Order Palo Duck Noodles Soup or Bee Hoon Soup here. The noodles tastes like instant noodles and I love to eat instant noodles. If instant noodles is the replica, this would be the real deal. It tastes eggy and bouncy. The noodles are homemade and the ducks are braised at the back of the shop. My only complaint is that the soup maybe a little salty and seems like they added some MSG in the soup. The bee hoon soup version tastes good too, so you can order one of each.
There is a certain quality of Wok Hei in soupy dishes as well. For some reason, maybe due to the sodium level or the viscosity in the soup, the duck noodles is served hot and remains hot for a long time. I believe that the reason food served hot tastes better is because the higher temperature is when the aroma exudes the most and there must be some kind of scientific basis where the smell of the food appeals to us more than the actual taste.
There is a stall that sells freshly peeled mangoes with sticky rice opposite this Palo Duck Noodles shop. Take note that you should buy from the one opposite and not the mango stall outside the Palo Duck Noodles shop. While the usual mangoes are sweet and juicy, I only settle for a rare type of mangoes where its fragrance overwhelms its sweetness. It’s call Orb Long mangoes and they only appear in season in April to June. Will review more about the Orb Long mangoes in April next year.
9:30AM to 7:00PM daily.
Closed on days when they are tired, says the lady boss with a twinkle in her eye.
The name of the stall is Fish Porridge but you really should have the Fried Rice with diced shrimp here. Ah Jie’s late husband used to be a hero in Hatyai, his shop was on the main road when I was a small kid. People would crowd around his wok waiting for their food while he works his magic. If he is still around, I am sure his shop would still deservedly be the most crowded shop in Hatyai at dinnertime. According to Obi-Wan Kenobi, Ah Jie inherited The Force from him making her one of the last remaining Jedi Masters in Hatyai.
Each grain of the fried rice is adequately fried almost to the point of being burnt yet maintaining its moisture. In every mouthful, you would know that the rice is drenched in essence of the eggs. The taste of the shrimps is faint yet present due to the juices of the duly diced up shrimps spread out evenly over the fried rice. The occasional crunch of the celery gives your mouth a relief from the rich and full bodied fried rice.
The other dish you should order to go with the fried rice is the Tom Yam Naam Saai Nuer Plaa or Clear Tom Yam with Sliced Fish meat. You would have to order specifically as it is. The Naam Saai part means that it is the clear soup version of Tom Yum without the red chilli sauce. The Nuer Plaa part specifies that it has to be sliced fish meat as Ah Jie’s sliced fish meat is usually fresher than her fish head meat.
This shop is in a remote dark alley about 150m off the main road from Wat Chuechang; it is off the tourist trail. Be warned that dining at Ah Jie’s is not cheap. A meal for two can easily costs upwards of 500 baht. I can only guess it is Ah Jie’s way of earning her keep while keeping the sane away.
This is one of the long standing foodie landmarks in Hatyai. Most of the customers are Malaysians and Singaporeans. The Wan Tan Mee is decent but not fantastic. To me, the noodles is of a lower grade than what we can get elsewhere. Since it is the most popular Wan Tan Mee shop in Hatyai, you might as well come down and try if you are in town. Maybe you would think that the noodles tastes better than I do.
I come here to eat once in a while as they serve one of the better Char Siew York in Hatyai. Most of the Char Siew York you will find in Thailand are actually pork belly boiled and dipped into red color food dye. The Char Siew York here is probably the main highlight that draws in the customers as you can see from the picture that they did barbecue the Char Siew York and not just blatantly boiled it. Do not expect the Hong Kong standard or Shah Alam Meng Kee Char Siew York though.
The shop serves other food like satay and pork trotters and roast duck etc. The attendants may ask if you want to order the whole suite of items in their menu. I recommend that you should just stick to the Wan Tan Mee.
After the meal, you can treat yourself to a foot massage or Thai massage on the second floor of Sakura Grand View Hotel (the newer one) nearby. It is a cheap and fuss free place to enjoy the half hearted service by the masseurs while they grumble among themselves. Remember to buy the foot or Thai massage coupon from the tour agency opposite the hotel to get it at a lower rate. This is a local eccentricity in Hatyai where buying a coupon from the tour agency next door is cheaper than paying at the place itself. Because we can.
There are 3 chicken rice shops in and near Hatyai city that serves up chicken rice that can match up to my pretentiously high standards. One is Mui Kee, the other is the famous one in Thunglung on the way from Malaysia to Hatyai and the last ultimate one I don’t want to tell you. There are many hidden gems in Thailand that are thankfully shielded from the hordes of tourists and food bloggers by the language barrier and their locations being out of the tourist radar.
