1.) New Yong Hua Pochana (B35)

This legend of Tha Prachan has been around for exactly 50 years, but few would recognize its real name as it’s usually just called “guay tiew ped Tha Prachan.” A real favorite among locals, the friendly third-gen owners are renowned for whipping up super-tender roast duck. The dipping sauce is, of course, their secret, but one thing we noticed is that they squeeze the grease out of the duck into the sauce from time to time, which makes it a really decadent delight. The owners don’t mind if you ask for more, too.
081-330-3223. Open daily 8am-5pm

2.) Mitr Pochana (B60)

It’s a steamy, seedy backdrop with smells wafting in from all sides—not all of them pleasant. But having to wash your hair after a visit to Mit Pochana is a small price to pay for their tender, juicy beef and intestines. We’re not sure about this old institution’s hygiene but they do a pretty mean beef stock that goes very well with the rice.
081-832-2059. Open daily 7am-5:30pm

3.) Gai Tord (B35 for 100g)

The stall that never stops frying. Choose the chicken wings, peppery and powerful, or the fatty pork, perfectly fried. Or both. Everything here is lovely and garlicky, and very, very juicy. Make sure to dip liberally into the namjim jeaw (dipping sauce) which is totally tasty and saep.
Open daily 8am-6pm

4.) Aroi (B20 for small)

Around since before the mega-popular After You, this little factory-like place gets big queues for its kanom pung ob (baked bread with butter) every day. Crispy, non-greasy and not overly sweet, this lovely snack is actually sold in some supermarkets, too.
02-221-2252. Open daily 7am-7pm

5.) Nai Chart (B25 for 100g)

A relatively new arrival to the neighborhood, visitors to Tha Prachan need to get their hands on the superb tord mun pla muek (squid fishcake) served here—wonderfully balanced thanks to aromatic herbs like kra chai (aromatic ginger). It’s made bit by bit so you’re assured its fresh whenever you drop by. With generous portions and perfect frying, this is one powerful tord mun.
Open Mon-Sat 7am-5pm

6.) Roong Kasem

Among the offerings at this shophouse, the best is definitely the tomyam (B120) whose recipe has been in the family for generations. The soup shines thanks to its shrimp head fat which makes it rich and creamy, almost as if milk has been added. We recommend you have it with pla pad kuen chai (stir-fried sea bass with vegetables, B100). The grandma explained to us that what makes it so great is the use of a charcoal stove which gives the soup a bit of a smoky quality. Do call ahead for availability, though, as it runs out pretty fast.
02-221-4536. Open daily 12-7pm

7.) Mae Som Tawin (B30)

If you’re after some Southern fare, the khao gaeng (side dishes) here are quite average, but the watery gaeng tai pla (Southern curry with fish) does stand out. The owner added a few of her own twists to the recipe, including liberal use of kapi (shrimp paste). The mackerel fish is also of a very high quality.
02-623-5762. Open Mon-Sat 7am-2:30pm