Krapow MNL: Serving Amazing Thai Food (and Pad Thai is Not One of It)

Last week, I wrote about Thai restaurants in my neighborhood, Poblacion (Makati), which used to be Makati’s thriving food and nightlife hub pre-pandemic (read the article here). Today, I’m writing about my favorite of them all. In fact, it’s my favorite Thai food spot in the country! I’m talking about Krapow MNL.

Krapow MNL is the newest kid on the block, opening last year in the middle of the pandemic. While they specialize on their namesake dish, Pad Krapow (holy basil stir-fry), they also offer Thai dishes that are not so common in the Philippines. And unlike in many Thai restos, they don’t serve Pad Thai, the stir-fried noodles that has reached global fame.

Its owner, Reggie Prospero, resided in Thailand for years, working in a non-food industry. He went through a formal culinary training and eventually opened the Thai diner. What I admire about him is his commitment to authentic flavors and quality ingredients, and his overall passion for food. In fact, he grows some of the herbs Krapow uses.

I learned about Krapow MNL through its Instagram ads (okay, I was hooked by the ads!). Reviews were still lacking at that time. So I took a risk and it didn’t disappoint. Since then, I’ve been frequenting them to try their food, which are all phenomenal. Up to this day, I have yet to taste a mediocre dish.

Here’s what I tried so far, arranged per category:

Pad Krapow

Let’s start with the dish where Krapow MNL got its name. Pad krapow (krapao or gaprao) is literally “stir fried krapow (holy basil).” It's any protein (typically minced beef, chicken, or pork) stir-fried with the herb, topped on rice, and served with fried egg.

Krapow MNL serves pad krapow Gai (chicken), Moo Krob (crispy pork), Moo Sub (minced pork) and Neua (beef). So far, I’ve only tried their minced pork, which is slightly sweet and rightly “krapow-y”. Its sliced chilis give a stay-in-the-mouth heat and the chopped green beans give some crunch.

I like the fried egg, which has a runny yolk and an incredibly crisp edge (check the photo how crazy the edge is!). The cucumbers add more crunch and the fish sauce provide an intense saltiness.

Salad

While they serve the staple Som Tam Thai or Thai Papaya Salad, I have only tried their Laab Moo Woonsen or Spicy Pork Glass Noodle Salad. It’s spicy and tangy, with freshness coming from the coriander and mint. It’s also a play of textures because of the springy noodles and the crunch coming from the herbs, lettuce, peanuts, and toasted rice.

This salad is now my favorite Thai salad. It’s a world of flavors and textures! (Confession: I’m not really a fan of papaya salad. While I don’t abhor it, I’m just not into the texture of unripe papaya. Peace!)

Noodles

Again, they don’t have pad Thai in the menu. But they offer Pad See Ew Gai (Wok-Fried Noodles with Chicken), Pad Kee Mao Goong (Prawn Drunken Noodles), and Kway Teow Kua Gai (Toasted Noodles with Chicken). I have only tried the kway teow (rice noodles) because I’m reminded of the Malaysian/Singaporean Char Kway Teow (missing CKT!).

The noodle dish has a smoky taste and a “toasty” texture, which is delightful in the mouth. And it’s unlike CKT, by the way.

One-Dish Meals (Plus Curries and Fried Chicken)

Like many cultures around the world including Filipinos, the Thais also have meals that are “family-style”, where there is a variety of dishes for sharing. But they also have the concept of Ahaan Jaan Diew or “one-dish meals”, which is the exact opposite of the family-style meals. One-dish meals are meant to be a complete meal in itself and is not to be shared. Most items in Krapow MNL are one-dish meals (but it’s too good that, if you’re unselfish, you can’t help but share it to others! LOL).

Their menu separates the curries and fried chicken dishes. But I think they’re also one-dish meals so I’m lumping them together. Here are the one-dish meals that I tried so far (aside from the pad krapow):

Gaeng Massaman Neua (Beef Massaman Curry): To the uninitiated, a massaman curry is a dish made of protein, typically beef or chicken, stewed in coconut milk and a blend of spices. It’s said to be a fusion dish, combining Middle Eastern or South Asian spices such as cardamom, cinnamon, clove, and cumin, and local ingredients like galangal and lemongrass. While I find rendang (the Malay coconut stew) and massaman curry similar, I think they differ in that the latter has potatoes and peanuts.

Gaeng Massaman Neua/Beef Massaman Curry (P350) — *Gaeng Massaman Neua*/Beef *Massaman* Curry (P350)

Krapow MNL’s beef massaman curry has flavorful and rich gravy, with a gritty texture. I was trying to taste the cumin but it must’ve gotten flooded with other spices. It’s peanuts, potatoes, and shallots add crunch, while the coriander some freshness.

Gai Tod Hat Yai (Fried Chicken Hat Yai-Style): Hat Yai is a city in Southern Thailand that is famous for their gai tod (fried chicken). While Krapow MNL does not specialize on fried chicken like Crying Tiger Street Kitchen and Khao Khai Thai Chicken Place, I think they serve the best in town! Let me tell you why.

Gai Tod Hat Yai/Fried Chicken Hat Yai-Style (P285) — *Gai Tod Hat Yai*/Fried Chicken Hat Yai-Style (P285)

Their fried chicken is juicy and tender and it’s skin is perfectly crisp and thin. In fact, steam will come out when you bite into it. Then the coriander and crispy shallots add flavor, while the cucumbers add a nice crunch. The sweet and spicy dip compliments the savory chicken. And let’s not forget the sticky rice, a classic pair for gai tod, which incorporates another layer of texture to the entire meal. In other words, this Hat Yai fried chicken meal of Krapow MNL is another world of flavors and textures!

Khao Mun Gai Tod (Crispy Chicken on Hainanese Rice): It consists of a battered boneless thigh and flavorful and aromatic rice, which is probably cooked in chicken stock since it’s Hainanese style. I think the rice is the one used for the sticky rice.

Khao Mun Gai Tod/Crispy Chicken on Hainanese Rice — *Khao Mun Gai Tod*/Crispy Chicken on Hainanese Rice

Pad Pak Kana Moo Krob (Crispy Pork Belly Stir-Fry with Chinese Kale): The pork belly is both crunchy, chewy, savory, and stay-in-the-mouth spicy. The Chinese kale is wilted but retains some crisp.

Sunday Grill

On Sundays, they offer grilled items like Moo Ping (Pork Skewers), which is a popular street food in Thailand. I have tried their Kor Moo Yang (BBQ Pork Jowl), which is smoky and tender, with a texture that reminds me of ham since it was cured for a few days.

I have also tried their Sai Oua, a Northern Thai sausage that’s common in the city of Chiang Mai. Krapow MNL’s version is flavorful, with a strong lemongrass taste, hints from kaffir lime leaves, and stay-in-the-mouth spiciness. It’s well complimented with the fresh veggies, providing with a nice crunch.

The Sunday Grill items is perfect with a cold bottle of beer!

Dessert and Drinks

Like any Thai restaurant, Krapow MNL has Khao Niew Mamuang (Mango Sticky Rice) and Cha Yen (Thai Iced Tea). I like their mango sticky rice because it’s rightly sweet.

There are still many dishes I have yet to try at Krapow MNL, including their soups. So I will be making more visits in the future. Honestly, I’m just looking for a reason to visit. LOL.

Which of the dishes above would you like to try? Comment them below!

Address: 5648 Don Pedro Street, Brgy. Poblacion, Makati City | Operating Hours: Tuesday-Sunday, 11AM-9PM | Contact Nos.: 0956-2517150 | Social Media: Facebook | Instagram