Bangkok Jump Street
Features
Just like the travelling cooks of their homeland, Dao Thanasothorn and Jane Wangpaichitr ply their dishes from a stall that’s there one day and gone the next.
Rejecting the idea of a Thai restaurant, the duo, their charcoal burner and gigantic wok roam the city’s markets and festivals. The result: all the spontaneity and charm of Thai street food, minus the plane ticket.
Graphic designer by day, cook by night, Thanasothorn’s food is inspired by Bangkok’s market gardens. It’s fresh, sweet and sour with texture and bite. Order the pad thai if you must (it’s good) but the riffs on traditional dishes are what really stand out.
Red onions, coriander and ground roasted rice are tossed with crunchy-skinned pork belly to make a hot, luxurious pork-crackling salad. Green curry is given a new interpretation with rare scotch fillet steak doused in the aromatic curry gravy and mopped up with traditional vermicelli noodles. Or try the grilled squid or the coconut skewers cooked on charcoal.
The Bangkok Jump Street ladies move around, so check their Facebook for the latest.
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