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曼谷：建兴酒家（Somboon Seafood）咖喱炒螃蟹
建兴酒家（Somboon Seafood）在曼谷是个很受欢迎的海鲜餐厅。他们最初的餐厅是于1969年开的，而他们的招牌菜式咖喱炒螃蟹也成了美食界中的传奇。
他们家的咖喱炒螃蟹味道比卖相好很多（我必须承认，它确实像是有人在盘中呕吐了一番），但我保证当你吃下第一口过后，你就会完全忘了它卖相的缺陷。稍微油并像丝绸般嫩滑 – 简直是超级好吃！它的咖喱味道衬托出蟹肉本身的香甜，让它成为了会让你吃得停不下来的一道菜色。而当你终于吃饱了，你就会开始想什么时候和要怎么样才能再吃一次。他的份量也很大！我向服务生询问了两次，确认我们的是不是小螃蟹，而他说是，的确是小的。
我其实也点了一碗饭，但它始终没有出现。但其实也没关系，因为那螃蟹本身就很好吃了，而他们也没算我饭的钱。我另外也点了炸石斑鱼拌香脆的罗勒、辣椒以及很多很多蒜。他们给的蒜都足够让整个曼谷的吸血鬼接下里几天都不敢靠近曼谷了。同时，他们也会附上一种用鱼露、辣椒以及青柠檬调的酱料。若你想要更刺激一点，香脆可口的石斑鱼就可以点一些这个酱料来吃。
我曾经听说在泰国吃鱼时，都不能把鱼翻过来，因为这代表一艘船会沉没。吃的时候应该要把骨头拿掉，然后在你开始吃的那一边把鱼吃完。我之后得知这只是谣言，并没有人会在乎你怎么吃那条鱼，但我还是试着尽量不翻它。：）
那里的螃蟹和石斑鱼都是按重量出售的，而你也可以自己选择要小、中、还是大份的。我点了一条小的石斑鱼和一碟小的咖喱炒螃蟹，而这其实给2-3个人吃也是绰绰有余的了。此外，我也点了一个新鲜的椰子来喝。吃了这一顿总共花了1000THB 再多一点点。我认为这些美味的食物以这个价格来说非常合理。
- 他们给的份量很大，所以最好约几个朋友一起去，好让你们可以试试更多不同的菜色。
- 如果他们有提供湿纸巾，让我们吃螃蟹前后能擦一擦会更好。我没有向他们要湿纸巾，而他们也许只是忘了提供给我，但不然的话，我还是建议你们自备。
- 素里翁（Surawong）分行通常会大排长龙，所以为了避免漫长的等待，我建议你们在他们的网页上提前预定座位。
- 建兴酒家非常受欢迎，所以要小心一些骗子会告诉你餐厅关门了，或者引诱你到一些名字几乎一模一样而又非常昂贵的冒牌建兴酒家。
Somboon Seafood, 169, 169/7-12, Surawong Road, Bangkok
Fried Curry Crab 
Fried grouper 
Fried grouper 
Fried grouper
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