6 Best Street Foods in Bangkok You Should Not Miss – Savour Mouth-Watering and Enticing Culinary Delights
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The Age
09-07-2025
- The Age
Stir-fried pipis and $1 congee: New late-night Thai joint brings Bangkok's Chinatown to Melbourne
Though Yaowarat is a great place for a group, there are plenty of single-dish meals too. I'd happily slide in by myself for pad Thai, comforting pork bone soup or pad see ew, stir-fried flat rice noodles in soy-based sauce licked with the smoky char of the wok. There's a Melbourne-style freedom to some items. I was disarmed and charmed by a salad that includes both raw and cooked prawns, tossed in a hot, tart fermented fish dressing. It riffs on goong chae nam pla, a traditional raw prawn dish that's adjacent to ceviche, and a cooked prawn salad with herbs. You get the bouncy sweetness of the cooked shellfish, and the jelly-like stickiness of the raw. As a staffer tells me later, the idea is to meld seen-it-before comfort and adventure into one scintillating salad. Yaowarat is alcohol-free but a liquor licence is pending. Meanwhile, there's purple butterfly-pea lemonade, Thai milk tea and lychee soda, among other quenchers. Beers and cocktails will be an improvement for sure, especially as Yaowarat is styling itself as a late-night place for prawns, pipis, pomfret and pork. No matter the beverages, this is a cool addition to Melbourne's laneway lairs. Three more laneway finds to try Saadi at Sunda Modern Indian cooking is one of the most exciting trends in Australian dining and pop-up concept Saadi is at the forefront. Good Food's Young Chef of the Year Saavni Krishnan and previous Young Chef finalist Aditya Suresh are cooking winter dishes such as comforting dal khichdi made with local red lentils and served with pumpkin fritter and Brussels sprouts. On until July 26. 18 Punch Lane, Melbourne, Pecks Road Tucked down Manchester Lane, this new doughnut and sandwich deli has a realistic approach to sugar-laden treats. Owner and chef Albin Lawang is also a personal trainer and thinks both fitness and indulgence have their place in a happy, balanced life. That must be why I'm happy to balance one of their ube (purple yam) brioche scrolls in my hand on its way to my mouth. Also in Caroline Springs. The Moat Hidden beneath the State Library, Moat is easy to miss even though it's been here since 2011. The Italian menu is homely and honest, with antipasti such as eggplant and provolone balls and main courses of slow-roasted lamb shoulder. Wednesday is gnocchi night, with a choice of three dishes, salad and wine for $40.
Sydney Morning Herald
09-07-2025
- Sydney Morning Herald
Stir-fried pipis and $1 congee: New late-night Thai joint brings Bangkok's Chinatown to Melbourne
Though Yaowarat is a great place for a group, there are plenty of single-dish meals too. I'd happily slide in by myself for pad Thai, comforting pork bone soup or pad see ew, stir-fried flat rice noodles in soy-based sauce licked with the smoky char of the wok. There's a Melbourne-style freedom to some items. I was disarmed and charmed by a salad that includes both raw and cooked prawns, tossed in a hot, tart fermented fish dressing. It riffs on goong chae nam pla, a traditional raw prawn dish that's adjacent to ceviche, and a cooked prawn salad with herbs. You get the bouncy sweetness of the cooked shellfish, and the jelly-like stickiness of the raw. As a staffer tells me later, the idea is to meld seen-it-before comfort and adventure into one scintillating salad. Yaowarat is alcohol-free but a liquor licence is pending. Meanwhile, there's purple butterfly-pea lemonade, Thai milk tea and lychee soda, among other quenchers. Beers and cocktails will be an improvement for sure, especially as Yaowarat is styling itself as a late-night place for prawns, pipis, pomfret and pork. No matter the beverages, this is a cool addition to Melbourne's laneway lairs. Three more laneway finds to try Saadi at Sunda Modern Indian cooking is one of the most exciting trends in Australian dining and pop-up concept Saadi is at the forefront. Good Food's Young Chef of the Year Saavni Krishnan and previous Young Chef finalist Aditya Suresh are cooking winter dishes such as comforting dal khichdi made with local red lentils and served with pumpkin fritter and Brussels sprouts. On until July 26. 18 Punch Lane, Melbourne, Pecks Road Tucked down Manchester Lane, this new doughnut and sandwich deli has a realistic approach to sugar-laden treats. Owner and chef Albin Lawang is also a personal trainer and thinks both fitness and indulgence have their place in a happy, balanced life. That must be why I'm happy to balance one of their ube (purple yam) brioche scrolls in my hand on its way to my mouth. Also in Caroline Springs. The Moat Hidden beneath the State Library, Moat is easy to miss even though it's been here since 2011. The Italian menu is homely and honest, with antipasti such as eggplant and provolone balls and main courses of slow-roasted lamb shoulder. Wednesday is gnocchi night, with a choice of three dishes, salad and wine for $40.
Time Out
03-07-2025
- Time Out
Cannabis dispensaries must become medical clinics
When Thailand decriminalised cannabis in 2022, it wasn't just legislation that shifted – it was the entire mood. Overnight, the country known for some of the world's most punitive drug laws became Asia's green frontier. Khao San Road turned into a sort of tropical Amsterdam, only stickier. Shopfronts hawked pre-rolls beside pad Thai stalls. Dispensaries popped up like convenience stores, each promising 'wellness' with a wink. But the regular high didn't last. This year, just three years after the grand opening, the shutters are being pulled back down – slowly, bureaucratically, but unmistakably. The Department of Thai Traditional and Alternative Medicine now insists dispensaries must transition into medical clinics. A doctor on-site, a clinic licence, prescription slips. Paperwork over pleasure. The message is clear: fun time's over. The irony, of course, is that many of these shops had licences. Around 18,000, in fact. But of those, only a fraction qualify as actual medical facilities. Come November, roughly 12,000 will be up for renewal – and unless they conform to the new rules, they'll go the way of the hookah bars before them. Another boom gone bust. The government says it's a necessary correction. There are concerns, after all. Kids getting high. Tourists lighting up on beaches like it's a full moon party every night. A whiff of moral panic, served with a side of public health anxiety. The kind of thing that gets talked about at dinner tables and school meetings. But then, it was never really about medicine, was it? The fanfare in 2022 wasn't about doctors or dosage forms. It was about a new kind of freedom. The legalisation was free, yes, and it cracked open something – a rare moment when Thailand let loose. When old norms gave way to something riskier, greener, less scripted. The new regulations want to write the script back in – sober, clinical, controlled. One could argue it's damage control. That things went too far, too fast. But there's something uncomfortable about watching a country recoil from its own permissiveness. It reveals how fragile progress can be, how quickly reform is repackaged as a misstep. Perhaps the bigger question isn't whether weed should be recreational or medicinal. It's why freedom, once granted, is so quickly deemed dangerous. What does it say when a society allows liberation – only to fear its consequences?
