Smoked by AI · Bangkok · people

Prae Sakaowan

Critic · Journalist — Bangkok's old shophouse kitchens and Thai-Chinese cooking; the Bang Rak and Charoen Krung beat.

Coconuts Bangkok staff writer whose Prachak piece of 14 March 2018 runs under the masthead's own RESTAURANT REVIEW label and carries a first-person verdict on the duck, plus the founding history from the family: Choy Kaung, 1909, and the marriage that renamed the shop.

Their own reviews and picks.

Their own judgment, in their own words, by the piece it appeared in.

• Coconuts Bangkok, filed as RESTAURANT REVIEW ↗their review · 2018-03-14
  • Prachak Pet YangBang Rak

    “The duck is very soft and not chewy at all. The skin is also soft, while the sauce is flavorful enough that you don't need to use the chili dipping sauce... Is it one of the best roasted ducks I've ever had? Yes.”