Chote chitr (Map: No. 3) was catapulted into the spotlight when the New York Times featured this seemingly unassuming hole-in-the-wall restaurant in their Bangkok street food feature. I’m not normally one to frequent places visited by the masses, but since so many other foodies have been raving about it on their blogs, I thought I’d give it a try.
And yes, I was not disappointed. My first port of call was their sublime Mee Krob (written on their menu as crispy noodles, a name that certainly does not do it justice). Sweet, tangy, crispy and somehow incredibly addictive deep-fried to perfection rice vermicelli are accompanied by prawns, chicken, beansprouts and chilli in what has to be one of the best fried noodle dishes my tastebuds have ever been graced by. The secret to these masterful noodles, flavoured with palm sugar, lemongrass and ginger, is the addition of som saa, a very tart version of an orange which you’d be hard pressed to find elsewhere in this city of angels.
Accompanying this was another one of their famous dishes, the banana flower salad, which, again, was truly excellent. Shredded banana flower, juicy prawns and slices of moist chicken breast are enveloped in a dressing of coconut milk, lemon juice and chilli amongst others, to create a dish whose tartness is expertly mellowed by the presence of coconut milk to provide a soothing and refreshing flavour combination.
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