Try to get here before 11:30 to secure a seat and get your order sorted. This shop is famous for serving chewy boiled noodles in a clear soup topped with fried garlic and red sauce.
When it was founded in 1977, the brains behind Yen Ta Fo Convent shared the same recipe with Yentafo Wat Khaek, but later on developed their own signature red sauce made from tomatoes and sweet potatoes.
Located near Chinatown Rama Cinema, Nai Auan churns out this hearty treat (B50) that sees rolled noodles swimming in a clear yet fragrantly peppery broth.
This Sam Yan establishment has long been catering to Chulalongkorn students. Here, the guay chub is cooked with a slightly sweet flavor.
Parked on the sidewalk in front of Bua restaurant, Kao Mok Gai Soi Convent has managed to maintain its magic for 23 years by offering only one dish: kao mok gai (Thai-style chicken biryani). In this delectable dish, tender chicken bits are mixed into aromatic yellow rice that’s seasoned with herbs and spices.
Tuang is run by Hong Kong-born chef Yip, who was behind the success of Shangri-La Bangkok’s Shang Palace restaurant. While almost everything is a can’t-miss, the most noteworthy dishes include shrimp with rice flour roll (B50) and hakao (steamed shrimp dumpling, B50).
An institution for over 50 years, Wattanapanich is famous for its traditional Chinese-style stewed beef and goat. Whether you ask for melt-in-your-mouth, grade-B cuts (shank, brisket) or chewy offals (innards, tripe and ligaments), each dish is meticulously prepared.