40 of Indonesia's best dishes

Sambal, martabak, rendang: If you can read this list without drooling you’re doing better than us

By Sara Schonhardt (text) and Melanie Wood (images)  

After CNNGo readers voted rendang the most delicious food in the world, we thought it was time to give Indonesia's culinary credentials some time in the limelight.
Here we run through a mouth-watering array of broth-soaked noodles, fiery curries, banana-wrapped fish and vegetable salads with sweet peanut dressing. Most of the recommended restaurants are in Jakarta, a magnet for Indonesians from all over the archipelago, who naturally brought their cuisine with them.
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The king of condiments -- a foodstuff all to itself.

1. Sambal

While technically more of a condiment, the chili-based sauce known as sambal is a staple at all Indonesian tables.
Dishes are not complete unless they have a hearty dollop of the stuff, a combination of chilies, sharp fermented shrimp paste, tangy lime juice, sugar and salt all pounded up with mortar and pestle.
So beloved is sambal, some restaurants have made it their main attraction, with options that include young mango, mushroom and durian.
Try the sambal at Pedas Abis (Waroeng Spesial Sambal; Jl.RM.Said No.39 Solo) or fresh sambal mata at Le Seminyak (Pacific Place, level 5; +62 (0)21 5140 0610)
Most underrated part of great satay? The stick.

2. Satay

These tasty meat skewers cook up over coals so hot they need fans to waft the smoke away.
Whether it’s chicken, goat, mutton or rabbit, the scrappy morsels get marinated in turmeric, barbecued and then bathed in a hearty dose of peanut sauce.
Other nations now lay claim to sate, but Indonesians consider it a national dish conceived by street vendors and popularized by Arab traders.
Each vendor seeks distinction, but "sate madura" –- served with rice cakes (ketupat) and diced cucumber and onion -– is distinguished by its boat-shaped street carts.
For legendary satay that dates to the 1950s, try Sate Ragusa (Jl. Veteran 1 No. 10) and cleanse the palate after with Ragusa’s signature spaghetti ice cream.
We're not always sure what's in it, but we're always sure we'll want more.

3. Bakso

A favorite among students, this savory meatball noodle soup gained international fame when U.S. President Barack Obama remembered it as one of his favorites during a visit to Jakarta last November.
It takes on many forms; meatballs –- springy or rubbery, the size of golf balls or bigger -– are made from chicken, beef, pork or some amorphous combination of them all. Sold mostly from pushcarts called kaki lima, bakso comes garnished with fried shallots, boiled egg and wontons.
For an authentic experience, grab a plastic stool near any sidewalk bakso stand or slurp away indoors at Bakso Lapangan Tembak Senayan, near Senayan City Mall.
Street comfort food.

4. Soto

This traditional meat soup comprises a broth and ingredients that vary across the archipelago.
Common street versions are made of a simple, clear soup flavored with chicken, goat or beef. In Jakarta, home of the indigenous Betawi, soto Betawi garners fame with its sweet, creamy, coconut-milk base.
Top it with crispy shallots and fried garlic, and as much or little sambal as your taste buds can take.
For stylish street food in air-conditioned bliss hit up Kafe Betawi (Jl. MH. Thamrin No. 1, Grand Indonesia; +62 (0)21 2358 0501). Or for an East Javanese version, try Soto Madura (Jl. Juanda No.16).
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If you think this one should be the top pick, you're not alone.

5. Nasi goreng

Considered Indonesia’s national dish, this take on Asian fried rice is often made with sweet, thick soy sauce called kecap (pronounced ketchup) and garnished with acar, pickled cucumber and carrots.
To add an element of fun to your dining experience, try nasi gila (literally :crazy rice") and see how many different kinds of meat you can find buried among the grains –- yes, those are hot dog slices.
For a perfect oil-slicked entrée head to Menteng Plaza (Jl. HOS Cokroaminoto), where a gaggle of kaki limas and buskers provide entertainment.
A favorite mix of taste and healthy ingredients.

6. Gado-gado

Literally “mix-mix,” the term gado-gado is often used to describe situations that are all mixed up -– Jakarta, for instance, is a gado-gado city.
As a food, however, it is one of Indonesia’s best-known dishes, essentially a vegetable salad bathed in the country’s classic peanut sauce.
At its base are boiled long beans, spinach, potato, corn, egg and bean sprouts coupled with cucumber, tofu and tempe.
Gado-gado gets sweeter as you travel eastward through Indonesia -- but Jakartans swear by the cashew sauce at Gado-Gado Boplo (Jalan Panglima Polim 4; +62 (0)21 724 8334).
Because who doesn't love rice topped with melinjo nut crackers?

7. Nasi uduk

A perennial favorite among native Betawi, the meal revolves around rice cooked in coconut milk and includes a pinwheel of various meat and vegetable accoutrements.
It almost always includes fried chicken, boiled eggs and tempe(soybean cake) with anchovies and is topped with emping (melinjo nut crackers).
It’s cheap, fast and popular among lunchtime crowds.
Nearly four decades old and still going strong Nasi Uduk Babe Saman (Kebon Kacang 9; +62 (0)21 314 1842) packs in everyone from students to celebrities morning, noon and night.
Back off, Singapore. This one is ours.

8. Nasi padang

Singaporeans may say they can’t live without it, but nasi padang, named after its birth city in Sumatra, is 100 percent Indonesian.
Chose from among more than a dozen dishes -- goopy curries with floating fish heads or rubbery cow’s feet -- stacked up on your table. “It always looks sodead,” a friend once said.
Indeed, otak (brain) leaves little to the imagination. Chuck away the cutlery and dig in with your hands then wash the spice away with a sweet iced tea.
Try out any Sederhana or head for Garuda Nasi Padang; Jl. Gajah Mada, Medan, Sumatra.
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IFC could be a worthy rival for KFC.

