chef’s territorial wife (like we were), who knows exactly how the ceremony should be respected. Wok my world: Eggs are hand-whipped hot and served creamy over kaffir herb-fried noodles, then sprinkled a salty dash of peanut crunch. There are also the ubiquitous noodle stalls steaming up uber-fresh pork and fish ball soup in every Chinatown alley. The chopsticks go in the deft hand, the soup spoon in the other. Ask for extra basil and dig in. For the freshest seafood in Bangkok, head to T&K Seafood, where you can gorge on barbequed prawns, tom yum shrimp, and curry crab. Lastly, Lao Li Shark Fin Restaurant serves the ruthless delicacy, which is copiously displayed in windows up and down Yaowarat Street.
The best times to go are during festivals like Chinese New Year (January 31, 2014) and Vesak (Buddha) Day (May 13, 2014) when streets are closed for the pedestrians and eateries that worship each other.