Duck is roasted using the same recipe from 1909, brushed with a sweet soy-based glaze that caramelizes the skin. The meat stays tender while the skin develops a lacquered finish. Served with rice and a small bowl of broth on the side. Multiple reviewers specifically note this is better than the noodle version.
Tips from diners
Order the rice version, not the noodles — reviews consistently say the duck pairs better with rice.
Duck often runs out by 5:30pm or earlier on busy days. Come at lunch to guarantee availability.
Pork belly roasted until the skin shatters into crispy shards while the meat underneath stays moist. The preparation uses high heat to render the fat and puff the skin. Served sliced, it can be ordered on rice, with noodles, or as part of the mixed meat plates.
Tips from diners
The crispy pork is as popular as the duck here — many regulars order both meats on the same plate.
Eat it right away while the skin is still crackling-crisp — it softens if you let it sit too long.
A comprehensive sampler of the kitchen's roasted meats served over thin egg noodles. Includes slices of sweet Chinese sausage, barbecue red pork, homemade pork wontons, crispy pork belly, roasted duck, and another type of sausage. Reviewers recommend this for solo diners wanting to try everything in one bowl.
Tips from diners
This is the best single-dish order if you're eating alone — you get a taste of all their roasted meats at once.
The portion is generous with six different meats — it's filling enough for most appetites without needing sides.
A plate of rice topped with slices of all three signature roasted meats — the duck, crispy pork belly, and sweet red pork. This lets you compare the different preparations side by side. The combination of textures and flavors makes this a popular choice for first-time visitors.
Tips from diners
This is the best way to try all three roasted meats if you can't decide which to order.
At 95 baht, you get generous portions of three different meats — it's worth the small upcharge over single-meat dishes.
Delicate wontons filled with minced shrimp served in a clear pork bone broth with generous portions of fresh crab meat and Chinese greens. The wontons are made in-house daily. The broth is light but flavorful, designed to let the seafood shine without heavy seasoning.
Tips from diners
The crab meat portions are genuinely generous, not just a token garnish like at some places.
This makes a good lighter option if you don't want a heavy rice or noodle dish.
Springy egg noodles served in a clear broth topped with fresh crab meat and greens. The noodles have a good bite and the crab is sweet and fresh. This is a lighter alternative to the mixed meat noodles, focusing on seafood rather than roasted meats.
Tips from diners
Good choice if you want egg noodles but prefer seafood to the roasted meats.
Eat this while it's hot — the noodles clump together as they cool down.
Founded in 1909 when the owner brought a Cantonese roasted duck recipe from Guangdong, China. The restaurant still operates from its original shophouse on Charoen Krung Road, maintaining century-old recipes for roasted meats. The duck often sells out by early evening, with many regulars arriving at lunch to guarantee their order.
Duck sells out by 5:30pm most days, sometimes earlier on weekends. Arrive by lunchtime if duck is your priority.
Cash only — there's no card payment or mobile payment options.
5-minute walk from BTS Saphan Taksin. The restaurant is across from Robinson's department store on Charoen Krung Road.
Stick to the roasted meats and noodle soups — multiple reviews say the pork buns and dumplings are disappointing.
Closed only during Chinese New Year and Songkran — open every other day of the year.
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