At Home Phetkasem

When the chef-owner’s family runs a wholesale seafood business, you can guarantee that her menu will be based on great fish and shellfish dishes, with enough choices to keep everyone happy – and at prices that keep everyone returning. Don’t miss the steamed sea bass with lime, or the stir-fried squid with salted egg. It’s a huge operation with four dining areas, but it’s run with reassuringly calm efficiency. Even with all this space, arrive early on weekends to avoid a long wait.

This hidden gem, tucked away in a Bangkok alley since 1999, excels in fish ball noodle soup. They offer fresh, umami-rich fish balls, al dente noodles, and a savoury, aromatic broth. Optional toppings like cheese and poached egg, along with large servings and ample condiments, provide great taste and value.

This gem of a place serves fresh seafood with Thai flavours, featuring house-made curry and chilli paste. Order in advance or call to check availability. Try the stir-fried crab with bird's eye chilli or the non-spicy stir-fried squid with curry powder.

With its blue-framed windows, green façade and bright blue door, this welcoming place instantly makes an impression. Inside, raw cement walls and a wooden ceiling make for an industrial yet relaxing vibe. The food, made using fresh ingredients from the northeast, boasts Isan flavours – the som tam and grilled meats are boldly seasoned and well-executed. Generous portions are ideal for sharing, and spice levels can be tailored to your liking.

Simple in its design, with a white pavilion and modest dining tables, the restaurant also offers some outdoor seating. The owners are hands-on, preparing every dish with care. The stir-fried crab has a naturally sweet meat and wok-fried aroma, and is served with glass noodles, spicy chilli and crunchy mimosa. The large butterfly-cut river fish is nicely char-grilled. The grilled river prawns, meanwhile, are clearly the people’s favourite.

Phat rewards beef devotees who find this spot that showcases slow-braised cuts – from Kobe-style brisket to melt-in-your-mouth tendon. Blanched in an aromatic clear broth, the liver is silky perfection. The rich beef curry is sublime. N.B. They close on the 1st and 16th of each month.

This casual eatery serves up a plant‐based take on authentic Isan and Thai cuisine. From the open kitchen, the sound of the pestle and mortar resounds, as som tum is crafted. The à la carte menu includes vegan/vegetarian options and seasonal specials, in which the richness of the original is retained by replacing fish sauce with fermented soybeans. The cuisine showcases bold traditional flavours, and spice levels can be tailored to guests' preferences.