You’ll often spot people making the great migration across the Chao Phraya for this Chinese restaurant. The original branch sat across the street, before the next generation of owners expanded to a bigger three-story building—more modern but still sporting a classic vibe.

Expect round tables packed with Chinese-Thai families—loud and very hungry. Come lunch and dinner time the place is always heaving. But we recommend you fight the crowds and go for lunch to experience their decent dim sum.

Start your order with the peking duck (B500), which is definitely worth the price and ticks all the boxes. The skin is crispy, chewy and not too greasy, while the sauce and pancake are also up to standard. Wash it down with the soothing soup, yuea pai (wonton and Chinese mushroom soup, starts from B200), which is bound to cheer up your palate with its slightly peppery broth and rounded flavor.

Just like at other Chinese restaurants featuring a prominent fish tank, you’ve got to order a seafood dish. Here you might want to try the pla krapong nueng manao (steamed sea bass in spicy lime sauce, B400-B500)—the fish is fresh and the dish tastes very zesty with its finely chopped chili, lime and garlic.

For a side, you can’t go wrong with pad pak puay leng (stir-fried Chinese spinach, B150), thanks to its fragrant hints of shallot and flavorful taste. The heavenly bamee kaa haan (egg noodle with goose, B380) is a definite must-try, too. Its lightly herbal taste and nicely balanced salty and sweet sauce is just delicious, while the noodles are also fresh, perfectly cooked and delightfully chewy. The galojee (deep-fried dough with nuts, B100) is also noteworthy—crunchy but chewy on the inside. 

Silver Kitchen is another reliable Chinese restaurant that churns out the classics while putting the right priority on quality ingredients and affordable prices.