Somboonlarb
Open daily, 11 a.m.-midnight
SBL is famous for offering unique but classic dishes like fried river prawns with ginko, cold pork jelly and spicy duck tongues.
"Known to locals as Sor-bor-lor (SBL), this family-run eatery started in 1954," says food critic Tim Footman. "It’s added Hong Kong and even Isaan specialties to the menu in recent years, but regular customers ensure the old favorites remain. Check out the steamed crab claws."
While most Teochew restaurants are carbon copy versions of their counterparts, SBL's delicious takes on Teochew classics -- particularly its seafood -- put this restaurant just outside of Chinatown at the top of the Thai-Chinese dining list.
The menu is huge, featuring a wide range of dishes like sea asparagus with oyster sauce, grilled mero fish, fried pigeon and stewed goose legs.
Bangkokians also love this place for its over-the-top Chinese decor. Think golden tablecloths, Shanghaiese chandeliers, glittering accents and waiters in traditional Chinese suits.
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