BB乐园酒店

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.

Established in 1986 and now run by the second generation, this spot with its red sign has long been serving comforting beef noodles featuring tender brisket, tendon and meatballs in a light, flavoursome broth. Thai basil rice is a welcome new addition to the concise menu.

When Mr. Leng left Bangkok’s Chinatown for Khon Kaen in 1984, he brought a secret recipe for Yentafo, or pink noodle soup, and set up shop. His signature dish, which features toothsome noodles, fresh fishballs, shrimp balls and fish wontons, and a tasty broth, continues to delight.

This grilled pork spot is among the most popular street places in Khon Kaen, and its grilled pork neck with rice is the reason why. The tender, sweet and salty marinated meat perfectly matches the accompanying spicy tamarind sauce. Also recommended are the spicy salad and soup.

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.

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.

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.