Food glorious food! Thailand

[Naka_Timo]

Soi 6 Pochana (ร้านซอย 6 โภชนา)

Address: 247-249 Soi Chula 11, Thanon Rama 4, Pathum Wan, Bangkok 10330
Phone number: 02-216-0866
Open hours: 8 am – 10 pm daily
Prices: If you get a single plate of rice topped with duck it’s just 45 – 55 THB, but for the full plates of meat I think it’s around 200 THB – 300 THB or so – but I’m not totally sure.

ที่อยู่ 249 จุฬาซอย 6 พระราม 4 ปทุมวัน , กรุงเทพมหานคร 10330
โทร. 02-216-0866
เปิดบริการ ทุกวัน 800 – 22.00 น.

How to get there: Soi 6 Pochana (ร้านซอย 6 โภชนา) is in Sam Yan, and you can either get there by taking a taxi, or take the MRT to Sam Yan station, exit toward Chamchuri Square, proceed to walk across Phaya Thai road, and then make a right on Chula 11.



Glorious Roast Duck and Pork at Bangkok’s Soi 6 Pochana.

There are few things in the world as satisfying as roast duck and roast pork.

Bangkok has its share of duck restaurants, some of them are alright, some of them are too sweet for my taste, but others, like Soi 6 Pochana (ร้านซอย 6 โภชนา), are about as good as it gets for me.

When I ate there, the duck was roasted so it was gloriously crispy and golden, the sauce was rich and flavorful, but not too sweet, and the meat actually melted in my mouth like a piece of chocolate.

The last time I ate at Soi 6 Pochana (ร้านซอย 6 โภชนา), I was with a big group of friends, so we kind of ordered, ate, and then kept ordering and eating.

So in this restaurant review I’ll do my best to cover all the different plates we ate – but unfortunately I didn’t get all the prices since I didn’t pay (when I go back I’ll make a note of the prices and update this review).

In the back of the restaurant, in the alley, you’ll find the owner, handling his prized ducks like they are trophies – they are.

I could actually hear the sizzle of the skin and even see it turning more and more golden brown in the few minutes that I stood and marveled.

The owner explained to me that his parents had migrated to Thailand from China and they had started this roast duck restaurant.

His recipes and his style of cooking are directly from his parents, and he doesn’t plan on changing anything.

I’m almost at a loss of words writing this blog right now, my mouth is literally watering and foaming at the same time, imaging that duck right now.

Anyway, once the ducks are fully cooked they are transported to the front of the restaurant where they hang on display to lure in hungry, duck seeking customers, like you and I.

Here’s just one more shot of their moo krob (หมูกรอบ), crispified pork belly, because I couldn’t bare to not share this photo.

That’s a bite of pure pleasure.

I’m a lover of nearly every type of food around the world, but offer me a plate of roast duck, and as far as meats go, I will come running.

Soi 6 Pochana (ร้านซอย 6 โภชนา), located in Bangkok’s Sam Yan market area, just down the road from a pretty good curry restaurant, serves up some of the best Chinese roast duck and pork in the city (at least it’s one of my favorite places).

The duck and pork are both crispy on the outside, smoky flavored, and succulent beyond belief.

There are dozens of restaurants that serve roast duck in Bangkok, but Soi 6 Pochana (ร้านซอย 6 โภชนา) is truly one of my favorites.

[Naka_Timo]

Kha Moo Sai Tua Jae Ta

Address: 25 Charoen Krung Rd, Pom Prap, Pom Prap Sattru Phai, Bangkok 10100
Nearest Train Station: Wat Mangkorn MRT
Opening Hours: Tue-Sun: 10:30AM-7PM (closed on Mondays)
Telephone: +66 90 598 2698



Having been around for over 50 years, Jae Ta is a family business in Yaowarat that serves a one-up version of this hearty dish that you simply cannot miss out when in Bangkok.

What makes Jae Ta’s braised pork stand out from other stalls is the addition of peanuts into their broth. This is a family recipe that was passed down to the owner by her parents, and has been their trick of the trade for almost half a century.

The peanuts end up absorbing tonnes of flavour as well as giving the gravy a sweet taste. This results is super soft and creamy peanuts to go along with the pork leg and warm steamed rice.

A favourite amongst Thai locals, Khao Kha Moo is a dish many of us go to when we have no idea what to eat. This is a simple yet hearty meal made up of braised pork, fermented vegetables, and of course, Jae Ta’s signature peanuts.

For those who’d rather not have the jelly-like pork fat as part of their meal, you can let them know to just include pork meat cuts. They also offer a mixed meat option for those who would like to try. This comes with braised pork, swine entrails, pork tail, and egg.

We loved how the pork was really tender and rich from all that broth. The peanuts also helped enhance the flavour and added a nice creaminess to each bite.

