There's only one thing people come to Chakki for, the rad na. It's the Thai culinary equivalent of a hug, a familiar yet exotic dish of tender meat or seafood, blanched kale stalks and wide wok-fried rice noodles swimming in a meaty gravy spiked with white pepper and thickened with tapioca starch. The beef is by far the most popular.
This is originally Cantonese food brought to old Siam by Chinese migrants and adapted over time to Thai taste. And if you ask most Bangkokians where to find the best rad na in the city, they've point you here. Michelin think so too awarding them a Bib Gourmand for their cooking several years in a row.
Chakki has been in its current spot along Rang Nam Road for more than 30 years, though they began several decades earlier in Bangkok's Chinatown district. It's a typically simple shophouse set up with a kitchen and prep area sitting along the open-sided front and tastefully tiled pavement area out front, a good way to recognise you've found the right spot.
It's a little more expensive than your average rad na shop, but the quality of the ingredients make it well worth the extra spend. The noodles start around 120 THB (US $3.80) for pork or chicken and rise to 160 THB (US $5.15) for the seafood.