Suan Bua Centara Grand At Central Plaza Ladprao Bangkok

| August 18, 2016

Suan Bua has been the Thai food institution of Bangkok as long as 30 years. After a total makeover of the dinning space and new menu we had to come by to see and experience ourselves. Located by the pool at Centara Grand At Central Plaza Ladprao Bangkok the ambiance was spectacular. Creamy wooden interior finish makes you feel warm and welcomed.

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Our dining experience started with Suan Bua mixed appetizer (320), this is a big dish with many items: Grilled marinated organic tiger prawns with peanut sauce, Organic vegetable spring rolls with chili and lime sauce, ma hor is sweet marinated minced pork and peanut on pineapple, rarai na poo is rice thread noodles with crab meat and coconut sauce, it was an impressive starting dish.

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River prawn in lotus flower leave served with spicy and sweet sauce (310); this is a beautiful dish the prawn was minced and deep fried making it a fluffy crispy texture.


Nam prik long ruea; Minced chicken in shrimp paste dip served with vegetables (290)


Grilled river prawns with spicy ginger chilli with clam meat (590); the prawn was very large, it had a lot of tasted fat from the head, very high quality ingredient.


Tom jiew; Wagyu beef flank soup with sweet potato (350); is a menu you don’t usually find these days, it’s savory with some sourness and a bit of heat from the spices.


Deep-fried sea bass with fresh Thai herbs (750); the fish was cut in bite size pieces, it was a good combination of texture and taste.


Gang massaman nong gae; six hours slowly braised New Zealand lamb shank in massaman curry with purple and yellow sweet potato (690); this is a meaty dish full of intense flavors. It was very satisfying with the roti.

These are just some of his dishes from the menu there were more items that were very interesting but unfortunate we can’t find any room in our stomach to fit them in. But we did spare some room for dessert.


Coconut ice cream and sweet fruits (170)


When we ordered the kanom pung sangkaya baitioy with vanilla ice cream (170) we didn’t expect much, we thought it would be like any other place but we were wrong. The creamy sangkaya was very fragrant from extraction of baitioy leaf which complements the moist and soft chewy texture of the steam bread.


Chef Santiparb Petchwao did a great job in creating the each dishes, it tasted very Thai with a very elegant presentation. The dining experience here is truly worth the visit if you are in the area. Coming from the hustle and bustle of the surrounding traffic and crowds Suan Bua at Centara Grand At Central Plaza Ladprao Bangkok is like a sanctuary to comfort your mind and craving for traditional Thai cuisine.


About the Author:

Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)

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