Ruam Mitr Mor Din is a combination of all meat items that include braised pork, peanuts, swine entrails, pork tail, tofu, and egg, topped with fermented lettuce and coriander. We recommend getting this as a sharing item for 2 people, and can be ordered with steamed rice.

Jae Ta is located Makam Alley, which is just a 5 minute walk from Wat Mangkorn MRT.

So if you ever find yourself in the area, don’t forget to drop by to try this unique khao kha moo which you won’t find anywhere else.

[Naka_Timo]

Kha Moo Sai Tua Jae Ta

Address: 25 Charoen Krung Rd, Pom Prap, Pom Prap Sattru Phai, Bangkok 10100
Nearest Train Station: Wat Mangkorn MRT
Opening Hours: Tue-Sun: 10:30AM-7PM (closed on Mondays)
Telephone: +66 90 598 2698



Having been around for over 50 years, Jae Ta is a family business in Yaowarat that serves a one-up version of this hearty dish that you simply cannot miss out when in Bangkok.

What makes Jae Ta’s braised pork stand out from other stalls is the addition of peanuts into their broth. This is a family recipe that was passed down to the owner by her parents, and has been their trick of the trade for almost half a century.

The peanuts end up absorbing tonnes of flavour as well as giving the gravy a sweet taste. This results is super soft and creamy peanuts to go along with the pork leg and warm steamed rice.

A favourite amongst Thai locals, Khao Kha Moo is a dish many of us go to when we have no idea what to eat. This is a simple yet hearty meal made up of braised pork, fermented vegetables, and of course, Jae Ta’s signature peanuts.

For those who’d rather not have the jelly-like pork fat as part of their meal, you can let them know to just include pork meat cuts. They also offer a mixed meat option for those who would like to try. This comes with braised pork, swine entrails, pork tail, and egg.

We loved how the pork was really tender and rich from all that broth. The peanuts also helped enhance the flavour and added a nice creaminess to each bite.

Ruam Mitr Mor Din is a combination of all meat items that include braised pork, peanuts, swine entrails, pork tail, tofu, and egg, topped with fermented lettuce and coriander. We recommend getting this as a sharing item for 2 people, and can be ordered with steamed rice.

Jae Ta is located Makam Alley, which is just a 5 minute walk from Wat Mangkorn MRT.

So if you ever find yourself in the area, don’t forget to drop by to try this unique khao kha moo which you won’t find anywhere else.

[Naka_Timo]

Kuay Teow Gai Khlang Soi Charoen Chai (ร้านก๋วยเตี๋ยวไก่กลางซอยเจริญใจ)

Address: Ekkamai Soi 12, Bangkok, Thailand
Open hours: 9:30 am – 3 pm daily, but very busy at peak meal times – and this is street food so these hours are subject to change with no warning.
Price: My bowl of noodles cost 50 THB

ที่อยู่ ซ.เจริญใจ (เอกมัย 12) ถ.สุขุมวิท 63 แขวงคลองตันเหนือ, วัฒนา, กรุงเทพฯ 10110
เปิดบริการ อังคาร – อาทิตย์ 9.30-15.00 น.
ก๋วยเตี๋ยวไก่เส้นเล็กพิเศษเพิ่มไข่ 50 บาท

How to get there: The street food bicycle is located on Ekkamai Soi 12, which is also known as Soi Charoen Chai, very close to Ekkamai International School. From Ekkamai BTS station, it’s about a 20 minute walk, or you can jump on a motorbike or taxi.



Soup noodles are one of the most commonly available street food dishes you’ll find throughout Bangkok. And there are many different types of noodles and soups to try.

For a great comforting bowl of soup noodles, kuay teow gai (ก๋วยเตี๋ยวไก่), or Thai chicken noodles, always hits the spot.

The reason I enjoy it so much, is because it’s often eaten with slices of raw bitter melon, fresh sweet basil, and lots of dry chili flakes and vinegar to garnish.

Located on Ekkamai Soi 12 in Bangkok, there’s a legendary Thai chicken noodle stall, that’s actually a street food bicycle, and they serve a fantastic bowl of noodles.

The street food bicycle is quite well known in the Ekkamai area of Bangkok, and as soon as they setup, there’s almost a continual line of customers.

While at many street food stalls in Bangkok you sit down at a table and a waiter / waitress will come to take your order, at this chicken noodle stall, you have to queue up and wait in line, order your bowl of noodles, and then find a seat.

When Ying and I arrived, at about 10:30 am, well before the main lunchtime rush, there were about 5 people in front of us already.

The wait didn’t take long, and in just a few minutes I had a steaming hot bowl of kuay teow gai (ก๋วยเตี๋ยวไก่) in front of me.

