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Sa-nguan Sri
Thai
The laminate tables and fluorescent lighting haven't changed in what feels like forever, and neither has the menu at this no-frills Thai canteen on Witthayu Road. Regulars say a generation of Bangkok's celebrated chefs cut their teeth here, which explains a lot about why the green curry and braised pork belly taste the way they do. Come March through May, the khao chae, a chilled summertime rice dish, draws its own devoted following.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Green curry with fish balls
“Diners can reminisce about the old no-frills Thai way of eating while enjoying green curry with fish balls, kai palo (braised eggs and pork belly), and crispy fish preserves.”
Eater -
Kai palo
“Diners can reminisce about the old no-frills Thai way of eating while enjoying green curry with fish balls, kai palo (braised eggs and pork belly), and crispy fish preserves.”
Eater -
Crispy fish preserves
“Diners can reminisce about the old no-frills Thai way of eating while enjoying green curry with fish balls, kai palo (braised eggs and pork belly), and crispy fish preserves.”
Eater -
Khao chae
“From March until May, be sure to drop by for the gorgeous khao chae (Thai summertime rice).”
Eater
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