DK Bakery, founded in the 1940s post-World War II Bangkok, is one of the best-known bakeries in Thailand. Its buns were filled with a plethora of both sweet and savoury types of filling. This family-run bakery is still fronted by its 75-year-old patriarch, Suppakij Pucharoensilp.
I find DK Bakery’s buns absolutely addictive - they are the sort which appeals to the Thai taste preferences: soft, moist buns with savoury-sweet fillings. I liked all of them, but these are some of my favourites:
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Sangkaya bun. Sangkaya is a more liquid Thai counterpart of the egg-sugar “kaya” of Malaysia & Singapore. The green-hued sangkaya is scented with pandanus (Thai: “bai toey”).
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Roast pork bun. The filling is akin to sweet BBQ “char-siu” pork, except that the Thai-Chinese version is even sweeter. I find the sweet-savoury contrast of the Thai “moo daeng” (“red pork”) to be utterly delicious.
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Sausage bun - one of their oldest offerings and still very popular.
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Ham and pork floss bun. This is a fairly new addition to their repertoire but very tasty all the same. I’m already planning my next trip to Bangkok just to come back here!
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Custard puffs.
The bakery looks to be in good hands, Khun Pucharoensilp’s 38-year-old son, Tanawat Phoocharoensil has recently quit his career as Microsoft Thailand’s marketing/key account manager in order to help his father run the family business.
The open kitchen of the bakery - exacting standards are maintained to ensure their baked goods’ quality is maintained.
Address
DK Bakery
741 Silom Road
Bangkok
Tel: +662 233 8352.