Hoy Tod (omelettes with oysters or mussels and bean sprouts) is a popular Thai street food snack that is often paired with pad thai, a popular stir-fried noodle dish. Coated in savoury egg batter before frying, expect a crispy finish to the seafood-infused snack.

Established in 1973, the stall first originated in Phuket and has since made waves in the Thai capital with its unique spicy aromatic sauce that provided a distinctive taste from the regular Hoy Tod.  

Heng Hoi Tod Chaw Lae, 314, Soi Chokechai 4 Rd., Lat Phrao, Wang Thonglang, Bangkok 10310

Craving porridge while out and about on the streets of Bangkok? Jok Prince is your one-stop destination for a delightful selection of silky smooth porridge. 

This food stall serves Cantonese-style congee with pork balls, seasoned with shredded gingers and spring onions. Customers can also choose various add-ons like century egg.

Jok Prince, 1391 Charoen Krung Rd, Khwaeng Silom, Bang Rak, Bangkok 10500

This renowned Thai street food stall has been cooking up delicious Thai food since the 1980s. Headed by chef and owner Supinya “Jay Fai” Junsuta, it is famous for its crispy, golden-brown crab omelette. Dubbed the Queen of Bangkok street food, watch Jay Fai as she cooks up a storm whilst sporting her signature black goggles. 

Look out though, as the stall attracts snaking queues; so be sure to arrive before or after peak hours (12pm to 2pm) if you prefer dining in peace.  

Jay Fai, 327 Maha Chai Rd, Samran Rat, Phra Nakhon, Bangkok 10200, Thailand

Bite into crunchy and crispy fried seafood selections at Talay Tord Saladaeng. Located in Silom, a commercial district known for its lively atmosphere, the stall is relatively easy to find. 

Popular among the locals, the stall offers three seafood selections: crab, shrimp, and squid—each to be deep-fried. The dish is then served with a flavourful sweet and sour dipping sauce. Yum!

Talay Tord Saladaeng, Soi Saladaeng Corner, Silom, Bang Rak, Bangkok 10500

The quintessential dish of Thai street food, the simple preparation needed for pad kaprao conceals the complex flavours that come from its variety of ingredients. The chef of Ung Jia Huad has been making this Thai basil stir fry for over 47 years so expect rich flavours stemming from a deep culinary and cultural history that you will be hard-pressed to find elsewhere. 

Choose from pork or chicken (minced or sliced) and watch the chef as he skilfully swivels his frying spatula on the wok. This plate of Thai basil stir fry is best enjoyed atop a hot bed of rice topped with a greasy fried egg.  

Ung Jia Huad, Khlong Toei Nuea, Watthana, Bangkok 10110, Thailand

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