Chang-Wang-Imm
Set along the banks of the Chao Phraya, this 1950s house-turned-restaurant offers affordable yet delicious Thai cuisine with serene river views. Everything exudes vintage charm, from the old-fashioned décor to the traditional cooking techniques and flavors. The Thai curry with pork, shrimp paste, and basil is a must-try. For the best private view, reserve table #52 on the upper deck. On weekends, live music enhances the warm and relaxing atmosphere.
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Hong Seng
Perched on the Chao Phraya by the Rama IV Bridge, this legendary Thai-Chinese restaurant has been delighting diners since 1957 with flavourful, reasonably priced fare. Its open-air dining room and wooden riverside terrace provide a relaxed setting for standout dishes like grilled giant river prawns served with spicy sauce, and mini deep-fried crab meat wrapped in tofu skin. Open for lunch with extended hours on weekends, the restaurant is accessible by boat or by car, with public parking available under the bridge.
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Chai Phochana
With its no-frills cooking, live seafood tanks cooked to order, and speedy service, Chai Phochana has built a loyal fan base. Favorites include stir-fried squid coated in a rich, creamy salted egg yolk with spring onions, and a spicy sour soup with giant catfish roes and vegetables. Open until late, it’s the perfect spot for night owls craving satisfying seafood at the end of the day.
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Kaeng Pa Loong Sa-Nga
Run by the same family for over two decades, this hidden gem is a paradise for spice-lovers. The signature jungle curry with hand-minced fish bursts with flavors from red chili, fingerroot, and turkey berry, delivering a fiery kick. Other standouts include turmeric-fried frog and succulent stir-fried deer with cumin leaves, highlighting the use of herbs, spices, and game meats from the forest. An outdoor seating area, with curved tree-trunk tables set amid greenery, enhances the rustic and natural charm of the dining experience.
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Maan Muang
This charming wooden Lanna house instantly transports you to Chiang Mai with its rustic atmosphere. The dining space beneath the raised house is adorned with traditional wooden furniture and earthenware, while the staff wear Northern Thai attire and speak in the local dialect. The menu dazzles with a wide variety of dishes showcasing northern ingredients at their best. A must-try is the Thai curry soup with pork ribs and jackfruit, perfectly balancing heartiness and regional flavor.
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Baan Pee Lek
Tucked away on a side street in Prawet District, this Northern and Central Thai restaurant welcomes guests into a charming dining room decorated with vintage European wooden décor. The menu pays tribute to the owners’ hometowns of Chiang Mai and Bangkok, featuring many unique dishes rarely found elsewhere. Highlights include stir-fried beef with Massaman curry, yum Luang Prabang, and fried minced pork with salted mackerel—each offering bold flavors rooted in tradition.
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Koi Mahachai Seafood
Run by a chef who truly knows seafood, this restaurant builds on her family’s wholesale seafood background and her years of running a previous spot in Samut Sakhon. The result is a menu of carefully crafted dishes made from premium ingredients. Highlights include juicy grilled river prawns and stir-fried crab with bitter beans and shrimp paste, both showcasing bold flavors. Diners can choose between two zones—air-conditioned or open-air—each facing a leafy courtyard for a relaxed dining experience.
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Janhom
For more than 20 years, Aunty Paew has been delighting diners with bold Southern Thai cuisine made from fresh, daily-sourced ingredients. The chef prepares her own curry paste, featured in signatures like Kaeng Tai Pla fish curry and stir-fried sataw beans with shrimp and aromatic shrimp paste. Another standout is the deep-fried frog seasoned with turmeric. To cool things down after the fiery feast, chilled watermelon provides the perfect refreshing finish.
