Jun 27, 2022
Where to Eat
Street Food in Bangkok.Street food
in Bangkok is a melting pot of culture. It brings people together, it
celebrates history and is part of showcasing some of the tastiest food each
respective country has to offer. There is something magical about walking down
a narrow street. Smelling a
rich broth cooked by a converted bicycle and being served a heart-warming
noodle soup whilst sitting on a tiny chair, watching the world go by. You could
live in a city like Bangkok for years and still be surprised by a tiny woman
cooking Thai food on a corner you have never seen before. Street food
in Bangkok is such a big part of why so many flock to the city every year. And
our way to celebrate it is to highlight our top picks. We spent a long time
going to every soi, district, and corner house to bring you our top picks for
2020. With special mention to Gary Butler, the Roaming Cook who helped us
create this list and took much of the photography. The city of
Bangkok and its street food chefs are spread out wide across the Thai capital.
Because of this we have only focussed on a few select areas. Alongside a few
profiles we will also give advice on how to get to each place and what to
order.The fact the
street food is so versatile and robust as a category meant it was hard to pick
and choose our favourites! We chose our venues for their role in the community,
popularity and also the way the food has impacted on culture. Bangkok is
certainly one of those cities you could live in all your life and still
discover new hidden gems. We spent a long time wandering every Soi, exploring
every corner and also asking the locals about the best street food in bustling
Bangkok. - Pe Aor
Lobster Tom YumOne of the
main reasons to visit Petchaburi Soi 5 is to eat at P’Aor for a delicious bowl
of Tom Yum Goong. A thick, creamy broth with sweet and sour notes, rolled rice
noodles and giant prawns.Pe Aor is
famous for its giant rock lobster Tom Yum soup. This is by no means a typical
cheap street food spot with dishes going for 1200 THB but the sheer size of the
bowl and quality of ingredients is worth the price tag.This is a
dish made for sharing as its piled high with fresh squid, mussels and prawns in
a rich and fragrant soup. The creamy broth is served alongside a mountain of
rice noodles. If you are a solo foodie then don’t worry about the high price.
The Tom Yum Kong Sod with two large fresh river prawns and the same creamy
broth is 60 THB. A fraction of the price but the same mouth-watering
experience! This is definitely the best tom yum in Bangkok by far. - Jay FaiChef Jay Fai
is a household legend in Bangkok’s culinary scene. The 70-year-old lady has
been serving up outstanding street food behind her large wok for some 30 years.
People from all over the world come to see her wearing her iconic ski goggles
as she shows off her wok skills over the charcoal brazier.Jay Fai’s
little shophouse is in the Old Town district. The cues are crazy long here but
there is usually a little book outside for you to place your name. Jay Fai has
made a name for herself for her twists on classic Thai dishes. Her dry Tom Yum
with and Khao Jiew poo (crab omelette) went as far as to be featured on
Netflix’s Chef table spin-off about street food.As you can
imagine, all dishes are stir-fried with super-fresh seafood like tiger prawns
and giant pieces of crab elevating the meals. And all the portions are
extremely generous so you could do with bringing a crew of food lovers to help
polish off each plate. - Ann Guay
TeowAnn Guay Teow
takes fried noodles to another level. The food is cooked over a high heat
charcoal stove and then served on their small air-con shop-house. You have many
options to choose from such as chicken, seafood, ham or a mix of everything. On
top of this, you can choose to have your eggs scrambled or cracked over the top
so the steam cooks it slowly. The chicken
used is of the thigh to which is usually kept tender compared to breast, and
the pieces are marinated in soy and peeper sauce before being charred over the
wok. There is always a large slice of lettuce holding the noodles with spring
onions around however as most know. Guay Teow is made to the individual taste
so each table is adorned with Chilli vinegar, dried chilli flakes, white
pepper, sugar soy sauce and Thai Sriracha chilli sauce. Enjoy! - Elvis SukiElvis Suki
has a bit of a cult following amongst the foodies of Bangkok. Even many of the
cabbies around the city will praise this as a worthing spot to get some grub.
