Je Ngor’s Kitchen

SETTING

Of Je Ngor’s many branches, this one is probably the grandest, located in what used to be a Middle-Eastern restaurant. Uncomplicated table settings make one feel at ease at abandoning cutlery and tucking in with fingers on tricky seafood dishes.

FOOD

No nonsense, pure culinary pleasure. Within less than five years, Je Ngor has gone from an unkempt street restaurant to a favourite of the chi-chi set. Its branches have grown so quickly that even regulars almost lose count. For Je Ngor virgins, its reputed stir-fried shredded morning glory is a must-order. Those in the know often start the meal with cold or hot hors d’oeuvre comprising stir-fried dry shark’s fin with egg, jellyfish dressed with sesame, lightly-salted gingko, drunken chicken, seafood sausages, just to name a few. Crab lovers will not think twice to ask for Thai-style stir-fried crab in red curry paste. Said to be another best dish is deep-fried rock lobster and although it is a bit tricky to get the shells off, the succulent meat promises your efforts will be worthwhile. For dessert, leave some space for pan-fried Chinese date pancakes or deep-fried sweetened snow taro.

WINES

A limited list offers wines from France and the new world at reasonable prices.

SERVICE

Good service. Staff is quick to respond and not shy to give suggestions, while the kitchen is quick with dishes.

PRICE

A couple can enjoy a full meal for less than 2,800 baht without wine.

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