Miu Kee has been selling chicken rice in Hatyai for more than 30 years. My dad ate in its old shop for lunch almost everyday when he first came to Thailand in the late 70s. He says it still does taste the same. That is one of the most endearing things about Hatyai. Times may have changed but the standard of the food does not. I remember my mom bought a pack of Mui Kee chicken rice and brought it over on the then still running Thai Airways flight to Singapore for me to eat while I was in Primary School. That was the best dabao ever.
The chicken is nice and moist while the skin is sinfully smooth. The boss would debone the chicken completely and slice it up into perfect thin slices. This is so that the thin slices can soak up as much of the wonderful homemade sauce they have in the shop as possible. You have to ask specifically for it, its called the special sauce with lemon or Nam Jim Manaaw. Do not think that you can concoct a second epic sauce yourself with the range of condiments that they have on the table like ground ginger, fermented bean sauce, chilli bits and dark soy sauce. Because I have tried. And I have failed. For 20 years.
The boss speaks chinese, english and hainanese fluently so ordering is a breeze.
Basically a nice place to hang out on the way to the Hatyai Airport. It is ten minutes away by car from the airport and you will have to pass it to get to the city. It is opened by Farangs so the food is legit Farang. There is also a nice tea room next to the Maison. Come for the ambiance.
How this Yong Tau Foo tastes like twenty years ago and how it tastes like today is exactly the same. The house I grew up in when I was young is a stone’s throw away from the shop and I can vouch for the authenticity of the homemade Yong Tau Foo.
We all are tired of those factory manufactured fish balls and tofu that we have in big city noodle chains where they are geometrically congruent and makes you wonder if they cloned them in a dingy back alley workshop with recycled cardboard and borax powder. We want the homemade good stuff that our parents enjoyed when they were young and this shop is that shit for you Mon-Thur-Fri-Ker and every other day. The clientele here are people who cannot let go of real food handmade and cooked the real way. And that is why the same people keep coming back, because there aren’t many places like this around anymore.
The soup is cooked from pork ribs and there is no MSG added over here.
People in Hatyai would understand if you just say Mee Hoon when you are ordering but the people in Bangkok would give you a puzzled look. The proper term would be Sen Mee Khaaw. You can find out more about ordering different types of noodles in Thai here: Thai Noodles Guide.
The boss is the guy who prepares the drinks like Cha Rawn in the picture and side dishes like soft boiled eggs. The soft boiled eggs tastes better than it looks. He would heat up the glass first with hot water before serving the soft boiled eggs so that it remains hot. I personally come here for the soft boiled eggs more than the Yong Tau Foo. You have to try it to believe it.
Many tourists as well as Bangkok folks who claim to know Hatyai well will tell you that the best Dim Sum in Hatyai is Chok Dii Dim Sum. They will even prove it to you by showing you the large crowds of locals and tourists waiting outside Chok Dii and shoving their way through the crowd for a table while braving the grueling heat from the steaming stoves.
This is the best Dim Sum in Hatyai.
It has no name and the boss does not give a hoot about customer service. You would be lucky if he even nods to acknowledge your orders. He may behave like an asshole but he really is a kind old man who makes food with love.
The most important part of good food is not about how much umami you can create in the food(Yes, I know you are googling umami now). It is love, that is why your mom’s home cooked food always taste the best to you. It is the kind of food that does not wow you on the first mouthful but the kind that makes you keep coming back day after day after day.
One of my favorite things about Thailand is that the street food are always served in mini portions. It seems to make the food more delectable and more satisfying to finish.
You can be sure the dim sum would be served to you piping hot. For some reason, the dim sum here tastes good while it’s hot but not when it’s cold.
The Kway Tiao Luah is something special in the shop. The bamboo shoots are wrapped in the kway tiao with some pork and mushrooms. The reason why you don’t find many places serving bamboo shoots is because bamboo shoots are incredibly hard to prepare and have a very short shelf life. Its fibers stores a substantial amount of water for its size and cooked bamboo shoots left overnight will develop a bad taste. The Kway Tiao Luah here tastes really good due to the difference in the texture from the smooth and soft kway tiao, the crunchy bamboo shoots and the tender meat all releasing each of their distinctive taste in one mouthful.
6:30AM to 11:00AM
Sometimes they stop for 1-2 weeks every 3 months for holidays.