Garlic:
A cozy blend of quality and innovation
Youthapong Charoenpan
Garlic restaurant was recommended to me by a friend whose house is just a three-minute walk away. She pointed out that even on weekday evenings; the restaurant’s parking lot is always full.
This significant claim ignited my interest, and, as it turned out, my visit ended up giving me the chance to recommend some interesting alternative local dishes for foreign visitors or residents, hopefully providing them with a pleasant change from Tom Yam Kung or Pad Thai.
Omelet ++
The first dish I’d like to recommend is Kai Jiew Poo (Omelet Stuffed With Crabmeat). While an omelet may seem a fairly humble dish, the addition of fresh chunky shreds of crabmeat elevates it above more standard variations. If you’re a diner on budget, this might be an ideal choice, too, since at 70 baht (US$2.11), it won’t hurt your pocketbook.
Kaeng Som Kai Cha-om Tod (Sour and Spicy Chicken Soup with Curry Paste, Tamarind Juice, and Acacia Leaves Fried in Eggs) offers a slightly different slant on this popular dish.
The curry paste is homemade; ensuring the soup has a perfect balance of sourness and spiciness. The somewhat bizarre addition of Acacia leaves fried in egg had a dining companion and I fighting over who would get the final dip, such was its popularity.
As well as again demonstrating some of the more creative aspects of Thai cuisine, this dish is also reasonably priced at 100 baht.
Fruits de la Mer
Another dish that really took my fancy was Hor Mok Talay (90 baht). Probably best described as a kind of ‘seafood mousse’, it blends crabmeat, mussels, shrimp and squid with curry paste and coconut milk. Served in cup-like containers crafted from banana leaves, this dish manages to be both soothing and spicy.
Pla Krapong Tod Nam Pla (Fried Seabass Soaked in Fish Sauce) represented Garlic restaurant’s pièce de la résistance. While some readers may be concerned that the dish might possess an overbearingly strong smell of fish sauce, I can reassure you that this was not the case since it was carefully blended with mango and shallots. The fish itself was succulent and perfectly cooked.
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To accompany my meal, I ordered a Watermelon Shake, which was suitably refreshing. There are plenty of choices when it comes to cool, refreshing drinks within the beverage section of Garlic’s menu.
While the quality of the Thai cuisine on offer at Garlic is second to none, we live in an imperfect world, so I should point out a few ‘minuses’ for the sake of providing a balanced view.
Firstly, the restaurant is rather small and the decoration a bit on the shabby side. In some ways it reminded me of a rustic pizza restaurant I once visited on the outskirts of Verona.
My only other suggestion is that the car park could be expanded as it is currently only able to accommodate about 10 vehicles.
But when it comes to Thai cuisine, perhaps the awards and certificates adorning the restaurant’s walls speak much louder than words. After all, Garlic has managed to achieve what other restaurant owners only dream of – producing authentic Thai food for around 100 baht a dish, without compromising quality, for more than 20 years. In that sense, it’s clearly passed the test of time with flying colors.
Garlic restaurant is located at 44 Soi Chotiwat, Prachachuen Road in Bang Sue district. It opens seven days a week during 11 am-10 pm, but closes on every third weekend of the month.
Transport connections:
Train/taxi: Take the MRT subway to Bang Sue station, from where you can get a taxi or motorcycle taxi. The restaurant is located a 15-minute ride from the station.
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Go Eat, Go Out! 
Go Eat, Go Out!
The bars, clubs and restaurants of Thailand, and especially Bangkok, make the destination an excellent stopover - or even home base - for those who enjoy a wide variety of cuisine and a good night out of culture or clubbing. Get ideas and gain insights on dining (Go Eat!) and entertainment (Go Out!) in the kingdom.
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