Ba Chao Jungle Food Restaurant is in the area of Lat Phrao, just north of downtown Bangkok.

The curries they serve here areincrediblyspicy, and every single dish on the menu is full of only the most local ingredients and traditional jungle recipes.

Although you’re in Bangkok, you’ll feel like its a miniature trip into a Thai jungle, and Ba Chao serves what might be a Perfect Meal for any true lover of spicy chilies, and Thailand’s best local food.

Scroll down to get all the details.

Spicy and delicious authentic jungle food at Ba Chao in Lat Phrao, Bangkok.
They were all my favorites, and the Fried Bird (Pad Pet Nok) was the most spicy

From City to Jungle in Minutes

Just a few turns off of one of North Bangkok’s large streets, and you enter Ba Chao’s personal jungle – a peaceful haven of spicy delights and authentic jungle-style Thai food.

I easily count Ba Chao among the most delicious jungle food restaurants I have ever visited in Bangkok, and the most authentic as well.

Chickens are running freely out the door, there’s an abundance of untamed vines and hanging greenery, and I haven’t even got to the smells emanating from Ba Chao’s wonderful kitchen…

Its amazing the meal you are going to have here when you decide to visit Ba Chao.

The Legend – Loong Ba (“Loong” means ‘Uncle’)

Uncle Ba Chao calls Kanchanaburi province his home, but (thankfully) he has chosen to open this lovely restaurant a bit closer to the giant city of Bangkok.

He is locally famous for both his love of chilies, and his authentic jungle food cooking-style, and I have wanted to visit this restaurant for a long time.

I’m very pleased to report – my happy thoughts and food dreams weren’t disappointed in the least – and I hope this article doesn’t inspire you to make a poor decision like buying a plane ticket to Bangkok immediately, just to have this meal (or maybe I do, and we can eat here together!).

The list below is not a full account of everything we ordered, but only our favorite dishes.Please leave me a comment below on which dish you enjoyed the most (or which one you made sure to order ‘extra spicy’).

Have a great day, and happy munching!

Pad Pet Gwang Deer Jungle Curry at Pa Chao Restaurant
Few things excite me more than seeing the first plate of jungle curry arrive

Thai Chili Deer (Deer Curry)

(ผัดเผ็ดกวาง) or“Pad Ped Gwang”

There are few better dishes to start off a meal of Thai jungle-food than a chili-heavy plate of deer meat.

The first dish here is a no-brainer – you have to go with the Deer Curry.

You’ll immediately notice the pile of herbs resting atop a small mountain of red, fried and curried, dark brown meat.I love how this restaurant doesn’t use very much oil in the cooking, choosing instead to do things more traditionally using the animal’s own fat to help it cook.

Its Literally a Thai Flavor-Spice Explosion

The light brown-golden shreds are not ginger, but finger root (also called ‘Chinese Keys’), and the chili heat builds to passionate levels instantly with the huge amount of Thai green peppercorns.

A bright red-and-green combo (chilies, tree basil, and kaffir lime leaf) is a re-occurring scene, and one that’s always welcome among many dishes of Thailand’s ‘jungle food‘ cuisine.

What I love is how the flavor explosion of this gamey, incredibly spicy deer meat just builds my excitement to incredible heights, a high that’s usually lasting for the entire meal.

You definitely need to order at least one plate of Deer Curry during your visit to Ba Chao Ahaan Pa Restaurant.

Deep fried fish at Ba Chao Ahaan Pa
Deep fried river fish – care-free crunching.Head, tail, and all!

River Fish with Chu-Chi Dip

(ปลาทอแกงฉู่ฉี่) or“Pla Tawd Gaeng Choo Chee”

The next dish appears at first to be somewhat of a standard, deep fried fish… but these river fish are of the perfect size so that deep frying allows you to eat the entire thing!

Crunching through head, bones, tail, and all, the first word that comes to mind is ‘Fun.’

An amazing side dish of Chu-Chi curry though comes as a dip – one that will not only blow you away, but if you’re anything like our group, you’ll be ordering a second plate of this dish as dessert.

The Recipe

Chu-Chi is a sweet, rich, deep-red colored curry, most commonly fried with tilapia, cooking together in the same pan (notseparate, like they do it here at Ba Chao’s Ahaan Pa Restaurant).The Chu-chi curry recipe is also full of herbs like fresh Thai green peppercorns, and kaffir lime leaves, but is not quite as heavy on either garlic or chilies like most of the other dishes here..

Atotherbetway精装版餐馆,Chu Chi Pla甚至可能在服役 bowl… but at Ba Chao Restaurant, you use the incredibly crunchy fish as a scoop, as a spoon-less dipper, to dig straight into your chu-chi curry!

Sweep up as much flavor as you can, and then crunch to your heart’s delight.

Ba Chao’s head chef has just pushed this recipe to extraordinary heights of flavor, and I think that this is one of the best things to order at Ba Chao Ahaan Pa Restaurant.