One of the many popular Thai street food noodle soups is kuay teow gai (ก๋วยเตี๋ยวไก่), Thai chicken noodles.

You’ll find Thai chicken noodles all over the streets of Bangkok, but if you happen to be in the Ekkamai area, there’s a street food bicycle called Kuay Teow Gai Khlang Soi Charoen Chai (ร้านก๋วยเตี๋ยวไก่กลางซอยเจริญใจ), that’s famous in the area, and serves a delicious bowl.

Queue up, order your bowl of chicken noodles, garnish with lots of sweet basil and bitter melon, season with chili flakes and vinegar, and enjoy!

While you’re in the Ekkamai area, you may want to try one of the best Thai beef noodles shops as well.

[Naka_Timo]

Somsong Pochana (Somsong Pochana Restaurant)

Address : Samsen Road, between Soi 3 and Soi 5, Banglamphu, Bangkok
Open hours : 9 am – 4 pm daily
Prices : Typical street food prices, you'll pay around 35 – 45 THB per dish. This time eating here I failed to remember how much we paid, but I think it was under 150 THB for everything we ordered.
Facebook : https://www.facebook.com/Somsongpochana/
How to get there : Somsong Pochana is now located right along Samsen Road, in between Soi 3 and Soi 5. If you're in the Banglamphu area or at Khao San you can walk there in about 5 minutes.



For the longest time I tried to eat here, but I was so busy with my travel schedule in and out of Bangkok, that I didn't make it.

Finally, when I was filming food videos for 2 straight weeks in Bangkok , one day for breakfast I had a chance to check it out and try a couple dishes.

The food, in particular a hard to find dish called khanom jeen sao nam (khanom jeen sao nam), was excellent.

However, as I'm writing this post, I just checked their Facebook page, and as of the beginning of 2016, they've moved locations since I've eaten here last (see bottom of this blog post for more details, it's just down the road from the old location).

Location has changed, but you can still try these fantastic dishes.

Must try food: Green curry chicken, fried pork (Green curry chicken, fried pork)
Khanom Jeen Sao Nam (Khanom Jeen Sao Nam) Dry Sukhothai Tom Yum Noodles (Dry Sukhothai Tom Yum Noodles) and Sukhothai Noodles (Sukhothai Noodles)

Somsong Pochana (Somsong Pochana Restaurant) is a long standing classic restaurant in Bangkok, known especially for serving Sukhothai style noodles, and a dish of fermented rice noodles and coconut milk called khanom jeen sao nam (ข้าวจีนสะอน้ำ).

The khanom jeen sao nam (ข้าวนมจีน สอน้ำ) in particular, with its contrast of rich coconut milk, pineapple, and ginger, was an incredible dish here.

Since I took these photos, the restaurant has moved locations, about a 5 minute walk from their original location. I haven't been to the new location yet, but I was just browsing their Facebook page and saw some photos. It looks like it's been upgraded from its really family home style feel, and there's even an AC now.

Although some of the old style Bangkok charm may have been lost, I'm pretty sure the food and taste will remain the same.

[Naka_Timo]

Somsong Pochana (ร้านสมทรงโภชนา)

Address: Samsen Road, between Soi 3 and Soi 5, Banglamphu, Bangkok
Open hours: 9 am – 4 pm daily
Prices: Typical street food prices, you’ll pay around 35 – 45 THB per dish. This time eating here I failed to remember how much we paid, but I think it was under 150 THB for everything we ordered.



How to get there: Somsong Pochana (ร้านสมทรงโภชนา) is now located right along Samsen Road, in between Soi 3 and Soi 5. If you’re in the Banglamphu area or at Khao San you can walk there in about 5 minutes.

The food, in particular a hard to find dish called khanom jeen sao nam (ขนมจีนซาวน้ำ), was excellent.

However, as I’m writing this post, I just checked their Facebook page, and as of the beginning of 2016, they’ve moved locations since I’ve eaten here last (see bottom of this blog post for more details, it’s just down the road from the old location).

Location has changed, but you can still try these fantastic dishes.

For my first dish, and one of the dishes that Somsong Pochana (ร้านสมทรงโภชนา) is most well known for, I ordered a bowl of kuay teow Sukhothai (ก๋วยเตี๋ยวสุโขทัย).

This Thai noodle soup, which originates from Sukhothai, is not really a very rare dish to find in Bangkok, but it’s definitely not widely available on every street corner like Thai chicken noodles or tom yum noodles.

I got sen mee, the thin angel hair Thai rice noodles, and it came with the typical slices of pork, minced pork, and long beans.

What’s interesting about Somsong Pochana (ร้านสมทรงโภชนา), is that they pretty much add the seasoning, like chili flakes and vinegar in your bowl for you before it’s served. The soup was sour and sweet, nutty, and with a spicy tinge following behind.

