There are even more reasons to visit the Bangkok Art & Culture Centre these days, with so many new shops opening up on the premises. There are gift shops, bookstores and places that serve proper coffee.There are also some interesting place sto eat, and the latest to appear between the works of art is Good Tiew Rue Johnny Be Good. A creative and noodle-obsessed artist from Chiang Mai named Jung recently closed down his successful Japanese Pub restaurant, packed his bags and moved his life to Bangkok in search of a new adventure. He’s set up his funky venue at the BACC and serves up his own authentic recipe of kouy tiew rue, or boat noodles.
The name of boat noodles comes from the Thai tradition of vendors paddling their boats through the canals with noodle soup stewing away inside their boat. The dish has always been known for its rich flavour of herbal broth, spices and chili with stewed beef or pork. The name remains for this style of noodle soup, even though they’re now served on dry land. Some shops may even have an old boat on display as part of the decoration.
Jung loves his art and his food and now he is ready to share his noodle-passion with the big city. To make his noodles authentic and complete, he makes his own kak moo – that’s pork crackling – to accompany the dish. Adding extra holy basil leaves and kak moo enhances the aroma and heightens the broth’s flavour.
It’s a good idea not to season anything until you taste it first – but you might like to add some tao huu yee – that’s fermented bean curd or sufu – if you want to give your soup a little tangy taste of saltiness. So next time you go to BACC, stroll through and soak up the artistic sights before visiting Jung for lunch.