Mark Wiens

"The suki haeng moo (สุกี้แห้งหมู) was absolutely fantastic. I loved the large amount of napa cabbage, yet less glass noodles, than other versions I’ve had. The big pieces of pork were tender and thinly cut, and the egg was fried into the cabbage wonderfully."

Neelam Gurm

"The dry version is splendid – pork and glass noodles are stir-fried with cabbage and topped off with an egg. Do add the sauce it is served with, this tangy sesame oil (unusual in Thai cooking) based sauce takes the flavour profile of the suki to the next level."

Crystal Nung

"Seasoned in what tasted like oyster sauce and soy sauce, the Suki Haeng was wonderful! The sauce was soaked up beautifully by the noodles and the vendor’s frying technique left a slightly smokey, charred flavor to the overall dish."

Sherry Chen

"Eating the suki haeng was one of the best discoveries on this trip. The stir-fry has that ideal balance of the sweet, salty and spicy, and I couldn’t get enough of it."

Murray Cuell

"It was a mixture of mostly napa cabbage, pork, and mung bean noodles, all served with a sauce that was tangy and had a wonderful aroma of sesame oil to it. I absolutely loved the suki at Suki Koka."