The mix of ingredients tasted fresh and the broth had a similar tom yum soup flavor to it. Overall, my bowl of kuay teow Sukhothai (ก๋วยเตี๋ยวสุโขทัย) was very good, a little on the sweet side for me, but still really delicious.

Again, the noodles were pre-seasoned before being served, with a little bit of chili flakes, ground peanuts, some vinegar and sugar to sweeten it up.

And again, what I did like though were the good ingredients, the sprigs of green cilantro, the crispy fish skin, the bean sprouts and the nuggets of minced pork.

However, for me the noodles were too sweet for my taste, and the portion size was pretty small as well.

Conclusion

Somsong Pochana (ร้านสมทรงโภชนา) is a long standing classic restaurant in Bangkok, known especially for serving Sukhothai style noodles, and a dish of fermented rice noodles and coconut milk called khanom jeen sao nam (ขนมจีนซาวน้ำ).

The khanom jeen sao nam (ขนมจีนซาวน้ำ) in particular, with its contrast of rich coconut milk, pineapple, and ginger, was an incredible dish here.

Since I took these photos, the restaurant has moved locations, about a 5 minute walk from their original location. I haven’t been to the new location yet, but I was just browsing their Facebook page and saw some photos. It looks like it’s been upgraded from its really family home style feel, and there’s even an AC now.

Although some of the old style Bangkok charm may have been lost, I’m pretty sure the food and taste will remain the same.

[Naka_Timo]

Heng Chun Seng (Heng Chun Seng)

Address: 133 Thanon Sunthon Kosa, Khlong Toey, Bangkok 10110
Phone: 0-2249-2329
Hours: Monday – Saturday: 6 am – 5:30 pm, Sunday close at 5 pm
Prices: 1 fire pot, extra beef and extra morning glory, plus 5 bowls of rice came to 255 THB (for 3 of us) – expect to spend 50 – 100 THB per person

133 Sunthonkosa Road, Khlong Toei Subdistrict, Khlong Toei District, Bangkok 10110



How to Get There

Heng Chun Seng is located on the edge of Khlong Toey Market . It is closest to Queen Sirikit MRT station, and from there you can either walk (probably 15 – 20 minutes and you'll need to walk through the market) or jump in a quick taxi.

You may have been served tom yum goong from an elevated donut-shaped metal bowl with a candle in the middle, but at Heng Chun Seng they serve rich beefy soup smoldering hot by a fiery furnace in the center!

They specialize in something known as “ maw fai ” which directly translates to “ fire pot ,” – and that's about as accurate as anyone could describe it.

While pork is much more popular in Bangkok, beef is what Heng Chun Seng (เหงชุ่นเสง) is really famous for.

It's not that tough chewy beef, but rather fall apart tender thumb sized chunks of boiled beef (neua toon), just like what they use to flavor my favorite Thai beef noodles .

We ordered our fire pot (maw fai) packed with chunks of beef and beef balls mixed with morning glory and submerged in their signature carnivorous broth.

A few bowls of rice to go with the main dish and a self-mixed side of sauce which included chili flakes, vinegar and a splash of fish sauce, and we were ready to start fishing .

I found it easiest to grab some beef and morning glory, place them on top of my rice and then scoop on some chili for extra flavor. Then I'd dip my spoon in the communal fire pot every few bites to make sure I was taking full advantage of the fragrant soup.

If you happen to finish all the beef, but still want more (like we did), you can always order another plate of beef or bowl of morning glory to add to the still hot soup.

The broth was slightly sweet, perfectly salty and the generous addition of fried garlic slivers was the flavor that really made me happy.

Eating beef soup from a fire pot (maw fai hot pot) is pretty unique, it's not all that common in Bangkok and this place does it extremely well. They are nearly always busy and if you go at peak times you may even have to wait for a table. The majority of the restaurant sprawls onto the sidewalk, but they also have an air-conditioned side room.

If you like beef soup, with real meat flavor, you'll really enjoy this!

[Naka_Timo]

Ji Jong Wa (จีจ้งหว่า ภัตตาคาร)

Address: 872 Thanon Mahachai, Wong Loo Lapa, Pirlom, Pranakorn, Bangkok, 10200
Phone: 022225973
Hours: 9 am – 5 pm daily

จีจ้งหว่า ภัตตาคาร
ที่อยู่ 872 มหาไชย แขวงวังบูรพาภิรมย์ เขตพระนคร กทม 10200
โทรศัพท์
เวลาทำการ
ทำการทุกวัน 09:00-17:00

How to Get There

It’s not close to any mass transit stations, so the easiest way to get there is to walk from Chinatown, or take a taxi / tuk tuk. Across the main street from Khlong Thom Market is a brand new shopping center (to the right of the Chinese Shopping Center). From there walk back one block, turn right and you’ll find the restaurant.



