"A JUNG FISH BALL"
This restaurant has been passed down from "Sa-Ard Fishball Noodle," a long-established fishball noodle shop that has been a part of Chiang Mai’s moat area for over 40 years. Sa-Ard was founded on February 7, 1978, by Mr. Chin Jariyapornprom.
Later, Mr. Chawaphon Pongpakkanan, the second-generation heir, after assisting in the family business for over a decade, expanded the venture by opening his own branch on Rama 2 Road under the name "Sa-Ard Chemical-Free Fishball." He retained the original recipe passed down through generations while adapting it to be more approachable in flavor. However, the quality remained uncompromised, using only premium, fresh, and clean ingredients at a reasonable price.
After accumulating experience and gaining knowledge from food science, as well as traveling to taste fishballs from various countries, Mr. Jung meticulously refined the recipes and developed a new restaurant concept.
Subsequently, he decided to rebrand the restaurant to reach a wider customer base. The transformation began with the third branch (Borommaratchachonnani Branch), marking the starting point of this evolution.
Our specialty lies in our premium fishballs, made from 100% sea fish with no added flour. They have a smooth, delicate texture—springy on the outside and tender on the inside—offering a unique taste without any fishy odor. This is achieved through a meticulous production process that prioritizes cleanliness, safety, and freshness. Our fishballs contain no chemicals, artificial coloring, or flavoring—everything comes naturally.
Our signature broth is made by simmering pork bones (earlobe bones) combined with fishball broth over low heat for two days, resulting in an aromatic, rich, and naturally sweet flavor. Our Tom Yum recipe, inherited from Sa-Ard, uses real lime juice for a bold, spicy, and flavorful taste—delicious without the need for additional seasoning. We carefully source ingredients from across Thailand to maintain an authentic Thai taste.
Additionally, our herb-braised pork ribs are slow-cooked with over 30 types of herbs until the meat becomes tender, falls off the bone, and carries a distinct, fragrant herbal aroma—an exclusive signature dish that sets us apart.
