Ruenpetch Suki

Agong means grandfather in Thai-Chinese, and Ruenpetch’s founder spent more than two years developing the signature marinade and dipping sauce that have sustained this traditional Thai suki for generations. The choice is refreshingly simple: one broth made with chicken-bone, cabbage and daikon. Soybean-paste-marinated meat enriches it as it cooks, while the fermented-red-bean-curd dipping sauce delivers the real punch. Ruenpetch leans more heavily on the bean curd than most, creating an earthy, savoury umami base, with sesame seeds and sesame oil adding nuttiness and a smooth finish. It’s the kind of suki your mum might have grown up eating before bringing her own children back years later. You don’t have to take our word for it; trust the grandfather behind the recipe.

Multiple locations on New Phetchaburi Road, Ratchaphruek Road and Bang Na-Trad Soi 23. Open daily 10.30am-9.30pm