Awesome free-range chicken flavors at Ba Chao
Local chicken fried with Thai herbs (lemongrass and Kaffir Lime)

Free-Range Chicken, Deep Fried with Herbs

(ไก่บ้านทอดสมุนไพร) or“Gai Baan Tod Sa-moon Prai”

这个 is one of those dishes that you are going to want to have with either soup, sticky rice, or better yet, a cold beer.

The free-range chicken is fried with salt, lemongrass, kaffir lime leaves, and roasted red hot chilies.

It will make you desperately thirsty, and satisfied in all the right ways.

The meat is even a bit sour as well as it being salty, and it is surprisingly juicy on the inside after being so crunchy on the outside.这个 dish is yet another stunning example of Pa Chao’s kitchen skills.

Get this dish in combination with either a ‘gaeng pa‘ jungle curry soup, or a ‘tom yam pla nam sai‘, a spicy fish soup with clear broth (and probably a cold beer or two to share with friends).

Pad Pet Nok is wonderfully spicy and fragrant
Minced bird meat just soaks up all that glorious chili oil flavor

Thai Chili Bird

(ผัดเผ็ดนก) or“Pad Pet Noke”

Just from the look of this dish, it might not surprise you that this was the most spicy dish we had today (but just barely).They call it ‘bird’ – and it could be quail, or maybe pheasant – but I can guarantee you its not chicken.

Lately I have just been going a bit crazy over Thai jungle food, and I find myself actually needing, requiring, a severely spicy order of jungle-style fried meat (check outthis one here).

Loong Pa’s Recipe

Loong Pa’s version of ‘pad pet nok‘ is just incredible.The bird is chopped finely enough that you can crunch right through the bones (after they’re fried), but not cooked so long that the pan takes away from the birds’ gamey texture.

Even through the mince-size pieces you can really tell that this bird was not raised in any farm.That amount of chilies too is just incredible – you’ll find it in perfect combination with shreds of finger root, kaffir lime leaf, and tree basil as well.

An incredible mix of flavor, it just doesn't get any better than this at Ba Chao Ahaan Pa
One of the best dishes on earth, this is jungle curry

Jungle Curry (with Wild Pig)

(แกงป่า ((หมูป่า)) or“Gaeng Pa Moo Pa”

If there was ever a dish more perfectly suited to its name, please let me know.

Every feeling you might imagine when trying to turn a jungle into a food, is probably all right here in this bowl.

Jungle curry has long since amazed me with its unparalleled depths of flavor, from the mega-doses of spiciness, but also the glorious combination of healthful fresh ingredients.

这个 bowl is full of warmth from more than just the chili heat, and it has ginger, finger root,andgalangal, both yellow nightshade eggplant (furry eggplant), thai eggplant, and pea eggplant (all of which add a nice hint of bitterness, while also somehow being sweet).After all that power-packing flavor comes the small red tomatoes, green beans, and even some slices of golden Thai pumpkin.

Finishing Your Wild Pork Belly

Last but not least, a few strips of wild pork belly, cut in a way so that each piece has a chewy chunk of meat attached to a smooth piece of fat.

The recipe here at Ba Chao might have had over 15 different ingredientsbesidesall the parts which make up their red curry paste.Every one of them either grows in the forest, or in the chef’s own garden.

Its incredible.You have to eat this dish when you’re here.

Fried frog at Ba Chao Ahaan Pa
Its not alligator (although they have that too)

Deep Fried Frog

(กบทอด) or“Gope Tawd”

A slightly less common ingredient, but a fairly simple dish, frog really can taste like… well, many other things.

The great thing about this dish though isn’t really the taste of the meat itself, but the texture.

The frog skin and meat itself fry until they are so incredibly crispy, its just a great addition to any selection of Thai jungle food that you have on the table.

Its not hard to imagine that this is another snack which would go pretty well with some tall bottles of cold beer.

The large amount of fried garlic thats added on top assures that this dish will have you happily crunching away (might you even prefer this dish over chicken whenever you finally find yourself back at home?).

Huge chunks of catfish that have been steamed with precision
Giant river catfish, steamed, then swathed in garlic

Flash-Boiled Giant Catfish

(ปลาบึกลวกจิ้ม) or“Pla Berk Loo-ak Jim”

Another great fish to order at Ba Chao Ahaan Pa restaurant, this one is native to Thailand’s rivers.It is a giant catfish, full of tasty white, non-flaky meat.

Luak‘ (Say “Loo-ak”) is a flash-boiling cooking style used all over Thailand, and ‘luak jim‘ is an even faster flash-boil, just dipping briefly into the water’s rolling boil, just enough so that the fish is no longer pink, and not a second more.

