An old school Thai market
Khlong Suan is a canal that was once the fastest way to journey from Bangkok to the more easterly Bang Pakong River and beyond. The market sprung up along this canal more than 100 years ago, and has long acted as a central meeting point for traders, travellers and farmers from all over central and eastern Thailand. While the boats have been replaced by cars and buses, the market remains a middle ground for people from Bangkok, Chachoengsao, Samut Prakan and Chon Buri provinces, attracting day-trippers from as far afield as Rayong and Nakhon Nayok.
The market was named after the canal, which itself was named from the fertile grounds that surround it (khlong suan translates to “canal of gardens”). Though weathered and rather dilapidated in places, the market possesses a venerable air; it doesn’t look or feel all that different today than it would have when Thailand was still known as Siam.
While the old market’s history adds some extra mystique, most visitors come for one reason only — to eat. For food lovers who don’t shy away from the exotic, this place is heaven with a liberal helping of fresh chillies and fish sauce.
We started off with deep-fried Chinese-style veggie dumplings (khanom guiy chai), then on to some psychedelic looking preserved eggs with salted bean and fish (tort mun kai yeow mah).
Next it was deep-fried pork wontons with sweet chilli sauce (khanom tung tong), followed by coconuts stuffed with pureed sweet and spicy fish red curry and topped with a healthy splattering of rich coconut cream (haw muk mawt phlao). And these were just the appetisers.
After a brief Thai coffee break we dove back in with northern Thai-style curried soup with crispy noodles and chicken (khao soi).
And then, dessert: durian- and roselle-flavoured popsicles, coconut ice cream mixed with coconut meat and peanuts served in a coconut shell, and finally some spongy taro and strawberry flavoured southern Thai style cakes, still hot from an on-site oven.
We also snatched up homemade egg noodles, raw local spices like turmeric and galangal, dried shiitake mushrooms, particularly sweet mangoes that are difficult to find elsewhere, and freshly roasted peanuts (you know, for the road).
We were by this point feeling a little on the stuffed side, so we decided to go for a walk across the canal’s signature, unusually high foot bridge. On the way, we checked out a small museum within the market that had, among other things, some dusty old three-quarter full bottles of scotch on display. Before making it outside we had a look at some of the non-food items available in the market: a traditional chewable stimulant made from betel nut and tobacco; homemade brooms and baskets; pet fish and live turtles.
The cheapest way to get here is to catch a Bangkok to Bang Khla bus from Ekkamai station. Tell the driver you want to be dropped at talaad khlong suan. Buses leave regularly throughout the day and it's a little less than an hour once you're on the bus. To get back you can wait to flag down a returning bus along the main road near the market, or catch a songthaew bound for the bus stations of either Chachoengchao or Bang Khla, either of which will have buses heading back to Bangkok.
You could also catch a taxi from Suvarnabhumi or anywhere in Bangkok. Note however that due to the distance, you'll probably need to negotiate a fare beforehand. Around 200 baht one-way from Suvarnabhumi should be plenty, or somewhere in the 500 to 1,000 baht neighbourhood if you want a return trip.
David Luekens first came to Thailand in 2005 when Thai friends from his former home of Burlington, Vermont led him on a life-changing trip. Based in Thailand since 2011, he spends much of his time eating in Bangkok street markets and island hopping the Andaman Sea.
These tours are provided by Travelfish partner GetYourGuide.
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