Can Srisawat

This week, Thailand’s baby pygmy hippo celebrity, Moo Deng, has gripped the world’s attention. As her bouncy image gets plastered on t-shirts and reproduced in countless fan art posts as far as Japan, Germany and the Americas, at home she seems to invoke more images of kha moo (braised pork knuckle) in the minds of hungry Thais than anything else. So, while her cute hippo-y charm is brightening all four corners, the mouthwatering broths and fatty cuts of braised pork has pushed online menu searches up 50% in Thailand already this month. To satisfy your bouncy pork (or hippo) cravings, we've rounded up some of the best spots for you to get stuck in. 

A little more sophisticated, Chan Charoen serves southern-style khao kha moo (B55) in a setting more reminiscent of 1970s China than twenty-first-century Bangkok. Aside from the unmistakable classics, they also serve kha moo with guang tong noodles (slim egged noodles) for just B69. This very Instagrammable jade green restaurant is found on Chan Road. 

Another food peddler turned shop-owner, this khao kha moo shop in the Silom area stews their pork in the classic palo spices (Chinese five-spice blend) for 14 hours for a distinctive sweet-salty flavour. Here, the portions are big and, if you’re dining with friends, best to go for the large-sized stewed pork (B320) and a few plates of rice for B10 a pop. 

With over 50 years in the business, the chefs behind the braised pork of Meng Jai Pork Knuckle have gained the restaurant a reputation for using only the back part of the pork for added deliciousness. After four hours of stewing, they keep the pork hot in a broth that is added to over time, only increasing the richness and depth of flavour. Given it’s located just off an intersection, the free parking and bubbling soup make it a popular stopping point for hungry commuters looking for dinner.

Here they do it a little differently. Utilising the sous vide – vacuum-sealing the meat in a temperature-controlled water bath for added juiciness – the kho moo here has an aroma and tenderness that is unique to the process. Adapted from a 40-year-old family recipe, the Chinese-spiced pork knuckles are cooked for over 14 hours before being served to maintain a truly sweet-salty flavour. The pork knuckle rice (B50) is very reasonably priced given the effort that goes into it.

Founded over 30 years ago (there’s a trend to be seen here), this is the place for kha moo if you’re near Lumpini Park. Their pork knuckles are exceptionally juicy, simmered with shitake mushrooms in a dark brown Chinese-spiced broth for over 24 hours. It’s also great for groups who want options, serving a wider menu of other dishes like khao pad kaprao (stir-fried Thai basil, B60) or rad na (Thai noodles with gravy, B60), that keep everyone happy. 

Starting out as a food cart in 1978, the owners of this now well-established restaurant complete with brick and mortar are loved for their take on the braised pork knuckle. Preparing it in a Shantou style that originates from southern China, they blend 32 spices together into a rich soup in which the pork is stewed. On rice (B60) the dish is complex, traditional and best ordered piset (extra-large size).

Chef Tienchai Perapongsaton took the reins of this 40-year-old, second-generation kha moo joint and promptly became the winner of Top Chef Thailand 2023 with his refined slow-cook approach to this classic dish. His signature knuckle is braised for 12 hours with 12 spices, giving the stewed pork rice (B50) and aroma and flavour that’s worthy of this list. Located on Phetkasem Sai Kao Road, if you’re in the area, this is the one to try.

Trok Sung, an area close to Charoen Wiang Road, is home to a roadside restaurant that has been serving khao kha moo (braised pork knuckle on rice, B60) since the 1960s. Their five-hour cooking process is what’s maintained their constant flow of customers, combining grilling, boiling and braising their pork knuckles until melt-in-the-mouth tender. Preparing and serving roughly 50 knuckles a day, this place is fast paced and delicious.

After 45 years of serving stewed pork knuckle rice on Phiraphong Road, this restaurant is a staple food stop for locals in the area. Combining Chinese and Indonesian spices, the braised knuckle is cooked in a rich brown sauce for five hours that's then generously poured over rice (B60) and served with the fat, skin and meat that can be ordered in any combinations you prefer.

Founded in Phuket in 1994, this stewed pork knuckle restaurant opened its first Bangkok branch in 2021, growing its 40-year khao kha moo empire. Their southern Thai take on the dish means the stewed pork with rice (B80) has the added flavour of peanuts, added to the broth and served atop the meat for an extra crunch, and a tangy green

A home stadium of Port FC, this year’s football favourite, that also boasts one of more loyal fanbases in the kingdom. Their chants and cheers may be more of a must-see than the game itself

Ratchadamnoen Stadium’s premium feel and hard hitting fights can’t go unnoticed. Seats are reasonably priced (starting at B1,500) but ringside will cost quite a bit more.

After closing for three years, Bo.lan finally reopens its kitchen to serve Thai samrub-style fine dining experiences to Bangkok foodies once again.  Once featured in Netflix's Chef’s Table, chef Duangporn “Bo” Songvisava and chef Dylan Jones, founders of Bo.lan, focus on elevating Thai cuisine in a home setting. Different from the typical fine dining format, samrub courses – a set of Thai food including soup, curry, meat and rice served at the same time – promote a culture of eating together like a Thai family dinner. Try it for yourself by booking a seat for either the Bo.lan Brief (10 servings; B3,980), the Bo.lan Balance (13 servings; B4,600) or the Bo.lan Feast (15 servings; B4,800), each set equally sure to impress. Local cuisines of Thailand show their characteristics in this restaurant, from dishes using salty cured fish from Isan (northeastern) to southern Thai curry and central Thailand’s chilli jam-coated rice, inspired by a recipe from the early 1900s.  Pair the food with a menu of signature drinks, each with its own rustic flair, such as taking flavours from ya dong – a woody, spicy Thai liquor. Finish off the experience with a generous serving of Thai-style desserts that you can pick and choose from. The wooden home in which Bo.lan is set is a warming change of scene from the busy Sukhumvit Road. It is adorned with classic local decorations that further help to set the scene. There’s even crafted souvenirs at the front door if you’d like a take-home memento. In 2

Save some room on your bookshelf as Book Expo Thailand 2024 returns to Bangkok on October 10-20. To celebrate the build-up to Halloween, this year's theme is 'Read Until the Next Life'. On Oct 19, from midday to 2 pm, you can dress up as a ghost and enter the 'Ghosts from Books' costume contest for a chance to win a total of B45,000 in prizes. With over 300 publishers expected, you can expect to find mountains of Thai nonfiction and fiction in every genre imaginable. For global bookworms, there will also be international stalls offering books in English, Chinese and many other languages. Grab some discounted books and hopefully finish them before the next year’s fair. As well as books, you can queue up to have your favourite authors sign your books or listen to talks by writers and Thai thought leaders. The full line-up is not yet available, but stay tuned here. Taking place at Queen Sirikit National Convention Center.