Sandy Daza is a Filipino chef, restaurateur, and television host known for making cooking approachable and family-oriented. He comes from a well-known culinary family—the son of renowned Filipina culinary icon Nora Daza.
Respected food and travel show host slash chef and restaurateur Sandy Daza has been to many places. Among them, Japan, Vietnam, Korea, and Canada. And we haven’t even considered the cities he has visited in those countries. Of the lot, collectively from personal trips to work-related ones, he considers Bangkok to be on the top of his list of favorites.
12 times! That’s the number of occasions he has been to the capital of Thailand. And as of writing, he already has another scheduled trip in a couple of months’ time. One of the major draws for him is of course food. “It’s the variety,” he confessed. “There’s always something delicious and different to discover.”
He considers his most recent visit (February 2026) to be among the most memorable as he was able to add new restaurants to his growing must-return list. It helped that he was with a party of 20 foodies, many of which were chefs and restaurateurs.
“Hindi ako nagsasawa because I don’t have it often,” he said. “I take a break for a couple of months so I look forward to the next one Whenever I arrive to Manila, I immediately think of the food I just had from the trip.
This is just a handful of the places he fondly thought about—and are eager to come back to.
Charoen Saeng Silom
For more than 70 years, this family owned food stall has been luring a crowd as early as 7am with its fork tender caramelized pork. Sandy has been among them. “There are a lot of pata places in the city but this one stands out. The sauce is delicious. It’s not too sweet. It’s light and it melts in your mouth,” he said. “I was brought there by the Thailand Tourism when we did a show. When I tried it, I said to myself, I have to bring people there.”
The Michelin-recognized restaurant has a short menu consisting mostly of pork parts—trotter, leg, skin and innards such heart, intestine and tongue. But what people mostly line up early for is the hock part, which they enjoy with homemade spicy sauce and pickles and of course, rice.
What to order: Khao Kha Moo (braised pork leg)
Thipsamai
When it comes to Pad Thai, the popular poster child of Thai cuisine, Bangkok options has many. But the one restaurant a lot of people go to is the oldest in the lot—Thipsamai. Sandy goes there because he considers it one of, if not, the best. “And it’s consistent,” he added.
Their Pad Thai is well-loved mostly for its generations-old recipe, something that the owners have been loyal to to this day. The dish is cooked over a wok fueled by a charcoal stove, lending a most welcome smokey note. Everything is tossed with a flavorful shrimp oil then wrapped in an egg omelet to seal in the flavors.
What to order: Signature Pad Thai and fresh orange juice that has a natural sweetness and lots of pulp
Nhong Rim Klong
When it comes to crab dishes, something you definitely should indulge on when in Bangkok, Sandy wakes up early to make sure to be in front of the line soon as this Michelin Bib Gourmand restaurant opens its sliding glass doors.
“Jay Fai is okay but I prefer something else over it,” Daza said. “Nhong Rim Klong. They have very good crab fried rice.” Among many others! There, customers can enjoy chunks of top-tier crab meat, without the hassle of peeling off any from the shells. And they can have it a good number of ways—strewn in scrambled egg, topped on stir-fried instant noodles, and even generously mixed in fried rice.
On his last visit, Sandy discovered two new dishes he would come back to Nhong Rim Kong for—“Their pork and fried chicken, wow! And their sauces too!”
What to order: Crab Fried Rice, Sea Bass Tom Yum, Fried Pork with Fish Sauce, Fried Chicken
Charmgang
The first three restaurants in this list are places that Sandy frequents whenever he is in town. Last March, he discovered this, a recommendation by fellow foodie Rhea Rizzo of Mrs. Saldos. “Iba eh. It’s all new to me,” he said. “And the dishes were authentic.”
The space is starkly different from the aforementioned brands. It has a distinct brand of hip and fun, and is beautifully decorated. And they carry delicious and inventive cocktails too.
Opened in 2019 by three chefs who formerly worked acclaimed restaurateur David Thompson in Nahm, Charmgang is beloved for its array of curries with accompaniments.
What to order: “I like the beef curry (Phanaeng of Braised Wagyu Cheek) and the taco (Smoked Duck Wafers with Grapes),” Sandy said.
Frequently Asked Questions
Chef and TV host Sandy Daza recommends a mix of legendary street food and modern curry houses. His top picks include Charoen Saeng Silom for braised pork hock, Thipsamai for traditional Pad Thai, Nhong Rim Klong for premium crab dishes, and Charmgang for authentic yet inventive Thai curries.
According to Sandy Daza, Charoen Saeng Silom is the standout choice. This Michelin-recognized stall has been operating for over 70 years and is famous for its fork-tender pork and light, caramelized sauce. It is best to arrive as early as 7:00 AM, as the popular hock and leg portions sell out quickly.
Sandy Daza considers Thipsamai to be one of the most consistent and high-quality options in the city. It is the oldest Pad Thai establishment in Bangkok and is known for cooking over charcoal stoves to provide a smoky aroma. Their signature dish features Chanthaburi rice noodles and shrimp oil wrapped in a thin egg omelet.
While Nhong Rim Klong is famous for its Crab Fried Rice featuring large chunks of shell-less crab meat, Sandy Daza also highly recommends their Fried Pork with Fish Sauce and Fried Chicken. As a Michelin Bib Gourmand recipient, this spot is a top-tier choice for high-quality seafood.
For a hip and beautifully decorated dining experience, Sandy Daza recommends Charmgang. Opened by chefs formerly of the acclaimed restaurant Nahm, it specializes in deep, aromatic curries. His specific recommendations include the Braised Wagyu Cheek Phanaeng Curry and the Smoked Duck Wafers with Grapes.
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