This Western-inspired old-school canteen has been open for 40 years and, in all that time, the core employees haven’t changed. The large menu covers everything from Thai street staples like khao gaeng to hamburgers, but be warned: anything deep-fried has a suspicious after-taste. Some questionable dishes aside, the place has character in spades, from the spiky-haired, 300-pound papasan to the bubbly waitress who, without fail, will always get your order wrong. Drop by on Thursday for the khao soi special (from B40), which is always prepared differently, but never disappoints. 

 

 

This three-story shop-house specializing in five-spice boiled-goose (starting B80 for a small plate) has one of the most original interiors of any Bangkok restaurant, with walls covered in plastic sheets made to look like marble. At lunch hours, the place gets packed so be sure to arrive early if you want to try the delicious pickled-lemon chicken soup (B60), which almost always sells out before 1pm. Also be sure to try their stir-fried vegetables with crispy pork (B60).

 

 

One of the most old-school places we know also serves some of the best khao man gai (Hainanese chicken rice, B40) in Bangkok. The cholesterol-heavy dish is a guilty morning meal we can’t say no to thanks to the fresh and succulent capon (castrated cockerel) meat. Minimal seasoning lets the flavor of the chicken stand out, further enhanced by the not-too-sweet and perfectly spiced tao jiaw sauce, which is also in a different league to most other khao man gai restaurants. The auntie who serves you always has a smile on her face, too.

 

 

Whatever you think about the flavors on offer at this humble restaurant, there’s no arguing with its authenticity. That’s a refreshing change in a city increasingly filled with retro-inspired restaurants that think the odd antique can create atmosphere. It’s filled with character and an almost museum-like air thanks to the painfully upright wooden benches, gorgeous vintage fans and the groups of Chinese aunts and uncles that come here to eat. The food is equally authentic—a kind of Western-Chinese hybrid of flavors. The unconventional steamed rice in a pot (B90) has everything thrown in, from frankfurter to prawns, while the “ox tongue stew” (B130) is a cheap treat for anyone who loves frozen peas and gravy. Best of all is their homemade Worcestershire sauce—which tastes nothing like the original.

 

 

Chuan Savoey stands out for being one of the oldest places for crispy Chinese roast pork. They do over 100 covers a day, and even despite the quick service time, you’ll struggle to find a seat at lunch hours. While their bah mie (egg noodles) aren’t much better than most places in town, the roast pork with rice and gravy (B40) is something special. The thick gravy has a delicious balance of sweetness, nuttiness and a hint of licorice. 

 

 

Though not a shop-house, the pad Thai at this wooden shack on Sala Daeng definitely bears mentioning. Whether made classic style or with mung beans, the pad Thai with fresh prawn (B50) is always flavorsome—acidic, sweet, salty-spicy and a little smoky from the wok. The vermicelli noodles are also done to perfection.