9. Ayam goreng

The key to Indonesian fried chicken is the use of small village birds, whose freedom to run around the yard makes them tastier than the big chunks of meat at KFC.
Variations on that chain have cropped up across the country -- rumor has it that Wong Solo was founded by a polygamist, so franchisees must have multiple wives.
For a famed old recipe try Ayam Goreng Nyona Suharti (Jl. Kapten Tendean No. 13; +62 (0)21 525 4595).
Carb load, Indonesian style.

10. Bakmie goreng

Noodles compete with rice for carbohydrate of choice in Indonesia, ranging from broad and flat (kwetiau) to scrawny vermicelli (bihun).
The best are bakmie -- pencil-thin and, in this case, fried with egg, meat and vegetables. Vendors add their own special spices for distinction, but the iconic Bakmie Gajah Mada garners a cult following.
More modern outlets now make noodles from spinach and beets.
Bakmie Gang Mangga (Jl. Kemurnian IV/0) gives diners an in to the cool hangouts in the old city, but only after 5 p.m. For an earlier version, try Bakmie GM on Jl. Sunda No.9 (+62 021 390 3018).
The greatest fruit stew in the world.

11. Gudeg

Fit for a sultan it may not be, but gudeg is certainly the signature of the royal city of Yogyakarta. The sweet jackfruit stew is boiled for hours in coconut milk and palm sugar, making the fruit so soft and tender it falls apart with little chewing.
Other spices are thrown into the mix but teak leaves give it a brown coloring. Like nasi uduk, it is served with rice, boiled egg, chicken and crispy, fried beef skin.
Adem Ayem (Jl. Slamet Riyadi No. 342) in Solo is a landmark, and for good reason.
Dark soup. Colorful past.

12. Rawon

A beef stew from East Java that goes heavy on the keluak nut to give it a nutty flavor and a deep, black color.
The soup base also mingles with garlic, shallots, ginger, turmeric and red chili to make it nice and spicy.
The most famous variant, Rawon Setan (literally Devil’s soup) is found in Surabaya (Jl. Embong Malang).
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The noble catfish knows no cultural boundaries.

13. Pecel lele

The sight of fried catfish may surprise first-time diners since it looks almost the same as it does living -- eyeballs and all.
Served with rice and red and green sambal, this is simple street fare that fills the belly, which may be why it’s a standout across Jakarta.
If you want to go native, head to Bakmie GM near Sarinah Mall and look for the “Pecel Lele” banner that shields diners from the street as they dig into the sweet, grilled meat.
A Ramadan necessity.

14. Opor ayam

Small diners, called warungs, now sell this traditional dish of braised chicken in coconut milk on a daily basis. Still, it remains a staple on tables around the end of Ramadan, when it’s served with packed rice cakes (ketupat).
A little like a mild, slightly chalky curry with less prep time required, it’s filled with Indonesia’s signature spices -- garlic, ginger, cumin and coriander.
To see how mom makes it, check out Ibu Endang Warung (Jl. Cipete Raya opposite Epilogue).
In search of the perfect noodle dish? Stop here.

15. Mie ayam

For this dish, bakmie is boiled in stock and topped with succulent slices of gravy-braised chicken.
Chives and sambal add extra flavor -- but if it’s done right little else is needed. Unlike most Indonesian cuisine, where the secret is in the sauce, the clue to a good mie ayam is the perfect al dente noodle.
Bakmie Orpha (Jl. Malaka II No. 25; +62(0)21 691 2450), a hole in the wall in west Jakarta, draws Ferrari-owning clientele for its deceivingly tasty mie and wontons.
He'll look better in a few hours.

16. Babi guling

Pork is uncommon in this Muslim majority nation, but we had to include roast suckling pig given the near hysteria it generates on the Hindu island of Bali.
The Balinese respect their food and lavish attention on its preparation. Before spit-roasting the pig they bath it in coconut water and rub it with chili, turmeric, garlic and ginger to ensure succulence.
See why people fly from Jakarta to scarf the crispy skinned pork at Warung Ibu Oka (Jl Suweta, Ubud), but be sure to get there before 3 p.m.
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Gulai comes in many styles. We prefer yellow.

17. Gulai

Gulai is the common name for curry dishes, namely those from north Sumatra.
Indonesian curries have regional variations that depend on the types of meat and fish available -- though gulai almost always incorporates cinnamon. Opor and rendang can be considered gulais, but better to try out the rainbow of other options.
For a tangy fish-head curry, try Pagi-Sore, a national franchise that hails from Sumatra (Jl. Pondok No. 143, Padang).
Consensus builder.

18. Bubur ayam

From blue-collar workers to government ministers, almost everyone starts their day with this rice gruel, a savory porridge served with soy sauce, fried shallots, shredded chicken, beans and crackers.
Outside Java variations can include corn, cassava and fish, while a sweeter version -- for those who prefer not to start their day with a blast of chili -- is made with mung beans.
Bubur ayam is also popular in the wee hours of the morning. Join the late-night revelers at Bubur Ayam Mang Oyo, Jl. Sulanjana (near Gasibu), Bandung.
The best thing about rush hour.

19. Bakpao

Jakarta gridlock may be a blessing for the bakpao market.
Vendors often line busy roads during rush hour to offer these fluffy meat-filled buns to hungry passersby in need of a snack. Sweet offerings include chocolate and green bean, indicated by a colored dot on top.
No need to go in search of them, they’ll find you.
Old spice. Fresh taste.

