Going on a culinary trip with friends, whether they are close or new, creates a memorable shared experience that strengthens friendships. Ayutthaya, the ancient capital of Thailand, is not far from Bangkok, and it offers great sights to see and delicious food to taste. The highlight is the abundance of seafood, blessed by the convergence of three rivers: Chao Phraya, Lopburi, and Pasak.
Ayutthaya is also famed for its excellent cuisine and its status as a melting pot of multiple cultures. One place you should not miss is O Pochana, a restaurant that has stood for 75 years. Recipes and techniques have been passed down for three generations. Their philosophy of meticulousness and customer focus adds to the quality that earned them Bib Gourmand recognition for two consecutive years when the MICHELIN Guide Thailand expanded its coverage to the former Thai capital.
"I never received professional training. My parents were Teochew migrants who made a living by opening a restaurant in Ayutthaya. So, I grew up immersed in cooking. It also helped that I’m a foodie who used to operate cargo ships between Bangkok and Ayutthaya. It gave me opportunities to try the places people praised. I observed what they did and cooked it for my crew. One day, I inherited the restaurant. I added my own twist and passed the recipes down to my son.
Wichit ‘O’ Ngamsanguanpreecha, O Pochana’s 75-year-old ‘Tao Chiew’ (translated as ‘Expert cook’ or ‘Chef’ in Teochew), reminisced with pride. With age, he contemplated closing the curtains. But history lives on because his son, a former barber, approached him and asked to 'carry on the legacy.' Wichit passed on everything he had learned throughout his life to his son. Before long, O Pochana received the Bib Gourmand, the Red Guide’s guarantee of quality at an affordable price."
The 47-year-old Wisit Ngamsanguanpreecha, O Pochana’s third generation, told us, “My dad didn't just teach me cooking techniques and meticulousness; he also taught me the importance of warm service. We cook for them as if we were cooking for ourselves. Since being awarded by the MICHELIN Guide, we've seen more customers. We're considering expansion and sourcing even higher-quality ingredients. We won't stop improving because we want to share a great experience with everyone.” The apple doesn't fall far from the tree, we'd say.
Planning to visit the popular O Pochana? Try these local dishes and pair them with some excellent drinks for a more satisfying meal.
What to order?
Our MICHELIN Inspectors praised it as 'Everything here is great.' However, if you find it hard to decide, we highly recommend Ayutthaya's renowned grilled river prawns. These giant and juicy prawns are grilled over a charcoal stove, imparting a smoky aroma while retaining their succulence and tomalley. What sets O Pochana apart from other restaurants is its distinctive dipping sauce, featuring mildly ground chili. In a single bite, you'll experience the heat, the sweetness, and the smokiness. When paired with a good drink, the experience is elevated even further.
The owner recommends the stir-fried salt and pepper river prawns. High-quality prawns are skillfully cooked to perfection, ensuring that the prawn tomalley remains intact and juicy. A secret ingredient, butter, is added to impart a delightful sweet aroma. Instead of regular salt, O Pochana uses fleur de sel, known for its subtle sweetness. Saam Khler, a spice combination of garlic, pepper, and coriander roots, enhances the dish's aroma and heat. The dish is generously topped with crispy fried garlic, and the prawn claws are thoughtfully removed and placed on a separate side of the dish for convenience. You can dip any part of the prawns in seafood sauce to experience even more flavours. This is another dish that pairs exceptionally well with drinks.
Another MICHELIN-recommended dish is the deep-fried sheatfish. The sweet and succulent meat is expertly fried on a charcoal stove until it becomes perfectly crispy. O Pochana enhances the dish by adding butter to the oil, which enriches the sweet aroma of the reduced sauce. Quality fish sauce is another essential ingredient. When paired with the right amount of sauce and accompanied by a spicy mango salad, the sheatfish pairs excellently with refreshing drinks. For an extra burst of flavours, you can also dip the fish in seafood sauce.
The great white sheatfish's fatty skin and firm texture make O Pochana's fried fish in red curry truly stand out. The restaurant fries its homemade curry paste with a modest portion of coconut milk, just enough to add aroma while preserving the intense flavour. When you pair it with warm rice, you'll find yourself ordering a second plate in no time. If the initial heat feels overwhelming, you can cleanse your palate with some refreshing drinks, making the subsequent bites even more enjoyable.
Tom Yam with Boeseman croaker and lotus stem is another chef’s recommendation. With rivers surrounding Ayutthaya, lotus stem is a common local ingredient. The Tom Yam here simply follows the traditional recipe with clear soup. Originally, lotus stem wasn’t a part of the ingredients. But it became a part of regular menus after a customer asked Chef O to customise their Tom Yam. O Pochana pays higher for this particular fish because they want to deliver the best Tom Yam. The secret is to add a little tamarind paste. But the sourness must not overwhelm the lime’s acidity.
Delicious experience enhanced with friendship
O Pochana provides affordable prices and exceptional customer service. If you wish to order something not listed on the menu, don't hesitate to ask the accommodating chef, who will gladly suggest alternative ways to enjoy your meal.O Pochana's flavours are as unique as Chang refreshment, crafted with the philosophy of 'Lamiat.' This philosophy embodies meticulousness, craftsmanship, respect, and innovation. Chang is undeniably the beverage that enhances both your culinary journey and your friendships.
Illustration image: © Anuwat Senivansa Na Ayudhya/ MICHELIN Guide Thailand
Bib Gourmand • Inspectors’ favourites for good value
