[Bangkok] The more I visit Bangkok, the more I am trying out restaurants I would have never considered in the past.

“Hong Kong Fried Rice Noodle?” Yes, I ventured to Luk Kai Thong Royal Cooking to try out Chinese style hor fun. Twice in fact. And it wasn’t cheap, but both times were satisfying meals.

“Kai Thong” means “golden chicken” in Thai, while “Luk” represents “baby”.

Part of the posh looking restaurant was designed to look like a bird cage, complete with hanging plants, and a buzzer that emitted sounds of chirping when I called for a waiter.

The inside with more communal tables was stylishly done up to go with the theme, and you would never have quite imagined this was a Chinese restaurant.

From the look of it, this is where the Thai upper-middle class dine at, and it was full-house.

The offerings are primarily Hong Kong style, though more Thai dishes have been added over the years.

Popular items include the Hong Kong Fried Rice Noodle with Pork and Prawn, Crispy Noodle with Australian Beef, Stew Pork Belly and Vegetables with Baked Rice, Steamed Minced Pork with Thai Salted Fish and Baked Rice, Hong Kong Egg Noodles with Deep-Fried Pork Fillet or Wontons.

It was 255 baht (SGD$10, USD$7.20) for a plate of Rice Noodles with Pork and Prawn, considered pricey in Thailand’s context.

Oh, oh, oh… but when I took a mouthful, I could feel the wok hei and its slippery texture of the flat and smooth rice noodles,. That sauce, what sorcery. There were only 3 pieces of the sliced pork (why so few), but were so incredibly tender soft.

The dish looked so deceptively modest and effortless (even seemed pre-cooked), but the components came together in harmony.

“Best hor fun ever?”

“Could be.” Considered we tried so many rice noodle dishes in our lives, this was what we would return for. (Which we did, and probably again.)

I also tried a Hong Kong style Deep Fried Pork with Sticky Rice (295 baht, SGD$11.60, USD$8.40) which was decent, but there would be other modern Thai restaurants which offered better ones.

The Stew Pork Belly and Vegetables with Baked Rice, Kong Bak as how I would normally call it, was typically oily but dreamily melt-in-your mouth. A mixture of salted vegetable was stir-fried on fragrant Thai rice, and this reminded me of my growing up years when such a dish was more common, even right at home.

On the other side of the restaurant is a dessert and takeaway counter, and most would come in groups to try their Pang Cha Royal Thai Tea (295 baht, SGD$11.60, USD$8.40) aka the Thai version of bingsu.

Lukkaithong Royal Cooking @ The EmQuartier District
Room No. 6A04-05, 6th Floor, The EmQuartier Department Store, No. 693, Sukhumvit Road, Klongton Nua, Wattana, Bangkok, 10110
Tel: 02-0036301
Opening Hours: 10am – 10pm Daily

Lukkaithong @ Thonglor 13
251/2 Soi Thonglor 13, Sukhumvit Road, Khlongtannuea, Watthana, Bangkok 10110
Tel: 02-185-2698
Opening Hours: 11am – 9:30pm Daily

Lukkaithong @ Chic Republic
90 Chic Republic Flagship Store Soi Yothinpatana, Praditmanutham Road, Klongjan, Bankapi, Bangkok 10240 (Ekkamai-Ramintra Express Way)
Tel: 02-149-4608
Opening Hours: 11am – 9:30pm

Other Related Entries
Sava Dining (EmQuartier, Bangkok)
Thip Samai Pad Thai (Bangkok)
Baan Glom Gig (Bangkok)
Doong Aroi Ded (EmQuartier, Bangkok)
Raan Jay Fai (Mahachai Road, Bangkok)

* Daniel’s Food Diary pays for food reviewed unless otherwise stated.


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