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The crispy crepes here are made with mung bean flour, which gives them a shell stiff enough to hold their own against the usual limp street-stall versions. This old-school Bangkok street stall does kanom bueang the traditional way, with sweet fillings of egg floss and candied persimmon or savory ones of dried shrimp and makrut lime. There's a row of chairs for the inevitable wait, which tells you everything about the queue.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Kanom bueang
“Traditional Thai kanom bueang, or crispy crepes, look nothing like the typical street-stall crepes you will find in many areas of Bangkok.”
Eater
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