Where You Should Eat in Bangkok According to a Pro Chef
Bangkok is one of the world’s greatest food cities, blending centuries-old street traditions with refined regional Thai cooking. Few know its flavors better than Chef Pam Pichaya Soontornyanakij, the chef behind the Michelin-starred restaurant Potong in Chinatown and named the World’s Best Female Chef 2025. In a recent Condé Nast Traveler feature, Chef Pam shared her personal favorites — a mix of humble noodle shops and thoughtful regional restaurants that capture the soul of authentic Bangkok eating.
Here are her standout recommendations for visitors who want to eat like a local.
1. Lim Lao Sar – Best Fish Noodle Soup in a Heritage Neighborhood
Tucked between old shophouses in the Song Wat area near Chinatown (Yaowarat), Lim Lao Sar is Chef Pam’s top pick for guay teow pla (fish noodle soup). The stall specializes in clean, ocean-fresh seafood flavors using high-quality fish.
Signature items include bouncy fish dumplings and fish balls made from fatty fish belly, which deliver a moist, succulent texture. The broth is crystal-clear, the noodles are satisfyingly gooey and stretchy, and the overall experience feels warm and comforting, like eating at a favorite aunt’s house.
Chef Pam’s tips: Mix the vinegar sitting at the bottom of the bowl for brightness. Combine the dumplings with the noodles and a drizzle of fried garlic oil. Arrive early or be prepared for a queue — locals love this place too.
2. Rung Rueang Noodle Shop – Timeless Tom Yum Noodles on Sukhumvit
Located on Sukhumvit Soi 26 in the Phrom Phong area, Rung Rueang (sometimes spelled Ryang or Rung Rucang) is a long-standing Michelin-listed pork noodle stall that holds sentimental value for Chef Pam and her husband — it was one of their regular dating spots.
The shop offers highly customizable tom yum or clear broth noodles. Diners choose from multiple noodle types (thick, thin, egg, glass), proteins (ground pork, liver, intestines, fish balls), and extras like crushed peanuts or adjusted sweetness. The broth is perfectly balanced — peppery, porky, and aromatic.
Why Chef Pam returns often: The “yam” (tom yum) version is exceptionally well-executed, and crunchy toppings like crispy pork or fried fish skin add excellent texture even in soup. She and her husband frequently order multiple bowls with different noodle varieties to share.
Pro tip: Visit early to beat the crowd. Order specifically (dry or soup style) and use the classic Thai technique of metal spoon with rolled chopsticks for the noodles.
3. Sri Trat – Rustic Eastern Thai Flavors Done Right
For a more sit-down experience, Chef Pam recommends Sri Trat, a restaurant celebrating the cuisine of Trat province on Thailand’s eastern coast, infused with Isan (northeastern) influences.
Standout dishes include:
- A refreshing pork-and-barracuda salad with a nutty, spicy, sour dressing featuring lemongrass, cabbage, and brittle peanuts.
- Whole crispy sillago fish (you can eat the fins and all) served with Thai garlic.
- Sour curry chamuang — pork belly cooked with chamuang leaves that provide natural sourness without coconut milk.
The food highlights fresh seafood, bold herbs, and thoughtful ingredient sourcing. Chef Pam appreciates the personal connection with the owners and the way the restaurant showcases Thai cooking styles beyond the usual coconut-milk curries.
Ordering advice: Start with the salad and fried fish as appetizers, then move to rice with the chamuang curry for what she describes as a life-changing combination.
Final Thoughts from Chef Pam
Chef Pam’s selections reflect Bangkok’s vibrant energy, deep heritage, and the way food connects people to family, place, and memory. From quick, soul-satisfying noodle bowls to refined regional plates, these spots offer genuine flavors far from tourist traps.
If you’re looking for a splurge, her own restaurant Potong — progressive Thai-Chinese cuisine in a beautifully restored historic building in Chinatown — is well worth booking.
Bangkok’s food scene rewards the curious eater. Follow Chef Pam’s lead, eat with an open mind and empty stomach, and you’ll discover why this city continues to top global culinary lists.
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