Khua Kling + Pak Sod is a Michelin Bib Gourmand this year. They brought their beloved aunt’s homemade recipes from Chumporn in southern Thailand to Bangkok. Southern Thai food is tend to be very spicy but at here you can request for less spicy if you really can’t do spicy. The dishes we tried are all homey and delicious!
Khua Kling + Pak Sod是一家米其林推薦餐廳，老闆娘想把他們家的食譜到曼谷。南泰菜式多以辣為主，真的很不能吃辣的，可先叫他們減辣。我媽跟同行朋友超不能吃辣的亦覺得好吃。
Kao Yum Pak Thai 南泰辣飯蔬菜沙拉180baht
Southern Thai style spicy mixed rice salad with assorted vegetable. This is a Southern Thai dish similar to the Malay nasi kerabu, and in fact, a lot of Southern Thai dishes have Malay roots. 這道菜其實跟我們熟悉的”撈起”很像。說是辣的但如果不加辣椒粉的話並不會辣，醬汁微酸微甜，我吃了很多。
Nua Pu Pad Cha 580baht
Stir fried lump crab meat with chili and assorted herbs. “Pad Cha” in Thai mean sizzling stir fried.
Moo Hong 扣肉 240baht
Southern Thai-style sweet pork braised with herbs and soy sauce 這道泰國南部菜是受中國的扣肉影響，味道其實也差不多，吃起來不油膩，味道偏甜。
Pak Boong Pad Kapi 蝦醬空心菜 180baht
Wok-fried morning glory with “kapi” shrimp paste 很香但有點過鹹，非常下飯。
“Lod Chong” Nam Kati 泰式椰糖涼粉 80baht
“Lod Chong” in coconut milk, a classic Thai dessert. 泰式椰糖涼粉，我喜歡的甜點，完美的晚餐。