More often than not the duck sold in Chiang Mai is roasted, and I love the crispy skin that accompanies it, however this ก๋วยเตี๋ยวเป็ดตุ๋น (braised duck noodles) has some of the most fall apart and delicious meat, let alone duck, I’ve come across in this sleepy city.

Braising might be my favorate way to cook meat, as most of my favorite cuts lend themselves to this process. Take a big hunk of flesh, tough and filled with connective tissue, then dip it to the shoulders in a flavorful liquid for as long as you dare to cook it. Duck breast however, is not large and is far from tough. Somehow they make this method go hand and hand with that cut. I don’t know if I could ever get it to fall apart the way it this does, while still remaining succulent, but they have that secret on lock here.

This is a Chinese spot and the clientele reflects that, as well as the ambient language in the room. The broth is deep and has a pleasant anise flavor, not unlike pho. The chili oil (hotter than most places) is not the run of the mill stuff you find at street side noodle stands. It is more than just frying some flakes. There is a real depth of flavor that comes from carfully selected spices, treated the right way.

ก๋วยเตี๋ยวเป็ดตุ๋นวังสิงห์คำ in my opinion is a must for anyone who likes a great bowl of noodles. Every aspect of this dish is done properly, and honed to a precise point from years of refinement. It really is one of my favorite things to eat in Chiang Mai, not even just one of my favorite bowls of noodles. If you go once, you’ll surely return many more times.

Don’t let the photo fool you this was quite a large serving, especially for 50 baht.


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The Good Stuff Chiang Mai

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