One of the most old-school places we know also serves some of the best khao man gai in Bangkok. The cholesterol-heavy dish is a guilty morning meal we can’t say no to thanks to the fresh and succulent capon (castrated cockerel) meat. Minimal seasoning lets the flavor of the chicken stand out, further enhanced by the not-too-sweet and perfectly spiced tao jiaw sauce, which is also in a different league to most other khao man gai restaurants. The auntie who serves you always has a smile on her face, too.