触风酒店

For over 50 years, Granny Somphit has been crafting flavourful Isan cuisine daily, balancing local spices with Thai herbs. Fresh offal cuts and the signature Isan spicy calf beef salad, seasoned with smoky rice powder for crispness, stand out. The homemade beef sausage and fermented meats are also notable.

Chef-owner Anuwat Thiemkreangkrai's 12-year-old stall stands out with its fresh, light MSG-free seafood dishes. His passion shines through in stir-fries that bring out the natural essence of the fresh catch, such as celery with seabass and the beautifully balanced seafood with Thai basil.

At this rotisserie stall, they have spent over 50 years perfecting their signature dish of chicken (farmed or domestic) marinated in a secret peppery, herbal blend before it hits the spit. Juicy and tender, with a thin skin, the meat comes served with a sweet chilli dipping sauce.

Ochin is named after the owner's favourite Japanese film. This second-generation stall only serves takeaway – a range of homemade deep-fried buns presented on a trolley at the front. Their signature is the crispy bun which contains glass noodles, tasty seasoning and vegetables.

The owners, originally from Suphan Buri, specialise in beef and offal noodles simmered over charcoal in a smoky, clear broth. The mixed beef luak chim features braised beef, beef slices, beef balls and offal tossed with dark soy and a squeeze of fresh lime, creating a distinctive flavour combination.

For over 20 years, Ko Kia has been drawing the lunchtime crowds for its boat noodles. The bold, aromatic pork and beef broths are enriched with a touch of blood for depth, but the beef stands out. The clear soup is lighter, but full of flavour and the natural sweetness of daikon.

It’s hard to miss this restaurant with its large orange crab statue out front. And you wouldn’t want to miss eating here either. Inside is a mix of industrial and rustic décor, with a stage for live music. A small English-style garden with a water fountain surrounded by trees provides tranquil outdoor dining. The fresh catch of shrimp, prawns and crabs are as fresh as can be, swimming in their tanks up until an order comes in. The signature baked glass noodles with hot pot crab is superb in a herby gravy; the grilled tiger prawns and Thai spicy seafood sauce is also delightful.