Bangkok's Dragon Cafe: A union of two tasty powerhouses
Dragon Café's dry spicy prawns present the best of Indian and Chinese cuisines on a plate. India and China might not see eye to eye on politics, but when the world-renowned cuisines of these economic powerhouses get fused together, beautiful things happen. Like Indian-Chinese takeout at Bangkok's Dragon Café.
Though relatively new to Bangkok, Indian-Chinese fusion goes way back, originating in India at a time when traditional Chinese delicacies like shark's fin soup and dim sum didn’t register on Indian palates.
So India's Chinese diaspora had to create some sort of a mix: basic Chinese ingredients spliced with a distinctly Indian essence, minus the unusual suspects -- shark's fin, goose feet and bird’s nest. It was a huge hit in India.
Bangkok wasn't introduced to this unorthodox Chinese-Indian fusion until a few years ago, when a little joint called Dragon Xpress opened up on Asoke Road.
Party-goers and couch potatoes thrived on home-delivered pseudo Chinese food served in old-school Chinese takeout boxes -- a common concept in the West, though unseen here.
So when three Thai-Indian businessmen took over Dragon Xpress in 2009, they stuck to what already worked and took it a notch further. Dragon Xpress became Dragon Café -- a much larger restaurant a few blocks away.
The cross-cultural relationship is evident as soon as you set foot in the old house-turned-eatery. While you might be surrounded by Chinese wooden furniture and bamboo poles, Indian cricket or Bollywood music is playing on the gigantic LCD screen.
Chinese with a hint of Indian flavor
Foodwise, the fusion is not as clear cut. You’re not going to find thick egg noodles dunked in rich creamy curry. The menu includes a list of appetizers and mains that are divided into vegetarian and non-vegetarian.
“The local Thai Indians and now the expat Indians love the food,” says Vimol Sethisuwan, one of the three partners. “Of course, we want to expand our reach and appeal to the local Thais as well.
"We have introduced some funky items in our menu like the kraphao kai (chicken basil) momos and the kung pao chicken. Any Thai who has spent some time in the United States will definitely remember that dish.”
The chicken momos come highly recommended; get a combo of the steamed and deep-fried with a mix of their sauces -- including a hot reddish Chinese sauce and a green mint chutney lookalike.
You’ll only find white meat and seafood here -- chicken, shrimp and fish -- and of course vegetarian paneer. They come in all shapes and sizes, deep-fried, pan-fried, stir -ried, saucy and dry.
A few items that stand out are the pepper fish, spicy prawns and the spicy paneer.
Couple them all with plain rice, fried rice or a bowl of noodles, and you’re good to go.
Like Chinese food in the United States, the portions are family-sized. Prices are anywhere between 130-280 baht per dish.
