Someday Everyday zooms in on the Thai meal concept of khaao raat gaaeng, translated literally to “rice covered with curry”. Across the nation, restaurants that operate off of this concept serve hungry diners cafeteria style: you approach the server behind the counter with a large number of prepared and often homecooked Thai foods on display, the server scoops the dishes of your choice onto a plate of rice, and you have your meal in front of you within a minute. Khaao raat gaaeng is often associated with street food and never with high quality. With this in mind, Someday Everyday takes this often-overlooked meal concept and gives it more value, turning it into a dining experience that is filled with quality ingredients but remains affordable.
Someday Everyday is the brainchild of architect Duangrit Bunnag and chef David Thompson. Duangrit is responsible for the creation of mixed-use compounds The Jam Factory and Warehouse 30 in the Creative District and extends his trademark design features to the interior of this establishment. David Thompson, considered the nation’s unofficial ambassador of Thai cuisine, opened Nahm in London which became the first Thai restaurant to receive a Michelin star and has since launched others in global cities such as Singapore, Hong Kong, Sydney, and more. Together, they’ve created a menu of 20 plus rotating dishes, all of which has been tweaked by David and head chef Prin Polsuk with their comprehensive knowledge of ingredients and ways of cooking.
Featured main dishes include jap chaai haaeng (stir fried mixed vegetables), see khrohng muu aawn dtohm ma dan (pork rib soup with madan leaf), gaaeng ra waaeng neuua (beef green curry with white turmeric and cumin), muu daaet diaao (deep fried sun-dried pork), and haaw mohk bplaa chaawn (steamed snake-head fish with curry paste). If these aren’t enough, dive into the dessert menu which includes thaawng yip and thaawng yaawt (sweets with Portuguese origins made with egg yolk) and fan favorite niaao bpiiak lam yai (black sticky rice with young coconut and longan). Dishes start at B90 for rice and a topping and scales up from there.