The restaurant covers a large outdoor area taking over much of the Soi. There
is a second floor Air con area but we prefer to sit in the buzz of the street. Suki is a
big-time Thai dish that many people love. Suki is fried ‘woon sen noodles’
which can be served dry or with soup alongside crunchy cabbage and chopped
green onions. Suki sauce is served on the side and is a red spicy and slightly
tart dip. Elvis Suki have a secret recipe for the sauce which may be the reason
it gets so busy! Another
reason for their popularity is their large selection of seafood to choose from.
Grilled seabass in banana leaf, herbal steam mussels, boiled cockles and
grilled scallops are all very good choices.
- Yarowat/
China TownNo trip to
Bangkok is complete without visiting the foodie hotspot of Chinatown or as the
locals call it Yaowarat. The cultural melting pot of this district has led to
it being one of the most concentrated street food destinations in the city. At
nighttime Yaowarat road is lit up by heavy traffic and neon signs, with street
food vendors parked up along the curb. Some of the most famous foodie
highlights include bamboo stick grilled chicken satay, with peanut sauce
alongside crunchy cucumber, shallots, and chilli from Jay Eng (105 Charoen
KrungRoad).Pa Tong Go
(fried crispy doughnuts) is a sweet irresistible treat when dipped in Thai
pandan custard or condensed milk. You will find the best crispy golden dough
balls at Pa Tong Go Savoey. And you will find many stalls serving toasted
chestnuts. Some other highlights include duck noodle soup and plenty of tasty
Dim Sum restaurants.Many locals
will recommend Guay Jub (rolled rice noodles with pork offal). It’s a signature
dish in the area with some of the best vendors being Haa Bai Tao on the corner
of Charoen Nakhon soi 20 and Guay Jub Song Wat on soi Song Wat, in the little
alleyway across from soi Pao Prasit.Guay Jub is a
nutritious bowl of peppery pork bone broth with rolled-up rice noodles, eggs,
and various pork innards packed with vitamins.Just a short
distance from Yoawarat is the community of Pahurat, known as Bangkok’s very
Little India, and home to some great Indian street food restaurants like Toney
Restaurant. Chinatown is easy to get to by taxi, or alternatively, you can take
the MRT to Hua Lamphong station, and then walk around 10 mins or take a
tuk-tuk/motorbike.- Odean Crab
NoodleThis tiny
little shophouse is famous for its crab wonton noodle soup. Run by its family
for many generations in Bangkok’s Chinatown we think Odean deserves a mention
in our street food list. Do you want crab noodles with wontons? Then this is
where you go.To start, the
egg noodles and prawn wonton are handmade everyday day and the rich soup broth
has no stock powder, just crab shells and pork bones which are then simmered
all day. Then it comes down to choosing the crab, by claw size! The fresh
claws start at 150 THB for a small claw up to 550 THB but for a giant one. But
if the claw isn’t for you than the standard bowl starts at 65 THB with a little
bit of flakey crab meat and wontons. Odean noodles
can also be served with the smokey roast barbecue pork and we really recommend
the sweet delicious deep-fried prawn wontons! - Khao Gaeng
Jake PueyAnother
popular corner shop to feature on the popular Netflix Street Food series is
Khao Gaeng Jake Puey. This backstreet curry stall in China Town is a firm
favourite of the neighbourhood for their central Thai curries made here. Khao
Gaeng, meaning ‘Rice curry’ can be found all over Bangkok but there is a reason
the locals keep coming back here. One of the
most loved Thai dishes at Khao Gaeng Jake Puey is their kaeng kari moo. Creamy
pork-based curry using yellow paste and coconut milk. You will
definitely want to try the glazed pork ribs are known as Seekong Moo Ob. And
make sure to eat the Chinese sausage if offered. Also known as Lap Cheong is a dried, hard
sausage made from pork and pork fat. The sweet, fatty bites are smoked,
sweetened, and seasoned with rose water, rice wine, and also soy sauce.The curries
here are worth the queuing. They are bold, rich, creamy, and pack a punch of
southern Thai spices- Chee Cheung
Wo Braised Duck NoodleOh, there is
something so mouth-watering when we hear the words Braised Duck Noodle! Chee Chung Wo is a 100-year-old Chinatown
house serving the best duck noodle in Bangkok. The 90-year-old Thai-Chinese