20. Asinan sayur

When palates crave the opposite of Javanese sweetness, this pickled vegetable salad offers reprieve.
The secret is in the dressing, a thin peanut sauce swirled with palm sugar to offset the salty snap of preserved mustard leaf, carrot, cabbage and cucumber. The krupuk cracker crunch comes from a yellow disc made with egg noodles.
Yaya has been serving up bowls of Asinan for 22 years outside the iconic Ragusa Ice Cream shop (Jl. Veteran 1 No. 10.) He also makes a mean dried-squid salad called juhi.
You will eat your river weed and you will like it. Seriously.

21. Cah kangkung

Otherwise known as water spinach, a common river weed, kangkung gets stir fried with sweet soybean sauce, huge slices of garlic, bird’s-eye chili and shrimp paste to take it from a poor man’s food to something with a kick.
Because it grows well in any kind of soil, it is a common ingredient in dishes throughout Asia. Here the cah indicates its Chinese origins.
Try it along with gurame at Santika, Jl. Bendungan Hilir across from the market.
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You can get your tuna out of a can -- or you can eat it the right way.

22. Pepes ikan

Pepes signifies the steaming of food in banana leaves, which gives it an earthy flavor that works well with the rich Manadonese spices (woku) it’s coupled with.
When matched with tuna the result is a dense, fiery dish that holds its distinct flavors, but should be eaten gingerly.
Beautika (Jl. Hang Lekir No. 1; +62 (0)21 722 6683) does it best by dousing it in chili and placing pepper icons on the menu – the three-pepper maximum has serious attitude.
Douse it in vinegar, chili and sugar sauce, and it'll get eaten.

23. Pempek

According to lore, the name pempek refers to the old Chinese man who first produced these fish and tapioca cakes from Palembang in South Sumatra.
Now a Palembang specialty, pempek or empek-empek comes in a variety of shapes and sizes.
The most famed, kapal selam, literally submarine, contains a chicken egg and is rumored to be the most nutritious form of the spongy dough balls, which are sprinkled with shrimp powder and served withcuka, a dark dipping sauce made from vinegar, chili and sugar.
Try Pempek Wak Ayah Lemak at Kebon Sirih, Palembang.
Never judge a perkadel by its cover.

24. Perkadel

So simple it’s often overlooked, Perkadel’s unassuming appearance belies its flavorful punch.
A distant relative of Dutch minced-meat frikandel, these croquettes are either potato based and filled with beef or made from corn (perkadel jagung).
In Bandung, crowds line up late night in seedy alleyways to snack on potato fritters made soft from frying in hot oil.
For a fluffier version filled with Balinese spices try Le Semenyak (Pacific Place, level 5; +62 (0)21 5140 0610).
You can make it without lard. But why bother?

25. Martabak

Think of a spongy, thick crepe made with 10 times the lard and you’ll be somewhat close to imaging martabak.
The sweet version looks more like a pancake filled with gooey chocolate, peanuts or cheese, while the savory one is made from crispy pulled pastry like filo that is flattened in a wok as egg and minced meats are rapidly folded in.
Served with pickled cucumber and a sweet and sour vinegar.
Martabak Ayah; Jl TWK Mohd Daudsyah, Banda Aceh.
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From West Java with love -- as well as melinjo, bilimbi and chayote.

26. Sayur asem

This clear, refreshing soup derived from tamarind pairs well with fried food since it’s stocked with vegetables and some of Indonesia’s most interesting ingredients: melinjo, bilimbi, chayote.
A very close relative called sayur lodeh is made with coconut milk and has a sweeter flavor.
Counterintuitively, this West Javanese dish is great at Warung Surabaya (Jl. DR. Abdul Rachman Saleh).
A little bit of Australia sometimes finds its way into the bowl.

27. Sop buntut

Revitalized by the chef at Hotel Borabodor in 1973 after a food and beverage staffer saw a government minister eating a bowl on the street, oxtail soup is loved by Indonesians from all classes.
The high-end version -- now the domain of Indonesia’s diplomatic corps -- uses imported Australian beef, 7,000 kilograms a month to be precise, and comes complete with steamed rice, pickles, lime and sambal.
For a less pretentious outlet, try Sop Buntut Bogor Café (Pacific Place Mall, level 5; +62 (0)21 5797 3238).
Not theatrical, but dramatic nonetheless.

28. Ketoprak

Not to be confused with the theatrical drama of the same name that re-enacts Javanese legends, this Ketoprak is made from vermicelli, tofu, packed rice cake and bean sprouts.
It rounds out the quintet of pestle-and-mortar-based dishes that include gado-gado and pecel, and is a simple street dish that tastes mostly of peanuts and spice but is chockfull of carbohydrates.
Any street vendor will do, but to stave off a funny tummy try Gado-Gado Kartika (Jl. Pinang Emas III; +62 (0)21 750 8846).
If it's red, you'll eat it. Think about it.

29. Balado terong

The color of this dish is enough to set taste buds going.
Nothing more than grilled purple eggplant topped with heaps of chili sauce made from dried shrimp paste (balacan), it calls for a substantial portion of rice to even out the fire-engine flavor.
Enjoy the low-light ambiance at Seribu Rasa (Jl. Haji Agus Salim 128; +62 (0)21 392 8892), which delights in the use of balacan.
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A crunchy start to the day.

30. Lontong sayur

Boiled for hours in coconut leaf casings,the glutinous packed rice cake known as lontong is one of the best vehicles for pairing with thick peanut sauces and curries.
It serves as the base for this savory morning favorite, a coconut-milk curry made with young papaya, soy-braised tofu and hard-boiled eggs.
Crushed up krupuk add a little crunch to get you going.
Pak Sule draws a crowd to his street stand outside the ANZ building on Jl. Gatot Subroto before 10 a.m.
Don't try this at home.

31. Rendang

Perhaps Padang’s most famed curry, rendang is not an everyday food since it takes time and skill to make.
Its secret is in the gravy, which wraps around the beef for hours until, ideally, it’s splendidly tender.
A dried version, which can be kept for months (like jerky) is reserved for honored guests and important celebrations.
If you stop by Sederhana (Jl. Gandaria Tengah III No. 23; +62 (0)21 725 0172) for Padang, you can’t let this plate pass you by.
Reason number 467 to love tofu.

