Sticky, greasy, crispy, Thai seafood omelettes are about as far as you can get from their eggy Western counterpart. And you're not going to find better than at Nai Mong Hoi Thod, a humble backstreet vendor in Bangkok's Chinatown who have used the same recipe for more than 30 years.
For one, rice flour and corn starch are used with beaten egg to create a more crunchy exterior hovering somewhere between a traditional omelette and a pancake. It's then battered into submission with an unspeakable amount of oil, a necessary evil to create the signature crunch. This is not somewhere you visit on a diet. The greasy street snacks are filling and best eaten when inebriated to soak up the booze.
Other than the hoards of customers during peak hours, you could blink and miss Nai Mong Hod Thod which sits along Phlap Phla Chai just off Charoen Krung Road. The white-tiled interior of the tiny shophouse has a handful of seating set under old fluorescent strip lights and whirling ceiling fans which do little to quash Bangkok's humidly. Most opt for one of the flimsy tables set up along the street outside.
Cooking is always done out front at Nai Mong Hoi Thod on large metal skillets heated over a charcoal stove and surrounded by plastic sheeting to stop the sizzling melange of egg and oil hitting diners.
In recent years they've been awarded a worthy Bib Gourmand by Michelin, the beginning appreciation of Bangkok's street food scene. What was once only a beloved institution to locals in Yaowarat has now hit the mainstream and it's not uncommon to see clusters of farang lining up for a taste of the seafood omelettes.
Nai Mong Hoi Thod is famously good value. Where else in the world could you buy a handful of plump oysters for just a few bucks? It's cheap, cheerful fare, not something that's usually associated with the prized ingredient.
They are closed Mondays and Tuesdays and shut up shop around 7pm on other nights so don't arrive too late.