Hello, fellow travellers!
Let's be honest, half the reason we fly to Bangkok is for that glorious, fiery, and fragrant whirlwind of Thai food. We hunt down the best tom yum, the smokiest pad thai, and the richest green curry. But as any true Singaporean foodie knows, after a few days of chilli and lime, a different kind of craving can set in—a craving for something familiar, something comforting, something... Teochew.
What if I told you that one of Bangkok's most authentic culinary treasures isn't a trendy rooftop bar, but an old-school, no-frills restaurant that tastes like a Saturday dinner at your grandmother's?
Pack your appetite, my friends. We're heading to New Peng Chiang (นิวเปงเชียง). This isn't a new discovery, but for us, it's a "Real Value" gem.
A Legend in Sathon: What is New Peng Chiang?
First, let's clear up the name. The "New" in New Peng Chiang is a wonderful piece of history—it's been part of the name for decades. Tucked away on Chan Road in the Sathon district, this spot is a living legend, a bastion of authentic Teochew cuisine in a city of a million food trends.
This is the kind of place travel dreams are made of. You won't find moody lighting or craft cocktails here. You'll find bright fluorescent lights, simple tables, and a bustling, happy noise. It's wonderfully unpretentious. The "decor" is the food on everyone's table, and the "vibe" is pure, delicious anticipation. This isn't a restaurant trying to be "retro"; it is retro.
The "Must-Order" Menu (A Teochew Greatest Hits)
For anyone with Singaporean roots, the menu will read like a "welcome home" card. While everything is good, a few dishes stand as non-negotiable.
The Star: Teochew Cold Chicken (ไก่แช่เหล้า)
This is the benchmark, and they nail it. The chicken is poached to absolute perfection—unbelievably tender and juicy, with that signature jellied skin. It's served chilled with a pungent, garlicky, and tangy dipping sauce that cuts through the richness beautifully. It’s a masterful execution of a dish that demands simplicity and confidence.
The Crowd-Pleaser: Oyster Omelet (Or Suan - ออส่วน)
Forget any greasy, starchy or luak you've had in the past. The Or Suan here is a revelation. It’s cooked in a screaming-hot wok, resulting in a light, crispy-edged egg batter that’s perfectly balanced with just the right amount of starch. And the oysters? They are plump, fresh, and generous. This is the dish that will have you planning your return visit before you've even paid the bill.
The Classics: Steamed Fish and Prawn Rolls
You can't have a Teochew feast without a whole steamed fish. It’s the true test of a chef's skill, and here it’s exactly as it should be: impossibly fresh, flaky, and steamed with precision in a light, savoury soy-based sauce.
And don't you dare skip the Hae Gwoon (deep-fried prawn rolls). They are crispy, packed with flavour, and the perfect starter to get the meal rolling. Pair it all with a bowl of crab fried rice, and you’ve found true Bangkok happiness.
A Traveller’s Notebook: How to Visit
Finding this gem is part of the adventure, as it's nestled in a more local neighbourhood away from the main Sukhumvit tourist trail.
Location: 1790/1 Chan Rd, Khwaeng Thung Wat Don, Khet Sathon, Bangkok.
Getting There: The easiest way is to take a Grab or a taxi. It's a well-known spot, so most drivers will know it.
The "Real Value" Verdict: This is the definition of "Real Value." The prices are incredibly reasonable for the quality and authenticity you receive. You get a world-class, heritage meal for a fraction of what you'd pay at a fine-dining establishment. For Singaporeans missing a taste of home, or for any traveller wanting to taste Bangkok's deep-rooted Chinese heritage, New Peng Chiang is an absolute must.
Frequently Asked Questions (FAQ)
What's the main difference between New Peng Chiang and "Chiang Mai" food?
This is a great question! They are completely different. "Chiang Mai" food (Northern Thai) is known for dishes like Khao Soi (curry noodles) and Sai Ua (herby sausage). New Peng Chiang serves Teochew food, which is a style of Chinese cuisine (popular in Singapore) focusing on fresh seafood, steamed dishes, and more subtle, savoury flavours.
Do they speak English at New Peng Chiang?
The staff are accustomed to serving locals, but this is a popular place. You may not find fluent English, but the menu often has pictures or some English translations. The best way? Be brave! Point at what looks good on other tables, or have photos of the dishes (like the ones above) ready on your phone. A smile and a "this one, please" goes a long way.
Is New Peng Chiang expensive?
Not at all, especially given the quality. It's considered a fantastic "Real Value" destination. It’s a local, family-style restaurant, not a tourist-focused hotel restaurant, and the prices reflect that. You can have an incredible feast for a very reasonable price.
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