32. Tahu gerjrot

These clouds of golden, fried tofu look like little packages behind the windows of the boxes from which they are sold.
Tofu is a poor man’s snack, but that also makes it prevalent. Keep an eye out for the vendors who cart stacks of the fluffy fried tofufrom devices slung across their shoulders.
For a version steeped in sweet soy sauce and chili and served in a pestle and mortar, head to Menteng Plaza (Jl. HOS Cokrominoto).
Pairs well with Norway.

33. Sop kambing

If Indonesia ever got cold enough to necessitate a winter stew sop kambing would be even more popular.
A robust soup with a yellow broth full of celery, tomato, and great chunks of goat meat, this dish could make the Campbell’s soup man quiver. Be warned if you have high blood pressure since the dish will heat you up.
Ginger, lime leaf, candlenut and spring onion give it peppery smell that adds to its refreshingly earthy flavor.
Try Sop Kaki Kambing (Jl. Kendal) nestled in among a stretch of roadside eateries.
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For bicycle vendors, it's bread and butter.

34. Siomay

Think of it as Indonesia’s version of dim sum -- traditional steamed fish dumplings known in China as shaomai.
A complete portion comes with a steamed potato, cabbage, egg, and bitter gourd, and is served with a boiled peanut sauce similar to gado-gado.
Perhaps Indonesia’s most ubiquitous traveling street food, the best way to dine on siomay is from a bicycle vendor, who carts his large steamer around on the back of his bike.
For the less health-inclined, an alternative to siomay is batagor, which is fried instead of steamed.
Siomay Pak Lili at Jl. Geger Kalong Girang, Bandung.
The best things in life are the simplest.

35. Ikan bakar

Grilled fish, plain and simple. But in a country with more than 17,000 islands, fish is bound to feature prominently.
While squid and prawns have a place in Indonesian cuisine, ikan bakar gets a far better showing for a fleshy texture that is great for dipping.
It is usually marinated in the typical trove of spices and served with a soy and chili-based sauce.
Try the gurame, a Sundanese star, at Ikan Bakar Cianjur (Jl. Cipete Raya No. 35; +62 (0)21 7590 0222).
The all-purpose papaya comes through again.

36. Daun papaya

Papaya is one of the fastest growing trees in Southeast Asia, and its bitter leaves are great for sautéing.
This dish is common in Manado, but regional variations have made it popular among the leaf-and-seed-eating crowd, a big bunch in Indonesia.
For a crisp version head to Bumbu Desa (Jl. Suryo No. 38; +62 (0)21 720 1244).
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So good, you'll customize your forks for it.

37. Otak-otak

Another famed fish cake from Palembang, otak-otak has a more charming appearance, since it’s wrapped in banana leaves before being grilled over charcoal.
Indigenous Sumatrans eat it with red chili mixed with fermented soy sauce, but in Jakarta it is served with Java’s ubiquitous peanut sauce.
Pick a few small parcels up from any bicycle vendor, or dine in style at Harum Manis (Jl. Mas Mansyur No. 26; +62 (0)21 5794 1727), where the delicate fish flavor goes down well with Indonesian-styled ice cream.
Tricky to prepare. Easy to eat.

38. Bebek goreng

Ducks are common companions to rice fields around Indonesia, but they can be difficult to prepare for consumption.
Too often fried duck comes as a mass of tiny bones and overly fried oily meat. That doesn’t make it any less worthy of the top 40, though.
At the dramatic Dapur Babah (Jl. Veteran no. 18-19, Jakarta; +62 (0)21 385 5653), duck comes marinated in galangal sauce and topped with shredded ginger.
For a less fussy version, check out Bebek Bengil (Jl. Hanoman, Bali; +62 (0)361 975 489).
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Fry it, and they will come.

39. Gorengan

Literally “fried foods,”gorengan are the most prolific snacks in all of Indonesia.
Street carts typically offer crispy golden nuggets of tempe, cassava and tofu, as well as fried bananas, sweet potatoes, vegetables fritters made from shredded carrot, cabbage and bean sprouts and fermented soybean cakes.
Stop by any kaki lima and walk away with an oil-stained news-wrapping topped with a handful of green chili.
The reason they invented "to go."

40. Indomie

If you had to name one food Indonesians couldn’t live without, it would have to be one that is easy to transport, since they’re often on the go.
That makes instant-noodle Indomie beloved by all. Sold at grocery stores, village mom and pop shops and even from the basket of bicycles, Indomie calls for nothing more than hot water and a packet of chemical-induced flavoring before it’s ready to fill one’s tummy.
Found: everywhere. Taste: unforgettable.

40 Thai foods we can’t live without

Some iconic, some obscure, these are the dishes that make Bangkok one of the world’s finest eating cities

By Mark Wiens
Given that one of the first things Thais ask each other when they meet up is "Have you eaten yet?" it’s clear this is a nation that’s extremely passionate about its eats. You want to know how good a Thai restaurant is? Don’t look at the menu, the décor or even the prices. Look at the number of people inside. That’s your quality indicator.
In celebration of Bangkok’s fantastic cuisine and the restaurants that have perfected it, we’ve rounded up 40 of the Thai dishes we couldn’t imagine living without. Some are world famous, others are more obscure, but they're all worth trying, at least once. If you've got your own favorite that we missed, let us know in the comments box below.

1.    Tom Yum Gung

This Thai masterpiece soup is teeming with shrimp, mushrooms, tomatoes, lemongrass, galangal and kaffir lime leaves. It can be ordered loaded with coconut milk (tom yum gung nam kohn) and cream or without (tom yum gung nam sai) for a slightly more sour and healthy version. This soup truly unifies a host of favorite Thai tastes: sour, salty, spicy and sweet, all in one bowl. This is an authentic Thai delicacy that many locals are passionate about and has spread around the world.

