Delicious pork offal soup with a rich flavor that will fill your stomach
Nai Ek Roll Noodles
Founded in the 1960s by a family who emigrated from Chaozhou, China, this restaurant sees daily queues for the 100-beni Kui Jap (pictured), an organ soup with macaroni-like rice noodles. The light yet richly flavored soup, made by simmering pork bones with spices like star anise and cinnamon, packs a punch with a punch of pepper. The crispy fried pork grove and odorless offal are also delicious, and you'll want to drink every last drop.
A famous food stall known as "Thailand's oldest curry restaurant"
Khao Gaeng Jek Pui（Je Chie）
Founded in the 1950s by the first generation who came from China, this restaurant became Thailand's oldest curry restaurant by taking curry, which was previously thought of as something eaten at home, and making it available for dining out. Initially, they only offered two types of curry, red and yellow, but over time they have expanded the variety and side dishes. There are no tables, so you eat sitting on plastic chairs lined up on the street. One dish including rice costs 55฿. Additional side dishes such as boiled eggs and stir-fried bamboo shoots cost an additional 10฿ (photo shows yellow curry).
A bami stall serving exquisite soup with the delicious flavor of fish
Lim Lao Ngow
Founded in 1937, this restaurant has been operating in a corner of Chinatown. Despite being a food stall, it has been awarded the Bib Gourmand award every year since 2018. Their specialty is the bami (photo right) 50฿, which combines homemade egg noodles with a salt-based soup made with seafood stock. Their soupless noodle dish (photo left) 50฿ is also popular. One of their toppings you won't want to miss is the luk ting, a fishball made with fresh fish. It's firm and chewy, and the savory flavor of the fish fills your mouth with every bite.
A long-established pork satay restaurant that has been in business for over 100 years and has been run by two generations
CHONGKEE
Pork loin marinated in a secret sauce made with turmeric and other spices and coconut milk is skewered and carefully grilled over charcoal. The slightly sweet and fragrant pork satay and pork liver skewers (pictured in the foreground) are 10 skewers each for 100 baht, and pair perfectly with the spicy homemade peanut sauce. They sell over 1,000 skewers a day! The Thai way to eat them is with charcoal-grilled toast (pictured in the background) for 10 baht.
Flavorful thick noodles grilled over charcoal
Ann Guay Tiew Kua Gai
Heat pork fat in a wok, then grill the thick rice noodles, sen yai, along with chicken and other ingredients over a high-heat charcoal fire. As the flames soar into the air, the crispy outside and chewy, fragrant Kuay Teow Kua Gai (pictured) 50฿ is ready in no time. Enjoying it with a soft, runny egg is truly blissful. We also recommend comparing it with the lighter Kuay Teow Kua Gai 50฿, which is steamed.
Enjoy the white rice porridge with over 100 delicious side dishes
Khao Tom Jae Suey
This restaurant specializes in "Khao Tom Kuei," a Thai style of evening meal featuring simple white rice porridge served with side dishes. They offer over 100 side dishes, primarily Chinese-Thai, including stir-fried night jasmine buds and glass noodles (front of photo) for 120฿, and fried pork slices (back left) for 80฿. The porridge (back right) is also delicious at 10฿. You can also choose from a selection of vegetables and fish lined up in front of the store and have them cooked for you.
