Previous SlideNext Slide

Red plastic stools, hissing grills on bare-metal tables, pumping pop music and diners packed in close are essential to the Nana experience. So is an order of moojum (Thai hot pot) or mookata (barbecue and hot pot).

Broth tangy with lemongrass and makrut lime soon brims with pork, chicken, calamari and prawns, plus glass noodles, radish and enoki mushrooms. Dip treasure from the pot in raw egg or a punchy nam jim jaew.

Between bowls of soup, pick at fish-fermented crab papaya salad taut with lime and chilli. Cool the spice with slurps of milk tea, then dive back into salmon larb for sprightly acid and smoky rice.

The snug two-storey spot is unassuming, apart from its long queue. It’s efficient though, with staff taking orders outside and meals arriving promptly as you’re seated – a reward for waiting.