A family kitchen

The restaurant describes itself as home cooking: the dishes on the menu are the ones the family grew up eating, and it opened with the owners' mother and aunt as its main cooks. Its Facebook page traces the recipes to 1960, and the restaurant marked its 13th anniversary in 2020. The kitchen works with fresh, seasonal ingredients and cooks each dish fresh.

What to order

The signature list starts with khua kling moo sab, the minced-pork dry curry. Beyond it are the southern curries: a yellow curry with young coconut shoots and sea bass, gaeng tai pla made with fermented fish entrails, and a lump crab yellow curry with betel leaves served with thin rice noodles. Sataw, the stink bean of the south, is stir-fried with prawns and kapi shrimp paste, bai liang leaves are stir-fried with egg, and moo hong, pork braised southern-style with herbs and soy sauce, and crispy fried gourami round out a shared table.

Takeaway and catering

The restaurant runs a takeaway and delivery service and makes boxed meals for meetings and events. Details and notice periods are in the questions below.

Other branches

Khua Kling Pak Sod has two other Bangkok branches: one on the second floor of the Red Planet hotel on Surawong Road in Bang Rak, and one on Phahonyothin Soi 5 (Soi Ratchakru) in Phaya Thai. A fourth, on Bang Na-Trat Road at kilometer 7, is outside the city in Samut Prakan province.

Sources: Khua Kling Pak Sod, branches and services, menu, Khua Kling Pak Sod on Facebook. Checked September 26, 2026.