“Laugh a lot” is one of the house rules posted on the front door of this cheerful Thai restaurant. Manadsanan Sutipayakul, the chef, started cooking for her neighbors in her backyard as a trial run, at informal lunches hosted by her daughters, Benjaporn Chua and Preawpun Sutipayakul; when they opened Plant Love House, they brought the garden furniture (chintz cushions, slatted tables) with them.
On the brief menu, a column of hearts identifies the family’s favorite dishes, including lime-bright tom yum and minerally num tok, or blood soup, typically sold from sampans plying the canals of central Thailand. The daughters are in charge of the desserts, which may arrive seething on a hot cast-iron plate and dripping with sweetened condensed milk and green tea, ridiculous and irresistible.
MISHAN, L. (2015, December 10). The Top 10 Places to Eat Well and Cheaply in 2015. FOOD.