In fact, people usually go to Chinatown in Bangkok to taste the food, so if you plan to go there, be sure to save your stomach. There are indeed a lot of food here. If you don’t try it, you may miss it. Here are some recommended ones

Old store.

Song Kee Satay There are many satay barbecue restaurants in Thailand, and Song Kee is undoubtedly the first in the lineup.

This store has a "Song Kee" sign in Chinese and is also very close to the train station, so it's not hard to find.

This shop has been here for decades, and even the royal family often comes to eat there, so it has a pretty good reputation.

Many people come to Chinatown just to taste kebabs.

Kebabs are the highlight.

The pork is alternately fat and lean, but plum pork is not used.

In order to make the kebabs fresh and tender, you have to marinate them.

The main marinades for satay are coconut milk, turmeric and chili powder.

All stores produce it this way, but the raw materials, techniques and seasonings can all be distinguished.

Song Kee's products are worth it at this point.

Ditto for dipping sauces.

The main body is peanut butter, slightly sweet, with coriander seeds, chili powder, garlic and other ingredients, giving it a rich and mellow taste.

Eating it with kebabs is the ultimate treat for your taste buds.

In addition, the lettuce range includes cucumbers, onions and green peppers to relieve greasiness.

Another killer of Song Kee is the roasted pork liver.

If you have a sweet tooth, add a side of toast.

Per capita: 100 baht Opening hours: 9:30-18:30, closed on Mondays Jade Barbecued Pork Rice SeeMorakot is an ideal place for casual dining.

In the minds of Bangkokians, this is the ultimate form of Khaomoodaeng(?).

This restaurant has been open for more than 60 years. The menu is very simple, including roasted pork rice, barbecued pork rice or four-piece rice.

There are not many original soups, such as lemon duck and winter melon soup, bitter melon and pork ribs soup, pickled cabbage and pork belly soup, etc.

However, since Song Kee is next door, it is common for these two restaurants to appear together.

You can do the same.

What makes this meal stand out is all in the bucket of sauce on the counter.

This sauce is a bit like red sauce.

It's sweet and tangy.

Pour it over the rice.

Not to mention the taste, the presentation is attractive enough.

The ingredients are definitely hard to guess, but there is definitely cinnamon and star anise.

The flavor is very strong.

Per capita: 80 baht Address: Next door to Song Kee Business hours: 11:00-19:00 Lao Chen’s Famous Braised Goose This store is located next to the most prosperous Yindu Restaurant in Chinatown. It has a simple Chinese signboard “Lao Chen’s Famous Braised Goose”.

If you don't know in advance, this kind of store is just a flash in the pan and you won't notice it.

This store is so small.

After eating, they were all pretty good, so we have many repeat customers and will recommend them to others.

Even the Thais are the same.

After all, this is the “No. 1 Braised Goose Store in Bangkok”.

Goose food is not common in Bangkok, so this shop has a bit of trouble welcoming customers from Chinatown.

If you want to eat goose, it's safest to step on the open door.

Because geese sell quickly.

The cheapest goose rice set is 100 baht.

If it is a single portion of braised goose, it can be divided into three portions: large, medium and small. The price ranges from 120 baht to 700 baht, which can be eaten by 1-6 people.

Goose blood and offal are not on the menu.

If you want to eat, it depends not only on luck, but also on whether you can order food.

Per capita: 120 baht Opening hours: Open at 10 o'clock. Thai Oyster Omelette NaiMongHoiThod is a run-down store that looks dirty, but it actually won this year's Michelin Bib Gourmand title.

A good oyster omelet should ensure that the oysters are fresh, tender, crispy and charred around the edges.

In fact, the ingredients are very simple, sweet potato powder mixed with oysters and leeks. The difficulty lies in the frying process.

The oil temperature and quantity are very important. The oyster omelet in this home is made on an iron plate with a charcoal stove underneath.

The proprietress is very skilled. She beats an egg with a spoonful of sweet potato powder and fry it while adding oil according to the situation. She puts the oysters aside until golden brown on one side and shovels them into the plate together with the bean sprouts in a few dozen seconds.

This is different from domestic food.

The bottom of the cake was clearly separated from the oyster.

The lower layer is crispy and the upper layer is tender and delicious.

The sauce is nothing special.

Sweet and spicy.