K. Panich Sticky Rice
431 433 Thanon Tanao, Khwaeng Sao Chingcha, Khet Phra Nakhon, Bangkok 10200
K. Panich has made mango sticky rice by the same recipe since 1932, earning a Michelin Bib Gourmand. Its differentiator is ingredient provenance: snake-fang glutinous rice from Mae Chan, Chumphon coconuts, and coconut cream hand-pressed fresh each morning, built over four generations in Phra Nakhon.
A small shophouse at 431-433 Tanao Road in Phra Nakhon's Old Town does not announce itself with signs designed for social media. The facade is plain, the seating minimal, the menu short. What draws people is a single recipe made the same way since 1932, when Kab and Sarapee Chiabchalard opened the shop. The address is 431, 433 Thanon Tanao, Sao Chingcha, Bangkok 10200.
The sticky rice begins with snake-fang glutinous rice sourced specifically from Mae Chan in Chiang Rai. Coconuts come from the seaside regions around Chumphon, chosen for their richness, and the coconut cream is hand-pressed fresh each morning rather than bought ready-made. The mango is Nam Dok Mai, sometimes supplemented with Ok Rong when available. These sourcing decisions reflect a family that built its reputation on ingredient provenance across four generations.
Michelin awarded K. Panich a Bib Gourmand. The owner still kneads fresh coconut flesh by hand each morning, a process running until around 10am before service can begin.
The shop closes at 5pm, so plan a daytime visit. Reach it through the K. Panich Facebook page or by phone at +66 2 221 3554.