Rice Dishes

Nai Shoon Roasted Pork

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Recommended by
Luke C.

There's always a carnivorous feast at Nai Shoon, an old-school eatery in Bangkok's old town. A glass box display at its entrance tempts passersby with slabs of moo krob (ultra-crisp belly pork), moo daeng (red barbecued pork similar to Chinese char siu) and kun chiang (slightly chewy cured Chinese sausage). Unless of course you're a vegetarian, it's a beautiful thing.

Plates are simple here. Pick and choose your roasted meats (a bit of everything is best) and they'll be sliced, topped on fluffy steamed jasmine rice and slathered in a red-tinged gravy made from the meat dripping, soy sauce, enough sugar to add some sweetness without being sugary and thickened with tapioca flour. Some slices of fresh cucumber and a sprig of coriander is added more for colour contrast than anything else.

The atmosphere is typical of the old shophouses in the district. A seemingly chaotic open-sided corner space with old metal tables, wooden stalls and a kitchen and pass along the entrance. An award from Shell Chuan Chim, Thailand's homegrown answer to Michelin, sits above the glass display box out front. There's not much to stave off Bangkok's midday heat here bar a few cheap plastic table fans. But service is quick and nobody waits long for a table.

Prices haven't changed much at Nai Shoon over the years. A plate of meat, rice and gravy is 40 THB (around US $1.25) with just a few baht more for piset (extra).

What to order

Meat over rice is the name of the game here. There's little point coming if you're not going to try the crispy belly pork, barbecue pork or the cured Chinese sausage. The kai palo, hard-boiled eggs cooked in soy sauce and Chinese five-spice is optional but recommended. Other dishes include wonton soup with slices of red barbecue pork which are passable but hardly worth the trek to find them.Β 

Directions to Nai Shoon Roasted Pork

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40-50 THB
8h00 - 17h30

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8h00 - 17h30

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8h00 - 17h30

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8h00 - 17h30

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