Discover the hidden gems of old-school Chinese cuisine in the bustling streets of Bangkok. These restaurants offer a nostalgic experience, taking you back to the traditional flavors and culinary heritage of China. While they may fly under the radar, their authentic dishes are bound to leave a lasting impression.
Yok Hua, located in the winding alley of Songwat’s A Nia Keng Shrine, is a haven for Hakka-style cuisine. Originally run by a 90-year-old grandma who migrated to Thailand, the restaurant is now helmed by the second generation. Their signature red Hakka noodles, infused with Thai red yeast, are a must-try. The owner even claims that these noodles assist with digestion, making them not only delicious but also beneficial for your health.
Tang Chua Li has been serving the people of Talat Noi for over 80 years, long before mala hotpot took the spotlight. Known for their fish head hot pot made with Chinese bighead carp, Tang Chua Li delights diners with its tender and flavorful fish. Another recommended dish is the Hweh Sae, a pink-hued white fish sprinkled with roasted sesame seeds and served with a delectable jujube soy sauce mixture.
If you find yourself craving Cantonese cuisine in the late hours, Hong Teong Long is the place to go. Operating until 4 am, this hole-in-the-wall restaurant offers a wide array of dumplings and stir-fried selections. Their Sheng Jian Baos, reminiscent of xiao long bao with a crispy exterior, are a true delight to the taste buds, despite the 45-minute wait.
For an authentic claypot rice experience, Fuk Yuan Suki Seafood is a hidden gem in Ratchadapisek Soi 17. The chef owner, with over 30 years of experience, hails from Hong Kong. Their claypot rice with braised beef is an affordable and filling option, showcasing the mastery of traditional claypot cooking techniques.
In Ramkhamhaeng, Ting Tai Fu brings the art of hand-pulled noodles to life. Every dish, from xiao long bao to noodles, is made from scratch. The braised beef noodles are a standout, with fresh noodles that melt in your mouth. Don’t miss the opportunity to try their dao xiao mian (knife-cut noodles) during the weekends for a truly satisfying experience.
Huay Kwang is a neighborhood filled with Chinese restaurants, and Lanzhou Noodles stands out as a 24-hour spot for hand-pulled noodles. The skilled lamian shifu (pulled-noodle master) showcases their expertise in the glass room, preparing noodles of different thickness and shapes. Their braised beef noodle soup is a crowd favorite, but the hot dry noodles with deep red chili oil are a spicy sensation not to be missed.
Finally, Kor Chun Huad is a Thai-Chinese khao tom establishment that has been delighting locals for 58 years. While it may require a pilgrimage to reach, their palo moo yen (pork aspic) and other beloved dishes like palo pork offals and stir-fried minced pork with Chinese chives are worth the journey.
Savor the authentic flavors and rich history of old-school Chinese restaurants in Bangkok. These hidden treasures are a testament to the timeless appeal of traditional Chinese cuisine and will transport you to a different era with their delicious offerings.
Frequently Asked Questions (FAQ) about Old-School Chinese Restaurants in Bangkok:
1. What kind of cuisine do these hidden gems of old-school Chinese restaurants in Bangkok offer?
– These restaurants offer traditional Chinese cuisine, specifically Hakka-style, Cantonese, and other authentic Chinese dishes.
2. Can you recommend a restaurant famous for its signature red Hakka noodles?
– Yok Hua, located in the winding alley of Songwat’s A Nia Keng Shrine, is known for its signature red Hakka noodles infused with Thai red yeast.
3. What is a recommended dish at Tang Chua Li, a restaurant serving customers for over 80 years?
– Tang Chua Li is famous for its fish head hot pot made with Chinese bighead carp. Another recommended dish is Hweh Sae, a pink-hued white fish served with roasted sesame seeds and jujube soy sauce mixture.
4. Is there a late-night option for Cantonese cuisine in Bangkok?
– Yes, Hong Teong Long is a restaurant that serves Cantonese cuisine until 4 am. They offer a variety of dumplings and stir-fried selections, including their popular Sheng Jian Baos.
5. Where can I find an authentic claypot rice experience in Bangkok?
– Fuk Yuan Suki Seafood, located in Ratchadapisek Soi 17, offers an authentic claypot rice experience. Their claypot rice with braised beef is highly recommended.
6. Which restaurant in Ramkhamhaeng specializes in hand-pulled noodles?
– Ting Tai Fu in Ramkhamhaeng is known for its hand-pulled noodles. They make everything from scratch, and their braised beef noodles are a standout dish.
7. Are there any 24-hour restaurants for hand-pulled noodles?
– Lanzhou Noodles in Huay Kwang is a 24-hour spot known for its hand-pulled noodles. They offer noodles of different thickness and shapes, and their braised beef noodle soup is a crowd favorite.
8. What is the specialty of Kor Chun Huad, a Thai-Chinese khao tom establishment?
– Kor Chun Huad specializes in dishes like palo moo yen (pork aspic), palo pork offals, and stir-fried minced pork with Chinese chives. They have been delighting locals for 58 years.
Definitions:
– Hakka-style cuisine: Traditional Chinese cuisine originating from the Hakka people, known for its unique flavors and cooking techniques.
– Nostalgic experience: A feeling of affection or longing for past experiences.
– Culinary heritage: The traditions and practices related to food and cooking in a particular culture or region.
– Authentic: Referring to something that is genuine or true to its origin.
– Infused with: The addition of flavors or ingredients to enhance the taste of a dish.
– Digestion: The process of breaking down food in the body and absorbing nutrients.
– Delectable: Delicious or highly enjoyable.
– Jujube soy sauce: A sauce made from jujube fruit, also known as red date, and soy sauce.
– Crispy exterior: Referring to a crunchy or crispy outer layer of food.
– Claypot rice: A traditional Chinese dish where rice and other ingredients are cooked in a clay pot, resulting in a flavorful and slightly crispy bottom layer.
– Hand-pulled noodles: Noodles made by stretching and pulling the dough to create long, thin strands.
– Braised beef: Beef that is cooked slowly in liquid until tender.
– Lamian shifu: Referring to a master or expert in the art of pulling noodles.
– Glass room: A room with glass walls, allowing customers to see the process of noodle-making.
– Chili oil: Oil infused with chili peppers, giving it a spicy flavor.
Suggested Related Links:
– Bangkok.com
– What is Hakka Cuisine?
– Introduction to Chinese Cuisine
– Introduction to Chinese Cuisine (with Recipes)