Bangkok Foodie Crawl: Three courses, three restaurants, a rooftop view and a flower market

Spend the evening traveling around Bangkok aboard your personal tuktukBangkok Foodie Night on the Town

Our adventurous Bangkok Foodie night on the town is a vivid night on the town by tuk tuk gives you three courses in three restaurants, a rooftop cocktail and a nighttime flower market. You'll soak it all in with a private guide. At three of your five stops you will savor a broad spectrum of Thai cuisine that most visitors never experience or even know about. This is definitely not the kind of Thai food you get back home, Add the bright lights, crazy traffic, the vivid colors of Bangkok at night and you will have great stories to tell back home!

Your dazzling evening begins begins at an Isaan restaurant, where you eat like a local and probably will not see any other foreigners. From the north-eastern rice belt, Isaan is a distinctly different cuisine from familiar Thai food, with vivid flavors and textures. You'll definitely want to try Leo or Chang beer, which are local favorites.

noodle manThe restaurant is typical for Thai diners--over-lit, with stools and a stainless-steel tables. You'll try "laab" (your choice of pork or duck)--coarsely-chopped meat with mint, spices  and rice flower. Also on the menu is traditional papaya salad, sticky rice, and pan-fried morning glory in a garlicky sauce along with sticky rice, which comes in a ball. Eating with your fingers is not only polite, it's expected.

It may be tempting to keep eating, but you need to leave room for the next few stops.

Next, it's off through the bustle of Bangkok-after-dark to a quiet street near Hua Lampong, Bangkok's main railroad station. Here, you sample guay tiew kua gai --luscious wide rice noodles quickly fried with your choice of chicken, ham, prawns, or squid (or any combination you like), topped with an egg sunny-side up. On the side, a refreshing soup and fried wonton.

People come from across Bangkok to enjoy these noodles, and the restaurant is a popular post-funeral stop. (The temple up the street specializes in funerals for prominent Thais.)

You take a break from eating next to admire the view from a boutique hotel sandwiched between Wat Po and the Chao Praya River. From the roof-top bar you can view splendidly-lit Wat Po on one side and Wat Arun on the opposite side of the river while refreshing yourself with your favorite libation. This is a remarkable 360-degree view that you cannot find anywhere else in Bangkok.

People come from around the world to sample Bangkok's "street food"Next, a stop at Pak Klong Talad, Bangkok's sprawling night-time flower market. Flowers arrive from  Northern Thailand in the afternoon, and buyers from the city's hotels, restaurants and department stores come in the evening to pick up the ingredients for the next day's decorations.

The final stop of the evening is in Yowarat, our Chinatown, which is busy until the wee hours and could not be more colorful. "Street food" is normally found along the city's sidewalks. But this unusual seafood restaurant sets up tables in the street. The scene is chaotic and vividly colorful, and the seafood could not be fresher. Start with deep fried shrimp patties and we'll see how much more you can eat. The stir-fried mussels and the fish curry look mighty tempting.

Why is our tour better?

One or two guests get a private guide and tuktuk, who rides along with you. Other food tours use one guide for 8-12 people in several tuk tuks, so most guests never get to interact with the guide. We pick you up and drop you at your hotel, which saves you time and avoids trying to find a strange starting place in a strange city. Other tours require you to find your own way to their starting-point. We use better restaurants and select far better dishes than similar group tours. Several of our customers have enjoyed this night out so much that they have returned to take it again. We have "plan B" restaurants so that you can try something different the second time (although we frequently enjoy all of these restaurants ourselves and never mind going back--they're that terrific).

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Photos: Nattaphat Ruaenwong, Douglas Thompson, Jeffrey Wood