A Place For Yellow Egg Noodles and Duck.

Recently, while wandering around Pahurat in Phra Nakorn district of Bangkok, we needed something to eat. Stumbling into Ji Jong Wa (จีจ้งหว่า ภัตตาคาร), I decided to give it a try. It’s kind of at the far west side of Chinatown Bangkok, across the street from Khlong Tom Market.

It’s a nice looking restaurant, an old-school Chinese shop house like Kope Hya Tai Ke, and it reminded me of being in Singapore.

The bowl of fall-apart-tender duck drumsticks at the front of the restaurant is the big draw. You can smell it from across the road and see the egg noodles being blanched unleashing fumes of steam.

Ba mee, fresh yellow egg noodles with duck is what Ji Jong Wa (จีจ้งหว่า ภัตตาคาร) specializes in, and that’s what I’d recommend you eat there if you go.

They make the noodles fresh, and then set them in individual portions within wooden crates waiting to be ordered and cooked.

Here’s a close up of the Ba Mee Bpet Toon (บะหมี่เป็ดตุ๋น), a bowl of egg noodles with super tender stewed duck and a few duck dumplings added as well. The duck was so tender I didn’t even need my teeth to chew it.

The noodles were fresh and perfectly cooked and the soup was a little sweet with hints of cinnamon.

We also just ordered Giew Nam Bpet Toon (เกี๊ยวน้ำเป็ดตุ๋น), the same luscious duck drumstick with fresh dumplings instead of egg noodles. It was also quite good.

The Pad See Ew (ผัดซีอิ้ว) was not the best I’ve ever had, but it wasn’t bad. I particularly enjoy Pad See Ew (ผัดซีอิ้ว) when they’ve cooked it on a really high heat, so you can taste a bit of smokey char, and also when they use plenty of dark soy sauce, but this was less flavorful.

One thing I did really like about this is that they included bamboo shoots in the mix, not a common ingredient, but I liked it.

Wanting to eat some rice as well, I decided to also try their Pad Kra Pao Goong Kai Dao (ผัดกระเพรากุ้งไข่ดาว), and we got it with shrimp and a fried egg on the side. The egg was good, the rice and the rest of the dish was sadly terrible.

At this restaurant I would stay far away from the rice dishes, they really aren’t very good and for some reason they use really low quality rice. I guess they specialize in yellow egg noodles (ba mee) and punish anyone who tries to order otherwise! So stick with egg noodles if you go.

The Bottom Line

The only thing to eat here is Ba Mee Bpet Toon (บะหมี่เป็ดตุ๋น), everything else is ok at best. If you really love yellow egg noodles, check this place out. However, if you really love duck I would recommend a place more like Bpet Paloe Goliang 2.

[Naka_Timo]

Tang Jua Lee (ร้านตั้งจั้วหลี)

Address: Address: 2212 Thanon Khao Lam, Samphanthawong, Bangkok
Open hours: 11 am – 2 pm and 5 pm – 10:30 pm daily
Phone: 02 861 3213



ที่อยู่ 2212 ถ.ข้าวหลาม, ต.ตลาดน้อย, อ.สัมพันธวงศ์, กทม. 10100
เปิดบริการทุกวัน 11.00-14.00, 17.00-22.30 น.
โทร.02 861 3213

Chinese Teochew food (อาหารแต้จิ๋ว) will impress you by how simple the combinations of ingredients are, yet how pure and comforting the food is.

Tang Jua Lee (ร้านตั้งจั้วหลี) is a long-time Thai Chinese Teochew classic restaurant, located in Yaowarat (Chinatown), Bangkok. They are especially known for their old style fish steamboat and freshwater sashimi.

In this blog post restaurant review, I’ll share all the details with you.

Note: Thank you for Ronnie for this restaurant recommendation!

In Thailand, quite a huge population of Thai Chinese originate from Chaoshan (潮汕地区), or have Teochew roots, from the Guangdong province of China.

You’ll notice lots of Thai street food dishes, especially many of the noodles dishes, and dishes like rice soup with fish, that have Teochew origins.

Tang Jua Lee (ร้านตั้งจั้วหลี) is a classic Chinese Teochew restaurant in Bangkok, and although they have renovated their original shophouse look, they still serve the same amazing food.

I ate along with my friend Joel and my wife Ying, and we ordered a selection of their signature, most well known dishes.

Probably the most famous of all the Teochew dishes served at Tang Jua Lee (ร้านตั้งจั้วหลี) is their fish steamboat, and just about no one who eats here doesn’t order it.

They do have a tom yum soup version, and a regular plain version. But since I wanted to order mostly authentic Teochew Chinese food, I decided to go for the plain fish and taro based soup broth.

