Ram Rou Pochana — Review by Luke Martin
Bangkok, Thailand — Thai, Chinese-Thai Fusion, Duck Specialist
Ram Rou Pochana is Bangkok's famous duck guitar restaurant featuring two signature duck preparations: the duck guitar with meat still attached and the Peking-style duck with only crispy skin. The reviewer was impressed by the innovative deep-fried technique that creates paper-thin, extraordinarily crispy skin that surpasses any duck preparation he has encountered, served with wraps, green onions, and sauce in a Chinese-Thai fusion style.
What was great: The duck guitar and Peking duck with paper-thin crispy skin, the unique preparation method combining Chinese and Thai techniques, tender duck meat, the crispy skin texture that releases duck oils and fat with each chew, the interactive way of eating with wraps and green onions
What could improve: Nothing mentioned
The Dishes
Ram Rou Pochana specializes in two distinct duck preparations that showcase innovative cooking techniques. The duck guitar features meat still attached to the skin, while the Peking-style duck uses only the skin with the meat removed and reserved for stir-frying with garlic. Both preparations begin with an air compressor technique that separates the skin from the meat, followed by blanching and coating in a secret red sauce before hanging to dry for two hours under the Bangkok sun. The duck guitar is fully submerged in hot oil for deep frying, while the Peking duck skin is fried at lower heat and carefully tended with a poker to prevent bubble formation. The result is paper-thin, translucent duck skin that is literally so thin you can see light shining through it. The dish is served with steamed manto bread, green onions, hoisin sauce for dipping, and is eaten wrapped in the bread similar to Beijing-style roast duck.
The Experience
The restaurant sits right on the street with an impressive operation visible to diners. The preparation area displays approximately 120 ducks hanging to dry across multiple racks both in front of and down the street from the restaurant. The kitchen is open to observation, allowing diners to watch the entire cooking process. The service is welcoming and the staff provides clear explanations of the unique cooking methods. The atmosphere reflects a working duck restaurant focused on quality preparation rather than fine dining ambiance.
Value and Pricing
Specific pricing was not mentioned in the transcript, though it was noted that the duck guitar and Peking duck are served as a complementary set that work together on one plate.
Notable Moments
This is by far the best duck skin I've ever had.
The more you chew, the more it starts to release the oils and the fat, and it's just like gushing with duck juices every bite.
It's crispy at first, but then it starts to get this sort of firm chew to it once you kind of chew on it a little bit longer.
I think duck's skin might be the best skin of any bird or animal there is when it comes to delicious crispy fatty skin.
The Verdict
Ram Rou Pochana represents a unique fusion of Chinese and Thai duck preparation techniques that produces results unlike anything found elsewhere in the world. The duck guitar and Peking-style preparations complement each other perfectly, with the latter's paper-thin, extraordinarily crispy skin standing out as exceptional. The interactive eating experience with wraps and condiments adds to the enjoyment. This restaurant is essential for duck enthusiasts and anyone seeking innovative interpretations of classic Chinese duck dishes with a Thai twist.