这种鱼的肉真的抱成团,不够好,你可以抓住它的巨大件自信地浸深入到随之而来的辛辣酸甜酱。

不是你的“平均”鲶鱼

不喜欢所有真正的更小,更常见的鲶鱼,唯一的相似性我注意到的是,没有任何明显的规模,而更像是一个皮肤。这是一个很大的味道,如皮肤下面的脂肪层很厚,也很橡胶。

姜的大条,没有任何辣椒,生菜,芹菜叶,香菜和清蒸鱼下温柔的味道,使菜单上的至少辛辣项目这一个。

它是一种很好的方式来平衡一顿饭,否则这就是相当多的包装,以真正的丛林火灾盈满了,老老实实,这道菜也是泰国的神奇食物的多样化的只是一个很好的例子。

炸鱼很丰富,味道鲜美,在仈朝Ahaan霸
Redtail Catfish on a Fish-Shaped Plate

炸红尾鲶

(ปลาคังทอด)或“PLA康Tawd”

在仈朝餐厅,它们只用河里的鱼,所以没有它们油炸这里的鱼都是咸水游泳。大多数鱼类一样,这将是不那么“腥”闻,并有一个干净的味道这就是伟大的油炒或油炸。

‘Pla kang’是另一种类型的亚洲鲶鱼,称为红尾鲶。这些可以长到一米长,所以鱼大到足以削减横盘整理,并在像上面的照片横截面炸。

仈潮的方式是油炸他们(多汁完美),并配有甜辣蘸酱为他们服务。如果酱有点太甜了,那么你可能会喜欢我做的方式,这是只有这个炸鱼饭的一大块,用汤从丛林咖喱,而不是勺子润燥鱼。

热内到外,冬荫的热腾腾的酸辣汤
Massively hot fire-pot, full of fish, herbs, and of course, chili peppers

鱼酸辣酸辣汤

(ต้มยำปลานำ้ใส)或“汤姆荫解放军南赛”

Tom Yam从英航超,一个是保证点亮你的味蕾既风味和火可用的长菜单另一个惊人的菜。

尽管配方已包含这么多的多彩色的辣椒,菜本身自带的火锅火焰达到了您的蒸6英寸Tom Yam酸辣汤肉汤。

全鱼肉(我们选择了红尾鲶(pla kang)这一个为好),药材,如高良姜,柠檬草,葱,香菜的长条,甚至一些小鼠耳真菌。

这个Tom Yam是辣,但也兴高采烈酸酸的,我强烈建议至少一个汤(冬荫这里是伟大的!)截至仈超霸Ahaan任何餐厅丛林盛宴的必要组成部分。

用剁碎的青蛙肉炸垫宠物药草混合物
Minced frog meat with tons of chilies, tree basil, kaffir lime, and finger root

泰国辣椒青蛙

(ผัดเผ็ดกบ)或“Pad Pet Gope”

你最后命令关闭的炒菜选项只可能是青蛙的另一个板。

到鸟相似早些时候,骨头都仍然存在于肉,你可以在每一口肯定的告诉。

厨师扒了他们足够精细不过,你可以通过它们轻松咀嚼,享受牙友好的骨头啃嚼着和所有的同时。

青蛙可能会让你大吃一惊......

如果你给它的机会,我觉得这菜是很容易的美味的,我有过任何“正常”青蛙肉可以是一个令人印象深刻的肉质鲜美。

厨师技能出来,在这样的菜太 - 你可以用树罗勒,青柠休假,和手指根部,现在可识别的,但是哦,所以,爱组合一起品尝大量的烟熏。

它简直令人难以置信...你必须亲身体验
Its simply unbelievable… You have to try it for yourself.

蓬松炒煎蛋

(ไข่เจียวฟู)或“Kai Jee-ow Foo

我们已经真正完成所有的菜在我们的订单,我们想起了著名的煎蛋卷前 - 所以我们得到了一个甜点。

这个煎蛋的脆刚刚我欢喜几家愁,它的酥脆度,但同时也让油腻的多汁,几乎令人难以置信。

煎蛋甜点

煎蛋是伟大的几乎任何你能想到倾倒在他们身上,或与他们舀起来,但是这真的煎蛋是那么好,你甚至可能不会有时间去思考这样的事情。划分成薄饼大小的楔子,并在另一个丛林食物盛宴的成功欢呼你的朋友。

你必须为了至少一个“kai-jee-ow-foo’为你的表,甚至是作为点心,当您访问仈超霸Ahaan餐厅。

水牛头骨让你知道它是一个丛林美食餐厅
Buffalo skulls somehow still give a ‘homey’ feeling at Ba Chao Ahaan Pa

一些可能的装饰品

挂水牛头骨和森林捕捉工具是餐厅的装饰共同服务于“betway精装版ahaan pa“或‘丛林食物’,但它也只是作为经常可以看到当地乐队的海报,或像老炊具东西从饭厅天花板上挂着为好。

厨师霸潮带来的午餐后,我们中的照片
Team photo after a glorious meal of Jungle Food (with the chef himself)

该名男子,传奇的背后炒锅

也许这听起来不可思议,但这些其实都只是我的最爱,而这还不是全部的食品今天在仈超霸Ahaan我们的餐厅丛林美妙的午餐食品节期间的列表。

请记得给我留下了下面的评论 which dish you enjoy the most when you visit Ba Chao, and thank you for your support of EatingThaiFood.

See you for the next article, and happy munching!

Name:Ba Chao Ahaan Pa Restaurant (ป๋าเชาว์อาหารป่า)
Location:
(Google Maps)
Hours:
11AM-10PM Daily
Price:
65-100 Baht per dish

0 comments.I'd love to hear from you!

Leave a Reply

Your email address will not be published.Required fields are marked*