The first step I took to build up Sanan Sea Food was taken when I was only known as “Officer Peng”, A soldier fighting for a dream of one day having his own restaurant.
It was a time of bad economy. I wanted to provide my 3 daughters with a comfortable life.
I took what little I knew about working in the kitchen and opened a little joint on the side of the road with only a few tables for service. “Sanan Fish Porridge”, it was called.
It was a small investment in money but a huge return in happiness. Everyday after my day job with the military, I would hurry home to get change to man my little porridge joint. Turned out my fish porridge wasn’t half bad. Customers started to gather for my street-side savory. Some came repetitively and became regulars.
Some wanted more taste of my cooking and asked me to expand my menu.
3 to 4 tables grew into 20 tables. 4 to 5 menu items grew into 20 to 30 menu items.
“Sanan Rice Porridge” grew up into “Sanan Sea Food” 2006 came around and our little side street shack was not enough to service the constantly increasing customers.
We made a big move, occupying two commercial building units,
Welcoming our patrons for 10 fulfilling years.
Today my dream has grown bigger than ever. Bigger than the current space and provide. We decided it was the right time to move again to a bigger place, more beautiful and keeping up with the time. A place with large parking space for the convenience of our beloved customers. These goals were realized with the help from my children, the younger generation who understands this brave new world more than I do.
From where we started, Sanan has changed drastically. What remains and always will is our approach towards cookery – Home is where the heart is and we put our heart into every dish we serve. The ingredients we use must be fresh, served in hearty portion and most importantly... No MSG.
We hope, as always, that you find pleasure in our food and our food finds a place in your heart.
“365 days make up a year. More than 150 of those days see M.R. Thanadsri at Sanan.” (Tarm Roy Nak Chim food guide)
Many a time M.R. Thanadsri stepped in to help us in menu development, lifting many items into signature dishes. Such as our “Steamed Snow Fish in Soy Sauce”, M.R. Thanadsri recommended we pair the fish with scalded large strip rice noodle
In order to emulate the profile of Cantonese style glass noodle from Hong Kong Or the entry of “Beef Fried Noodle with Gravy” into our menu which was due to M.R. Thanadsri’s craving to try my interpretation of the dish. He was both a customer and the coach who enjoyed and fine-tuned our food simultaneously. Even the restaurant’s slogan, “Resoundingly Delicious” was penned by him.
Every dish at Sanan Sea Food has a guarantee from the seasoned taste buds of this reputable food critic.
HOPE TO SEE YOU :)
HOPE TO SEE YOU :)
I think if you do something and it turns out pretty good, then you should go do something else wonderful, not dwell on it for too long. Just figure out what’s next.