Ping’s Thai Teochew Seafood Restaurant @ Bangkok
During my few days stay in Bangkok, Jacqueline, a fellow Singaporean, dropped me an email inviting me over for dinner at her family restaurant – Ping’s Thai Teochew Seafood Restaurant. My schedule was really packed but how can I not show support to our fellow Singaporean!
This is a successful collaboration between Jacqueline and her family who are passionate about good food and the renowned Chef Saetia Hung Ping, known affectionately as “Ah Ping”, with an experience of more than 45 years in one of the most competitive shark’s fin markets in the world. They own the 13-year-old Ping’s Shark’s Fin on Asok Road. We visited the outlet in Pathumwan Princess Hotel (next to MBK shopping centre) which is a very comfortable and clean restaurant where we can enjoy our food dressed up or dressed down (in this case, dressed down haha).
Oyster omelet is a favourite night market snack. Ping’s Deep fried oyster omelet on sizzling plate (180 baht) does it very well with its abundance of textures and flavor. It is crispy with fragrant taste from the fish sauce. Fresh oysters are embedded in the batter, and pan fried until it was golden brown. A quick dip in the sweet tomato sauce, added an extra tanginess to the crispy pancake.
I didn’t go for their Shark Fin Soup for the obvious reasons but I tasted various of their best dishes such as the Braised Fish Maw & Crabmeat in Broth (300 / 500 baht). Made with a well-guarded secret special brown sauce with chicken stock base, this was a dish of textures. The fresh fish maw had a chewy feel.
Fish Maw is the air bladder of large fish, but it is one of the luxury ingredients in Chinese cuisine. In Thailand, due to the geographical advantage, the country is abundant with fish maw. We also tried the Fried Fish Maw w/ Prawns (500 / 1000 baht). Honestly, I prefer the braised version because of the enticing brown sauce.
Braised Abalone with Sea Cucumber in Claypot (1800 / 2500 baht)
Another surprisingly well executed dish is Braised Goose Web & Noodles in Claypot (400 / 600 baht). Why surprisingly, because it looks the most unassuming. Plus the soft mee pok was nothing similar to our local noodles as it lacks the crunch. However, as we continue to savour this dish, we fell in love at how the stewed goose feet paired well with the most flavoured noodles which soaked up all the essence.
Thank you Jacqueline for the invitation. When I am back in Bangkok, I would definitely be back to try their hot pot!
Ping’s Thai Teochew Seafood Restaurant
Address: 2nd floor, Pathumwan Princess Hotel, 444, Phayathai Rd., Pathum Wan, Pathumwan, Bangkok 10330 Thailand
Tel: (02) 661 7860
Lunch A La Carte: 11:30 a.m. – 02:30 p.m.
Dinner A La Carte: 05:30 p.m. – 11:00 p.m.
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