Ratchaburi's featured dish of the week showcases traditional hand-rolled pork meatballs charcoal grilled—delicious, fresh, not gamey, and fragrant with charcoal smoke—priced affordably at 10 baht per stick with a special promotion of buy 10 get 1 free.

Ms. Sirikanjana Kunyanawashin from Nong Pla Mao subdistrict in Ban Pong district, Ratchaburi, hand-rolls approximately 10 kilograms of pork meatballs daily using traditional techniques. Her husband, Abhisit Sinseangium, operates a charcoal-grilled stand outside Nong Pla Mao temple. The meatballs' delicious, fresh taste and charcoal aroma attract steady daily customers, providing reliable family income.

According to Sirikanjana, the meatball-rolling technique requires kneading cold pork thoroughly before shaping to ensure uniform size. She uses a spoon to drop them into gently simmered water, then increases heat once the pot is full while continuously stirring so the meatballs float evenly and cook through with a distinct pork aroma.

The key to tender, evenly-cooked meatballs is patience and skill developed over months of practice. Proper technique is crucial during the simmering stage—using high heat causes uneven cooking, deformation, and hardened or torn surfaces.

Abhisit previously worked in a meatball factory but left due to health issues and struggled with various business attempts until having only 500 baht remaining from his mother. With limited capital, he invested in fresh pork and repurposed kitchen equipment—a pot and gas stove—to make hand-rolled meatballs, avoiding expensive commercial equipment costs.

He learned traditional meatball techniques through YouTube and tested his product at local merit ceremonies. After receiving positive feedback, he converted a motorcycle into a sidecar stand with a charcoal grill, which reduced costs while providing distinctive charcoal smoke aroma. He scores the meatballs before grilling to ensure deep, even heat penetration.

Abhisit credits his mother's support for helping him persevere through difficult economic times. Resourcefulness with available materials enabled him to create this meatball business. Interested customers can visit the stand outside Nong Pla Mao temple from afternoon until evening, then at the C.J. convenience store branch in Nong Pla Mao in the evening. Prices are 10 baht per stick (buy 10 get 1 free). For inquiries, call 0659832295.

Satun stakes its claim among Thailand's 77 provinces with a culinary gem: 'Oven-Roasted and Rotisserie Chicken,' featuring an aromatic spice marinade with two distinct preparations. Whether you're driving along Yantratrakam Road heading out of the city, you'll notice the smoky aroma emanating from this famous roasted chicken establishment located just before the Kuan Stato traffic light (Wang Prachan Border) in Kuan Don District, Satun Province. It has become a must-visit taste destination where Thai Muslim locals and tourists consistently stop by for support.

The shop's appeal lies in its two-style presentation of large chickens weighing nearly two kilograms. Both use the same intense spice marinade but deliver distinctly different textures based on customer preference. The rotisserie chicken emphasizes tenderness and succulence, while the oven-roasted version offers drier, more aromatic meat—both are incredibly popular, especially during Ramadan.

Behind the delicious flavors are staff members 'Nong Ha' and 'Mai,' whose meticulous attention to detail—including 2-3 hours of slow-roasting over charcoal with consistently low heat—ensures the chicken cooks evenly throughout while preserving the complete spice bouquet. Rushing the fire risks burnt skin and undercooked meat.

The 'Oven-Roasted and Rotisserie Chicken' shop operates exclusively during Ramadan, setting up their ovens in the afternoon to prepare hot chickens for the breaking-of-fast period. Sales are guaranteed at 80-90 chickens daily.

Friendly pricing: half chicken for 125 baht, whole chicken for 250 baht. To order, call Mai at 098-674-7468.

Surat Thani's featured dish is khao siao po with the traditional Nakhon Pathom recipe, a culinary treasure passed down for over a century. The dish boasts a crispy exterior with tender, juicy meat inside, paired with a signature secret sauce infused with aromatic spices that tantalize the senses and leave you feeling refreshed and satisfied.

Reporter Thanapat Chirajint from Surat Thani province invites you to experience this iconic dish, emphasizing that visitors to Surat Thani must stop by Khao Siao Po Old Recipe restaurant, branch 2, which has maintained its traditional formula for over 100 years. The restaurant evolved from a street cart operation into a comfortable sit-down establishment.

