Yentafo Kruengsong


The restaurant is named after yen ta fo, a Chinese noodle dish that has become very popular in Thailand in the last few years. For many foreigners, the dish, which includes delicacies such as coagulated blood, pickled squid and fish balls, not to mention a disturbingly bright-red broth, is rather off-putting. I previously felt this way, but have learned to embrace the weirdness of yen ta fo and now consider it one of my favourite noodle dishes, especially when consumed here.

On a recent visit, Aong ordered a bowl, which at this restaurant, is immense:


It includes all the weird stuff mentioned above, as well as phak boong, deep-fried fish skin and heaps of chili. Oh, and apparently somewhere in there are some noodles.

This restaurant also makes some very good non-noodle dishes, and I ordered khao phat nam phik long ruea:


rice fried with a particular type of chili dip (nam phrik long ruea) and served with sides of battered and deep-fried and fresh veggies. Very nice, but not as good as their khao nam phik khai poo, rice served with a spicy chili dip made from crab eggs.

We also ordered a couple sides, including deep-fried fish skin:


which tastes much better than it sounds. The crispy skin is served with nam phrik phao, a sweet/spicy chili dip. Ironically, I usually pick the skin off when I eat fish, but like eating this stuff, especially with the dip.

There was also an assortment of look chin plaa, fish balls:

served with a delicious dipping sauce not unlike that typically served with seafood in Thailand. I particularly like the kiaow plaa, fish wontons (far left); the 'wrapper' is made from fish, and the filling is ground pork pounded up with fresh herbs.

For more yen ta fo-related mirth, refer to the yen ta fo eating contest (sponsored by Yentafo Kruengsong) that my buddy Kelly took part in last year.

Yentafo Kruengsong

(various locations about town: check this link for the one nearest you)