Chairoj has pedigree—some 70 years under its belt, as you can tell from the pale green walls and vintage wooden furniture. The brief but lip-smacking menu includes the legendary pla krapong tod rad prik (fried seabass with chili and garlic, B80); the fish is fluffy inside yet wonderfully crisp outside, perfectly demonstrating the amazing technique in the kitchen. Also don’t miss the fragrant tomyam (B80) and tender pork steak (B80) just make sure you get there before 7:30pm as they can sometimes close early.