Bangkok (Thailand) – October 25, 2019 (travelindex.com) – Amidst the hustle and bustle of Bangrak and Bangkok's ever-changing riverfront, Casa Sapparod has opened its doors on Charoenkrung Soi 44. Its name translates to "House of Pineapples," and the restaurant pays tribute to the humble fruit by featuring it prominently in salads, stir-fries, drinks, and desserts.

The decor combines retro design with tropical flair and is truly unique. Guests are immediately drawn to the striking pineapple wallpaper covering the entire back wall. Floor-to-ceiling windows on one side and two large round windows on the other give the room a bright and airy atmosphere.

There is a diverse mix of textures and patterns; from the monochrome tiles on the floor to the concrete bar with its star-shaped cladding, the metal rose pattern on the ceiling lamps, to the worn vintage carpets on the floor – all designed to give the restaurant a relaxed and comfortable atmosphere.

No fewer than five different pineapple varieties are featured on the menu, each selected for its unique flavor and texture. In some dishes, the pineapple plays a supporting role, while in others it takes center stage.

One example is DIY Somtum, where guests mix all the ingredients for Somtum—including semi-ripe Phuket pineapple—at the table themselves and adjust the spiciness to their liking. Another example is the classic Kanom Jeen Sao Nam, a traditional summer dish with roots in royal cuisine. It is prepared with fermented rice noodles in a cold broth of lightly spiced coconut milk and a selection of condiments, including poached shrimp, dried shrimp powder, pomelo, quail eggs, Phuket pineapple, kaffir lime, young ginger, shallots, and garlic. The dish is finished at the table with a pineapple granita.

The highlight of the menu, however, is the pineapple fried rice, prepared with organic brown rice from Nakhon Pathom, seasoned with homemade curry powder, and served in a halved Sriracha pineapple with your choice of pork, chicken, seafood, or vegetables. The pork fried rice is prepared with homemade bacon, pork cheek, and Chinese sausage.

For those who prefer a hearty and satisfying meal, try Gaeng Phed Ped Yang, a fiery red curry with locally roasted duck, Phuket pineapple, and snake fruit. A blend of roasted, dry spices gives the curry a deep, aromatic flavor that is rather unusual in Thai curries.

The menu also includes dishes without pineapple, such as Phad See Ew and Phad Kra Pao.

The sweet and sour qualities of pineapple make it an ideal ingredient for desserts. Flambéed pineapple consists of generous chunks of ripe Srithong pineapple flambéed in local rum with Thai spices and served with homemade vanilla ice cream. Pineapple pudding, on the other hand, is made with coconut cream and pineapple sauce and served with tuile.

Unsurprisingly, pineapples also play a starring role in drinks. The "Pineapple Juice of the Day" offers freshly squeezed juice from a different pineapple variety daily, while the Pineapple Kombucha is a refreshing drink made from fermented jungle oolong tea and pineapple. Those who prefer alcoholic beverages shouldn't miss the Tom Kha Lada, a Thai variation of the popular Piña Colada, prepared here with lemongrass, galangal, and kaffir lime.