Over the Songkran holiday, we were lucky enough to try some fantastic home style cooking at a new riverside restaurant in Bangkok Noi. The restaurant’s name is Imm, which of course, translates to ‘full’ in Thai and that is precisely how we ended up leaving – absolutely stuffed!
Imm is part of a beautiful new boutique hotel called Chann which nestled on the banks of the Bangkok Noi canal, just off the mouth of the Chaopraya.
It’s a charming space, with all the communal areas and rooms made from teak – some of the rooms are partially renovated old houses and are impeccably clean and modern while retaining a traditional Thai feel.
We sat down and were greeted by our super friendly and passionate host Apple. He explained the restaurant’s philosophy of wanting everyone who dines there to have a relaxed, traditional family style dinner and that everything is served ‘Samrup style.’ Sanrup means that all the food comes out together, which is the traditional Thai way of eating. He also told us that anything they don’t make in-house is sourced locally to help out the community.
We ordered a few dishes on Apple’s recommendations then had a little wander around the outside terrace on the waterfront while we waited for them to arrive.
The food all came at pretty much the same time. We had five dishes in total, the first of which I tried was a Thai sausage that I’m told is native to Chanthaburi. It looked like sai ua – the famous northern Thai sausage from Chiang Mai but tasted completely different. This sausage is made from juicy, fatty pork mixed with toasted rice powder and seasoned with whole green peppercorns, which added a nice touch of heat. We were off to a good start!
Next up came the grilled pork neck salad, or ‘yum moo yang,’ one of my go to salads when I’m eating Thai food; it would be coming under serious scrutiny here, and it passed with flying colours. It had the right balance of sweet, sour and spicy. Nicely marinated, grilled pork, crisp onions, and plenty of celery leaves and juicy fresh tomatoes – a solid choice.
We then moved onto The yellow curry with pork tendons, served with roti and ajad (cucumber and chilli salad). The curry sauce was thick and creamy with plenty of character, and the roti was perfect for dipping. If you’re not a fan of ligaments like me, though, I would recommend asking for this one with chicken.
The stir fried salted pork with coconut rice and som tum was up next and was maybe my favourite. The rice was reminiscent of the sticky rice you get with mango sticky rice, except it’s made with jasmine rice and had no added sugar. There was a natural sweetness to the rice from the coconut milk which went very well with the crispy, floss like pork. The som tum on the side added a nice bit of sharpness too; another dish well executed.
The last dish before dessert was the spicy chicken and pomelo salad. It was my favourite out of everything I tried. Spicy, stir fried chicken, sweet chunks of pomelo, a nice crunch from the fried shallots and freshness from the herbs. This salad is highly recommended!
To finish, we had my favourite Thai dessert of all time – Coconut ice cream. I know it’s not the most glamorous of sweets but what can I say? It was a little icy as if it hadn’t been churned. Although that sounds bad, it kind of added to the homemade feel, so you know it’s not processed, and it turned it into a sort of coconut sorbet. All in all, not bad. And, I loved the little coconut jelly and peanut topping.
The five dishes came to just over 1100 baht with two sodas.
The only downside to coming to Chann is that it’s a little hard to find. On the plus side, you get to see a slice of local Thai life on the walk around from the temple. You can get a taxi to Wat Dusidaram Worawihan then follow the signs, but I would maybe recommend calling the hotel for directions once you get there. We are told that there is a boat planned from pier four on the Chaopraya River, so that will make travelling to Chann a little easier when it’s finalised.
Here are the directions to Chann: