salty flavors of Thai curry based on Kaffir Lime and Lemongrass can lead to interesting culinary experiences.
• Ka Lam Plee Tod Nam Pla – Oolong tea helps brightens the the dish and compliment the aroma of the str-tried cabbage in fish sauce.
• Pu Jah – spices used in the infusion contributes to the peppery zing of the crab meat.
• Yum Nua Lai and Yum Pla salid tod krob – The melodious body of the brew contains a minty hint due to lemongrass that is amplified by the fresh herbs in these salad dishes.
• Gaeng Kiew Wan Pla Krai – The perfect marriage of the blend and this lightly sweet authentic green curry in Kattir lime base completes the dish.
• Tom Yum Goong – The same herbs present in the brew are also in soup for double the impact of the taste…Perfect combination..!!
Grilled premium pork Isan style, served with grilled sweet sticky rice.
Grilled premium “pone yang kam” beef Isan style, served with grilled sweet sticky rice.
“perfect pairing with signature Supanniga’s blend tea”
Tha Tien blend
Candled smoked organic Black Assam tea, roasted purple rice, bael fruit and licorice.
Uniquely smoke scented concoction with a smooth sweet after taste that lingers in your throat. This black tea blend readily matches with Thai delights, appetizers with Thai delights, appetizers and surprisingly pair wall with heavy savory tried foods, creamy peanut and coconut based curry.
Ma Hor – Strong black tea softens tangy nutty taste in the dish.
Kalum Plee Tod Nam Pla – This blend of smoked black tea corresponds to the aroma of stir-fried cabbage.
Pla Nua On Kuo Haeng – The “Tha Tien” blend magnifies the light sweetness and of roasted coconut flakes and kaffir lime used in the dish.
Massamun Gai, Chu Chi Goong, Gaeng Kiew
Wan Pla Krai – The full bodied flavor of the blend is a good match with the sweet, salty and creamy texture of peanut and coconut based curries. The tea offsets all the flavors and nullifies the richness of the dishes.
Full flavored and carthy aromatic Ripe Puert with a touch of sweet Thai pandan harmonizes with stir-fried and full bodied dishes from spicy chill paste to curry and increase the enjoyment of those dishes.
Phad Kana Pla Kem – Rain Forest help balances the Forest help balances the strong flavors and aroma of the dish.
Panaeng Nua – This tea blend complimentary the salty, spicy and creamy tastes of curry.
Moo Cha Muang – The strong taste of the infusion synchronizes the bright and tangy taste of this Supanniga signature dish.
Nam Prik Kai Pu – Puert tea adds more depth and complexity to this already richly flavored crab roe chill paste.
Rain Forest
2004 Ripe Puert with Pandan
Evergarden Chinese Restaurant, Evergreen Laurel Hotel Bangkok
Evergarden Chinese Restaurant, Evergreen Laurel Hotel Bangkok
The Iconic Don Mueang By Andacura Khao Kang 24 Café And Bistro P.78
Hotel ONCE Topknot Rooftop Bar & Restaurant P.56
Bangkok Tree House Reflect Restaurant P.50 LEE Kitchen P.37 LEE Kitchen P.37
The Iconic Suvarnbhumi Hotel By Andacura Runway 268 Bistro &
Mövenpick Hotel
Sukhumvit 15 Bangkok
Rainforest Rooftop Bar P.60
Phloen Chit Nana Sukhumvit
Asok
Akyra TAS Sukhumvit Bangkok
Siam Soul Café P.42
RISE rooftop bar & dining P.43
Rembrandt Hotel
Rang Mahal Indian Restaurant P.70
Mexicano Restaurante Autentico P.71
Da Vinci Italian Restaurant P.72
1826 Mixology & Rooftop Bar P.73
Khlong Toei
Phetchaburi Queen Sirikit National
Phrom Phong
Bangkok Hotel Lotus Sukhumvit
Coco’s Café P.46
Le Boulanger P.47
akyra Thonglor Bangkok Som Tam & Chardonnay Restaurant P.44
Thong Lor Ekkamai Phra Khanong
Riva Surya Bangkok babble & rum P.75
Sam Yot Sanam Chai
Riva Arun Bangkok Above Riva P.74
Pathumwan
Doi
Wat Mangkon
Chit Lom
Ratchadamri
Hua Lamphong
Supanniga Eating Room, Charoen Krung P.29
Bangkok Marriott Hotel
The Surawongse
Praya Kitchen P.48
Yào Restaurant P.49
Samyan
Chong Nonsi
Crowne Plaza Bangkok
Lumpini Park
Xin Tian Di P.52 Panorama P.53
Silom
Sala Daeng
SO/ Bangkok
Red Oven Restaurant P.68
Lumpini
Evergreen Laurel Hotel Bangkok Evergarden Chinese Restaurant P.54
Saphan Taksin
Phloen Chit
Khlong Toei
Surasak
• Rainforest Rooftop Bar
（レインフォレスト ルーフトップバー）
Mövenpick Hotel Sukhumvit 15 Bangkok 60
• Rang Mahal Indian Restaurant（ラン・マハル）
Rembrandt Hotel 70
• Red Oven Restaurant
（レッド・オーブン レストラン）SO/ Bangkok 68
• Reflect Restaurant（リフレクト・レストラン）
Bangkok Tree House 50
• RISE rooftop bar & dining（ライズルーフトップバー）
Akyra TAS Sukhumvit Bangkok 43
• Runway 268 Bistro & Café
（ランウェイ268ビストロ・カフェ ）
The Iconic Suvarnbhumi Hotel By Andacura 76
• Siam Soul Café（サイアム・ソウル・カフェ）
Akyra TAS Sukhumvit Bangkok 42
• Som Tam & Chardonnay Restaurant
（ソムタム＆シャルドネ）akyra Thonglor Bangkok 44
• Supanniga Eating Room, Charoen Krung
（スパンニガー・イーティング・ルーム）29
• Terrazza Italian Restaurant
（テラッツァ イタリアン レストラン）
Pathumwan Princess Hotel 65
• The Porch（ザ・ポーチ）
Sivatel Bangkok Hotel 66
• Topknot Rooftop Bar & Restaurant
（トップ ノット ルーフトップバー＆レストラン）
Hotel ONCE 56
• Xin Tian Di（新天地）
Crowne Plaza Bangkok Lumpini Park 52
• Yào Restaurant（ヤオ・レストラン）
Bangkok Marriott Hotel The Surawongse 49
インデックス
• 1826 Mixology & Rooftop Bar （1826ミクソロジー アンド ルーフトップバー ）
Rembrandt Hotel 73
• Above Riva（アバヴ・リヴァ ）Riva Arun Bangkok 74
• babble & rum（バブル＆ラム ）Riva Surya Bangkok 75
• Café Claire（カフェ・クレール）
Oriental Residence Bangkok 58
• Café Jardin（カフェ・ジャルダン）
Sivatel Bangkok Hotel 67
• Coco’s Café（ココ・コーヒー）
Bangkok Hotel Lotus Sukhumvit 46
• Da Vinci Italian Restaurant（ダ ビンチ ）
Rembrandt Hotel 72
• Doi Kham（ドイカム）20
• Evergarden Chinese Restaurant （エバー・ガーデン チャイニーズ・レストラン）
Evergreen Laurel Hotel Bangkok 54
• Khao Kang 24 Café And Bistro （カオカン24カフェアンド・ビストロ ）