Banana Leaf Restaurant serves all around delicious food, including great tom yum gung. Silom Complex basement floor, Silom Road, Bangkok. BTS: Saladaen. Open daily from 11am to 9.30 pm. Tel: +66 (0)2 231 3124.

2. Gang Som Pak Ruam

The Thai fusion of sweet, sour and spicy are all combined into another ultra vibrant soup. This soup base can be packed with vegetables like carrots, cabbage and green beans (pak ruam) or it can be served with a deep fried omelet made from eggs and a stringy green vegetable leaf (Thai acacia leaf) called cha om (gang som cha om kai).
Tart and explosive gang som soup is served at Arhan Isan Rod Dej Restaurant, located at 3/5-6 Thanon Rangnam Road, Ratchawithi. Opposite from King Power complex. Open from 11am to 10pm. Tel: +66 (0)2 246 4579

3. Gang Keow Wan

One of the most famous and sought after Thai dishes is Thai green curry. Green curry paste, coconut milk, bamboo shoots, chicken, Thai basil, Thai eggplant and the ever present herbs and roots of Thai cuisine (lemongrass, galangal, lime leaves etc), make this curry an unforgettable blend of delights. It is usually prepared quite soupy so a plate of rice is necessary to sop up every intricate drop.

Poi-sien Restaurant serves a vibrant green curry filled with all kinds of herbs and flavors. Soi Ratchawithi 6, Boonme Building. Open from about 10am to 10pm. Tel: +66 (0)84 527 5521

4. Panang Gai

Red curry paste fried up with chicken and then doused with coconut cream creates a succulent and spicy red curry. The dish is then served with finely chopped kaffir lime leaves sprinkled on top. Panang gai is a dish that if made correctly should explode with dynamic flavors as soon as it touches the tip of your tongue.

Poi-sien Restaurant also serves a divine panang gai. The thick coconut cream sauce is crafted to perfection and the lime leaf garnish is always fresh. Soi Ratchawithi 6, Boonme Building. Open from about 10am to 10pm. Tel +66 (0)84 527 5521

5. Gang Massaman

Massaman is a sweet curry that originates from Southern Thailand as a Halal dish. The curry sauce is a mixture of curry paste, coconut milk, a strong flavor of peanuts, and a hint of nutmeg and cinnamon. Massaman is usually pre-made with chicken and always a few chunks of potatoes that have delightfully soaked up the coconut milk like a sponge.

Baan Ajarn Restaurant, 107/7-8 Soi Rangnam Rd, Phaya Thai, Ratchawithi. Open from 11am to 11pm. Tel: +66 (0)2 245 2775

6. Gai Pad Pongali

Chicken, onions, tomatoes and peppers are brought alive with a delicate Thai yellow curry paste. What makes the dish spectacular is the egg that is cracked into the dish to curdle and thicken all the ingredients. A generous portion of parsley is added for extra flavor and its unique taste.

Kun Su Restaurant, located on Phaya Thai, Soi Rangnam, across the street from Century Mall, fries up a light, less oily, and delicious pad pongali. Best to eat here for lunch, but open from 11am to 9 pm. Tel: +66 (0)81 883 5487, 081 666 2901

7. Gang Jued

One of the more healthy Thai foods is a clear vegetable soup filled with a combination of carrots, cabbage, onions, minced pork, tofu, glass noodles, and garnished with fresh parsley. Gang jued is a colorful medley of garden vegetables that compliments a spread of other dishes and can easily make up for the greasier ones.

Poi-sien Restaurant creates a perfect gang jued. Soi Ratchawithi 6, Boonme Building. Open from about 10am to 10pm. Tel: +66 (0)84 527 5521

8. Jim Jum

A fantastic way to relax over dinner is to enjoy Jim Jum with a few friends. A small clay pot filled with an outstanding porky aromatic broth sits over a bed of charcoal. The host brings an assortment of raw morning glory, cabbage, meats (usually pork and liver), beat eggs, glass noodles, and the all important holy Thai basil. The vegetables and meats are thrown into the pot to slowly boil into a nourishing and hearty soup.

A herb filled jim jum is served at Larb Yasothorn Restaurant, 1/37 Ratchawithi Soi 2, Din Daeng Road, Samsaen Nai, Phaya Thai. Open from 4pm to 4am. Tel: +66 (0)84 709 9880

9. Kao Na Phet

Roasted duck is a specialty throughout Asia as the meat is fattier and has a more distinct flavor than chicken. The Thai Kao na phet is served on a plate of rice with a selection of duck parts cut and then drizzled with duck stock. A simple but exuberant duck soup is served along with the rice. It's easy to distinguish a duck and rice/noodles eatery as the ducks will be hung from their necks in a glass cabinet.
In Yaowarat (Chinatown) head to Hua Seng Hong Restaurant. 371-373 Yaowarat Road. Tel: +66 (0)2 220 635

10. Kai Jiew Moo Saap

A real Thai comfort food and something everyone can cook is the Thai style omelet. Eggs are beat up with a dash of fish sauce and soy sauce and then minced pork is added. The egg mixture is then quite literally deep fried into an omelet that pleases a palette of rice. It is best eaten with a squirt of chili sauce (sauce prik).

Every single restaurant in Bangkok that serves rice can provide a great omelet. Try Kun Su Restaurant, located on Phaya Thai, Soi Rangnam, across the street from Century Mall. Tel: +66 (0)81 883 5487, 081 666 2901

11. Kao Niew Moo Yang

Grilled pork skewers and sticky rice in little bags are available in all the nooks and crannies and at all hours in Bangkok. Quick, easy, delicious, available, and filling are all reasons to grab a sack while you're on the go. Kao niew moo yang are available everywhere you look and can't be missed. In Silom near the Sala Daeng BTS station, take a stroll on Soi Convent where a fantastic street stall grills up large skewers of juicy pork. Best to head there around lunch hour.

