Barbecue

Soi 6 Pochana Roast Duck

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Recommended by
Luke C.

If roasted duck is your thing, Soi 6 Pochana is the place to go. This tiny hole-in-the-wall shophouse a stone's throw from Chulalongkorn University uses a secret family recipe passed down the generations to produce succulent roasted birds served over steamed jasmine rice and cooked into myriad stir fries.

There's roasted pork at Soi 6 Pochana too - both crispy pork belly which a deliciously crunchy skin and moo daeng, a type of red barbecue pork - but it's the duck that is the star of the show. It's a carnivorous playground where meats are cooked in almost any way you like.

The shophouse itself is nothing to write home about. It occupies a wraparound corner position along a small street just off Rama IV Road. Much of the cooking and serving is done street side where the roasted ducks hang in glass display boxes tempting passersby in. Through the glass doors, the interior is about as typical as they come, a cluttered space cheered up with brightly coloured walls, photos of the food and a small shrine above the TV. It's not a place to come for the atmosphere, but it's comfortable enough.

Food at Soi 6 Pochana is surprisingly good value. Dishes hover between 50-150 THB (around US $1.55-4.60) depending on the order. Expect to pay the lower end for simple stir fries over rice and the latter for bigger plates of duck and gravy. There's no translation on the menu, but if all else fails just point to one of the food photos along the wall.

What to order

While it's possible to find a scattering of vegetarian options and some of the plates can be made with crab or prawn at Soi 6 Pochana, almost everything centres around the smoky roast duck, crispy belly pork and red barbecue pork.

Choose it simply over rice with a little rich gravy dripping made from the meat juices. Or have it stir fried with cashew nuts, oyster sauce, fragrant Thai basil or egg-fried rice. Then there are the noodles quickly seared in a smoking wok with the roasted meat, eggs, crunchy Chinese greens and dark soy sauce to produce pad see ew, with wider noodles cooked in a gravy of soy bean paste, stock, soy sauce and white pepper thickened with a little tapioca flour or simply topped on soupy ba mee egg noodles with delicate little wonton dumplings.

Directions to Soi 6 Pochana Roast Duck

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50-160 THB
8h00 - 23h00

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