Revealing the success of 5 legendary famous roast pork and crispy pork rice shops! With the secret to "winning the hearts of customers for generations" Eat often and never get bored
Roast pork and crispy pork rice is an all-time favorite single-dish meal that can be found all over the city. But have you noticed that many legendary roast pork rice shops have been around for decades? Some have even passed down their business traditions for generations?It's really interesting how these legendary restaurants have the secrets to winning the hearts of customers for generations.Today, MHA would like to invite you5 Owners of the most famous restaurants in the world of roast pork and crispy pork rice reveal their secrets to success that have captured the hearts of the masses and become legendary!!
Emerald Roast Pork Rice Shop
A legendary famous roast pork rice shop that many people are addicted to its taste.'Emerald Red Pork Rice'With a history of over 70 years, it started as a stall and then expanded into a commercial building in the Trok Rong Mu area. This restaurant is on the list of places that people on social media recommend as “must eat at least once in your life.”'Mr. Wanlop Kaewsimorakot'or'Brother Piek'He is the successor to the business who will share his secrets to winning over customers.
The first tip is “the sauce”.It is not too sweet or salty, and emphasizes a well-rounded flavor. We simmer pork bone soup as a base, with a mix of beans, sesame, and Chinese herbs, which is the shop's own special recipe.
All pork must be grilled using charcoal according to the traditional method … whether it is red pork, crispy pork or Chinese sausage. Even today, this method is still used because grilling on charcoal makes the food smell good and attracts customers.
The red pork is selected from only the outer and inner loin parts … We use fresh pork every day without keeping it overnight. The pork is marinated for several hours with soy sauce, pepper, garlic and more than 10 types of Chinese herbs to allow the flavor to penetrate the meat.
Use food coloring to boil the boiled eggs… Our boiled eggs are soft-boiled duck eggs. Boil them in water and add food coloring. In addition to getting the unique orange color, it also helps to eliminate the fishy smell.
What makes the shop last long …apart from the taste, it should be the meticulous process. Even if you devote some effort and time, don’t take shortcuts. When we still use traditional methods, such as grilling with charcoal, marinating pork with a special recipe for several hours, it makes the taste memorable for customers.
In business, you have to be patient in order to survive for a long time ... no matter how bored or tired you are, you have to be patient.
Maintaining standards is important… I still do everything my father taught me. We try to maintain standards. If we couldn’t maintain them, we wouldn’t have lasted this long.
Established since 1973, this is another old shop in Bangkok. Older customers all say with one voice that the taste is the same as before.'Mr. Pop-Suchate Srikitprachai'He is the second generation heir who inherited the taste from his father who pioneered the first branch in the Pradiphat area. Today, there are 3 branches: 'Phahonyothin Soi 5' branch, which is managed by Pop's brother-in-law, and 'Chokchai 4 Soi 28' and 'Thanon Lat Phrao' branches, which are managed by Pop himself. 0003.jpg425.13 KB
The unique selling point of our shop... is the crispiness of the crispy pork and the sauce that is different from other shops. My dad told me that normally when making crispy pork, he uses a fork to poke it, but since the pork skin is tough and bends when poked, he used a knife to make a cut, which is how it turned out. I have never changed this process at all. I still do it the same way.
The person who will continue the taste and business should be able to do everything... otherwise, he won't be able to communicate with his subordinates. In the past, I practiced every day for a year, doing everything from marinating pork, grilling pork, making sauce. The hardest job was making crispy pork, which we spent 5-6 hours baking from midnight to 6 a.m. It was so brutal that I almost gave up because my dad used a charcoal stove to grill both the red pork and crispy pork. We had to sit and watch the whole time because if we didn't, the fire would catch on and the pork would burn.
Maintaining the same quality as before, never changing... Every step is done with dedication, done with honesty towards customers, which is why we have been able to survive until today.
We serve with our hearts… friendly and have good human relations with customers.
The most important thing is the taste... it must be as delicious as the first day they ate it. If they can do that, customers will still eat it.
Don't sell at too high a price... because people won't eat it. Regarding the raw material prices increasing and being an obstacle to maintaining quality, I think it's a normal market mechanism. When the day comes that we can't hold the price, we have to adjust the price according to the market. But we can't take the opportunity to sell at too high a price, and we have to use the same good quality. We can't reduce the quality.