12. Moo Dad Diew

Small bites of deep fried pork are marinated in a dark sweet soy sauce and then deep fried to accentuate the flavors. The succulent pieces of pork are served with the all-important chili sauce (jim jao) full of green onions. Sticky rice is also a necessity.

Ta Bun Tum, at Pin Ngen Market block R28-R29 next to Major Pinklao, serves a mouthwatering moo dad diew. Open from 12 noon to 9pm. Tel: +66 (0)847 070 2950

13. Yam Khor Moo Yang

This prized meat salad consists of dripping and tender pork cutlets, grilled and sliced then mixed with lemon juice, parsley, sweet onions and a copious amount of fiery chilies. This salad is a real asset to any Isaan food feast and must be eaten with sticky rice, which you should dip into the dressing.

A delightful yam khor moo yang is assembled from a street cart right outside of Tesco Lotus Express Rangnam, 104/30-34 Rangnam Road, Phaya Thai, Ratchawithi. Open from 6pm to 11pm. 

14. Gai Yang

Just like moo yang, grilled chicken is everywhere to be found. It's hard to walk a few meters without detecting the scent. Grilled chicken is best complimented with a pile of tangy som tam and a dollop of sticky rice. Like many other dishes, grilled chicken is all over Bangkok and often times the best is found on mobile stands attached to bikes or pushcarts. All Isaan restaurants serve gai yang.
Have a walk down Phahon Yothin Soi 1 Lue Cha for a great selection of gai yang.

15. Kao Ka Moo

Pork boiled for hours in a sweet soy sauce base with hints of cinnamon and anise are the signature characteristics of kao ka moo. The fatty pork literally slides right off the bone and onto a plate of rice. This dish is usually quite visible with whole soy sauce stained pig legs sitting openly in large metal pans and steaming through the day.

Pa-Aou Restaurant serves sweet and salty kao ka moo. The fatty pork meat slides right off the bone and the sauce is brilliant with the rice. Located on Phahon Yothin Soi 1, 826 Soi Rucha, Phaya Thai. Tel: +66 (0)89 2010798

16. Kao Mok Gai

Kao mok gai, similar to biryani rice, is a Muslim dish of rice cooked with chicken stock and laced with saffron, turmeric, cardamom and bay leaves. The chicken is cooked with the rice and creates a recognizable yellow color. Don't forget the essential sprinkle of fried onions and cilantro on top plus the cucumber pickle garnish and the killer spicy sauce.

Head to Silom, Soi Convent for a street cart that sells wonderful kao mok gai. This dish is slightly more difficult to locate than many others. Look for a big pot of noticeable yellow rice. Open around lunch hours.

17. Kao Moo Dang

Another popular comfort food that is widely available is kao moo dang. A plate of rice is covered with Thai barbecued thinly sliced pork, a few slices of Thai sausage and half a hard-boiled egg. A thick red barbecue sauce or gravy is smothered all over the rice and pork and then sprinkled with cilantro and green onions. The result is an un-spicy but very sweet dish that is a great late night treat.

Ran Guay Jab Jaedang (nickname: Microphone), located on Ratchawithi Road, close to Soi 6, right by Siam Computer and Language School. The carts roll onto the street at about 5pm and stay open till around 2am.

18. Kao Man Gai

The chicken rice of Thailand may not be as famous as Singapore's, but it is still a popular comfort food. Boiled chicken is chopped onto a plate of rice made from the fatty chicken stock. The garlic chili vinaigrette to accompany is incredible and the dish is always served with a light chicken soup. It can often be ordered with fried chicken as well (kao man gai tod).

Kao Man Gai Ton Jaewa in the morning and at lunch is always packed with hungry guests. 465/7 Opposite Center One, Ratchawithi Road. Open from 7am to 7pm. Tel: +66 (0)2 640 9891

19. Nam Tok Moo

Nam tok in Thai literally means waterfall. Grilled tender juicy pork is mingled with generous portions of lemon juice, green onions, chili, mint sprigs, fish sauce and toasted rice, making the meat taste fresh. The blood from the meat along with the dressing inspired someone to name this brilliant food waterfall meat, and rightfully so.

You can't go wrong ordering from Tida Esarn Restaurant, 1/2-5 Rangnam Road, Phaya Thai, Ratchawithi. Open from noon to 10pm. Tel: +66 (0)2 247 2234

20. Larb Moo

A famous Isaan dish of minced pork and liver dressed with lime juice, fish sauce, mint leaves, onions, chilies and the essential toasted rice crunch. All the components of this fresh Thai meat salad are key for an astounding sticky rice dipping liquid.

For a vibrant larb, head straight to Tam Lai Restaurant, Pin Tong Plaza, located in the clothes market next to Major Pinklao. Open from 11:30am to 8:30pm. Tel: +66 (0)88 018 5700

21. Pad Ga Pow Moo Kai Dow

If a local Thai doesn't know what to order, it almost certainly comes down to pad ga pow. A stir fried dish that can be trusted to turn out delicious and satisfying every time and at almost every eatery. Chicken, pork or minced meat is stir fried in oil with garlic, chilies, small green vegetables like green beans and the vibrant basil that gives the dish its flavor. It's fashionable to eat it over a pile of rice accompanied by a fried egg. Neighborhood eateries tend to serve the best pad ga pow, though it's available almost anywhere.

22. Gai Pad Met Ma Muang

Chicken is seared in a hot greased wok along with onions, dried chilies and crunchy cashew nuts. Oyster sauce, fish sauce, sugar and other spices create a sauce that goes exquisitely well with rice.

