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Nai Ho serves just one item: chicken rice with clear soup and a punchy dipping sauce. The fermented soy has been fine-tuned for extra depth, lifting the simple dish with bold flavour. Arrive early as they tend to sell out; the chicken liver, a prized extra, disappears even faster.

This no-frills outlet is popular with locals for its tom yam noodles and homemade pork balls. Another standout is the seafood suki with pork and seafood, full of flavour, with a nicely cooked soft egg and glass noodles.

One of the best eateries in the area for noodle soup lovers, where the bouncy, MSG-free fish balls are made the traditional way from mackerel, yellowtail amberjack and wolf herring. The tom yum soup stands out; and the fish noodles are perfect for low-carb dieters as they go well with any soup.

A passion for wild ingredients like wild boar, frogs, seafood, and even greens, along with a zeal for local flavours—intense, tangy, and spicy—shapes everything on the menu here. The stir-fried wild boar with chilies and the tom yam soup with snakehead fish are both recommended, as is the seafood cooked according to local recipes. The atmosphere is relaxed and homely, with air-conditioned dining rooms and outdoor seating available.

Serving family-style Thai cuisine on a large pond in Nakhon Pathom since 2001, the spacious restaurant offers waterside seating in five distinct seating areas with live music during dinner. Everything on the menu is fresh, with the fish and seafood kept alive until cooked. Two highlights are stir-fried prawns with shrimp oil and fried seabass with fish sauce and spicy green mango salad. The restaurant is family-friendly, with a kids’ zone in the garden for young diners to enjoy.

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