OYO 673 好梦盒子酒店

This place specialises in Guay Jub with Sai Ua sausage, served in a unique peppery broth, featuring with crispy pork and pork liver. They also offer another delightful dish: fresh spring rolls, topped with sliced omelette and aromatic sauce.

This thoughtful take on Thai cuisine unfolds in a casual, wood-accented space. The chef adds a personal touch to seasonal Thai ingredients in three menus: "Special", "Seasonal" and "Classic". We recommend asking about the catch of the day. Start with crispy rice crackers and Thai tomato salsa and pair your meal with Thai draft beer or aromatic alcohol-free drinks. Booking is required, as there are just 14-16 seats per service for each of the three daily rounds.

Established in 1977 and a local favourite at Thongkam Market, this spot offers tasty and affordable khanom chin (fresh rice vermicelli) with various curries. Try the nam lo, a mix of spicy pork and chicken curry sauces. If noodles aren’t your thing, swap them for rice. Not only are the street food dishes here delicious, but they’re great value too – especially when you consider that side vegetables are unlimited.

Located opposite Wat Ket Karam, this humble gem of a shop specialises in khao kriap pak mo – steamed rice dumplings with a truly generous drizzle of fresh coconut milk – and neatly wrapped tapioca dumplings brimming with sweet and savoury pork and peanut.

For decades, this spot has been drawing in loyal fans with its tue ka ko – crispy deep-fried taro with sweet chilli sauce and peanuts. Light, fresh and never greasy, each batch is made to order. The fried tofu is also worth trying. Open only until they sell out, so come early.

With just four large communal tables, Magnolia Café is a simple, cosy spot enlivened by bold colours, vintage décor, and chandeliers. The owner-chef’s exquisite personal collection is on display, and she pays meticulous attention to sourcing high-quality ingredients, some from overseas. Their à la carte menu offers tasty, well presented fare from across Thailand. Dishes are distinguished by vivid, gutsy flavours; fried sun-dried squid with peanut sauce and fresh watermelon with desiccated salmon are exemplars. A complimentary pandan pudding is offered, making for a sweet and satisfying finish.

This restaurant is run by a local chef who celebrates the diverse local flavours of Thailand. Ingredients are thoughtfully sourced from across the country, and the daily specials – noted on a blackboard – are well worth keeping an eye on. Outdoor dining is also available, adding to the relaxed charm. The fried rice with sweet shrimp is beautifully cooked with a rich shrimp paste and flavourful condiments like fresh chilli, shallots and mango. The spicy beef turmeric curry is a standout, boasting an intense blend of herbs and spices. For those seeking a serious kick, fresh Thai chillies can be