Kaprao Tapae

At this roadside eatery, diners aren’t eating pad kaprao for sustenance — they’re having an experience. Having opened earlier this year, the diner has already made a name for itself for busting out the spiciest kaprao. Believe it or not, one customer was sent to hospital after eating a three-chilli kaprao and suffering from severe stomach pains and nausea. With that being said, do note that the restaurant does not serve their krapao this spicy, but had made it on the request of the diner.

The restaurant’s secret lies in the chillies they use. Forget bird’s eye chillies or cayenne peppers. Here, you are introduced to the Carolina Reaper, regarded as one of the world’s hottest chillies with capsaicinoids ranging from 1.5 million to 2 million SHU (Scoville Heat Units). Owner Worakrit Sakulleaow said his friend first brought the chilli from America and not really knowing what to do with it, he decided to throw some into his

kaprao. Once he experienced the off-the-chart heat, he knew it had to be added to the menu. For safety concerns, Worakrit limits the amount of chillies to one or two per plate. For those who dislike spiciness but appreciate a good kaprao, Kaprao Tapae isn’t just about the spice. Apart from the Carolina Reaper pork kaprao (B300), other must-tries include Chinese mala kaprao with sliced pork (B75), Crispy sea bass kaprao (B140) and Crabmeat kaprao that costs up to B410 a plate.

Note: Since the Carolina Reaper isn’t easy to come by, it might not always be available, but you can call to check with the owner before heading over. You may bring a litre or two of milk to help cope with the heat.

Mon-Sat 11am-9pm / 32/50, Sukhumvit 21/ Call 091-756-3724.