Tam Lai Restaurant stir fries this dish to perfection, around noon Tam Lai is hopping with lunchtime business, located in Pin Tong Plaza, in clothes market next to Major Pinklao. Open from 11:30am to 8.30pm. Tel: +66 (0)88 018 5700

23. Plah Kah Pung Neung Manow

A whole steamed snapper swimming in a tangy lime juice sauce is served in a metal fish shaped pan with a candle lit underneath to keep it steaming. Raw cloves of garlic and green chili sauce with cilantro protrude through the lime zest as the sweet steamed fish melts in your mouth.

T & K Seafood in Yaowarat (Chinatown) serves a brilliant selection of Thai and Chinese seafood dishes. In the late afternoon the restaurant starts setting up chairs and tables street side that start to fill up by evening. 49-51 Soi Phadung Dao, Yaowarat Rd, Bangkok 10100. Open from 4:30pm to 2am, Tel: +66 (0)1 507 5555

24. Gang Som Plah Chon

A striking deep fried snake head fish is smothered in a stunning sweet, sour and spicy flaming soup. The fish is usually served on a fish shaped metal pan and sometimes comes with vegetables and various herbs piled on top. It is assured that you will be the envy of all other tables when the pungently aromatic fish exits the kitchen.

An artful and veggie-filled gang som plah chon is available at Arhan Isan Rod Dej, 3/5-6 Thanon Rangnam Road, opposite from King Power complex. Open from 12pm to 10 pm. Tel: +66 (0)2 246 4579

25. Plah Plow

A popular fish to eat with som tam and sticky rice is plain grilled and salted fish. The fish is firstly stuffed with lemongrass, lime leaves and other ingredients for flavor, and then rolled in a thick coat of salt. It is then grilled, never overcooked, to juicy perfection. The result is a soft sweet white meat fish that literally liquefies in your mouth. Chewing is almost unnecessary. Plah plow is made with all kinds of fish including snake head fish, tilapia and snapper.

Try Tida Esarn Restaurant at 1/2-5 Rangnam Road, Phaya Thai, Ratchawithi. Open from noon to 10 pm. Tel: +66 (0)2 247 2234

26. Yam Plah Duk Foo

A precious favorite among Thais is a prized yam plah duk foo. At first, it seems to be a deep fried fluffy catfish essence of grease and air. However, when the sour mango, sweet sugar, tart lime, harsh red onions, earthy cilantro, shrimp, squid and peanut sauce are applied, the fluff transforms into a crunchy bite that includes all Thai flavors and textures in a single bite.

The Krok Restaurant in Siam Square opposite Siam Paragon Mall fries an outstanding yam plah duk foo. Students and business people fill the restaurant at lunch so be prepared for a wait. Soi 2, Siam Square, Bangkok. Open from 11am to 9pm. Tel: +66 (0)2 251 9916

27. Som Tam

Som tom is perhaps Thailand's most famous salad. Garlic and chilies are first pounded with a mortar and pestle (krok). Tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugar cane paste, string beans and a handful of grated green papaya are tossed in the krok (som tam thai). The sweet, salty, and spicy flavors paired with the crisp crunch of the green papaya and sticky rice is utterly luscious. Many variations are available including one made with crab (som tam boo) and one made with fermented fish sauce (som tam plah lah).

It's hard to miss the som tam carts all over Bangkok that offer delicious salads but if you need a suggestion try Ta Bun Tum Restaurant, Pin Ngen Market block R28-R29, next to Major Pinklao. Open from 12 noon to 9pm. Tel: +66 (0)847 070 2950.

28. Kanom Jeen

Thin, mild tasting and very soft, kanom jeen are noodles made from fermented rice. They are serviced with a ladle of your choice of curry ranging from kanom jeen nam ya (red curry fish balls), kanom jeen nam prik (sweet chili paste), kanom jeen gang keow wan gai (green curry chicken), among others, and then topped with garnishes like cabbage and cucumbers.

To try them all go to Kanom Jeen Buffet Chao Din, which is 59 baht for all you can eat on the 5th Floor of MBK (Maboonkrong) Mall. Open 11am to 9pm. Tel: +66 (0)2 626 0177

29. Gai Pad King

Ginger is the undeniable king in this splendid recipe. Huge amounts of grated ginger, boneless chicken, various mushrooms, onions, chilies and oyster sauce are fried together in harmony. Makes a great addition to any multi-ordered table of dishes and is available at pretty much any Thai restaurant in the city.

30. Pad Pak Bung Nam Man Hoy

Even if you don't really care for vegetables, you still might like morning glory. Morning glory is a stem-oriented hollow vegetable with small leaves. It is lightly stir fried with garlic, oyster sauce, and chilies on a high heat to remain crispy and retain its fresh flavor.

Pa-Aou Restaurant can lightly sear a mean plate of morning glory to perfection. Located on Phahon Yothin Soi 1, 826 Soi Rucha, Phaya Thai, Bangkok. Tel: +66 (0)89 201 0798

31. Nam Prik Kaphi

Nam prik kaphi is an assortment of steamed vegetables and perhaps a small fish, eaten with rice, and a pungent fermented shrimp paste chili sauce. Carts around town sell steamed cabbage, eggplant, string beans, and other vegetables as well as small salted fish, like plah tu, for take away nam prik kaphi. The thick sauce with its salty and fishy taste gives everything a complex flavor. Certainly not for those who don't care for fishy-ness.

Right next door to Pa-Aou Restaurant (Phahon Yothin Soi 1, 826 Soi Rucha, Phaya Thai, Bangkok. Tel: +66 (0)89 201 0798) there's a large selection of nam prik kaphi with a choice of sauces available for takeaway.

