Rain Tree Condominium

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.

First-timers should order the plain crispy roti with condensed milk to start. The roti dough here is uniquely made without eggs, but slowly cooked to a crispy-chewy perfection in coconut oil. Choose from 20 toppings.

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.

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.

A 10-minute drive is all it takes to escape the city for heartening Italian food, surrounded by plenty of greenery. Despite its industrial design, it’s a casual setting with an expansive view of the garden. The pizza dough, gnocchi and fettucine are all homemade. The squid fettuccine has an enlivening ponzu dressing; and the baked snow fish in a buttery fish broth beats all expectations with large, slow-cooked pieces that are meltingly soft in a sweet, homemade broth.

Eung Kham Sai has been run by the same family for over a century and is still serving up classic Northern Thai recipes handed down the generations. The modest space has traditional decor; large windows frame the view outside. Try the freshly made khao bai, rice wrapped around a pork, fish or beef filling, or the spicy Northern-style curry, made from scratch with local beef brisket and exuding fruity acidity. Some ingredients come from local farms.

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.