Baan Khanita - My Thai Favourite
We landed in
Bangkok and as always Alyona and I made a list of the eating-places that we
would like to visit during our three day stay there. I wanted to visit the restaurant,
where we had eaten excellent Thai food during our previous visit, but alas we
could not remember its name. However the hotel receptionist recommended a placed
called Baan Khanita and imagine our surprise when, on landing there, we found
it was the same place we were searching for.
Baan Khanita is a charming little restaurant with a quaint amalgamation of high
quality Thai food served in traditional atmosphere that says this is home! The
brainchild of Khanita Akaranitikul, an elegant lady who made her name as a designer
of beautiful fashion garments for her Khanita boutiques, Baan Khanita (meaning
Khanitas home) has a warm, cozy décor making you feel
The restaurant offers a superb range of Thai dishes from all over the country,
blending Royal Thai cuisine with the spicy flavours of the Thai countryside.
Khanita has selected her favourite recipes and added her own touches to a home-cooked
taste. No wonder then that it attracts food lovers in droves so much so that
not only does one have to book a table well in advance, you are considered lucky
to get one. We were lucky.
Sala Thai, the newly opened section in Thai traditional teak living
house style, serves as the great private dining point. Well, we settled down
to a great dinner. For starters it was Kung Phan Oil (Baht 120), which are deep-fried
prawns served with sugar cane sticks, apricot sauce and drizzled with sesame
seeds. Gai Hor Bai Toey (priced similarly) is fried chicken wrapped with pandanus
leaves in keekumin sauce which I am told is made with fresh parsley, soya, sugar,
garlic and onion topped with sesame seeds.
come next. I chose to have Tom Yam Khung Nang. It is a spicy river prawns soup
with herbs (priced according to serving size Baht 150 to 450), served with coconut
milk. I preferred it without coconut milk. And it can be hotter
and temperature wise!
On recommendation we tried Shapru leaves which are folded and had with shredded
dried coconut, dried shrimp, chopped onions, lime juice, peanuts, chopped green
chillies, ginger and a delicious Peanut sauce made with peanuts, dried shrimps,
tamarind and sugar.
Time for main course then. Gaeng Kiew Wan Gai (Baht 190), chicken in green curry
paste was nice with lots of basil leaves, pea brinjals (small green brinjals
cut into quarters), Kaffir lime leaves and fresh red chillies. A bowlful of
Gaeng Phed Khung Nang followed suit in all its fiery red glory: two large river
prawns with head, prettied up with pea brinjals and green chillies. The steamed
rice was nice and sticky. Just perfect.
The fire was doused with desserts that are classic Thai presentations: Mango
and sticky rice served with coconut ice cream (Baht 130), Sweet sesame stuffed
dumplings in ginger syrup (Baht 65), a delicious pure 'n true Homemade coconut
ice cream (Baht 65) and of course Pol Lamai Ruam (an ornate platter of mixed
fruits in season).