Boonlert Egg noodle — Restaurant in Wat Sommanat Subdistrict

A Michelin recommended restaurant specialize in Wonton noodle. Place is pretty small, seating by stools and crampy. Restaurant reasonably clean but did spot fly around.Service is friendly and prompt.--4* The Signiture Wonton noodle has this clear,sweet and tasty soup. Noodle is thin and cooked al dante. The Wonton is tasty,skin can be more silky. The Char Siew is sweet and tasty. But the crab meat on dry version is pretty bland.--4.5* The roast pork has the crispy skin, meat is tender and delicious. Can be tad savoury and presentation can be more enticing.--4.5* The braised duck wings is too sweet to our liking,I think they fried it and braised so texture is not as tender.--3.5* The drink that resembles Black Coffee( Po Lian) is fragrant and nice,but it is on the sweet side.--4* Overall, a satisfying bowl of...

I visited Boonlert Egg Noodle after reading its Bib Gourmand mention — and it lives up to the reputation. The egg noodle soup is deceptively simple but masterfully made: the broth is clear yet deeply savory, with a clean umami kick, not over-seasoned. The noodles themselves are springy and soft, giving just the right chew without being gummy.

Toppings like grilled pork, roast pork, crispy pork belly, and wontons round out the bowl beautifully — the textures contrast nicely, and the pork has that slightly sweet soy glaze that adds depth without overwhelming the delicate soup. The serve is generous for the price, and the atmosphere is humble, family-run, genuine.

If you’re craving a comforting bowl of Thai-Chinese noodle soup that’s flavourful, affordable, and authentic, Boonlert is...

Arrived at 11.35am. Place was almost empty. Ordered their Egg Noodles with wantan, crab meat, grilled pork and roast pork. 100baht.

Not expensive for a Michelin Bib Gourmand. Again, the noodles were quite normal, nothing to scream about. Roast pork dis not boast crispy crackling and sliced grill pork (char siew) was too lean. Wantan was plump and nice though.

After so many days and so many bowls of wantan noodles, I have almost arrived at the conclusion that this is what Thais prefer. More bland noodles so as to add more fish sauce and other condiments. Leaner pork. No accompanying bowl of soup that should be full of umami from boiling the numerous wantans throughout the day.

Perhaps it is I who need to change my preferences in order to fully embrace...