The specialty is noodles topped with tender stewed chicken
Sainampeung Chicken Wing Noodle
Founded in 1968, this restaurant quickly became popular after its Thai-style ramen, Kuay Teow, first started as a food stall. Now run by the second generation, it's a must-try. Customers come for the noodles (photo left) 65฿, simmered for five hours in a base of dark soy sauce, fish sauce, and palm sugar, topped with chicken wings so tender they fall apart easily with chopsticks. Another recommended dish is the Yen Ta Pho (photo right) 65฿, with its sweet and sour flavor thanks to the addition of red fermented bean curd.
Traditional beef soup that has been added to for 50 years
Wattana Panich
Their specialty, Nua Tung (beef stew), is simmering all day in a large pot in front of the store. The secret beef bone-based soup with Chinese spices is saved every night, and new ingredients and Chinese herbs are added the next day. This bowl of soup is packed with the flavor and history of the restaurant's 50 years since it opened. Order the beef noodles topped with beef and innards (pictured) for 100฿, or the noodle-less Gao Lao (100฿), and enjoy the soup to the last drop.
A popular food stall that exquisitely blends Isan and Japanese cuisine
Lab Lab Lab Pridi 43
Among the Isan dishes, such as the famous herb-filled hotpot, Chim Chum (front of the photo) 220฿, are the eye-catching sashimi, raw oysters (namagaki), and yukhoe...?! In fact, the owner is a chef who honed his skills at a Japanese restaurant in the Middle East and boasts over 30 years of experience, making him an expert at handling seafood and raw meat. The freshly sashimi liver (back right of the photo) 80฿, made from beef butchered on the day, is a particularly popular dish. Enjoy this mysterious fusion of Isan and Japan.
An exquisite seafood restaurant worth lining up for
Here Hai
Blue swimmer crabs are delivered live daily from the port of Surat Thani Province, southern Thailand's leading crab-producing region. Long lines form even on weekdays for these and other seafood dishes. The most popular dish, the crab fried rice (pictured, medium size) for 480 baht, is a must-try. Cooked in a wok over a high-fire wood fire, it preserves the umami and sweetness of fresh crab while adding a fragrant flavor.
Conveying the essence of Southern Thai cuisine through the taste of grandmother
Baan Ice
The restaurant was founded by a Southern Thai owner who wanted to pass on the flavors of his grandmother, who was an accomplished cook. The ingredients are shipped directly from Nakhon Si Thammarat province. To enjoy the spiciest Southern cuisine in Thailand, try the yellow curry, Kaeng Luang (pictured left front), made with tamarind and turmeric, from 280฿. It has a sour and spicy flavor with a refreshing aftertaste. Another specialty is Pak Lian, a stir-fried leaf dish unique to Southern Thailand (pictured right), 180฿.
Sold out! Khao Man Gai Restaurant
Heng Heng Hainanese Chicken Rice
This famous Khao Man Gai restaurant in front of BTS Phrom Phong Station is packed with customers as soon as it opens in the evening. Its popularity led to it being upgraded from a food stall to a restaurant in June 2025. Fragrant jasmine rice is cooked with a whole chicken. The juicy chicken and rice, infused with the chicken's flavor, are delicious on their own. However, the rich sauce, flavored with ginger and spicy chili peppers, takes the dish to the next level of deliciousness. Khao Man Gai (photo) 60฿.
