We saw this place trending hard so we had to try it ourselves — Chin Bo Daeng moo kata, famous for its fish-sauce-marinated pork belly that everyone raves about. It was fine, but not that strongly fish-sauce fragrant — only 2 pieces actually carried that aroma. The pork, chicken, and liver were all good quality ingredients. But the salmon salad, at over 500 baht, left us expecting better salmon quality than what we got.
The pork-lard salt fried rice was excellent, the tum sua (Isaan-style papaya salad with vermicelli) was bold and flavorful, and the yellow-chili dipping sauce was delicious — mixing all 3 dipping sauces together, adding lime, extra chili, and extra garlic made it even richer. Service was genuinely great, credit where it's due. Pro tip for weekend queuing to get a table around noon: show up at 10:30 AM, wait until tables fill up, then book so you land the noon slot.
