Most-loved dishes
AI summary of what 11 dish mentions say about the food
Reviewers rave about Sam Jum’s yam krachet, a bright, tangy water mimosa salad that steals the show. The overall vibe is fresh, punchy, and deeply satisfying.
“Water mimosa salad with minced pork, chilies, garlic, squid, shrimp, mussels, and coconut shavings. Refreshing and sour from lime juice, spicy, with a lighter flavor compared to the richer dishes.”
What creators say
1 creator has covered Sam Jum. Most active: Mark Wiens
A legendary restaurant outside the MRT station, famous for its tom yum goong and stir-fried dishes — the owner is a master of Thai seafood cooking, and I never miss it when I come to Chatuchak.
Dishes mentioned
Tom Yum Goong
Shrimp tom yum with freshwater shrimp, mushrooms, coconut shavings, and evaporated milk for creaminess. The broth is thick, creamy, and packed with flavor: sour from lime juice, sweet from roasted chili pepper, herbal from makrut lime leaves, and umami from shrimp head butter. The shrimp are perfectly cooked, not overcooked.
Pad Pak Boong Moo Krob (Stir-Fried Sunflower Sprouts with Crispy Pork)
This is sunflower sprouts with crispy pork which he stir-fried — just classic, just good. You taste the garlic, the chilies, the oyster sauce, and again he cooks it so fast in a raging fire just for 30 seconds and it's done, so you really taste the smokiness of it as well. The sunflower sprouts are great — they have a little bit of a tender crunch, and paired with that crispy pork belly, excellent.
Goong Tod Kratiem (Fried Shrimp with Garlic)
This is shrimp stir-fried with garlic, basically caramelized with garlic. Look how much garlic there is — he added fried garlic and also fresh garlic, stir-fried with oyster sauce. Open up that head, squeeze out the juices — you can see the juices in there. You might be able to eat the whole head because it's fried, but those juices, the head butter, get that out of there with the shrimp, all of that garlic caramelized garlic. Oh yeah, that's like garlic on top of garlic with the caramelized oyster sauce. Oh man, that's so tasty, that's comforting. The shrimp are cooked perfectly, and he even fries the shrimp pretty ahead of time so that it's really a quick fast process when you stir-fry them. That's so much flavor — salty, a little bit sweet, and just multiple dimensions of garlic all in your mouth at once. I need to pick one up, load it up with that garlic. Oh wow, oh man, that is delicious — flavor overdose in your mouth. You got the sweetness of the shrimp, the silky texture of the body, and then just that really juicy creamy inside of the head all together. You can't miss it when you come here.
Yam Phak Kachet (Water Mimosa Salad)
This is water mimosa salad with all sorts of minced pork, chilies, garlic, there's squid in here, there's shrimp, there are mussels. Nice and refreshing, just sour from the lime juice. You taste the flavor of the seafood, all the blanched seafood. There's even coconut shreds in here as well. It's spicy, good, excellent. That's like — you have some of the other dishes which are really rich, especially the tom yum and the fried shrimp, but this is more refreshing, lighter, has that refreshing citrusy lime juice flavor to it.
