On a recent food-foraging visit to China Town’s main street, Yaowarat, my friend and I opted to duck down a little lane rather that eat with everyone else at one of the famous seafood corners.We were on a hunt for one of my all time old favourites, cockles or hoy khranglouk, and quickly enough we found some: big fat, healthy looking specimens winking at us from a little street food cart. The three bright red plastic stools lining the front of the bar were empty, so we quickly seized them.
This stall is a simple one, with only one man behind the bar, a son in the IT business who helps out his parents. According to him, the secret of their success is consistency: high-quality fresh cockles paired with f lavour some sauces – nothing more, nothing less.
After placing our order, he proceeded to drop a generous handful in the boiling hot water pot. Then, while they were cooking, he spooned two types of sauces in the little cup. “This one is spicy and juicy like seafood sauce,” he said, “and this is our unique one blended with peanuts.” on both corners, walk
Out came the open cooked cockles, and we just forked them out from the shell, one by one, slowly and gently. How were they? Worth the wait (which wasn’tlong). Both of us enjoyed the combination of spicy sauce and peanuts sauce mixed in together in one bite.Not everyone is a fan cockles – their bloody look ortheir taste. However, if you count yourself as a fan, then this is yet another food stop worth seeking out.
Down Soi Texas, off Yaowarat Road. After turning in to the quietersoi, past the busy seafood joints on both corners, walk about 100 metres. The cockles bar is on the left hand side. Open: 6pm – midnight