Where to find the best street food at Banglamphoo

Open since 1968, Patonggo Cafe is best known for putting a creative twist on the patonggo or Chinese donut. The establishment has come up with several variations that trumpet the treat such as patonggo with roasted chili paste and crispy shredded pork (B60) and patonggo with spicy seafood salad (B60). Sweet delights include patonggo with ice cream (B40/scoop), and patonggo served with different sweet sauces (B40/set) such as pandan custard, chocolate, condensed milk, strawberry jam and orange jam. The cafe also has other savory dishes that don’t include the Chinese donut. Try the steamed river prawns with rice (B200).

This old shophouse, located in a small alley off Tanao Road, is certified by Shell ShuanShim, Thailand’s version of the Michelin Guide. Kim Sia is best known for its fish balls,which have been made following the same family recipe for almost 70 years. These ballsare meaty, chewy and most, importantly, don’t come with a strong fishy smell. Order themin noodle soup with fried wontons (B40/regular, B50/extra).

This restaurant serves up flavorful Thai-Chinese dishes such as stir-fried prawn with garlic(prices depend on the size of the prawn), as well as stir-fried Chinese kale with salted fish,and stir-fried spicy barramundi fish (prices start from B60).

Khao Chae Mae Siri has been churning out khao chae, a popular rice dish that’s usually served during summer, since the reign of King Rama V. One order (B25) gets you steamed rice soaked in jasmine-scented water, and topped with chai poe (pickled turnip), moo foi (sweet shredded pork), pla warn (sweet fish) and luk krapi (deep-fried shrimp paste balls). You can enjoy it at the restaurant while listening to Thai country music or order it to-go. 

Since 1967, Kauy Tiew Ped Yang Banglamphoo has been serving some of the area’s best ba mhee ped yang (B50 to B80), a delicious dish of yellow egg noodles with braised duck in a sweet brown palo (five-spice) soup. The duck is meaty and braised in secret seasoning following an age-old recipe. Other recommended dishes are the braised duck wings, beak, and drumsticks (B70 to B100).

Shrimp tom yum (B150), served in a clear and tasty soup, is the name of the game at this tiny eatery. Order it with the yum hoi kraeng (spicy cockle salad, B100) or the pla meuk pad prik pao (stir-fried squid with chili paste, B150), both of which are made with fresh and high-quality ingredients.

For 40 years, this shophouse restaurant has been serving amazing kauy tiew lord song kraung (steamed rice noodle rolls). The secret lies in the fresh ingredients used to whip up each roll—pork belly, shredded omelet, bean sprouts, Chinese sausage, pickled turnip and dried shrimp—not to mention, a rich and flavorful sauce. Another must-try is the por pia sod (fresh spring rolls, B25).  

This small shop, one of the newer establishments in Banglamphoo, offers tua pap (glutinous treats with sweet soybean filling, B30/box) in five different colors and flavors: black (charcoal), purple (butterfly pea), green (pandan) pink (beetroot), and yellow (chrysanthemum). You can ask to top your order with shredded coconut or soybean, or both. Sprinkle some sugar mixed with roasted sesame on top for extra sweetness and crunch.

Bok kia (P25), the Thai-Chinese dessert of Hainanese origins, is the specialty at this humble push cart on Dinsor Road. This 50-year-old family business mixes ice into yellow noodles, red beans, lotus seeds and a brown sugar syrup for a refreshing and filling treat.

This small shophouse parlor is known for skewered, charcoal-grilled, Thai-style meatballs (B10 each) made with either pork, pork tendon, beef or beef tendon. Unlike some other establishments, Thongchai Meat Ball doesn’t use borax (usually used to give the meatballs their bouncy texture); their firmness comes naturally from the meat the restaurant uses. Dip it in their sweet, sour and spicy sauce to take the treat to another level.