ศุภสิรีวิลล์

Stepping into this two-storey house feels like visiting a friend's welcoming home, with a snug dining room and a plant-filled terrace. Adapted from grandma's Thai and Isan recipes, they offer a variety of menus suited for modern tastes. Don't miss the herb-infused seabass with fermented fish sauce and the unique fermented fish paired with pineapple relish and fresh veggies.

The owner, an agave plant enthusiast, has adorned this cosy space with agave plants throughout. Vietnamese home cooking, enhanced with local Isan spices, fills the air, accompanied by instrumental music in the high-ceilinged room. All ingredients are homemade, offering a choice of pork or fish sausage for the namneung. Don't miss the standout sticky rice waffle served with sun-dried pork, infused with local Isan flavours.

This riverside restaurant is decorated in a dark regal style – black painted wood with red and gold trim – from the era of the former Lan Chang province. It serves a grand selection of local fish, deboned, in a quintessentially Isan style. The terrace seats are made from dark tree stumps set around rugged wooden tables. The vegetables are grown by the owner in their garden, and the pickled vegetables are made in-house using a unique recipe featuring fresh coconut water. It’s best to arrive before sunset to enjoy the stunning view of the Mun River.

Two roosters stand guard at the entrance. Krua Samchai is famous for serving iconic Isan food befitting of the region. Fresh fish from the Mekong and Mun rivers is cooked using the chef's secret mix of herbs and spices that produces a powerful aroma. The grilled chicken has a crispy golden skin from the charcoal flame but retains its juicy meat. The Isan-style spicy fish maw and bamboo shoot soup uses tiliacora juice to perfection.

Diners can sit inside or roadside in this simple, open-air restaurant. Thai-Chinese is the fare and dishes are prepared at the front. The sound of the wok and sight of the flames make an impressive spectacle. The stir-fried minced pork with olives is a must for its smoky, intense flavours. The deep-fried seabass with sweet fish sauce takes a little longer to prepare but the result is a fantastically crispy skin that goes well with the homemade spicy sauce.

This long-standing family-run restaurant has been serving the community for decades. Rooted in Vietnamese cuisine, the menu embraces a range of influences from across Indochina. The focus of the dishes is fresh, locally sourced ingredients, allowing their natural flavours to shine. Vintage decor and a cosy, unpretentious ambience lend a laid-back charm that appeals both to locals and travellers seeking genuine, satisfying fare.

The chef owner of Pak Mor Robot has satisfied the tummies of locals for over 30 years. She prepares a variety of Vietnamese dumplings in a steamer at the front of this neat little outlet. The signature, her own invention, is the incredibly tasty Vietnamese dumpling with fried eggs.