Kanom jin sao nam served by the chef at Somsong Pochana in old Bangkok. An unusual and hard-to-find dish made from fermented rice noodles topped with coconut cream, raw sliced garlic, pineapple, chillies and dried shrimp. 'That’s what I love about Thai food,' says food blogger and guide Chawadee Nualkhair. 'They pay attention to detail.'

Sate is a Malay and Indonesian dish, but in Thailand pork is the meat of choice, rather than goat or chicken. This particular peanut sauce recipe is closely guarded by Chongki family restaurant.

Oyster omelette, or Hoy Tod, is one of the many Thai street dishes with Chinese origin. According to Chow, men should like their omelettes sloppy and soft, while women prefer them crispy.

This cheerful dessert is Nam Kaeng Sai, made from piles of shaved ice, with multi-coloured jelly pieces, strings of dough, ginko beans and coconut cream.

Most Bangkok residents will tell you that the place to go for rice porridge is Jok Samyan, behind Chulalongkorn University. Here a woman stirs the enormous pot until the rice is stewed to a sticky consistency.

Phad Thai is probably Thailand's most well-known dish. The recipe originates from a competition held by Prime Minister Luang Phibunsongkhram in the 1940s which aimed to give noodles, which were imported by the Chinese, more of a Thai twist.

The result was the famous fried noodle dish - with bean curd, garlic chives, dried shrimp, tamarind juice and palm sugar. Served with chillies, nam plaa (fermented fish sauce), bean sprouts, banana blossom and coriander leaves.

Jay Fai, otherwise known as the 'Mozart of the Wok', is one of the city's most famous street chefs.

A plate of Jay Fai's Phad Kee Mao, or 'drunken noodles', is far more expensive than other street food, but her cooking is legendary.