Casa Sapparod Opens in Bangkok on Charoenkrung

Bangkok (Thailand) – October 25, 2019 (travelindex.com) – Set against the hustle and bustle of Bangrak and Bangkok’s ever-changing riverside, Casa Sapparod has opened its doors on Charoenkrung soi 44. With a name that loosely translates to “House of Pineapple”, the restaurant pays tribute to the humble fruit, letting it shine in everything from salads and stir-frys to drinks and desserts.

Marrying retro design aesthetics with a tropical touch, the decor is truly one of a kind. Guests will immediately notice a striking pineapple-printed wallpaper covering the entire back wall, flanked on one side by floor-to-ceiling windows and on the other by two large round windows, lending the space a bright and airy feel.

An eclectic mix of textures and patterns abounds; from the monochrome tiles on the floor to the concrete bar with its star-patterned cladding, the metal rose pattern on the ceiling lamps and the worn-out vintage rugs on the floor – all designed to give the restaurant a relaxed and comfortable atmosphere.

No less than five different types of pineapple are used on the menu, each chosen for its unique taste and texture. In some dishes, pineapple takes a backseat while in other dishes, it’s the star of the show.

An example of the former is DYI Somtum where guests mix all the ingredients for Somtum – with the addition of half-ripe Phuket pineapple – at the table, adjusting spice levels to their preference. Another example is a classic Kanom Jeen Sao Nam, a traditional summer dish with roots in royal cuisine. It is made with fermented rice noodles in a cold broth of lightly spiced coconut milk and a selection of condiments including poached prawns, dried prawn powder, pomelo, quail eggs, Phuket pineapple, kaffir lime, young ginger, shallots, and garlic. The dish is garnished table-side with a pineapple granita.

The highlight of the menu, however, is the Pineapple Fried Rice, made with organic brown rice from Nakhon Pathom, spiced with home-made curry powder and served in a halved Siracha pineapple with either pork, chicken, seafood or vegetables. The Pork Fried Rice uses homemade bacon, pork jowl, and Chinese sausage.

For something rich and satisfying, try Gaeng Phed Ped Yang, a fiery red curry with roasted local duck, Phuket pineapple and snake fruit. A mix of roasted dry spices gives the curry a deep aromatic flavor not commonly found in Thai curries.

The menu also features dishes without pineapple at all, such as Phad See Ew and Phad Kra Pao.

Pineapple’s sweet and sour properties make it a perfect ingredient in desserts. Flambéed Pineapple sees generous pieces of ripe Srithong pineapple flambéed in local rum with Thai spices and served with homemade vanilla ice cream, while Pineapple Pudding consists of a coconut cream topped with a pineapple sauce and served with tuile.

Not surprisingly, pineapples also steal the show when it comes to drinks. Pineapple Juice of the Day features freshly squeezed the juice of a different pineapple variety each day, while Pineapple Kombucha is a refreshing drink made from fermented jungle oolong tea mixed with pineapple. Those looking for something with alcohol should not miss the Tom-Kha-Lada, a Thai twist on the popular Pina Colada, here made with lemongrass, galangal, and kaffir lime.