The Local by Oam Thong Thai Cuisine

PSA yes you may see a lot of angmohs, but stay strong and forge forward, for this is one of the possibly few places that are open secrets, their standards are still high despite what the tourist density may suggest

Food:
ABSOLUTELY STUNNING

It's funny that on one hand top tier ingredients requires the least work(so by right there shouldn't be a huge markup) but on the other hand they only appear in atas restaurants.

Nonetheless one bite of this and I'm happily opening my wallet.

The yellow head butter tastes a bit like egg yolk, but more runny and more intense. But the red oil though. That thing is pure richness, just packs a powerful punch.

The meat is well grilled, it's smoky on its own and theres almost a little crispiness in the snap. Then again prawn is prawn, it's definitely not an unexpected texture.

However, the combination of the meat with the incredible head butter necessitates a try.

I'm glad I tried the best Thai river prawn, I really am

Tiny serving, for one pax.

This dish is their own creation. Which means you can't find it anywhere else in Bangkok.

Lemongrass tamarind and coconut milk is necessarily reminiscent of thick tomyum, however they definitely have their own spin because both the texture and flavour are thicker, and is it noticeably sweet as well. It says soup but it's really more like a gravy, and the pieces of fish were sliced very thinly along the skin, so the texture is interesting cos there's not too much meat.

Straw mushrooms were nice too, adding on to the tomyum similarities. The baby shallots were surprisingly savoury

I have to say this is pretty good, but again I feel like they definitely have stronger items on their menu

On the second last page of the food menu. They have at least 3 different crab dishes that look similar so be careful

Delicious. The flavours are similar to what you get in Singapore honestly but it's more intense, the seafood umami, the creaminess of the curry.

There's this green seagrass thing which bulks up the dish but it's good, pleasant mild crunch w umami

I asked for less spicy alr but this is still damn frigging spicy though. Be very prepared.

Also I tot serving grass beside is a Viet thing but apparently not, there's very many different kinds. One type of leaf tasted of wasabi, another is strongly sour, and the baby veggies were crunchy. Everything either went well w the curry or calmed the fire to some extent. Clearly a lot of thought was put into the pairing

I'm sure they have better things here so I won't necessarily recommend this dish, delicious as it was

|
Starting from the top - Purple Lotus Flower, Rice Cracker, Thai Fish Paste and Chicken Wrapped In Pandan Leaf. .
|
Every one of them was flawless but the one which I loved was the Thai Fish Paste (covered by the basil leave). Ocene bite, it's juice burst out from inside out and the fragrant Thai spices instantly filled up the entire mouth.

|
Another super rare dish - known as The Meat Salad Curry. Some might said how can a dish be salad and curry at the same time. .
|
The light pink beef got cooked in the soury lime juice like the Ceviche and heavily seasoned with chilli padi. Extra topping of finely sliced lemongrass added another layer of aroma. The taste was so unique and addictive. .
|
http://www.jiaknonstop.com/travel/the-local-thai-restaurant

|
Among the restaurants I visited in Bangkok, this was TASTIEST ever! Serving up Traditional Thai Royal Dish. .
|
This might looked like a simple fried egg with veg. But this veg was super rare. It couldn't be found in the common market and had a similar texture of potato leaves. The chef used super high heat to force the flavors into the bland leaves. .
|
3 simple ingredients created such surprising taste. MUST TRY.