The place: The century-old Prachak sure knows how to roast their ducks. Situated on the busy Charoen Krung road, it’s hard to miss this Chinese hole-in-the-wall thanks to the sheer quantity of gleaming red birds hanging in the front window and the steam billowing out of the bamboo steamer baskets. The atmosphere is a mixture of old and new. Although the family-run place looks slightly dilapidated on the outside, the interior is air-conditioned and clean. The servers always greet you with a huge smile, but don’t come here for a quiet meal. The inside is no less bustling than the street outside, with frenetic waiters shouting out orders and the kitchen out back ringing with the sound of chopping.
Selection: It’s all about the famous ped yang (roast duck) here. You can have it plain, on rice, or on egg noodles. For the health-conscious, you can order it without the fatty skin. But if duck isn’t your thing, then opt for shrimp wonton soup or fried rice with crab meat. Goi see mi (fried egg noodles with Chinese gravy) is also a good option. Wash down your Chinese dishes with the free tea.
Must-have: Khao naa ped (rice topped with roast duck) is certainly not to be missed. Served in a generous portion, the chopped roast duck is tender and flavorful while the gravy poured over the duck is not too sweet or thick and gives off a herbal fragrance of Thai herbs like lemongrass and ginger. The dish also comes with boiled phak kwangtung (Chinese cabbage).
A la carte dishes are available from 10am.
