The name might not ring too many bells, but Platu Shack has quietly built a following among discerning Bangkokians over almost a decade. Originally named Platu (Mackerel), the Shack was added when they moved to the current setting, a colorful wooden house in a retro Thai style, four years ago. The venue might remind you of Plearnwan in Hua Hin, only smaller, with wooden tables sprawled all over the terrace. As you’d expect, the menu contains many mackerel-focused dishes; no surprise given that one of the owners comes from Mae Klong, a district in Samutsongkram province widely regarded as Thailand’s mackerel mecca. Many offerings are sexed-up classics, like the platu tom madan (mackerel in spicy and sour soup, B120), which is deliciously tangy thanks to the use of madan (garcinia) instead of the usual lime. Meanwhile, the unorthodox platu mao med (fried mackerel with spicy herbs, B120) is a classic drinking snack coming as it does with plenty of cashew nuts, crispy garlic and chili. Aside from the platu, they also serve more standard fare, such the flavorful yam salid foo (deep-fried leaf fish served with mango dressing salad, B120) which features slightly salty and crispy fish meat and a sweet dipping sauce. While something like the yod mara pad fai daeng (quick fried bitter cucumber leaves in oyster sauce, B80) reminds you just how rewarding a simple, home-style dish can be, their fusion selections are not so successful. Their platu khai goong (mackerel with mayonnaise and shrimp eggs, B120) is quite boring; basically tiny pieces of platu meat on top of similarly tiny cucumbers with a bland mayonnaise to boot. The nam prik madan kai jeaw (madan sweet chili paste with omelet, B120) is also on the dull side. Despite some missteps on the menu, Platu Shack remains a great option for lovers of Thai food, with friendly service, not to mention the charming retro vibe, as an added bonus. No corkage charge.