Dairy Queen Seafood (Udom Suk) – The Legendary Grilled River Prawn
Update (Feb 2018): They have relocated to The Master Avenue (in between Udom Suk Soi 34 and 36).
Cheers to the new MRT Purple Line in Bangkok! This MRT line brings us to many new destinations and more importantly, it can lead us to this famous local restaurant near Chao Phraya River – “Dairy Queen”.
You can travel to this restaurant easily just by getting off at “Phra Nangklao Bridge” Station or “Saima” station. I personally prefer alighting at Phra Nangklao Bridge station and transfer to the motorcycle taxi across the bridge (turn left when you go down the bridge). The restaurant will be in that small alley. But don’t worry, the sign is big enough for you to notice it! This restaurant opens daily from 11 am till 8 pm.
When you walk into the restaurant, the hallway will lead you to the Thai style restaurant which has a big raft that goes into Chao Phraya River.
It allows you to fully enjoy the panoramic view of Chao Phraya River.
At Dairy Queen, they sell a wide variety of food (Thai, Japanese, Chinese, Grilled Seafood and even vegan food (seasonal)). They are famous for their Thai food and seafood. Their seafood is very fresh and not overpriced.
If you are looking for a Thai restaurant with authentic tastes and dishes, Dairy Queen is one of the best choices for you!
There are many famous and delicious items from Dairy Queen but there are some I really want to introduce to you.
“Baked Curry with Fish Paste” or “Hor-Mok-Kanom-Krok” (ห่อหมกขนมครก). This is my personal favourite that I have to order every time I come to this restaurant. You can really taste the hotness of Thai curry spices along with a slight saltiness from the coconut milk. Inside it, they also put groundfish and lettuce which will help lighten the intensity of the spice and add to the soft texture of this dish.
“Thai Green Curry with Fish Ball” or “Gang-Keaw-Waam-Look-Chin-Pla” (แกงเขียวหวานลูกชิ้นปลา). This green curry is different from the curry above because this one is sweeter. They put various kinds of herbs into the soup to make the soup sweeter. They also put some coconut milk into it in order to make it taste a little salty. This dish allows you to taste all of the sweet, salty and spicy flavours. The fish balls they put inside are also very fresh and bouncy. I guarantee that you will fall in love with this dish!
From the Southern part of Thailand comes this dish called “Tub-Teing“. Essentially, this is grilled chicken (ไก่ย่างทับเที่ยง). The secret recipe was passed down from generations. The chicken is very soft and tender. The red sauce outside is not spicy, instead, it is a sweet sauce (Thai Southern style). I really like this one because it is not too sweet and you can still get a hint of spice and sourness. (Just like Sri-Racha sauce but the more intense version.)
From the North Eastern part of Thailand which is “Grilled Pork with old Thai style salad” or “Yum-Kor-Mhoo“(ยำคอหมู). This restaurant’s “Yum” is special because they did not mix everything for you. They will serve you with the chilli and garlic still on top of the grilled pork. This way, you can mix them at your desired amount. The salad dressing is also not too sweet and not too sour. They use marinated tamarind instead of lime juice to make the soup slightly sour. The sour taste of tamarind is milder than that from lime juice.
This is the highlight of this restaurant. Grilled River Prawns. The price is now at 150 Baht per 100 grams. ( 3 River Prawns = 1 Kilogram) The prawns are very fresh and the meat tastes very sweet and nice. The shrimp paste at the head was also the best. For me, I love to eat it with rice. It tastes very creamy. Moreover, the restaurant also gave us the special seafood sauce. I said that it is special because they use the marinated tamarind for the sourness of the sauce instead of the lime juice. The base taste of the sauce is spicy, so combined with the marinated tamarind, it is really good! You can feel the spiciness and sourness of the sauce along with the sweetness of the prawn.
After the delicious meal, it’s time to complete it with something sweet. You can have choices of both Thai desserts and homemade ice cream. I tried Water Chestnut in Coconut Milk / Red Rubies (Tub-Tim-Grob) and Sago Cantaloupe in Coconut Milk.
Water Chestnut in Coconut Milk (Red Rubies) is made of Water Chestnut coated with a thin layer of starch outside and we at it with Coconut Milk and ice. I am sure that this one will help refresh your body from Thailand’s hot weather. This dessert tasted not too sweet, instead, you can taste the saltiness of the coconut milk and chestnut.
Sago Cantaloupe in Coconut Milk tastes sweeter because of the cantaloupe but they help cut the sweetness by eating it with coconut milk and ice. The sago helps to add a chewy texture to this dessert.
Homemade Ice Cream. I ordered brownie sundae and this is quite nice! The ice cream here is not too sweet as they use a healthier recipe to make them. However, these ice creams go along well with the sweeter toppings such as Brownies, Chocolate Fudge, Chocolate Chips and Whipping Cream. I can say that it tastes almost as good as the branded ice cream!
Although this restaurant is quite far from downtown Bangkok, I’m sure that it is worth to try. Especially if you come in the late afternoon when you can enjoy the sunset by the river. Go try and tell us if you enjoyed this recommendation. 🙂