Sanyod – Famous For Roast Duck, Radna (Horfun) And Wanton Noodles, At Bangrak Bangkok
[Bangkok] One of the oldest neighborhoods in Bangkok, Bangrak is mostly populated by Cantonese immigrants who are famous for their cooking skills. The area is nearer to the riverside, known for many of its noteworthy eats.
Sanyod is one of the most well-known restaurants there, offering Thai-Cantonese cuisine and attracts regulars and customers from other parts of the city.
They come here to try the signature char-grilled Roast Duck marinated with a secret sauce and other tasty Cantonese dishes.
It was also awarded the Bib Gourmand in Bangkok’s Michelin Guide.
It was in 1962 when the founder Wu Chun Pei decided to open a food stall serving up Radna (fried noodles with gravy) and other Cantonese dishes by using his family recipes.
Business was brisk and the stall expanded to a restaurant. It was originally named “Seng Yid” which translates to “success and prosperity”.
As the Thais have difficulty pronouncing the name, it was changed to the Thai word “Sanyod” which means “superb”.
Sanyod currently has 4 branches in Bangkok (including Central World Level 6 B Zone and Sena Fest 2nd floor) and this is the original shop.
If you want a more spacious dining experience, you can just cross over opposite to the other more upmarket restaurant.
The restaurant’s décor and layout are considered simple and no-fuss, with round tables that can accommodate up to 25 people in total.
The menu consists of a wide selection of Chinese-Cantonese cooked-to-order dishes including the signature Roast Duck (150, 200, 300 baht), Radna (130, 200, 300 baht), and “Goy See Mee” – Pan Fried Noodles with Egg Drop and Pork Gravy (85, 250, 350 baht).
150 baht is about SGD6.50 or USD4.80, considered mid-range in terms of pricing.
There is a wide menu from Roasted Pork, Crispy Roasted Pork, Fish Maw Soup, Double Boiled Duck Soup, Deep Fried Fish Topped with Spicy Sauce, Braised Tofu in Earthenware Pot, to Chao Min (Fried Noodles) with Chicken.
Even if you are familiar with Hong Kong’s Roast Duck, the versions in Bangkok tend to be slightly different – more to the sweetish side and sauce-heavy.
The same went with Sanyod, a plate coming with part-tender-part-fatty pieces drenched in a sauce with Chinese herbal hint.
I had tried another famous duck shop in Bangkok before, and Sanyod’s take was certainly more flavourful and less tough. They were also chopped into manageable thinner pieces, not the chunky and meaty type.
Fans of Thai-style Wanton Noodles should really make your way here.
The Egg Noodles and Shrimp Wantons topped with roast duck and pork (150, 300, 450 baht) though looked superbly dry without much sauce, was actually quite tasty with light fragrance after being tossed properly.
The egg noodles were flat, with a springy bite.
The Pan Fried Noodles with Pork Gravy (130, 200, 300 baht) was enjoyable in terms of its tender pork slices and wok-hei, though I thought that the base sauce could do with slightly less salt and sugar.
There was also that touch of old-school flavour that I found rather endearing about this place.
89 Soi Sathon Nuea, Charoen Krung Road, Silom Subdistrict, Bang Rak District, Bangkok, Thailand (Near Surasak and Taksin BTS)
89 ซอยจรัสเรือง ถนนสาทรเหหนือ แขวงสีลม
Tel: +66 2 234 7968
Opening Hours: 10am – 8:30pm (Mon – Fri), 10am – 9pm (Sat – Sun)
Google Maps – Sanyod
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