I love Banthat Thong Road.
It’s really a trendy, vibrant place for street food and casual eateries in Bangkok, especially for those looking for late-night meals.
While, yes, the street is full of instagrammable dessert shops and spicy hotpot joints, you can still find traditional anchors like Tang Sui Heng Restaurant.
The business started in 1976 (older than many of us) with a humble noodle cart pushed by Mr Tang. After years in Saphan Luang, it moved to Stadium One.
You can see MICHELIN Bib Gourmand stickers from every year since 2018 proudly pasted behind the chopping counter.
I finally managed to eat here after finding the doors shut on a previous attempt. My last trip through the Bangkok jam ended in frustration when the eatery was closed, so seeing the “Open” sign this time was a relief.
The menu is really focused, all about ducks, ducks, ducks.
Duck wings, duck leg, duck blood, duck intestines… they have it all.
So you can find various parts like Duck Noodles (THB 60), Sliced Duck Meat in Hot Claypot (THB 200), Duck Wings in Hot Claypot (THB 200), Duck Legs in Hot Claypot (THB 250), and Mixed Duck Legs, Wings, and Meat in Hot Claypot (THB 300).
Special Orders are available from THB 80 to THB 200 depending on the cuts.
I decided to go for the safe and no-bones choice of Sliced Duck Meat in Hot Claypot (THB 200), which arrived steaming hot with coriander on top.
I recommend adding some egg noodles to the pot because they absorb the gravy well. They also offer a wider egg noodle version (like mee pok), which has a good chew and pairs well with the soft duck.
For those worried about a gamey taste, the duck was not gamey at all, and it soaked up the dark, herbal-icious sauce well.
The broth uses a traditional blend of Chinese herbs, giving it a savoury and slightly sweet profile without being too heavy. However, I did found it a tad on the saltier side.
You can get Sliced Duck with Rice (THB 80) for a quick lunch. Bonus points for the duck blood too, which was well prepared with a silky texture.
Drizzling the herbal sauce over plain rice is a good way to enjoy the savoury flavours of the braise.
However, I would go for the claypot version for a more comforting meal because the pot keeps the food hot for longer.
Don’t forget about the chilli dipping sauce, which is necessary here as the acidity helps cut through the fat of the duck.
The family recipe has apparently remained the same for over 50 years, making this a good stop for anyone craving traditional braised duck along this popular stretch.
Tang Sui Heng Restaurant
649 Banthat Thong Road, Wang Mai, Pathum Wan, Bangkok 10330, Thailand
Opening Hours: 10:30am – 7:30pm (Mon – Sun)
Google Maps – Tang Sui Heng Restaurant
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