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Beer Hima (Chatuchak)
Quirky name aside, Beer Hima impresses with bold Southern Thai seafood recipes passed down from the family’s roots in Nakhon Si Thammarat. The sour curry with grouper bursts with turmeric and chili, striking the perfect balance of spicy and tangy. Another highlight is stir-fried prawns with bitter beans, infused with rich, aromatic shrimp paste that awakens the senses. With ample parking and a private room that seats up to 30 guests, it’s ideal for gatherings both big and small.
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No Name Noodle
Those fortunate enough to get a seat here can savor the signature noodle dishes—Shio Soba and Shoyu Tsuke Soba—each crafted with more than 30 ingredients. Seasonal noodle and rice bowls are also on offer, featuring a unique fermented blend of three types of shoyu that delivers an extraordinary depth of umami. Every dish reflects meticulous preparation and refined flavor.
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Somtum Khun Kan
From a humble beginning in Mueang Thong Thani to winning a Som Tam competition in 1999, Khun Kan has built its reputation on quality and flavor. While the famous Som Tam remains the star, the menu spans mostly Isan dishes with a few from other Thai regions. Don’t miss the juicy grilled pork shoulder marinated with honey and herbs, and end your meal with their signature mango sticky rice. On Friday to Sunday evenings, live music adds to the vibrant dining atmosphere.
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Khun Jaeng Guay Tiew Pak Mor Kao Wang
This humble eatery is celebrated for its flawless rice dumplings and tapioca balls, a culinary skill handed down from the chef’s mother, who honed her craft in Bangkok for 30 years. The tangy tom yum soup with egg is an absolute must-try, perfectly balancing richness and zest. Another standout is the garlic chive dumplings, prized for their chewy texture and bold flavor.
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Krua Praya
Krua Praya highlights the bold flavors of Southern Thai cuisine, with a special focus on dishes from Phuket. Its traditional décor and charming rooftop setting add to the dining experience. Standouts include the crispy fried pork belly stir-fried with curry paste and young coconut shoots, delivering a spicy kick with every bite. For a non-spicy alternative, the Phuket-style stew offers rich flavors in a hearty, satisfying gravy.
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Tang Jai Yang (Bang Kho Laem)
The chef at Tang Jai Yang first began cooking Cantonese-style char siu for family and friends before selling it online, where it quickly went viral. This success led him to open this humble eatery. Nearly every dish on the menu features the succulent, smoky barbecue pork, ensuring that whatever you order is sure to be delicious.
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Mok
Stepping into this two-storey house feels like entering a friend’s warm and welcoming home, complete with a cosy dining room and a lush, plant-filled terrace. The menu draws inspiration from grandma’s traditional Thai and Isan recipes, thoughtfully adapted for modern palates. Highlights include the herb-infused seabass with fermented fish sauce and the distinctive fermented fish paired with pineapple relish and crisp fresh vegetables—dishes that balance tradition with creativity.
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Magnolia Café
With only four large communal tables, Magnolia is a cosy spot brightened by bold colours, vintage décor, and chandeliers. The à la carte menu showcases dishes from across Thailand, each marked by vibrant, gutsy flavours. Highlights include fried sun-dried squid with peanut sauce and fresh watermelon topped with desiccated salmon. Instead of a dessert menu, guests are treated to a complimentary pandan pudding. Don’t miss the charming wine shop located right next door.
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Chan Hom Seafood
This laid-back open-air eatery is a true local gem, set right on a stunning beach. It’s the perfect spot to enjoy hearty portions of simple island fare at modest prices. Must-tries include the deep-fried local silver sillago—crispy, salty, and addictive—as well as the tender stir-fried squid cooked in a sweet, flavorful sauce infused with lemongrass. With alfresco dining by the sea, every meal here comes with an unforgettable view.
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Ton Mayom
Named after the star gooseberry tree that provides shade at its entrance, this restaurant highlights authentic Southern Thai flavors. Standout dishes include fried local fish topped with an aromatic curry and a sour Southern Thai curry soup with seabass and young coconut shoots. Both are house signatures and definite must-tries for anyone seeking bold, distinctive tastes.
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