The steamboat came flaming hot, filled with charcoal in the center of the firepot, and bubbling away.

The slices of barramundi fish were initially deep fried, before being assembled into the steamboat along with chunks of starchy taro, Chinese celery, and seaweed.

Even though the soup wasn’t spicy or sour or anything too strong, I was blown away by how incredbily simple and flavorful it was. The fish broth was superb, and occasional starchy pieces of taro, it was delicious. It reminded me a lot of a fish steamboat I had in Singapore at Tian Wai Tian Fish Head Steamboat.

Tang Jua Lee (ร้านตั้งจั้วหลี) is a classic Thai Chinese Teochew restaurant in Bangkok.

I’m an addict of spicy and overly pungent foods, but one of the things that always impresses me when I eat Teochew Chinese food is how simple yet satisfying and clean the flavors are.

The fish steamboat at Tang Jua Lee (ร้านตั้งจั้วหลี) is something you don’t want to miss for ultimate comfort food, while the Chinese sashimi is unbelievably good as well.

[Naka_Timo]

Ann Guay Tiew Kua Gai

419 Luang Road, Pom Prap Sattru Phai, Bangkok,
419 ถนนหลวง แขวงวัดเทพสิรินทร์ Bangkok 10100, Thailand
Tel: +66 2 621 5199
Opening Hours: 4pm – 1am Daily



Chicken Fried Noodles With Runny Egg In Bangkok, With Michelin Bib Gourmand.

[Bangkok] Talking about Thai fried noodles, it is usually about the Pad Thai, Pad Khi Mao (Drunken Noodles) or Pad See Ew (stir fried rice noodles) that people (I mean tourists) generally go for.

“Guay Tiew Kua Gai” or Fried Rice Noodles with Chicken isn’t always that in the radar.

Tell me the truth – have you ever had this in Thailand?

Okay. Guay Tiew Kua Gai is basically fried rice noodles added with ingredients such as chicken and cuttlefish, have minimal sauces and is therefore dry.

The entire flavour comes from being cooked at high heat in pork fat, with just that little bit of soy sauce, eggs and spring onion.

Then you may wonder: What is so special about it then?

The trick is to fry this such that the noodles are actually kind of crispy on the outside, yet smooth and soft on the inside, especially when you mix everything up.

Ann Guay Tiew Kua Gai, located near Chinatown in Bangkok is one of the best-known places to get this dish. It was also awarded a Michelin Bib Gourmand. (The other awarded similar tall is Guay Tiew Kuai Gai Sunmali at Khlang Hospital Intersection. Seems like the inspectors do like their Kway Teow.)

The good thing about this eatery is that it is air-conditioned, but the food is cooked outside in the lanes, so you still get that bit of ‘street-side’ taste.


It offers Fried Noodles with Chicken, Pork, Ham or Squid (50 Baht, SGD2.10), though there is an all-in-on combination of Fried Noodles with Chicken, Ham, Squid topped with Runny Egg (60 baht, SGD2.50).

Not expensive at all.

Soup versions are also offered, though I didn’t see any customers ordering that.

The service is fast and there is a menu in English, which makes ordering quite easy.

You can choose your egg: served cracked fresh, cooked in an omelette style, or both.

When it is presented, the dish looked just like fried omelette, with the rice noodles cooked till it was coated with a layer of golden-brown.

What I liked was the smokiness of these noodles, and the runny egg on top of them added a good amount of creaminess.

Beneath the top layer, you can then ‘pull out’ slippery strands of rice noodles, otherwise known as “Guay Tiew”.

You can also add some condiments like sugar, white pepper, dried chilli flakes, and chilli, if you think the flavours are too bland.

However, I wished that there was more wok-hei (wok heat) and that it got slightly too greasy for my liking after a while.

For added variety, order the Fried Chicken (60 baht, SGD2.50) – a bowl of fried chicken ‘tenders’ that are on the crisp, though dryer side. Have it like a tidbit.

Ann Guay Tiew Kua Gai is located on Luang Road which is situated just a 15 minutes’ walk from the main parts of Bangkok including Charoen Krung Road, Chinatown, and Yaowarat.

[Naka_Timo]

Tang Jua Lee (ร้านตั้งจั้วหลี)

Address: Address: 2212 Thanon Khao Lam, Samphanthawong, Bangkok
Open hours: 11 am – 2 pm and 5 pm – 10:30 pm daily
Phone: 02 861 3213

Total price: 1,485 THB ($42.04)

ที่อยู่ 2212 ถ.ข้าวหลาม, ต.ตลาดน้อย, อ.สัมพันธวงศ์, กทม. 10100
เปิดบริการทุกวัน 11.00-14.00, 17.00-22.30 น.
โทร.02 861 3213



Chinese Teochew food (อาหารแต้จิ๋ว) will impress you by how simple the combinations of ingredients are, yet how pure and comforting the food is.

