Having scoffed a few pints of Asahi in the afternoon come 7.30pm old Stick was starving and in need of a feed and a change of scenery.

Her indoors has never been to Scruffy Murphy’s before and that’s where we decided to go for some food as I fancied a Sunday roast and know they do decent Thai scran to keep her quiet.

No messing about when we arrived and I went for the Triple Taste at 340 baht that lets you choose from beef, pork, lamb and chicken. I skipped the lamb for no reason in particular.

Mrs Stick scanned the menu and went for extra spicy mixed seafood yum which turned out wasn’t on the menu at all but fair play to the service and chef for knocking up what she wanted.

Being the fat glut that I am, I couldn’t just order a Sunday roast and be content. No, no, no. It doesn’t work that way and I fancied some chips and curry sauce too.

There’s been a lot of talk on Twitter lately debating hand cut and frozen chips so when my plate arrived with homemade chips it was a nice surprise.

Was the food good?

Well, you know it was from the title so there’s no need for all that food writer fluff.

Scruffy’s Sunday roast was one of the best I’ve had in Bangkok scoring an impressive 9/10.

As for the Thai food, I just asked the other half to score her scran out of ten and she immediately gave it full marks. 10 out of 10. Why such a high score? Her words, “they made me exactly what I wanted, how I wanted it and I got mine before you”.

We washed everything down with a 5 bottle beer bucket of Leo that was on offer for just 400 baht. In fact, we were so full we only drank four of them but 2 sambuca’s sent over from Eoin the manager may have played a part in that.

Stick went to bed with a full belly and a mental note to return another Sunday for more of the same.

Note, this is not a sponsored post, Scruffy’s had no idea I was coming and as always I paid my bill. Yes, the manager, who is a friend of mine, sent over two shots on the house which I will be sure to reciprocate next time I meet him when he’s out on the town.





