It seems that Hainanese cooks go everywhere. Go-Ang Pratunam Chicken Rice, founded in Bangkok in 1960, is Thailand's premier Hainanese chicken rice. Being chicken rice junkies, we decided to give this a try, with the nearest location being in Anchorpoint. Despite its "humble" status, chicken rice has a special cachet with Singaporeans. Everything must work, from the tenderness of the specially-timed boiled chicken, to the chilli sauces and soup, to make this dish a success for the palate.
We are glad to report that this Thai-styled Hainanese chicken rice was a success. The half-chicken we ordered was completely de-boned, the rice was fragrant and not too oily. The main difference was the sauces. The chilli was not too acidic while the brown sauce that complemented it was tangy and slightly sweet. Janet thinks this is some variation of Hoisin sauce, and it works wonders too.
Besides the chicken rice, we had garlic kailan with mushrooms, and the black pepper prawn with tunghoon (glass vermicelli), and both dishes were also very tasty.
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| Kailan and mushroom with garlic. |
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| Black pepper prawn in tunghoon. |
We'll definitely return sometime, but we'll also need to find the OG Go-Ang in Bangkok itself. Found it! It's on Petchaburi Road, just behind the Pratunam klong boat stop, accessible by a foot-bridge.
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| It's Michelin-starred too! |
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| The history of Go-Ang (Hong Da Ge) |
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| Here's the original shop in Bangkok's Petchaburi Road. |
