Baan Ice

The creator of this recipe is Gow Wan Wongpaiboon, who loves to eat exotic foods. The ingredient usage was passed down by Khun Mae Wine Phongpaiboon, who also loves to eat exotic foods. She specifically shared this special appetizer recipe with us. It's good to eat as a snack or even better as an appetizer. We won't tell you what it is, we want you to try ordering it, and you'll know that this poet doesn't just have 'Theert'.

Australian Ribeye (Accidental Butcher). Baan Ice imports Rib Eye from Australia, where cattle are raised naturally in beautiful pastures with good air. The meat is imported chilled, retaining its juiciness, rich flavor, and tenderness. When stir-fried with Baan Ice's special garlic recipe, you absolutely shouldn't miss it.

Not just any mackerel, it's hard to find. And it's almost impossible to find the ancient recipe that is carefully preserved. Mackerel pieces are bite-sized. Simmered in soy sauce is the secret to its flavor. It's a delicacy that might run out quickly because we only make a limited amount each day.

Just you wait, country folk... take a chicken... sprinkle salt... bury it in straw... so delicious that I had to travel to eat chicken all over Bangkok, Singapore, Hong Kong, Taiwan. Then one day, the restaurant manager tried making the salted-fried country chicken with Ice's recipe... The chicken skin was crispy outside, sweet and salty inside... Oh my... it was perfect.

Listen, the person with the pen name 'Ice Water' from the Starwood Show column in Matichon newspaper, used to sit at the restaurant and create this dish for Baan Ice's chef. They cooked and adjusted it until it was exceptionally delicious and spicy, becoming a recommended dish spread by word of mouth, tingling with deliciousness.

Most people from all regions who come to the restaurant order this dish, Fried Threadfin Salmon with Turmeric, and ask where the recipe came from... So, we say, Southern Thailand, once upon a time... Farmers harvested salt and fried fish, threadfin salmon, bonga fish... So they took the fish, coated it with turmeric, and seasoned it uniquely... Fried until sizzling... Fragrant... Only the bones remain...

King Taksin the Great resided at Wat Khao Khun Phanom, Phrom Khiri District. To this day, people still go to pay respects. Tom Kem Muang Khon is the first side dish we ate at a relative's house near this temple. Coconut milk stew with pork, bamboo shoots, and shrimp paste. It became a special dish for offering to monks and for religious ceremonies and temple fairs, and it's a dish that wins the hearts of our regular customers here.

Have you ever found peace in chaos? It's not difficult if you've walked through a morning or evening market in the South... You'll discover many magical flavors... And amidst the chaos are hot woks and trays of Tod Mun... where the fish is the special charm... Anyone who tastes it will know the charm of Southern market food... You'll be hooked without realizing it...

In Nakhon Si Thammarat... the revered Phra That Chedi stands tall... but next to the municipality, there is a broken-topped chedi, dilapidated, called the Giant Chedi... Legend has it that a celestial being and a giant had humans as followers. They challenged each other to build a chedi. The celestial being built the golden-topped Phra That and won. The giant lost, got angry, and smashed the chedi until its top broke. So, humans made two dishes to appease them: snail curry for the giant, and sea crab curry for the celestial being.

Finely diced pork stir-fried with premium shrimp paste, interspersed with chopped shallots. A hint of bird's eye chili. An ancient recipe, but with refined seasoning. A signature dish served with cashew nuts and pomelo arranged alongside, both sweet and savory.

Khao Luang National Park in Nakhon Si Thammarat is abundant with natural diversity, including wild forests, beautiful waterfalls, ancient ferns, and many plant species. Among them is the Liang tree, whose young leaves have a slightly nutty and sweet taste. It is used as food by the villagers at the foot of the mountain and has become a delicious main dish for city dwellers at Baan Ice.

Meaty, rich, intense, thick, satisfying... It came about because Ice loves to cook for himself, so he invented a new beef curry. He adjusted the curry paste recipe, using turmeric and Southern Thai culinary art, and added lots of bird's eye chilies to make it exciting for the tongue. The aroma is intoxicating, the deliciousness is smooth. Order it and enjoy the happiness!

Stink beans are a perennial tree, found mostly in the South, at the foot of mountains with abundant forest and high humidity. If you can't climb to pick them, you use a long pole with a knife attached, reaching up to hook them, then cut and bundle them, carrying them on your back, through forests, across streams, over slopes, and then bring them out to the paved roads and concrete... It's this difficult, won't you try it? Especially this dish, stir-fried with soft, clear glass noodles and well-flavored pickled garlic... It's so good, you'll always order a second plate.

Khao Luang National Park, Nakhon Si Thammarat, is the highest mountain range in the South, abundant since ancient times with many natural products. One of them is stink beans, which are now popular as food. But at our restaurant, we only use stink beans from the Khao Luang mountain range because they are crisp, sweet, and rich. When stir-fried with fine curry paste and special meat from Australia, the deliciousness from the forest to the city is an amazing thing you must try.

If you count the journey of eating pork leg all over the country, it would be tens of thousands of kilometers, hundreds of restaurants. The antiquity of this dish lies in its fragrant sweetness and richness, and the dark-colored boiled eggs. Ice got this recipe, and the quest for the perfect pork leg stew ended with this dish.