The restaurant is managed by "Khun Jeng," Ms. Kanjana Ratchathan Paisalakitti, 40, the third-generation owner. She explains that the khao siao po recipe has been served for over a century, inherited from her grandmother's generation. All ingredients are prepared fresh daily according to the original formula, including red pork, crispy pork, roasted duck, and Chinese sausage.

All ingredients are marinated with the restaurant's proprietary recipe, then grilled over charcoal. The crispy pork is grilled in 5-kilogram portions to achieve the perfect crispiness outside while remaining tender inside. The roasted duck features crispy skin and tender meat, topped with a special secret sauce made from a unique blend of spices. When eaten, the aromatic spices rise to your nose, creating a refreshing sensation.

It's best enjoyed with mild curry soup, which changes daily. Different curries are served on different days: pumpkin and pork bone curry (Sunday-Monday), glass noodle and minced pork curry (Tuesday-Friday), pickled mustard greens and pork bone curry (Wednesday-Saturday), and turnip and pork bone curry (Thursday).

Prices: khao siao po is 50 baht per plate or 60 baht for the special portion. Full meal sets range from 100-150 baht. The restaurant is located at 140/18 Moo 2, Makham Tia Subdistrict, Muang District, Surat Thani Province. Open daily from 10:00 AM to 8:00 PM. For directions, call 083-142-6642.

The celebrated street food stall "Moo Tod Nam Uan Chuan Huai" (Fried Pork with Rendered Fat) at Wat Rai King in Nakhon Pathom has won the Asia's Food Guide 2026 award from Reels Food Asia and Reels Business 2026, earning recognition as one of Thailand's most sought-after street food destinations. The award celebrates restaurants with excellent quality, outstanding taste, and unique characteristics that set them apart.

Reels Food Asia has named "Moo Tod Nam Uan Chuan Huai" as one of this year's must-visit street food shops, highlighting signature dishes including crispy fried pork neck with concentrated, aromatic flavor, crispy pork with fluffy skin, and spicy papaya salad with crab and fermented fish paste. The menu also features a special creamy tom yum shrimp soup that has become a customer favorite.

One distinctive feature that sets this restaurant apart is their signature secret-recipe crispy corn, served with every menu item, adding an irresistible crunch and perfect flavor balance that customers say cannot be found elsewhere.

Beyond exceptional taste, Reels Food Asia and Reels Business also praised the restaurant for offering quality food at accessible prices that truly reflect authentic Thai street food culture. Despite its Asian award-level quality, the food remains affordably priced, allowing all customer segments to enjoy the experience at great value.

The stall has been named "The Street Food Guide 2026" by Reels Food Asia and Reels Business, recognized as a must-try street food destination. The restaurant plans to expand to Chiang Mai first, followed by Bangkok, with an official opening expected in mid-June 2025 to meet nationwide customer demand.

Street food enthusiasts and those who love bold, flavorful dishes should not miss the opportunity to experience the Asian-level deliciousness of "Moo Tod Nam Uan Chuan Huai," currently the hottest trending food stall in the region.

Another content creator has publicly apologized to Tray Scott. Weng Phushanat, known as Weng Thepphlila, a popular YouTuber and owner of the Thepphlila channel and Little Monster family page, posted a message with a wai emoji explaining his decision. Weng revealed he could no longer maintain his support after hearing the audio that Tray released.

"Regarding the heart-reaction controversy, I'd like to explain from my perspective," Weng wrote. "I did click the heart reaction, and my reasons were similar to many others', except I added my perspective as a father and the unclear circumstances at the time. I felt sympathy for the unborn child, wondering how they would cope with this situation growing up, so I reacted to support the mother."

"But after listening to the audio clip that Tray released, I couldn't maintain that reaction," he continued. "Once I learned more details, I had no choice but to withdraw my support for that video, which is why I immediately removed my reaction."

Weng offered his sincere apologies: "I must truly apologize to Tray because my actions may have affected their emotional wellbeing. I have no way of supporting or agreeing with the violence that occurred."

He added that he had discussed the matter with his wife Took and their team before the audio was released, expressing sympathy for Tray's difficult situation over the years.

"I want to confirm that I do not support anything wrong, and I continue to empathize with Tray. I hope for their happiness and wellbeing going forward, and I also sympathize with the unborn child, hoping the world treats them with kindness."

Weng's wife Took Niratnachaya, owner of the popular Little Monster channel, responded with heart emojis. Comments from followers praised Weng's apology as sincere and heartfelt, contrasting it with other public figures' responses to the controversy.