Hungry Bangkok Bird Travel By Mouth

Our Hungry Birds is testing the legendary food of Bangkok, promoted by the famous Michelin Stars Guide, Tourist Authority of Thailand for its wonderful test, good food, ultimate cleanliness, and decades of food serving in one area as a small shop. The real taste of Thailand is still preserved in the busy lane of China Town, Where unique food is being served for almost half a century. All legends homemade chef is playing every evening magic of good food and great taste..we have selected 5 great locations to not miss.

Enjoy the following exceptional taste of Bangkok

• Khao Phad Pu Chang Phueak: Good Khao pad uses the fragrant Thai jasmine rice and is topped off with Thailand’s national condiment – nam pla prik kee nu (chopped bird’s eye chilies in fish sauce), a generous squeeze of fresh lime, and a sprig or two of spring onion. Khao pad can be made with any type of meat so when you order, you indicate what meat or meats you would like in it (or not). This famous food stall happens to specialize in using crabmeat and their Khao pad pu (crab fried rice) is divine. Chang Phuek (White Elephant) is a symbol of auspiciousness and a fitting description of the delicious chunks of sweet white crabmeat in this comfort food classic.

• Guay Jub Ouan Pochana: Named as 5 Incredible Street Food Stalls in Yaowarat’s Chinatown, you're in for a treat and Guay Jub Ouan Pochana has been serving their treat for over fifty years. Guay Jub is a rice noodle soup dish made of rolled-up white rice noodles immersed in a peppery pork broth that contains pork offal and an egg.

• Lim Lao Now: The Lim Lao Ngow food stall is known for its legendary fishball noodle dish (guay view look chin plan) that features homemade fishballs and homemade egg noodles. For over eighty years this family-run stall has held onto its original ancestral recipes and has maintained the quality and taste of its specialties.

• Pa Tong Go Savoey: Almost every country in the world has its version of fried dough because our love for the fried dough is universal. Our version here in Thailand is called pa tong go, an adaptation of the Chinese youtiao, and these crispy golden doughnuts are irresistible. Soft and doughy on the inside with tender crispiness on the outside, it just crumbles when you bite down and are best eaten fresh off the fryer and after dunking them in sangkhaya bai toey (Thai pandan custard) or sweetened condensed milk.