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For four generations, Sarinthip has been a popular destination for khanom beung or Thai crepe (there’s always a queue for it snaking out the entrance of the Talad Plu fresh market). Sarinthip’s version of this sugary treat stands out for its crispiness, the result of letting the batter cook in the pan longer than usual. There are two flavors to choose from: a sweet one that’s heaped with shredded coconut and foi thong (golden egg yolk threads), and a savory one packed with shrimp paste.