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Chinatown is impressive in large part for its food. The neighborhood draws huge crowds of Thais who spend big bucks on specialties like shark's fin and bird's nest, which you'll see advertised on nearly every restaurant's storefront. Most of the food is Cantonese; many of these restaurants are indistinguishable from what you'd find in Hong Kong. In the middle of Chinatown, just off Yaowarat, there's a massive Indian cloth market known as Phahurat, and many Indian restaurants do business nearby. Don't overlook Chinatown's street food, the noodle and dumpling shops, and the fruit and spice markets.
Proudly displaying the freshest catches on ice out front, this enormous and popular seafood restaurant opens daily at 4 pm and serves until as late as 1:30 am. Make your way through the evening crowds and take a number to secure your table—either on the sidewalk or inside.
In business since 1956, this expensive but worthwhile Chinatown classic takes you straight to Hong Kong with its excellent Cantonese roast meats, dim sum, clay pots, and service that is authentically brusque. Hua Seng Hong has other locations across Bangkok, including at CentralWorld mall in the city center, but this is the original and most beloved for its bustling atmosphere—from inside to outside on Chinatown’s main vein, Yaowarat Road.
This unassuming restaurant next to Wat Plaplachai has a steady clientele thanks to fast service and consistently excellent Chinese-Thai dishes prepared according to the owner’s secret family recipes. The lighting and decor are lacking, but that can be forgiven when you taste the traditional tom yum goong (spicy, hot, and sour shrimp soup), which some deem to be the city's best.
This open-air seafood restaurant is full of festive round tables and tanks containing live whole crabs, lobsters, and sea leeches ready to be cooked in traditional Thai-Chinese style, with a major Teochew influence. There are lots of à la carte options from land and sea, but ordering off one of the many set menus is the best way to sample a variety of dishes.
This second-floor restaurant has been serving Chao Zhou cuisine for more than 70 years and though it lacks the elegance of the hotel restaurants in the area—the dining room is simple and you have to walk through the dishwashing room to reach the bathroom—it's a solid option in the heart of Chinatown. The Chinese-style sashimi and the fresh crab claws with ginger are excellent, but if you're feeling bold, try the ham with goatskin dipped in rice vinegar.
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