Tang Jua Lee (ร้านตั้งจั้วหลี) is a long-time Thai Chinese Teochew classic restaurant, located in Yaowarat (Chinatown), Bangkok. They are especially known for their old style fish steamboat and freshwater sashimi.

In Thailand, quite a huge population of Thai Chinese originate from Chaoshan (潮汕地区), or have Teochew roots, from the Guangdong province of China.

You’ll notice lots of Thai street food dishes, especially many of the noodles dishes, and dishes like rice soup with fish, that have Teochew origins.

Tang Jua Lee (ร้านตั้งจั้วหลี) is a classic Chinese Teochew restaurant in Bangkok, and although they have renovated their original shophouse look, they still serve the same amazing food.

I ate along with my friend Joel and my wife Ying, and we ordered a selection of their signature, most well known dishes.

Fish and taro steamboat (หม้อไฟเผือกปลากระพง)

Probably the most famous of all the Teochew dishes served at Tang Jua Lee (ร้านตั้งจั้วหลี) is their fish steamboat, and just about no one who eats here doesn’t order it.

They do have a tom yum soup version, and a regular plain version. But since I wanted to order mostly authentic Teochew Chinese food, I decided to go for the plain fish and taro based soup broth.

The steamboat came flaming hot, filled with charcoal in the center of the firepot, and bubbling away.

The slices of barramundi fish were initially deep fried, before being assembled into the steamboat along with chunks of starchy taro, Chinese celery, and seaweed.

Even though the soup wasn’t spicy or sour or anything too strong, I was blown away by how incredbily simple and flavorful it was. The fish broth was superb, and occasional starchy pieces of taro, it was delicious. It reminded me a lot of a fish steamboat I had in Singapore at Tian Wai Tian Fish Head Steamboat.

They also gave us some leafy vegetables, which had a taste that was like a cross between lettuce and spinach to toss into our steamboat, which was fantastic as well.

No doubt, an absolute winner of a Teochew Chinese steamboat in Bangkok.

Chinese sashimi (ปลาดิบจีน)

The dish I was most excited to try at Tang Jua Lee (ร้านตั้งจั้วหลี) is their famous thinly sliced freshwater sashimi. They used some type of bighead carp for the sashimi.

The fish was sliced into thin strips, and topped in a crust of fragrant toasted sesame seeds. It was served with a dipping sauce that was nutty and sweet.

Again, this Chinese Teochew sashimi was outstanding.

It wasn’t fishy tasting at all, and nor did it have a chewy texture, but it was rather smooth and silky all the way through, while melting in your mouth.

Oyster omelet (ออส่วน)

Another Teochew Chinese classic is an oyster omelet (ออส่วน aw suan). The gooey batter and egg mixture paired with plump melt in your mouth oysters was superb. It wasn’t too salty, but just perfect.

Probably the only reason why I didn’t rave more about the oyster omelet here is because I was so amused by the fish steamboat and the Chinese sashimi, which overpowered the oyster omelet for me – but the oyster omelet was still excellent.

Cold goat (แพะเย็น)

I always enjoy trying random things on any menu restaurant I go to.

At Tang Jua Lee (ร้านตั้งจั้วหลี) is was cold goat (แพะเย็น pae yen) that stood out as being pretty interesting to me.

The cold goat (แพะเย็น) was preserved all in-house at the restaurant, and it was sliced into pieces and served with bamboo shoots, pineapple, tomatoes, and Thai mayonnaise salad dressing on the side.

With the exception of the Thai mayonnaise, which I’ve never really been a fan of, the cold goat (แพะเย็น) was pretty amazingly good. It was definitely cold, and it was very similar to goat ham, with a gelatinous skin around the outside.

I wouldn’t say the cold goat (แพะเย็น) is a must order when you eat at Tang Jua Lee (ร้านตั้งจั้วหลี), but it was interesting to try.

Conclusion

Tang Jua Lee (ร้านตั้งจั้วหลี) is a classic Thai Chinese Teochew restaurant in Bangkok.

I’m an addict of spicy and overly pungent foods, but one of the things that always impresses me when I eat Teochew Chinese food is how simple yet satisfying and clean the flavors are.

The fish steamboat at Tang Jua Lee (ร้านตั้งจั้วหลี) is something you don’t want to miss for ultimate comfort food, while the Chinese sashimi is unbelievably good as well.

