Bangkok Dining at the Joe Louis Puppet Theater

Top Bangkok Dining experience at the Joe Louis The Art of Thai Cuisine and Thai Puppet Theater

Author: Pen Drageon. 

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Bangkok Dining
Bangkok Dining
CR: Joelouis cuisine Bangkok Dining

While Bangkok, fondly known as the “Big Mango” offers an eclectic selection of dining venues and experiences, few or any can truly rival the unique and original concept of the renown Joe Louis Puppet Theater and Restaurant which is located at Asiatique the Riverfront. This restaurant not only offers an authentic array of traditional Thai cuisine for the taste buds but also a unique display for one of the treasured lost art of puppetry in Thailand.

Bangkok Dining

Conveniently located at the front entrance of Asiatique the Riverfront, it is hard to miss with its contemporary design style and a blend between a casual and fine dining ambiance. There are various puppets on display at the counter to give a hint of what is to come as part of your dining experience. The upper level of the restaurant is making way for a new puppet theater for those who only want to watch the show but at the moment any full length performance is only available by special invitation at private performances.

The Joe Louis Puppet Theater and Restaurant started out as atraditional Thai puppet outfit that was passed from several generations back. It is now considered one of the national treasures of Thailand and under the patronage of HM Queen Sirikit of Thailand to revive this ancient traditional art form. This puppet troupe has won numerous international awards and accolades forbest puppetry performances and is recognized as a master craft in Thailand. Major performances are only available for private functions but you can get a glimpse of these puppets during a dinner performance at their restaurant. Each puppet requires at least 3 performers to manipulate the intricate movements of the puppet.

Bangkok Dining
CR: Joelouis Cuisine Bangkok Dining
Bangkok Dining
CR: Joelouis Cuisine Bangkok Dining

The restaurant serves a good selection of traditional Thai cuisinebased on olden recipes with the freshest ingredients. Prices are reasonable for the quality of the ingredients and cooking. Recommended dishes are the mixed Thai appetizers which comes in 4 sampling varieties per order and consists of the traditional Thai spring roll, a light pastry basket with meat fillings and a special chili sauce, deep fried minced shrimp on a slice of toast and Thai spicy fish cakes. Other signature dishes from the menu are spicy wing bean salad, and off course their varieties of authentic old-style curries which puts a zing to your taste buds with all the aromatic spices and herbs used in the cooking.

Bangkok Dining
CR: Joelouis cuisine Bangkok Dining
Bangkok Dining
CR: Joelouis cuisine Bangkok Dining
Bangkok Dining
CR: Joelouis Cuisine Bangkok Dining

The puppet performance at Joe Louis restaurant starts around 7.00 pm on Fridays to Sundays only. You will be entertained to a short introduction of the puppetry arts and a performance by the lovable character of Hanuman the monkey god in tales of the Ramayanatogether with another character, the Princess Sita. This is the only time you will be able to watch just such a marvelous display ofancient Thai puppetry and be able to interact with the puppets as they seemingly come to live at the hands of the skilled puppeteers. Joe Louis the Art of Thai Cuisine and Thai Puppet Theater is one of the top 10 things to do in Bangkok whenever you visit the Big Mango.

Bangkok Dining
CR: Joelouis Cuisine
Bangkok Dining
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Poisonous pufferfish balls found at Samut Sakhon fish factory

The owners of a fish processing factory in Samut Sakhon are in deep water after inspections turned up traces of poisonous pufferfish in their fishballs.
Flesh from the toxic puffers – which live in the tropical waters around Thailand – was also found in the plant’s “Smiling Fish” brand fish strings.
We guess the owners of the plant – in Tha Cheen Subdistrict of the coastal province – aren’t smiling anymore.
Phiphat Yingseree, secretary-general of Thailand’s Food and Drug Administration, said inspectors’ suspicions were aroused when they noticed some of the factory’s products hadn’t been labelled properly.
Products including “Smiling Fish” fish strings, “Hong Thong” fish balls and fish strings and “Strong Boy” fishballs had no date of manufacture or use-by dates.
When inspectors tested their composition, they found traces of L.spadiceus and L.lunaris pufferfish in them – as well as tetrotodoxin, a potent neurotoxin with no known antidote.
Fortunately, the amount of poison was nowhere near fatal levels.
The plant owners will be charged with manufacturing food for distribution with incorrect labeling, punishable by a maximum fine of THB30,000, and manufacturing food for distribution containing pufferfish, which carries a sentence of six months to two years and a fine of THB5,000 – THB20,000.

