Lerdtip Restaurant Wanghin
Jeff calls it his casual local dinner in residential Lat Phrao; the record adds what he leaves out, that the chef won Iron Chef Thailand in 2015 and the room reached No.73 on Asia's 50 Best extended list in 2023.
Why go
Owner-chef Gig Kamol Chobdeenga took the Iron Chef Thailand title in the Chinese-cuisine category, and the menu shows the training: five-spice palo duck simmered 2-3 hours (100-200 THB per MGR Online's 2019 feature), and the marinated, deep-fried pork dressed in Thai-chili and lime that Jeff orders every visit. 50 Best Discovery pins the arc: "The canteen-style restaurant of previous Iron Chef Thailand winner Gigg Kamol saw the spotlight turned on it when Lerdtip Wanghin entered Asia's 50 Best Restaurants list in 2022 at No.87." BK Magazine logged the 2023 follow-up at No.73, in company with Gaa and Nahm. The prices never noticed the list.
Order this / avoid
- Order: Jeff's pair: the five-spice duck and the special pork chops. Then the raw crab with cured egg (780-1,800 THB by size, crab from Samut Sakhon per MGR) and the crispy duck with basil.
- Avoid: planning it as a stop on the way to anything; Wang Hin is deep residential Lat Phrao and every rail line is a taxi ride away. Evening only.
What locals & experts say
- 50 Best Discovery:
The canteen-style restaurant of previous Iron Chef Thailand winner Gigg Kamol saw the spotlight turned on it when Lerdtip Wanghin entered Asia's 50 Best Restaurants list in 2022 at No.87.
1 - BK Magazine (Mar 2023):
Lerdtip Wanghin in Ladprao took No. 73.
2 - MGR Online (Jan 2019, Thai daily, labeled): Iron Chef Thailand 2015, Chinese category; the duck's 2-3 hour simmer; crab sourced from Samut Sakhon and Samut Prakan.3
- Local rec: Jeff, first-hand; this one is his own.
Good to know
- Timing: evenings into the night: daily 5pm-2am per MGR (2019); current directories show a midnight close, so confirm late plans.
- Booking: walk-in; canteen-style room with air conditioning, groups easy.
- Getting there: 3/151 Soi Lat Phrao Wang Hin 70; taxi from anywhere, roughly half an hour from central Bangkok.
Jeff's take (his words)
- Note: "Chef favorite casual restaurant that I like to go to for dinner. There are no white tablecloths, but it has air conditioning. It's located in a residential area, not in the center of Bangkok, and it's a super local restaurant — you're unlikely to find tourists here. I always order the duck with five spices and the special pork chops. The chef marinates, deep fries, and then serves the pork chops in a special spicy sauce made from Thai chilies and lime juice — it’s absolutely delicious."
- The place: Chef favorite casual restaurant that I like to go to for dinner. There are no white tablecloths, but it has air conditioning. It's located in a residential area, not in the center of Bangkok, and it's a super local restaurant, you're unlikely to find tourists here.
- His order: I always order the duck with five spices and the special pork chops. The chef marinates, deep fries, and then serves the pork chops in a special spicy sauce made from Thai chilies and lime juice, it’s absolutely delicious.
Verdict
should-visit — Jeff's own dinner regular, which independent evidence quietly outranks his modesty on: the chef won Iron Chef Thailand's Chinese category in 2015 and the room hit No.87 then No.73 on Asia's 50 Best extended list while staying a no-tablecloth neighborhood canteen with 100-200 THB duck. First-hand provenance plus documented pedigree at suburban prices is the exact profile this DB hunts. The taxi is the only argument against, and Jeff already ruled on it.