Sui Heng has been serving "khao man gai’ (Hainanese chicken rice) in Bangkok for nearly 70 years. The little shophouse at Yannawa has been hosting generations of local Bangkokians who yearned for their rich rendition of the much-loved chicken rice dish.
Sui Heng is now run by the third-generation of the family which started the eatery along Charoen Krung Rd in Yannawa.
The Hainanese-style of preparing and serving poached chicken here is very similar to those at Hainanese places in Singapore (Tian Tian, Boon Tong Kee, etc.) and Malaysia (KL’s Loke Yun, Ipoh’s Lou Wong or Cowan Street) - chicken are lightly poached till just cooked, then dunked in cold water to stop the cooking process and to ensure smooth skin. Chicken is served at room temperature, with warm rice which has been cooked in chicken-scallion-ginger stock, with added chicken grease during cooking for flavour, and perfumed with pandanus leaves.
In Singapore and Malaysia, the chicken rice will be served with dark & light soysauce dips, and a spicy chilli-ginger sauce. In Thailand, a chilli-spiked bean-sauce dip is served instead, a nod to the large Taechiu (Chaozhou) segment of the Thai-Chinese populace. Other accompaniments are sticks of freshly-cut cucumber and a light chicken soup.
Sui Heng (雲 瑞興)
1739 Charoen Krung Rd, Yannawa
Sathon, Bangkok 10120, Thailand
Tel: +66 2 211 3282
Opening hours: 10am-1pm, 5pm-11.30pm.