[Naka_Timo]

Charoen Saeng Silom (ร้านเจริญแสง สีลม)

Address: 492/6 Soi Charoen Krung 49, Bangrak, Bangkok 10500
Open hours: 8 am – 2 pm daily, but don’t come at 2 pm, they will probably be sold old. The best time to come would be the morning at about 10 or 11 am if possible.
Prices: Our total bill for my wife and I and everything we ate came to 309 THB ($8.63)

ที่อยู่ 492/6ซ.เจริญกรุง49 ถ.สีลม (ใกล้ร.พ.เลิดสิน) สุริยวงศ์ , บางรัก , กรุงเทพมหานคร 10500
เปิดบริการ ทุกวัน 8.00 – 14.00 น.

How to get there: Charoen Saeng Silom (ร้านเจริญแสง สีลม) is located within the alley, right on the corner of Silom Road and Charoen Krung Road, in the Bangrak area of Bangkok. It’s on the opposite side of the intersection from Sirocco and Muslim Restaurant and just within the alley.



The Ultimate Braised Pork Leg in Bangkok (ร้านเจริญแสง สีลม).

Braised pork leg and rice (khao kha moo ข้าวขาหมู) is one of the standard Thai street food dishes.

And typically, it really is a pretty standard tasting and eating dish. It’s available at hundreds of street food corners, kind of like the pork version of chicken rice.

However, there are some extremely notable khao kha moo stalls in Thailand, one of the more legendary being the unforgettable Cowgirl lady in Chiang Mai.

But in Bangkok, one of the ultimate places to eat Thai Chinese braised pork leg and rice is Charoen Saeng Silom (ร้านเจริญแสง สีลม), and it’s one of my favorites in all of Thailand.

Located down a side alley behind the corner of Silom and Charoen Krung Road in Bangrak (near to Silom), but remaining completely hidden from the outside road, is Charoen Saeng Silom (ร้านเจริญแสง สีลม).

It’s the type of restaurant you’d walk past so many times, but if you didn’t know it was down the alley, you’d never know it was there.

It’s also the type of street food restaurant that serves such good food, people come to eat it from all over Bangkok, and it’s not unlikely to find a Mercedes Benz or a luxury car parked in the alley – people come for the good food.

Charoen Saeng Silom (ร้านเจริญแสง สีลม) is located down the alley, and you’ll immediately recognize it by its red sign and golden letters, and typically a huge crowd around the restaurant.

During lunch they set up a row of tables along the alley, but they also have a few indoor seats as well. The braised pork is served from a giant metal bowl on a podium at the front.

Unfortunately on the day that I went, my wife and I arrived at the tail end of lunch, and they had almost sold out of braised pork leg, so I wasn’t able to get a photo of the full pot of tender pork legs.

There are a number of different things you can order at Charoen Saeng Silom (ร้านเจริญแสง สีลม).

If you’d just like an individual portion of rice topped with tender braised pork leg and garnishing, you can just order khao kha moo (ข้าวขาหมู).

But if you’re ready to take on the ultimate Thai braised pork leg experience in Bangkok, you’ll want to order the entire leg – kha moo (ขาหมู).

When it comes to eating kha moo (ขาหมู) I’m not huge on the skin, I’m a crispy skin kind of guy rather than a gelatinous skin kind of guy. So I peeled back some of the skin.

As ironic as it might sound, the meat underneath the skin can be quite lean, as was the case with the pork here.

It was kind of like a pork drumstick, just multiple times bigger – a big bone, surrounded by tons of succulent meat, with a thick layer of skin surrounding it.

The kha moo (ขาหมู) was also served with some pickled braised mustard greens on the side, plus a handful of fresh cilantro to garnish.

The meat off the pork leg was some of the best I’ve ever tasted in my life, both in flavor and texture.

It literally just slid off the bone effortlessly, and it was so tender, yet not mushy. When they serve you an entire pork leg like this, they never serve you a knife, you just don’t need it – it’s spoon tender!

The taste wasn’t too sweet, but it was mild with a pleasant aroma of star anise, and I’m sure an arsenal of Chinese herbs and spices that went into the braised juice.

Absolutely incredibly good.

To take things further, Thai kha moo (ขาหมู) is always served with a side sauce.

The sauce at Charoen Saeng Silom (ร้านเจริญแสง สีลม) was mostly vinegar based, and filled with chilies and garlic.

The contrast of the sweet meat, with the harsh vinegar, chilies, and garlic, complemented each other so well.

I’m also a big fan of their mustard greens, which are undoubtedly enhanced by being cooked in the pork juices. Just like the pork, they were so tender, you could slice through them with your spoon.

Hidden down an alley side street in downtown Bangkok, Charoen Saeng Silom (ร้านเจริญแสง สีลม) is one of the ultimate places to eat khao kha moo (ข้าวขาหมู) – Thai Chinese braised pork leg and rice.

Their pork leg is unexplainably soft and silky, yet not mushy, and it has a slight sweetness, but well balanced with a blend of Chinese spices and herbs.

If you’re up for a pork feast, I’d recommend ordering the entire leg!