Keep the quality consistent ... that's sincerity and honesty towards customers. I believe these things can be communicated.
The old Nai Sai shop in Prachachuen
A legendary roast pork and crispy pork rice shop in the Tao Poon and Prachachuen Road areas, it has been in business for over 40 years. With its unique reputation for its juicy and well-rounded flavor, word of mouth has spread that the crispy pork here is the best in this area.'The Old Nai Sai Shop in Prachachuen' has continued the business and taste to the third generation. Currently, it is managed by ' Ms. Nat-Thara Ngenlungthawi'.
Continuing the taste that customers love... We try to maintain standards and quality, from the ingredients used, the freshness of the pork, to the cleanliness of the production process for customer safety. In the past, our pork was crispy on the outside and soft on the inside, and it's still the same today. The taste of the sauce hasn't changed since 1978. We make everything the same, passing down the taste without changing anything.
The unique selling point is the crispy pork... which has crispy skin and juicy meat that is not hard or dry. The sauce is not too sweet and has a well-rounded flavor. It is a recipe that has been around since my grandfather's generation.
Our shop's red pork has a natural color ... using pork hind leg meat, marinating it fresh in the morning and grilling it fresh in the morning. It is not marinated overnight and there are no added colorings. The color comes purely from soy sauce.
The important thing is to pay attention... like with crispy pork, we grill it for one day and fry it the next day. During that time, we have to pay attention to the pork by grilling it with charcoal over a low heat, gradually adding charcoal and keeping the fire going. We have to pay attention and watch it all the time.
Our clear soup also sells well... whether it's stewed vegetables or bitter melon soup, we boil it on a charcoal stove and slowly simmer it until it's tender. It takes 2-3 hours per pot to get it done. We gradually add charcoal and don't use high heat to get a well-rounded soup and tender vegetables. This is another dish that customers love.
How to cook delicious rice... We mix jasmine rice and sesame rice in a ratio of 60/40 because sesame rice alone is too hard. If we use jasmine rice alone, it will be too soft. Mixing in this ratio is just right.
If you want your customers to stick with you, you have to care about them... Most importantly, you have to understand your customers. For example, some people have been eating with us for ten years. When they walk into our shop, we know what they want to eat. It's also about the relationship between us and our customers.
Focus on giving customers delicious food at a cheap price ... We make a small profit but focus on selling in quantity in order to attract customers to stay with us for as long as possible.
The current obstacle is probably the price of raw materials... especially pork, which has been increasing. But we are trying to maintain the price for as long as possible because our shop emphasizes not to sell at high prices. They come to eat with us and then come back to eat again in a day or two. It's not like they come for a day and then disappear. We can't survive like that. If customers can't survive, we can't survive either.
Pioneered by my parents' generation since they were in Hat Yai more than 50 years ago. Later, they moved to find a way to live in Bangkok until they found a location in Samyan and have been settled there ever since.'Nakhon Pathom Roast Pork Rice Shop (The Old Shop in 3 Districts)'Famous for its taste that is accepted by many people ' Khun Jeab - Pathom Luechaodomkiat'He is the second generation heir who inherits the current taste.
The sauce is prepared with many spices... such as five-spice powder, fragrant chili, pepper, and longan seeds. It is our restaurant's own special recipe. We do not add MSG. We use pork bone broth to make the taste mellow.
Select only the pork belly with less fat... and then bake it in a charcoal oven. When the pork is cooked, we poke the skin and then bake it again to puff it up. When the pork is cooked, we fry it. The difficult thing is that we have to watch it all the time and keep the heat just right.
Secret to the deliciousness of roast pork... We choose pork loin because it has just the right amount of fat, making the pork tender. Marinate it with sweet dark soy sauce and sugar until it has a natural color, then grill it on a charcoal stove to give off a fragrant smell.
How to get the right texture of rice... Our shop mixes Khao Sao Hai and Jasmine rice together because if we use only Khao Sao Hai, it will be too hard. But if we use only Jasmine rice, it will be too soft. So we have to mix them together to get the right texture and delicious taste.
