盒子公寓

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.

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.

This homely spot celebrates seldom-seen Phetchaburi traditions, favouring meat over fish and using prime local produce in time-honoured recipes. The palm-shoot curry, simmered in freshly pressed coconut milk and crowned with smoky grilled pork, whispers sweetness beneath its mellow heat. River prawn, flash-fried and dusted with sea salt, stays springy yet yielding, its coriander-garlic crunch begging for jasmine rice. An honest taste of central Thailand.

Four times in a decade, this Thai restaurant changed locations before finally opening on the chef-owner’s land in Nakhon Pathom. Each time, regulars followed along for its flavoursome local dishes, including some, like stir-fried sesbania with shrimp paste, that cannot be found elsewhere. The current digs are in an open-air pavilion on a country lane with tranquil lotus pond views. Try the stir-fried pork loin with jaew sauce and the spicy mackerel soup with madan fruit.

Nusara pairs refined cooking with a mesmerising view of Wat Pho, best admired from the softly lit rooftop. Olive-green interiors with gold accents set a quietly elegant tone. The journey begins with welcome bites, before guests descend to the main dining room. Highlights include a stellar Thai Wagyu stir-fry with holy basil and a delicate quartet of regional relishes – each dish telling its own story. One of Bangkok's most intimate Thai dining experiences.

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.

There are some things in life worth queuing for. Welcome to one of them. Jay Fai has long been a street food icon, and for good reason — the begoggled chef’s signature crispy, golden-brown crab omelettes are wonderful and will remain long in the memory of everyone who’s tried them. If you’re looking for another reason to love the local legend, then also try her stir-fried prawns in yellow curry or one of the many noodle dishes. The queuing system is well organised but arrive knowing you’ll have to spend time standing in line – and bring cash.