This dish was specially made by Ice for himself and his family to eat. It has been tested and served for many years until we decided it was truly delicious, so we put it on the menu. Some customers ordered it and said, 'Why isn't this dish on the recommended list when it's heavenly delicious?'

Turn left, turn right... up hills, down slopes... getting to Pai, Mae Hong Son, you'll feel dizzy... Hungry but can't eat much... So, ordered stir-fried glass noodles from a walking street restaurant to snack on. And found that 'Big brother, your stir-fried glass noodles with toppings are the most delicious, why am I ordering them here?'... I was happy that someone noticed... remembered... remembered our signature dish... But being this hungry, should I ask him to drive back to Bangkok, kid?

Another dish developed by Ice, which takes crispy chicken and adapts it by stir-frying with the restaurant's special sweet and sour sauce, and adding the creamy sweetness of cashew nuts. This delicious dish can be enjoyed by the whole family.

Not sold anywhere else because Ice's father created the recipe himself and cooks it for himself. And those who eat it say it's delicious. It's good as a side dish or an appetizer. We want you to try it once... and you'll be hooked.

Khanom Beach... in front of Khanom Golden Beach Hotel, pink dolphins frolic joyfully in the waves... But when we take our eyes off them and look down to scoop up the fish stew from here, even the naked dolphins wouldn't get our attention. How can it be so fragrant and refreshing?... So, we got this recipe... Please order it... and close your eyes, thinking of the pink dolphins.

Sometimes we overlook the good people close to us. Like going to many restaurants in the South, eating Khanom Jeen and finding local Hor Mok for sale, so we ordered some to eat together. It added an unusual happiness. It's delicious as a side dish with rice, and that soft, enjoyable deliciousness... Today... we won't overlook it... It's available for you to try, and you'll tell others, 'Wow, deliciousness is right here near us.'

Let's go back a long way... to the Ayutthaya period... The four troublesome cities were Kho, Kha, La, Su (Khorat, Cambodia, Lacon Nakhon Si Thammarat, Suphan Buri). The capital had to appease them... or they would rebel, as each city considered itself superior. And strangely, these four cities had one thing in common: stir-fried noodles. A story as long as noodles like this... must have something special.

Since childhood, Ice's room has been filled with Japanese manga about food. The debate between Southern country food and Japanese foreign food arose, resulting in Baan Ice's unique garlic shrimp recipe.

Stink beans are highly nutritious, high in protein, very high in vitamin A, preventing digestive tract cancer and slowing aging. In the past, at local temple fairs at the foot of the mountain, you would find this ancient dish. It's a sweet and sour stir-fry in the Southern style, with pickled garlic, stir-fried until slightly saucy. Enjoying it with hot rice is refreshing.

Finished playing football, hungry, tired, ran home. It's not time for dinner yet. Whoever eats first will get their hand slapped by Grandma! But hunger spares no one. We tiptoed to the kitchen. In a small bowl, there was pork crackling, and what we were looking for: bits of salted pork. The unforgettable taste made us beg Grandma to make salted pork as another special dish. Then you'll know what deep-down kitchen deliciousness is like.

Pork dishes that are not ordinary. It's about making fried pork delicious. Fried pork is a favorite dish of many Thais. At Baan Ice, we pay attention and explore various methods until we discover how to take the best pork, mince it, mix it with seasonings, then form it into balls and fry it to achieve a crispy exterior and tender interior that satisfies discerning diners.

Thai Mackerel, we can proudly say it. Because there's no other sea mackerel in the world that starts small in the Chumphon Sea, swims to grow up in the Gulf of Mae Klong, and has been paired with Thai cuisine for so long. It's also found to be high in Omega-3, with abundant benefits. Whether cooked in a clear broth or in fresh, fragrant coconut milk with Thai betel leaves, it's as delicious as any other dish in the world.

Every time Ice visits his grandmother, he asks her to make him steamed eggs. Grandma has a way of making them that is simple yet extraordinary, seemingly easy but difficult. Later, when Ice studied in America, he tried Western steamed eggs. Then, when traveling in Japan, he sought out Japanese steamed eggs. Finally, he returned to the comfort of his grandmother's steamed eggs. We want you to try it... the soft, delicate texture in its warm, exquisite embrace.

Because our restaurant uses fresh shrimp, never frozen. We get fresh white sea shrimp directly from the fishermen's pier every morning. We peel them ourselves every morning. The shrimp heads are usually eaten in the kitchen, but 'this recipe' is so delicious that we want everyone to try it. We fry them in a Chinese wok, not a deep fryer. Enjoy with hot rice or as a snack. It's beneficial because it's full of calcium.

Curry in a brass pot with intricate carvings. Traveled by ship from Indian ports to the Andaman coast during the glorious Langkasuka Kingdom era in Southern Thailand. It was considered a high-class dish. Later, as Chinese immigrants settled more in the South, they blended local ingredients to create a rich, fragrant, and mellow flavor. When fresh, grade AA crab meat is stir-fried with Southern-style curry powder, it deserves all the stars.

(Seasonal)