Bangkok Trading Post at 137 Pillars

· A place you should get your fill ·

After two days of sporadic power hour naps and layovers between five airports in three countries, we arrived in BangkokHUNGRY.

We were famished and sick of airport food, heavy on the carbs, light on the seasoning.

Once we checked into our hotel at 137 Pillars, we were kindly comped a meal at the property’s restaurant, Bangkok Trading Post.

If heaven was a place on earth, at that very moment, it would have been located at  59/1 Sukhumvit Soi 39 Bangkok, Thailand.

One could say that I felt this way due to the stellar architecture and personal touch of earthy detail in the interior design. Maybe it was the natural lighting from glass windows and open air after a long few days cooped up in a hunk of metal. I could’ve felt this way because our host, Jojo was a beaming with angelic presence that closed the grand tour of the hotel facilities with this gem of a restaurant.

Or maybe, it was because the food was just THAT. DAMN. GOOD.

It was probably a medley of things considering my physical and emotional state, but mostly the latter.

I was able to test this theory again during our two night stay and the party my tastebuds had on the second go-round was unforgettable.

Here are the deets of my experience a.k.a. My personal favorite menu items.

 

Butterfly Pea Tea

Derived from the butterfly pea plant with a hue of pulsing indigo, this tea is served as a traditional Thai welcome known as “dok anchan”. This was an eye catching and delicious welcome from 137 Pillars that really set a tone of luxury. It was the perfect balance of sweet and refreshing after a long journey.

The plant is primarily used as natural dye with a slight flavor and visual pop (in liquid form and in its natural essence). The plant itself looks like a vagina. A “pea” inside of a butterfly. A reason for its official scientific name:  Clitoria Ternatea, literally “clit tea.” I had 3 glasses.

 

Pork Meatballs

I KNOW I said I wasn’t going to eat pork after seeing the swimming pigs. I lied. I am ASIAN. Baby steps. These were gifted to me by our host, Jojo, who was in fact an angel. Saying no to an angel would be blasphemous. I indulged. Instead of  being a sinner by PETA’s standards perhaps I’ve just accepted a blessing.

Savory with a hint of curry spice.  Pan seared crispiness on the outside. Soft and delectable on the inside. A side of papaya to add something sweet to the heat and voila. Magic.

 

Dessert drizzled in “Delicious”

I don’t know what this is exactly. I was so full by the end of the meal that I almost passed out. I assume this is called ” chocolate cake that God made with Brad Pitt’s leftovers,” because. Damn.

Honorable mentions below:

Calamari

Ahi Tuna Salad

Breakfast selection

Breakfast is the most important meal of the day when you have traveling tours on your agenda. Street food as your only option in a new country can be risky. Especially when the selection doesn’t tickle your fancy, or is still moving and alive and may tickle your intestines. I made it a point to eat my fill at breakfast and was pleased to start the morning with consistently good food and fantastic service.

I inhaled congee daily. I stole from Brittnie’s omelette when she’d get up to get seconds of passion fruit—delicious. And I ate pastries —a LOT or pastries.

The congee station was my favorite. Admittedly, I ate about three bowls every morning.

Super greedy? Sure.

Super satisfied? Absolutely.

Whenever I or anyone I love is sick, I make chicken congee. A nice little trick I learned from my dad and grandmother growing up. So, it has become a staple that I enjoy. It is also one that I have a high standard for because it is SO easy to make. I’ve had bad congee SO many times and it literally makes me furious. A cook should never have the audacity to f**k it up.

I literally told Brittnie the congee almost brought me to tears because it tasted like my family made it. Aside from the congee itself having the perfect consistency and chicken based taste, what I loved most about the station was that the additives were all up to you. There was a plethora of options to adorn your dish with and I was all for it. Ginger, green onions, chili pepper and cilantro for me, every morning— and that was only 30% of the selections for the base. It didn’t even really need any of this if you wanted it plain. The taste of soy sauce wasn’t overpowering, it wasn’t overcooked and mushy or too bacon based.

I highly suggest the congee. Obviously.

 

Ashley Nguyen

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