Hi Everyone,
Thong Smith is considered the upper market of boat noodles. Located on the 5th floor of Terminal 21 Asok, the branch was very conveniently accessed as it was very close to my hotel. Thong Smith’s appeal is its boat noodle menu, which allows for all sorts of customisation. You’ll start by choosing the broth base—rich beef or pork, both stewed to collagen layered level. Then, it’s time to select your noodle type which includes the classic choice (thin rice noodles), light and delicate (vermicelli rice noodles) and more with over 6 types of noodles to choose from.
Then you choose the meat you want like slow-braised pork belly, tender beef brisket, or for the more expensive option wagyu beef slices and even braised ox tongue. Each bowl arrives topped with crisp fried garlic, fresh herbs, and a side of Chinese kale, with condiments like chilli flakes, vinegar, and fish sauce on the table for you to adjust the taste to your liking.
I ordered the combination of beef soup with the classic noodles. I also added a serving of Khanom Tuay which is a creamy coconut milk pudding in ceramic dishes. The noodles were as delicious as I remembered from last time and the dessert was just divine, I was too full or else I would have ordered another serve. It was only $1.20AUD for the desserts which will cost you an arm and leg back home.
As mentioned, this brand is the premium boat noodles therefore prices start around ฿150 for basic bowls, but premium toppings like Wagyu or offal cuts can push the total toward ฿350–400 depending on how many things or added on top. Although it’s considered expensive for a bowl of noodles it’s highly recommended to come and try it at least once, just for the full authentic noodles at a nice comfortable restaurant away from the heat outside.
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