“Pork congee imbued with a smoky aroma makes a comforting start to the day in Bangkok, and is worth waking up early for, even though Jok Prince also opens in the evening for supper. The smokiness in the congee is reputed to come from the burnt rice the chefs added to the pot to impart its characteristic aroma. The bowl comes with minced pork balls and you have the option to add offals such as liver and intestines, as well as raw egg and century egg. Always have a bowl with everything in, and grab a pack of pa thong ko (fried fritters) to add some crunch to the congee.

And since you are already in that area, why not head over to Charoen Saeng Silom for some decadently gelatinous pork trotter rice (492/6 Soi Charoen Krung 49, Bangrak, Bangkok 10500) and end with a palm sugar coconut dessert at Tarn Thong Coconut Custard (12-14 Soi Charoen Krung 44, Bang Rak, Bangkok, 10500).”

1391 Charoen Krung Road, Silom, Bang Rak, Bangkok 10500

“There are many good versions of kuay teow kua gai (stir-fried chicken noodle) in Bangkok. The outstanding ones use high charcoal heat to sear the rice noodles, giving it an irresistible smoky aroma.

Aunty Pien helms the stall and uses brass woks to fry her noodles over charcoal fire, constantly fanning it to evoke flying sparks. The olfactory stimulation from the constant wok hei in the air adds to the pleasurable factor.

This is my favourite bowl of chicken noodle amongst those I’ve tried in Bangkok, It’s full of char, generous with pork croutons, with an option to add char siew. Go for the kuey teow or the bee hoon.

And since you are already in that area, why not stop over at Mao - Rad Na Rim Klong (125, 4 Fueang Nakhon Road, Wat Ratchabophit, Phra Nakhon, Bangkok 10200) for some rat na (stir-fried wide rice noodles drenched in gravy) or pad see ew (stir-fried wide rice noodle).”

14 Fueang Nakhon Rd,  Wat Ratchabophit, Phra Nakhon, Bangkok 10200

“Saphan Luang (Yellow Bridge in English) is a rustic neighbourhood with stalls offering local street food. Urbanisation has already forced some vendors to move out of this area.

Thankfully, you can still find this duck noodle soup with a comforting and nicely balanced broth that comes with thinly sliced duck meat. For the more adventurous (and I strongly recommend you try), order the duck claypot which includes duck meat, intestines, wings, blood and feet in a robustly flavourful braising sauce. Best enjoyed with a portion of egg noodle to soak up that sauce.

And since you are already in that area, why not try Jia Yong Tau Foo (161/9, Maha Phruttharam, Bang Rak, Bangkok 10500), a mere two-minute walk away for its deep-fried prawn balls and wantons. Do eat them hot and freshly fried. The prawn balls are a burst of crustacean umami in the mouth that lingered for a long time. Take a walk down the street and immerse yourself in this area that is undergoing rapid gentrification.”

566/108 Soi Kit Phanit, Maha Phruttharam, Bang Rak, Bangkok 10500

“Ann Tha Din Daeng is a seafood stir-fry restaurant helmed by Sister Ann who has been in this business for around 20 years.

I came for the signature kung mae nam (giant fresh river prawn), which is a change from the usual grilled prawns we see often in the street stalls in Bangkok. The huge prawns are first deep-fried in high heat before fishing out to be wok-fried slowly in their own head oil and garlic. They are remarkably fresh, with a nice firm bite to the meat. Order a bowl of rice so you can drizzle the prawn oil over it.

She also serves one of the best version of petai (stink beans) I have tried. I also love that her version of tom yum goong was redolent with aromatics that were not overwhelming.

And since you are already in that area, why not hop over to the open air Tha Din Daeng Market? It's filled with many more stalls selling authentic street food patronised mostly by locals.”

 167 Tha Din Daeng Road, Somdet Chao Phraya, Khlong San, Bangkok 10600

NOW READ

10 essential dishes to try in Sri Lanka

5 beautiful Michelin-starred restaurants by acclaimed designers worldwide

Chefs Arnaud Donckele and Maxime Frédéric join forces to take over Louis Vuitton restaurant in Saint Tropez