Back to over 60 years, this restaurant situated at the current location was named as “Yothin Pochana” selling rice soup with different Chinese a la cart menus, including Ped Pa Lo (or Pa Lo Duck - ducks steamed in Pa Lo Chinese herbal bag). Their Ped Pa Lo did gain pretty much popularity. After their father passed away, they decided to scale down and sell only their signature dish like Ped Pa Lo as well as expanded to steamed duck noodles. However, after the Bird Flu Outbreak in Thailand, they have increased their menus to include steamed pork noodles as well because many customers avoided eating bird-related animals. They adopt the same recipe of their reputable steamed duck to cook steamed pork. After a while, their steamed pork has become popular not less than their steamed duck.

Their main secret recipe is at the way to steam (at least 6 hours!!) the duck and the pork as well as the way to select (big size and high quality) the duck and the pork. They will not finish the steamed soup in each day. Instead they have left some amount of the soup and steam more duck/pork in the same soup to make the soup as well as the meat tastier.