Siang Ki at Soi Charoen Krung in Yaowarat is 88-years-old, and famous for its “khao tom pla” - Teochew-style fish porridge using pomfret (“pla jaramed”), and made more luxurious with the addition of fresh fish maw.
Taechiu-style rice porridge consists of loose grains of cooked rice in a clear fish stock, differentiated from Cantonese -style rice porridge or congee where the rice is cooked till broken down and the whole concoction achieves a gluey consistency.
Siang Ki, a humble-looking hole-in-the-wall eatery, has received cult status amongst Bangkok’s older Taechiu-Chinese community.
Charcoal-fuelled brazier to keep the “khao tom pla” broth simmering.
The matriarch has perfectly coiffed hair, and heavy makeup - but remained looking surprisingly cool throughout the evening.
Siang Ki’s legendary “khao tom pla”- to-die for! Any place that has been operating continuously for nearly a century has to be doing something seriously well!
Spicy beanpaste dip.
Spicy chillis in vinegar - to add a spike of flavour to the “khao tom pla”.
Fresh fish maw - delicious!
High heat for quick frying vegetable side-dishes at Siang Ki.
If you come at 4pm, only seating inside the rather cramped shop is allowed. They will only lay out tables for al fresco dining after 5pm when the surrounding retail shops are closed - a tacit agreement between the businesses there.
Siang Ki (เซี่ยงกี่ข้าวต้มปลา)
54 Soi Bamrungrat, Thanon Yaowarat, Bangkok (behind Grand China Hotel)
Operating hours: 4pm-10pm daily (except last Sunday of each month).