Watching the assembly line of at least 8 cooks stirring up a pad thai storm under raging fan-driven wok fires whilst we waited in the long queue outside of Thip Samai - perhaps the most famous pad thai restaurant in Bangkok - was enough to fan the flames of our appetites.

After a surprisingly short half an hour or so wait, piping hot plates of pad thai finally landed on our table and we promptly devoured them with gusto. The omelette casing is some of the finest egg work I've seen, paper-thin and just barely holding the noodles in. Though fried with prawn oil, the pad thai itself was unremarkable to me and no better than what you could get elsewhere, although someone else remarked its the best pad thai they've ever had.

Taste: 3/5