32. Pad See Eiu

This is a great lunch dish that gives you a boost of added energy. Wide rice noodles are fried in the wok with garlic, pork and Chinese broccoli, flavored with dark soy sauce. An egg is scrambled amidst the chaos of noodles and adds extra gusto. After the dish is served, people will sometimes add a few spoons of sugar, chili flakes and a little vinegar to perfect a unique taste.

Ran Guay Jab Jaedang, located on Ratchawithi Road, close to Soi 6, right by Siam Computer and Language School. The carts roll in at about 5pm and stay open till around 2am

33. Pad Thai

Pad thai is probably the most famous dish outside of Thailand and something that tourists rave and hype about. So famous we almost didn't include it on the list. Medium sized rice noodles are stir fried with a host of ingredients like tofu, peanuts, shrimp, green onions, bean sprouts, garlic, pepper, fish sauce and lime juice. A scrambled egg mixed into the noodles seals the dish together and ensures deliciousness. Pad Thai is great to eat with a squeeze of lime and ground peanuts. Again, a spoon or two of sugar, chili flakes, and vinegar, are always an option by way of condiments.

Pad Thai is available in countless street carts around the city. A stationary street cart is located right inside the gate of the Wat Ratchaburana (temple) near the Saphan Phut market. Chakkraphet Road, Wangburapha Subdistrict, Phra Nakorn District. Open in the late afternoon to late at night.

34. Guay Teow Rhua

Guay teow rhua is known in Thai as “boat noodles,” because the bowls of noodles used to be sold from boats. The sweet pork blood broth in every bowl is sopped up by a choice of noodles sen yai (wide rice noodle), sen lek (medium rice noodle), sen mee (angel hair rice noodles) or wun sen (glass noodles). A little bit of beef, pork, liver or pork balls, and a few sprigs of morning glory, are also added to the bowl. What makes the noodles special is that the bowls are small at about three to five bites, and an average diner can eat many bowls. Tables sometimes compete to see who can stack their empty bowls the highest.

To experience the chaotic serving of boat noodles go to Sud Yod Guay Teow Rhua (Pa Yuk) ("Best Boat Noodle"), located at Victory Monument on the boat noodle alley, on the road heading towards Phahon Yothin. Open from 11am to 9pm. Tel: +66 (0)2 271 3178

35. Guay Teow Nuaa (Sen Lek)

Sen lek or medium-sized rice noodles are one of the more popular soup noodle choices. Beef noodles or pork and pork ball noodles are a handy lunch option. Broth, boiled for hours, is poured over a bit of tender meat with noodles, some light bean sprouts and maybe a little green morning glory, which steam in a boiling caldron before being put into your bowl. Though this dish comes chili-less, by now you will have built up a tolerance and will need to add a couple spoons of chili flakes for ultimate satisfaction.

An astounding bowl of beef noodles is available at Guay Teow Lookshin Disco Restaurant, 493/18 Thanon Ratchawithi (Victory Monument), Phaya Thai. It's a great place for lunch and open from 10am to about 3pm. Tel: +66 (0)2 245 6790

36. Guay Jab

Add celebrated rolls of wide rice noodles that look like one inch cigars to a thick light brown and fatty broth and you've got guay jab. Some other floating ingredients such as crispy pork skin, lungs, tongue and green onions keep the noodles company. The crucial overpowering flavor that signifies the dish is black pepper.

There are a few great places to eat Guay Jab but for a wonderful experience head to Chinatown's Yaowarat Road, Soi Itsaranuphap (11). The street stall is open from about 5pm to midnight and always busy.

37. Guay Teow Lui Suan

Huge and thin rice noodles in the form of square tortillas are used as wrappers for these Thai style fresh spring rolls. A mixture of ground pork, carrots and lettuce are wrapped up in the noodles to create spring rolls and then eaten with lettuce leaves and holy basil. The green dipping sauce is another astounding mixture of sweet, sour and spicy flavors.

A wonderful guay teow lui suan can be found in a tent set up right outside of Tesco Lotus Hypermarket Pinklao located at 3 Baromraj-Chonnanee Road, Arun Amarin Bangkoknoi. Open from about 10am to 6pm.

38. Cha Yen

The answer to coffee and tea drinks from around the world is Thailand's very own and very sweet cha yen. We admit, it's not a food, but it's certainly deserving of a spot on our list as it's so damn refreshing. Though it is called Thai ice tea, the actual tea flavor is somewhat unrecognizable as it is overpowered by a huge portion of sweetened condensed milk and then heavily iced. Look for one of the many stalls with 'Carnation' advertising plastered all over them and there is sure to be cha yen. You can also order cha yen at all coffee stalls, drink stands or restaurants in Bangkok.

39. Kao Niew Ma Muang

Almost everyone loves yellow mango with sticky rice. A small bed of super glutinous rice is placed below some slices of super sweet, non stringy, ripened mango. Adding to the deliciousness is a drizzle of coconut cream syrup. Usually located at many makeshift stands depending on mango availability.

You can find great kao niew ma muang on Phaya Thai Phahon Yothin Soi 1 Lue Cha. Fancier Thai restaurants will all offer the dish as a prized dessert.

40. Sang Kaya Fug Tong

A medium sized pumpkin is de-seeded and filled up with the creamiest coconut cream custard imaginable. When the custard hardens, the pumpkin is sliced like a pizza. A spoonful of candied pumpkin and coconut custard is then added. Sweet nectar.

This custard takes time to make so it's usually sold in the late afternoon and night at Poi-sien Restaurant (nickname: Pumpkin Lady), Soi Ratchawithi 6, Boonme Building. Open from about 10am to 10pm. Tel: +66 (0)84 527 5521.

Originally from the United States, Mark was raised in central Africa before venturing to southeast Asia where he ended up as a helpless Thai street food addict in Bangkok.

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