The Unique dishes

Learn the origin and history of some Thai street food dishes

Boat Noodle, why it’s called Boat Noodle?

Boat Noodle created by Chinese immigrant in Bangkok back in 1940’s. At that time, people in Bangkok travel mainly by boat along the rivers and canals, so the noodle dish was a one-man show in one small boat: the chef would paddle a boat, steam the noodle, season the soup, serve the dish to people on the shore, taking money and wash the dish. The noodle has become the popular dish as it suit Thai’s tastebud; the rice noodle would serve in dark broth soup which mixed with pig blood seasoned with soy sauce and chili served with pork or beef. At present, traveling by boat is outdated, so the beloved dish had been brought up to shore in restaurant and shop instead. The taste and the spirit of the dish still the same and the name still Boat Noodle

Yen Ta Fo, why the soup is pink?

Pad Ka Pow, the most popular, most cooked, most common and most beloved by Thai people, Why?

Yen Ta Fo noodle dish is originally derived from Hakka food culture (A Han Chinese sup-group), brought to Thailand with Chinese migrant around 100 years ago. The noodle originally plain and clear soup, but the Thais who love strong flavor adjust it to their liking, by adding fermented red bean curd. Therefore, the noodle is pink and the taste is much more interesting with salty and sweet combination. The dish is normally served with fish balls and cured squid.

Khao Soi or Chiang Mai Laksa

Crying Tiger (Why Tiger is crying?)

There is no concrete evidence that who created Pad Ka Pow which is pork or chicken minced stir fried with chili, garlic and Thai holy basil. But the reason that Thai people love this dish because it is a simple dish that everyone can cook and eat every day!!. Just whatever protein you have in the fridge, you can stir fried with chili and garlic and add basil for strong flavour. The taste is salty and spicy which is Thai love the most. 

The name means cut rice, so the noodle originally made from rice flour and cut to string-like noodle and serve in coconut curry broth.

The dish is a common dish in Laos, Mynmar and Northern part of Thailand, and can be served with chicken or beef.  At Bangkok Nights, I call it Chiang Mai Laksa because I first enjoy my first bowl of Khao Soi in Chiang Mai province back in 1980’s. I still remembered the taste that blew my mind away with pungent turmeric curry broth with both soft and crispy noodle combination. Therefore, every time I visit Chiang Mai, Khao Soi is must have dish.

There are many stories telling why the Tiger is weeping or crying in this dish name (Thai-style Char-grilled beef). Some says that the sauce “Jiew” that served with the grilled beef is so spicy that Tiger is weeping because of the spiciness. The other legend says that this beef meat (Brisket) is so delicious and contain a lot of fat and Tiger love it very much, but human take it away to cook, so Tiger feel sad that it will never taste this delicious meat anymore. Hence the Tiger is crying!!

Most of customer may know classic Thai papaya salad (Thai called Som Tum) made from green papaya shredded with sweet, sour and spicy flvours. However, there is a variable version of Som Tum which come from North-Eastern Part of Thailand called Som Tum Pu Plara; Pu means crab, Plara mean fermented river fish sauce. The flavour is different from normal Som Tum, it will be much spicier, saltier from the ferment crab and ferment fish sauce, and the smell of the Plara is distinctive fishy smell. Some may find it too fishy. 

 Explanation about our Signature Dishes

Som Tum Pu Plara :  The most popular dish sold at Bangkok Nights for Thai

Yum Pla Foo (It said fish salad and Where is the fish?

I get that a lot from customer asking me where is the fish? The answer is: it’s the golden crispy thing that look like fried breadcrumb. Actually, we use fish meat (Ling fillet)boiled, dried and deep fried in very high temperature to make it really crispy. Then we serve with green apple salad on top of the fish (In Thailand we serve with green mango)

Kai Yaew Ma; What is thousand years eggs?

It is preserved egg that popular in China and South-East Asia cuisine. There are many names calling this egg such as Century Egg, Thousand-year-old egg, Black Egg or Skin Egg. The method of preservation is different from different regions, but the most common one is to cover duck egg with lime, tea leaves, salt and mud for certain time until the egg is black.


“Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds

At Bangkok Nights, we serve the Thousand year egg with spicy minced pork and crispy basil to balance the taste and texture.ll