Review

Located in the Tha Tien area, TANA is a family-run restaurant serving dishes their mother perfected for over 50 years. The name, meaning ‘fortune’, reflects the food’s ability to bring warmth and joy to the heart. Everything is prepared with locally sourced ingredients, including neighbourhood specialities such as dried shrimp and salted egg. The menu showcases creations rooted in Teochew cuisine, with touches of Thai flavours throughout. The standout appetiser is pork dumplings filled with organic salted egg yolk, served in a homemade spicy sauce. The yolk is balanced by gentle heat, with hints of sweetness. Mains include stir-fried chicken massaman, featuring tender chicken strips in a spiced curry sauce tossed with crunchy cashews and seabass with polygonatum, pan-fried until crispy, served with mushrooms and finished with a light herbal sauce. A notable feature is the cabinet behind the counter, where each drawer holds Chinese herbs sourced from medicine shops in Yaowarat. These take centre stage in the pork stew, a rich soup made with 18 varieties, including goji berries, female ginseng and dried dates. Each spoonful offers a layered experience, with earthy, sweet and bitter notes mingling with the savoury depth of the broth. The beverage options include both soft drinks and herbal blends. Notable choices are goji berry with chrysanthemum, served hot and bael fruit with lemongrass.