Back to 40 years ago, this restaurant, initiated by Mr. Sow, was previously located around Sam Peng selling Thai-Chinese a la cart menus. In addition, he sold his food to people living around that area in form of “Pin-To” or Tiffin (i.e. to pack food in food carrier for people to eat at home normally for dinnertime). Ten years later, this restaurant was moved to Plabplachai Intersection (the current location) and succeed by Khun Pitak (Mr. Sow’s son). As a creative person, Khun Pitak has started to adjust his father’s menus as well as initiated new menus to be more of variety and unique like Pan-Fried Hoi Tod (Fried Mussels with Eggs). Instead of serving on normal plate, he serves it on the hot pan. As well, instead of using only mussels, he creates more choice for his customers with oysters. Since then ‘til now, his Hoi Tod have become Top hit menus that attract so many customers filled up his restaurant at all times.

Besides Hoi Tod, another famous dishes here include Mhuu Sa-Ded, Fish Head with Taro Soup, and Peuk Hima (Snowy Taro). His Mhuu Sa-Ded is unique, as he will grill the pork on hot stove instead of boiling the pork as other restaurants do. Also, for a vegetable side dish of Mhuu Sa-Ded, he will select only young vegetables and slide it into thin pieces and serve it with ice. This make his vegetable side dish is very crispy and cool. He is very creative and put attention in every details of his dishes especially for his customers. This could be the outstanding secret that makes his restaurant so success.