Fodor's Expert Review The Local
This emphasis at this restaurant in a century-old house is on fresh traditional fare and hard-to-find regional specialties. Two worth investigating are pla ta pien, a local river fish stewed for 30 hours with sugarcane and ginger, and the lemongrass salad with wild betel leaves. Also of note are the southern-style pork underbelly stewed for four hours and served with quail and duck eggs, the homemade ice cream, and creative cocktails like tom yum martinis and dragonfruit mojitos. The Local, whose owner's family has run restaurants for many decades, receives high praise for its outdoor terrace, wood floors, and antiques and old photos. Along with the regular menu, make sure you're handed the smaller one with his recent additions.
32 Sukhumvit, Soi 23
Bangkok, Bangkok 10110, Thailand