I am writing this post with a leftover sensation of super-satisfaction. I just had one of the best fishball noodles in my life. The place is not social-media-hyped, but one of the oldest, and still elusive from the lights. But then they have the best combination of a real superlative fishball noodle I know.
Open daily (except Sundays) from 08.00 – 13.30, T: 02-282-6153. Or visit their Facebook here. MRT: SamYot and then taxi
The name is ‘Chantaburi’ fishball noodle จันทบุรี ก๋วยเตี๋ยวลูกชิ้นปลา,’ and their noodle is a Teochew-style fishball noodle with pork in slices and minced forms. The location is at Wisutkasat – which is not too far from the Banglamphu area. If you drive, you might be able to find some parking at the nearby Wat Tri Thotsathep. Below are the noodles, in the variety that we ate and loved. It is a bowl-cleaning affair and I am telling you why. (multi-picture post, so feel free to swipe away:).
First, the clear and beautiful broth (or can I say the consommé? 🙂 is just phenomenal. Truly delectable with deep flavours, but not in a way that harasses and destroys your taste buds. We call it ‘cheng cheng‘ or ‘sai sai‘ which is fantastic-tasting in a gentle, comforting way. This cheng cheng taste is only achieved when the cook knows what he is doing, by being able to draw the tastes of the ingredients out into the soup, without having to cheat on too much salt and soy sauce or other condiments that we now seem to be too dependent upon.
So, the broth here is first-rate. So are their fishballs, fish wontons, and fish noodles – which are all homemade and very very delicious. Go there and order everything, as they are all great and worth a trip. I am craving for another three bowls myself as of this writing. Reminder – They are closed Sundays. 😀
Open Mon-Fri: 07.00 – 14.00, T: 02-222-7331. Or visit their Facebook HERE.
So you know, I arrange this list after my own personal preferences. This is a Hakka Chinese style noodle, the one I grew up eating a lot, until, yes, it had become another victim of the modern day’s gentrification of all things, including homemade recipes.
At GoJo, though, most things are still homemade, and by hand, including the very important broth and the minced-pork-stuffed silky tofu in various textures. Also, they serve ‘giem-ee’ – a type of rice noodle that looks like tiny pinkies, my childhood obsession. If you like it spicy, order a tomyum version to go with your choice of noodle.
So, take the MRT to Samyot and walk for lunch, or even better, early lunch to avoid the crowds.
Open Mon-Sat: 10.00 – 20.00, T: 081-448-4834. Or visit their Facebook HERE.
This street-stall hawker serves quite a delicious fishball noodles, albeit a bit too salty in my experience. But still, a not-too-bad meal that I don’t mind going back while in the area and try again. The location and the placement of the stall are right on the street, giving you an exciting vibe of eating on the street ha ha. I am a broth fanatic, but I found their broth here downright salt-salty, hence I like their dry version much better. Order one with a wide rice noodle with all the fishballs (especially the fish wontons), and I hope you like the flavours and aroma of toasted garlic oil (kratiem jiew). 😀
Open Mon-Sat: 10.00 – 14.00, T: 087-082-5142
I got a tip of this tiny and ‘hidden-away’ fishball noodle from a friend and followed her right at the first opportunity. It turned out that this one doesn’t really need any more recommendation; this very shop has been around since the end of World War II, with the original wooden noodle cabinet still in use and visible. What a treasure!
The most-coveted item on the menu is their homemade prawn wontons, but they run out early. I tried having a bowl of noodle soup with everything, but you know what, I might be there on a bad day because honestly, I didn’t feel as impressive as I was led out to be. But all in all, not too bad, can go back and try again, hence on this list.
DAILY FROM 13.00 – 16.00, T: 084-361-7146, or visit their Facebook HERE.
If you are one who can’t afford to be out-trended and need to be at that much-coveted place even for just one time to be able to say — and not lying to yourself — that ‘Oh, Je Hiang fishball noodle? Yes, of course, I have been there,’ you will need to brave all the hassles this place is much known for and be there for once.
But would you go back there again for a couple of bowls of fishball noodles? This is the question we asked ourselves whenever we think about going there and enjoy what I think can be one of the best fishballs in Bangkok. Why? It is too much of a hassle for me. Je Hiang is close to 80 years old, and she doesn’t open her stall until 13.00. More, she has certain rules that she herself DOES NOT follow. For example, line up, and a lot of people did, and Je Hiang herself cut the queue for her regulars! Right in front of all the people waiting, jaw-dropping couldn’t-do-a-damn-thing-about-it. No words came out, but we all saw it, and we all bit the bullets for it. She even reserved the fishballs for her favourite regulars, ignoring orders or intentionally mis-made the orders so to keep those fishballs away. One only comfort is the fact that her fishballs are that good. And she even serves it with the wide egg noodles which we love. But her broth, though, has nothing on Chantaburi Fishball Noodle. A lot of pepper and then a lot of salt, nothing more. And along with the hassles and line-cutting habits, we might only go back there when we really really have nothing to do. 😀