There's stiff competition for roasted meats along Dinso Road in Bangkok's old town, but Nan Fah stands out from the crowd with its roasted duck. Tender slices of duck meat sit just below a thin layer of tasty fat and crispy skin need nothing more than a heap of steamed jasmine rice or some yellow egg ba mee noodles, a few greens for colour and a splash of gravy made from the ducks' juices.
There are other Chinese-Thai hits on the menu here too like the roasted belly pork with its similarly crispy skin, and the classic barbecue red-tinged pork, both of which are served as they are or in stir fries and soups. But it's the duck that draws the punters daily.
It's a place that has seemingly been here for ever, unchanged and, happily, immune to change or modernisation. A typically chaotic Thai shophouse eatery clad in old discoloured tiles, kitchen equipment that, much of which, looks well past its sell by date and a scattering of round Chinese-style tables. Out front, the prized, glistening roasted birds are displayed in a glass box but don't hang around long.
Service is friendly but brisk. This isn't a place to linger over your food. Whether you come in a group or you're eating solo, you'll be in and out in less than 30 minutes. The menus are in Thai and little English is spoken, but don't let that put you off. The entrance-facing kitchen and pass are a good place to point at what you'd like.
They open for breakfast at 8am and push on through to the evening, usually closing around 7pm. Try to avoid the peak breakfast, lunch and dinner hours. Mid-morning is best when nothing has run out and the restaurant is at its quietest.
A plate of duck over rice is for one is good value at 50 THB (around US $1.55). Larger plates of duck for sharing or even a whole duck is possible for 400-500 THB (around US $12.15-15.20) depending on size.