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Thai chicken green curry

Thai chicken green curry

cuisine : Thai Food
difficulty level : Easy
Time span : 40 minutes excluding the time for marination
servings : 8 people

Ingredients :
1 kg chicken fillets
1 kg bamboo shoots
800grams coconut milk
2 teaspoon of green curry paste ( easily available in market) a.k.a (Gang kiau wan)
6 Tbsp sugar
5 tbsp fish sauce
Procedure :
wash the chicken
cut the chicken into slices
drain out the bamboo shoots
pour the cocnum milk into a pot(10 tbsp), and boil it
now Add the curry paste into the pot, and cook and keep stirring for 1 minute
now put fish sauce,bamboo shoot,sugar,chicken,and the remaining coconut milk, and add a lil amount of water, and skimmer for 10 to 15 minutes .
the curry is ready

Som tam poo

Som Tam (Green Papaya Salad)

Folks in the northeastern areas may call it som tam thai to distinguish it from the som tam in which pla ra is an ingredient. Central Thai som tam often has dried shrimps and peanuts. som tam isaan or sometimes known as som tam laaw may not need shrimps and definitely no peanuts. Isaan som tam (northern style) tastes more sour and salty while the Thai som tam more sweet. Both should be hot.The picture to the left is Som Tam at a restaurant in Thailand. This version was incredibly hot and spicy! It is made with julienne strips of green papaya, prik ki nu (fiery Thai chiles), kratieum (garlic), raw crab, prik chi fa daeng (Thail jalapeño chiles), nam pla (fish sauce), long beans, Nam Manao (lime juice), and ma kua teet (tomato).-clay
Watch this great video about making Som Tam from Enjoy Thai Food.
About 2 cups shredded green papaya
2 tablespoon fish sauce
1 ½ tablespoon palm sugar, if not available can substitute it with regular sugar
3 tablespoon lime juice
½ cups tomato, wedged
1/3 cup dried shrimp
¼ cup peanuts10 green chilli
5 cloves garlic
Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing, add sugar, continue beating with the prestle, add the papaya, beat, beat, beat, add fish sauce, beat, beat, add lime juice, still beat, beat, beat, add tomato, beat, beat, beat, add peanuts, beat, beat,,… you may need to add either sugar, fish sauce, or lime. The final taste on the balance between sweet, (pepper) hot, salty, and sour. Serve with vegetables (cabbage, sting bean, napa,..) Many northern or northeastern Thais like to eat it with sticky rice.
Green papaya has a very mild, almost bland, taste, but it is the medium through which robust flavor ingredients take body and form. It picks up the hot, sour, sweet and salty flavors, giving them a unique crisp and chewy texture unlike that of any other vegetable. When made into salad, you wouldn’t know that it was mild and timid; you remember it only as bold and spicy.
Unripe papayas are readily available in various sizes and shapes during the summer at many Asian markets. Select one that is very firm with shiny green peel suggesting that it is as freshly picked as possible. Any very firm unripe green papaya can be used for the recipe, ranging from the small Hawaiian papaya to the huge Mexican variety. The important thing is that it should be unripe – the flesh still light green, almost white, in color after it is peeled. Select the firmest one you can find. Even green fruits will eventually ripen and turn soft if allowed to sit around for some time.
There are many ways to make green papaya salads, with varying degrees of hotness, sourness and sweetness. The hottest salads are probably made in northeastern Thailand and Laos where they are eaten with barbecued chicken and sticky rice as a staple food of the populace. There, the salads are made by bruising julienned green papaya with garlic and very hot bird peppers in a large clay mortar with a wooden pestle, then seasoning with lime juice, fish sauce and other flavorings.

Tom Yam Gung Thai Prawn Soup with lemon grass


20 raw prawns , medium size
4-5 cups chicken broth/soup stock
2 Tbs Sliced lemon grass, lightly pounded, cut into 1 inch long segments
4 table spoons fish sauce – nam pla
1/3 cup sliced galangal
1/2 cup straw mushroom, halved or whole
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chili peppers
2 tablespoons “nam prik pao” roasted chili in oil
Fresh corianderfor garnish

1. Wash the prawns and shell and de-vein them without removing the tails. Bring chicken broth to a boil.
2. Add lemongrass, galanga and lime leaves.
3. Bring back to a boil
4. add mushrooms, fish sauce, prik pao and lime juice.
5. Add prawns and fresh chilli peppers.
6. As soon as prawns turn pink (cooked through)

Shrimp Pad Thai


  • 1 1/2 tablespoons vegetable oil, divided
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 16 large shrimp, peeled and deveined
  • 1 egg, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon red crushed pepper flakes
  • 1 teaspoon brown sugar
  • 7 ounces rice noodles, soaked in warm water for 10 to 15 minutes then drained
  • 1/2 cup bean sprouts
  • 3 scallions, sliced
  • 1 cup freshly chopped cilantro leaves
  • 1 lime, zested and juiced


Heat 1 tablespoon of the oil in a wok or a large frying pan. Add the garlic and ginger, and saute until golden brown. Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
Heat 1/2 tablespoon of oil in the same pan and add the eggs. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. Stir briefly, add the drained noodles, and cook for 5 minutes.
Add the bean sprouts, chopped scallions, and cilantro. Mix well and continue to cook until noodles are heated through. Season, if necessary, with a little more soy sauce or fish sauce, sprinkle in lime zest and juice, and serve while hot!
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