Eating Decent Local Food On Sukhumvit? Review of Tang Meng Restaurant.
Now it’s not often I find myself walking down Bangkok’s Sukhumvit Road; it’s an exhausting exercise looking for decent food while trying to avoid the overzealous suit sellers and tuk-tuk drivers. If I’m being honest, I’m not a massive fan of this side of Bangkok. Sure, there are some lovely restaurants if you want to spend a bit more money and sit in a pleasant air-conditioned space. You can head to one of the many sois off Sukhumvit, and there some are great local spots, but on this long main road itself, I’ve never found anywhere for cheap, local food that I’d go out of my way to eat at, until now!
On this particular day, I went with Karen Tran, a fantastic food blogger from San Fransico who was keen to sample as much local food as possible. I didn’t want to disappoint!
We met at Phrom Phong BTS station, and it was a leisurely five minute stroll from there. You could also walk from Thong Lo Bts in the same amount of time.
There are two main things they sell at Tang Meng, and they are noodles and khao mun gai (chicken rice). I tend to go there for the egg noodle soup. That’s not to say the khao mun gai isn’t OK here, it is, but I tend to think that khao mun gai is khao mun gai – you have to get a terrible one to have a bad one. I have a khao mun gai shop by my house that I love, so I don’t travel across town to get it!
What is great here, and worth the trip are the noodles – whichever type you go for. We tried the bamee kieow moo dang nam (egg noodle soup with wontons and barbecue pork) and the bamee kieow moo krob heang (egg noodles with wontons and deep fried pork belly).
The bamee kieow moo dang here is excellent The homemade wontons were fat and juicy and stuffed with pork and prawns. The noodles are nice and chewy, which is how I like them. The standout was probably the moo dang (red pork). It’s super tender and sweet, not like a lot of dry meat you get in some of the many places selling this soup in Bangkok. The stock here is a real winner; you have to do a little work to it in the way of seasoning with chilli vinegar and fish sauce, but I don’t mind that. There was none of that MSG taste whatsoever.
Karen had the bamee kieow moo krob heang (dry egg noodles with crispy pork belly and wontons) were also very good. The same chewy noodles, fat wontons and quality meat, this time in the way of crispy, fatty pork belly. Again a quality bowl of noodles. We both agreed that the best thing about the two dishes was the decent meat.
As I said before, we also had a khao mun gai which was good, and extremely popular with locals here. The sauce was probably the best thing about it, with a sharp hit of vinegar and plenty of chilli, but the rice was a bit lacking in flavour for me. I’ve had better, I’ve had far worse!
I have on good authority that they serve a mean yen ta fo here, but I haven’t tried it as it’s my least favourite Thai soup. I do know they sell some fantastic wok fried dishes at Tang Meng, my favourite being kway tieow kua gai (flat wide rice noodles with chicken).
Tang Meng is open every day apart from Sundays from 8 a.m to 5 p.m