chef is now a local legend for making the egg noodles and wontons by hand even
today. His son Yai
has now taken the helm of cooking each Chinese spice soup dish. Alongside juicy
pork wontons, you will be treated to a large tender duck drumstick and a pile
of egg noodles. You will be surprised at how absolutely delicious this place
is! - Padthai
NarokPad Thai is,
without a doubt, the most well known and most eaten Thai dish in the world
outside of Thailand. Even in Bangkok, it’s hard not to find this popular dish
in most Thai restaurants and shophouses. However, that doesn’t always mean they
taste good! Unfortunately, it’s common to add lots of sugar to dishes for
westerners but not at Pad Thai Narok. Narok Taek is
on the other side of the river in Khlong San. The sauce is heavy on the
tamarind making it a little bit more sour than average. But it works well with
the roasted chilli paste! The classic
pad Thai is served with the usual suspects like extra bean sprouts, fresh lime
wedges, garlic and chives. Even the
small dried prawns are fried with shallots, dried red chillies and lime leaves
to create add extra texture and a salty, savoury flavour to the noodles. Chef
Aom chose one thing to be good at and he has become the master of Pad Thai with
his high heat wok cooking. - Boon Tong
Kiat Chicken RiceHaving lived
in Thonglor for a long time, we frequent this Singaporean chicken rice shop
often. Singapore chicken rice is different from the Thai version but this once
again comes down to the spicy sauce served. There is so much fragrance in the
cooking here, from the chilli and vinegar of the sauces to the garlic and
ginger cooked in the stock.The inside
area has an air-con with each table having three different sauce jars for
chilli, vinegar and ginger. Boon Tong Kiat is a simple place right in the
centre of the trendy Thonglor area, but its chicken rice is, without doubt, one
of the best around. And you will be wanting a second portion for sure.- Prachak
Roast DuckMany of
Bangkok’s street food experts will tell you if you want a roast duck, you head
to Charoen Krung road and find Prachak. Prachak Pet
Yang is the king of duck dishes. Choose the Pet Yang which is a decent-sized
duck plate with bite-sized portions, dripping in duck juice and sweet dark
sauce. Pink pickled ginger and rice are perfect companions. However, the
fresh egg noodles tossed with chilli flakes, and a splash of soy vinegar is
also a tasty treat. Look for the hanging ducks outside for the entrance and you
will also find plenty of seating inside. - Go-Ang
Pratunam Chicken RiceFor over 50
years this humble chicken rice stall has been feeding the masses with their
Khao Man Gai. A Thai version of Hainan Chicken Rice. It really all comes down
to the sauce, which is much spicier but still delicious. The rice is still
cooked with the chicken oil for fragrance but Thai style tends to leave the
rice less oily in taste. This corner
shop-house always has a line so we recommend coming just before lunch time and
grab yourself a serving before a day of shopping at the mega malls nearby. -
Lungpratunam Boat NoodleThis is a bit
of a hidden gem and we aren’t lying about the hidden part. Head for Sio 30
passing the street food vendors until you reach a corner hairdressers. Turn
left for 20 metres and you should be there, but remember it is down in the alley
and not on the street level.The family
run boat noodle shop has been going for around 35 years. Mr. Lung has now
retired leaving the legacy to his daughter Ya, who serves the dark rich soup to
the many workers in the area. Boat noodle is a strange dish which is loved by
many and hated by a few. This may come down to the Nam Tok (cow or pigs blood)
often used. You see, boat noodle is a concentrated strong stock of pickled bean
curd, dark soy sauce and pork and beef. It is one of
those dishes which is flavoured to your personal taste by the condiments on the
table and most people use chili flakes. Fish sauce and sugar. The small
bowls of broth come with your choice of noodles, minced meat, meatballs and
pig’s liver. For around 30 THB it’s very reasonably priced and it’s often while
you will see some customers with 12 bowls stacked up next to them! Once again,
this isn’t for everyone. But if you want to get the full experience of a
well-made boat noodle, this is the place to go.