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The beginning was just when I was too lazy to go out to grab some food. Bangkok is hot, loud and polluted (excuses) so I just browsed around the Grab Food application (Like Uber Eat, pretty much). Found this restaurant with shocking prices! Surprisingly cheap! Who sell papaya salad (Somtam) for 25 THB anymore? They do!

If you're in Thailand, use my referral link to get the first ride or first food delivery discount > Sign up for Grab application

King Dong Moo Joom (ขิงดองหมูจุ่ม)

It's just recently that I have to go out and grab food there myself as they don't do delivery no more. The place called 'King Dong Moo Joom' located in the Thonburi area here in Bangkok. The place looks pretty local to me and they have plenty of seats.

The place of course offers something else other than just Papaya Salad (ส้มตำ
: Som- tam). I swear they have more than 30 menu items. We ordered quite a few dishes this time.

From left to right : Century eggs, Salted eggs and Just eggs.

Somtam or Papaya Salad (ส้มตำ)

Green papaya salad is a spicy salad made from shredded unripe papaya. Probably originating from ethnic Lao people, it is also eaten throughout Southeast Asia. Locally known in Cambodia as bok l'hong, in Laos as tam som or the more specific name tam maak hoong, in Thailand as som tam, and in Vietnam as gỏi đu đủ. - Wikipedia -

In Thailand, we have so many types of somtam (ส้มตำ) and each one of them has its unique ingredients to it. Let me give you some example..

Somtam Thai (ส้มตำไทย)

This one is probably the foreigners' most favourite as it's pretty much not so spicy and the ingredients don't make the dish so tangy / fishy. It most of the time taste sweet and sour. Shredded green papaya, tomatoes, peanuts, green, fish sauce, garlic, sugar, chilli and small dry shrimps.

Somtam Pla ra (ส้มตำปลาร้า)

If you don't like something with strong smells, this is probably not the dish for you. It's pretty intense.

Pla ra (ปลาร้า), also called ปลาแดก pla daek, is a traditional northeastern Thai and Lao seasoning produced by fermenting fish with rice bran or roasted rice powder and salt fermented in a closed container for at least six months. Pla ra is mostly used in northeastern and Lao food such as green papaya salad. Pla ra has a very strong smell, which is considered unpleasant by some people. Its flavors are salty and sour, depending on the amount of salt put in and lactic acid resulting from fermentation process. - Wikipedia -

That's what pla ra looks like! :D

Somtam pu pla ra goong sod (ส้มตำปูปลาร้ากุ้งสด)

This one is pretty much the same as Somtam pla ra but instead itself alone, you add fermented small crabs and raw shrimps into it.

Oh my.. I just made someone salivate! Myself!!!! LOLOL

A lot more types! Thai people mix and match the hect out of everything and believe me, they're all so goooood! After seeing all those, are you a bit curious how they make the dishes.

You are! It's an interesting way of making food so yes, I'm sure you are!

Here's the Somtam making station I went to sneak a peek and snap a few photos just to show you.

Mortar and pestle (ครก กับ สาก)

This is the main thing they use to mix all the ingredients together.. Yeah, that's pretty much makes it different and interesting.. LOL

There with the gang! Wow, now you're wondering what's that clay pot in the background.. We'll talk about it ;)

The restaurant website to contact and for more info.
** They're not on Google maps yet.

Lots of lots of love,
Mo ❤

I DO USE. I DO LOVE ! ❤

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