Located in the beautifully conserved Nai Lert park with a history that dates back to old Bangkok, classic furnishing with floor to ceiling windows lets in natural light to elevates one’s dining experience. Ample car park slots in the premises and large sitting capacity allows for hosting of private events catering from the romantic date for two to large group or family outings. The menu consist of Thai home specialties with recipes past down by the owners family from generation to generation.

Chargrilled river prawns with condiments such as dried chilli and fresh cucumber with a side of typical Thai sweet dipping sauce made especially for grilled seafood. The viscous liquid is a mixture of tamarind juice, palm sugar and fish sauce. Back in the old days the owners would plant their own herbs and vegetables in the gardens just by where the current restaurant is located and fish from the canal that still can be seen from the entrance of the venue.

Tender beef shank is used for this addictive dish, plated thoughtfully in a heated clay pot to keep the curry warm throughout your meal. The curry is thick and rich with use of coconut milk and full of spices yet mild to the palate, best eaten with Thai white jasmine rice. No trip to Thailand is complete without enjoying this classic curry with rice combination.

A favourite among local and tourist is Nai Lert Park’s Crispy Vermicelli Soup that looks as good as it taste. A age old family concoction that focuses on a concept that centers around real home cook food, “comfort food” that one will look forward to when returning to his or her house. Shredded local pork and shrimp can be found in generous portions in the delicious soup perfect with the deep fried vermicelli.

Savour BlackBookAsia votes Ma Maison’s Pad Thai as one of the most authentic in the whole of Bangkok. Made today still with the traditional recipe with slightly more onions and a twist in the sequence of preparation. Chef makes the sauce first followed by cooking it with the thin flat rice noodles and then adding of the seafood. Accompanied with tofu, bean sprouts, chives and a slice of lime to add a lovely touch of acidity and sourness to the dish.

Nai Lert and family were responsible for bringing the first ice machine to Thailand thus being the only ice producers of that era they created the original Thai style Coconut Sorbet with young coconuts taken from trees grown in their compound. The same production method, by hand is used to this day and age to make the sorbet. Simply served with peanuts for added crunch and savouriness.

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ADDRESS:
4 ซอย สมคิด Khwaeng Lumphini, Khet Pathum Wan, Krung Thep Maha Nakhon 10330, Thailand
PHONE:
+66 2 655 4773
WEBSITE:
http://www.nailertparkheritagehome.com/index.php/restaurant/ma-maison