I’d recommend coming here early in any trip to Bangkok because once you tried the signature dish of guay jub (often spelled kuay jap) you’re likely to want to have it again before flying home. It’s pork belly with tender meat and what just may be the crispiest pork skin in Thailand. One can order an entrée portion of just the pork with a thick soy sauce for dipping but even on a hot Bangkok day, it’s best in a bowl of soup with a peppery broth and rolled noodles. English menus are available, and you can order them to “put in all ingredients”—which means offal and entrails—or try it without; either way, a bowl costs 60B. Weekends are very busy.