Customers are impressed because the taste is full... We cut the pork into thick pieces. When customers eat it, they feel that it is worth it. We do not sell it at a high price. You can enjoy a delicious meal for only 40-50 baht. We emphasize a friendly price and good quality.
Another reason we can survive for so long is because we sell wholesale... In addition to selling at our own store, we also have regular customers who are also roast pork and crispy pork rice shops who come to buy food to sell. We don't rely solely on customers who come to eat at our store. During this COVID period, we also have customers who take food to sell in condos and villages.
We value our customers... especially regular customers who come to our restaurant all the time, we are like our own people. We give them whatever they want, like asking for more sauce or more rice, we don't charge them, they always come back to our restaurant. We emphasize being friendly to every customer.
The profit is already low... but we focus on selling quickly, selling in large quantities, and to keep customers with us for a long time.
If something goes wrong, we have to take responsibility all the time... For example, if a customer orders ten packages, if one package is missing, I will give it to them for free and even pay for transportation.
I have never had a fight or problem with a customer... If we do something wrong, we admit it. Some shops do well and don't care about customers, which becomes a big problem. But our shop doesn't do that.
Saengthong Roasted Pork and Duck Rice
The legend of deliciousness like' Saeng Thong Khao Moo Dang Ped Yang' started its business in the year 1957. After pioneering the taste for the people of Hat Yai for more than ten years, it expanded and moved to open a shop in Bangkok at Soi Khi Tao, Bobae area. When the old shop started to get cramped, it moved to the Suthisan area. From the first day it was founded until today, it is 64 years old and has also received awards guaranteeing it from many organizations. The people who will come to share their story with us are:'Mr. Prapoj Trichanthong'2nd generation heir
The fragrant sauce is unique... It has a unique scent from using fragrant powder that is imported directly from China. We ordered this ingredient through a drugstore in Nakhon Pathom.
The secret to the deliciousness of the sauce... We boil the stock using both pork ribs and chicken bones mixed together and simmer it for 1 night. In the morning, we use it to cook the sauce. The most important thing is to make it every day. If there is no sauce used up on any day, we throw it away. We definitely do not keep it overnight.
For the red pork, we choose to use hip meat... because it has just the right amount of fat. Even if you grill it for a while, it will still be tender, unlike other parts of pork that don't have much fat. As for the marinade, we marinate it overnight and then grill it over charcoal in the morning. But, in addition to salt, pepper, and soy sauce, we also mainly use coconut sugar to marinate. It adds flavor, gives a nice aroma, and also makes the pork look juicy.
In the past, we used Nakhon Chai Si light yellow rice... but when this type of rice became rare, we had to switch to using light yellow rice mixed with jasmine rice to get the right texture. If you ask what ratio to mix, it's not certain because the rice you get each time is different. The important thing is to taste it and estimate the ratio each time so that the rice is not too hard or too soft.
Don't get carried away by success... Although our restaurant has received many awards, these are guarantees of quality, which may help with public relations and make the restaurant well-known. But the main point is to maintain the quality of the food.
As we continue to do it, we will feel like it is the same every day... but in reality, it is not the same. Because every day there are many obstacles that may cause the quality to deteriorate. We have to constantly fix and improve it to make it the same all the time.
You have to know the ingredients thoroughly first... .then you can maintain the quality. If you can do that, it will go away no matter what.
Remember what regular customers eat... If they are old customers who come to eat at our restaurant regularly, we must remember that this person does not put Chinese sausage, this person does not put vegetables. It is a small thing but it means a lot. It is both friendship and a good relationship between us and the customers. We must be attentive and give importance to the customers.
It can be seen that these legendary roast pork and crispy pork rice shops that have been successful for decades all have their own unique delicious flavors.If there is one point that all shops agree on, it is that “maintaining quality, friendship, and sincerity to customers” is the heart that makes them win the hearts of customers for generations. For those who want to follow in the footsteps of these famous shops by opening their own roast pork and crispy pork rice shop, Makro Horeca Academy also has “Restaurant Recipe Roast Pork and Crispy Pork Rice Course”, an online course that will turn you into a professional owner of a “Roast Pork and Crispy Pork Rice” business that sells well and makes a good profit. Register to study for free!!
