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WHERE TO EAT The best Massaman Curry in the world (according to food experts)
1
Recommended by CNN Travel and 10 other food critics.
"There are few misses but for the most part everything on the menu is unique, delicious and oh-so-pretty. We recommend the massaman lamb."
2
Recommended by Gregoire Glachant and 5 other food critics.
"Bangkok’s 10 best restaurants: Paste Bangkok - Their version of massaman lamb curry plays with unusual ingredients like shaved coconut apple and raw durian and a curry paste that, as the chef says, combines seven old recipes of massaman into one for good complexity."
3
Recommended by Trina Di Giusto and 4 other food critics.
"This version was incredibly good – the beef was flakingly, meltingly tender, packed with aromatic toasted coconut, soft and squishy stewed shallots and the entire dish brimming with rich, unctuous, mouth coating flavour."
4
Recommended by Mark Wiens and 3 other food critics.
"The massaman curry was darker in color than many other versions I’ve eaten throughout Thailand and I could distinctly taste both cumin and cinnamon in the sauce. The lamb was just beautiful, big chunks of succulent lamb, not quite as tender as ox tongue, but still incredibly tender and with a nice spice blend."
5
Recommended by Bangkok Post and 2 other food critics.
"Tender Australian beef strip loin in red and coconut curry served with half a boiled egg. Rich and satisfying."
6
Recommended by Bangkok Adventures and 2 other food critics.
"Our personal favourites has to be the delicious Massaman Curry."
7
Recommended by NOW Toronto Magazine and 5 other food critics.
"Go for the fantastically fragrant Massaman curry featuring chunks of tender beef."
8
Recommended by Mark Wiens
"The massaman curry was unbelievable, upon my first bite, I already knew it was the best massaman curry I had ever tried."
9
Recommended by Jin Perez and 2 other food critics.
"My favorites remain the same. These are the dishes I always order, whether I am eating with just one person, or with a group of six, or by myself. Mussaman curry of lamb, potatoes, peanuts, shallots."
10
Recommended by Bill Addison and 1 other food critic.
"Their approach to spice won’t cause shivers or weeping; they use it for heightening effect, as a magnifier of contrast like salt and acidity. It’s especially effective in massaman curry, usually a mainstay that thrill-seekers might otherwise overlook. This one brims with nuance. Try the curry with braised beef, and ask for a side of roti to sop the sauce."