U-sabai Place

Farm-to-table is the philosophy here. The owner grows fruits and vegetables and raises poultry on the farm. They use simple cooking techniques and focus on the ingredients' natural flavours. Although short, the menu perfectly embodies the Isan spirit. The standout dish is Isan thick curry with local fish, which has a tender and juicy texture. Diners can enjoy their meal in an open-air pavilion and even attend a culinary workshop to learn how to cook the signature dish.

This shop peddles perfect rice dumplings and tapioca balls – a skill passed on by the chef's mother, who plied her trade in Bangkok for 30 years. The tangy tom yum soup with egg is a must and the garlic chive dumplings are exceptional.

This eatery has been serving rice porridge, Vietnamese noodles with pork rib soup, and glass noodles with chicken feet for 30 years. Try adding chả lụa ham and soft-boiled egg for extra indulgence. Eat in to avoid the takeaway queue.

Chef Sriruen handcrafts exceptional Pad Thai, just as she has done for over 30 years. Originally from Phitsanulok, she serves noodles notable for their bold flavour, imparted by duck eggs. Savour this tasty dish with either thin rice or glass noodles.

Arrivals and departures are better with a stopover at this simple restaurant in front of Khon Kaen Airport. For more than two decades, Prapai’s friendly owners have been serving authentic Isan dishes made with fresh local ingredients that change with the season. To experience traditional Isan cooking, try deep-fried sour fish or the off-menu Somtum in fermented fish sauce with salted crab.

The inviting smell of charcoal-grilled sausages wafts from the kitchen at the front of this shophouse restaurant. This family-run business has been serving traditional Isan pork and beef dishes since 1972, in line with their motto: ‘using the best cuts of beef to create flavoursome Isan dishes.’ Dishes like their fried sun-dried beef slices, pork sausages and sliced beef shank in spicy and sour soup live up to the ideal, are reasonably priced and served with a smile. Don't forget to call and reserve the grilled beef tongue in advance.

Baan Heng was born out of a souvenir and grocery shop the owners’ grandparents started in 1957 called Heng Nguan Hiang. It sold products like homemade Chinese sausage, pork floss and pork jerky. Now, the restaurant serves Thai-Chinese breakfast fare, like their signature Baan Heng sandwich and baked rice with sweet pork sausage in a remodelled wood-themed design that exudes old-school vibes. Add a classic hot Thai black coffee or milk tea for the full effect.