ขนมเบื้องไทย
a crisp golden bite
of old Bangkok.

Crispy griddle.
One family recipe.

Khun Dao has been making khanom buang the traditional way for years on Phra Sumen Road — a wafer-thin rice batter, swept across a hot iron plate, folded around clouds of meringue and threads of egg-yolk gold.

No frozen shells, no shortcuts. Just the same crisp, the same balance of sweet and savoury that locals in Phra Nakhon have come back for, day after day.