Baan Mae Yui

An institution of the Ari neighborhood, we wish Baan Mae Yui was right next to our office due to its wonderful lunchtime single dishes. But when summer hits, we want nothing more than their khao chae (B200), whose recipe has its origins in Ayutthaya. We particularly like their shredded sweet pork and crispy fish skin—addictive and not greasy at all.
53/1 Soi Ari-Samphan 1, Phaholyothin Rd., 02-619-9952. Open daily 10am-9pm

Khao Chae Mae Tong Yod

Here’s something a bit different. Take a trek out to Koh Kred to sample the Mon take on khao chae. According to this stall’s owner, who uses a generations-old family recipe, the best time to visit is during Songkran when the local community shows off their myriad khao chae recipes, which are all slightly different from one other.
Koh Kred, in front of Wat Poramaiyikawas School, 084-543-5411. Open Sat-Sun and holidays 10am-5pm

Khao Chae Raan Pa Tib

The sweet grandma here, Uthai Panyakun, sells khao chae (B170) out of her home. Her recipe is the same as the one used at Than Ying. The owner says she used to work in the kitchen of Queen Rambhai Barni, so you can be sure she pays close attention to detail. The kapi is sourced from either Chantaburi or from the South to get the best aroma. Thankfully grandma is now teaching the recipe to her nephew. Do call ahead to check availability.
Call (one day in advance) and pick up at Coutier Club Bldg. (next to Sukhothai Palace), Samsen Rd., 02-241-3188. Open daily 9am-6pm

Lai Rod

Lai Rod is a more central option and their khao chae is delicious. While the fine ingredients (like the sweet fish) shine, it’s the overall aroma of the khao chae that brings people back time and time again. They also claim that the rice is cooked in the traditional way here (using a charcoal stove)—with the added bonus that they serve the dish (B220) all year round.
120/4-5 Sukhumvit Soi 49, 02-391-3193. Open daily 11am–10pm

Than Ying

The recipe here was created by M.C. Sulapwanleng Wisuthi during Rama VII’s reign. The Sukhothai Palace variation has five side dishes (B295): luk kapi (deep-fried shrimp paste balls), hom tord (deep fried shallots), prik yuak yud sai moo (green chili pepper stuffed with minced pork), chai pow pad khai (stir-fried dry turnip with egg) and neua wan (shredded sweet meat). The most popular is the luk kapi which the owners carefully select from Chantaburi only. Of course, this being a royal recipe, it comes with lovely presentation, too.
10 Soi Pramuan, Silom Rd., 02-236-4361. Open daily 11:30am-10pm (khao chae available at lunch time only)

Kalaprapruek

This Thai restaurant is probably best known for its khao chae recipe. Cool down with the refreshing jasmine-scented rice (as opposed to the more common candle smoked variety) before rolling up your sleeves and tucking into our fave, the nung pra kem chub numtan (salty fish skin mixed with sugar, B250), which goes particularly well with the khai daeng khem (salted egg yolk).
27 Pramual Rd., 02-238-4002. Open daily Mon-Sat 8am-6pm; Sun 8am-3pm