[Bangkok] Other than Tom Yum, Pad Thai and the likes, there is also Elvis Suki in Bangkok renowned for its Thai-style Sukiyaki, particularly its Dry Beef Suki and Seafood Suki.
That made me really curious at how this iconic Japanese dish would be reinvented, especially when the menu prints “Chinese Sukiyaki”.
The modest eatery was also recommended on the Michelin Guide with a Michelin Bib Gourmand.
The shop gets its name not from a love of rock and roll, but from its original owner, who was nicknamed “Elvis” for his love of big hair and lively charm.
You can find it on Banthat Thong Road, where tourists and student crowd from nearby Chulalongkorn University.
Many diners come specifically for the Japanese-meets-Thai dish that Elvis Suki has managed to make its own, but do not come expecting a hotpot.
It is essentially a stir-fried glass vermicelli dish, in which you can choose to mix with a variety of fresh ingredients, including meats, seafood, and an assortment of vegetables.
On the menu are choices with pork, chicken, beef, seafood – fried or with soup. Prices are from THB 80 to THB 120.
There are also sharing dishes of Baked Prawns with Glass Noodle (THB 300), Raw Shrimps Fish Sauce (THB 150), Spicy Cockles Salad (THB 200), Grilled Mussels (THB 200) and Seasoned Scallops (THB 200-400).
The real star to me was the heat – how the bowl arrived so piping-hot and stayed that way throughout. Can only imagine the skills involved in the wok-frying.
The woon-sen noodles (some of us call it tang hoon) were soft, moist and slightly springy, working hand-in-hand with the smoky eggy sauce to tantalise the taste buds.
So satisfying that I wanted to keep eating, but was only ‘stopped’ by the heat.
The special suki sauce of Elvis Suki, slightly sweet, savoury, and with a hint of spice, elevated the dish to new heights.
There were also other ingredients such as cabbage and onions to balance out the dishes. I am now curious to try its other offerings.
The stir‑fried Rice Noodles with Chicken (kway teow kua kai) is another signature item at this outlet, alongside dry suki.
It earned mention for its chewy noodles, tender chicken bits, and smoky wok‑hei presence.
You may find this more balanced than the suki as the sauce enhanced rather than overpowered the noodles and chicken.
Elvis Suki is a place that doesn’t pretend to be anything other than what it is: a straightforward, no-nonsense eatery serving up a dish they have perfected over time.
Elvis Suki
1456 Banthat Thong Road, Wang Mai, Pathum Wan, Bangkok 10330, Thailand
Opening Hours: 3:30pm – 12pm (Mon – Sun)
Google Maps – Elvis Suki
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