“I get up every day at 03:00 to prepare the dough,” explained Somyot Athakijmongkol, the second-generation owner of Kun Chiang Bang Rak, a tiny, shophouse-bound, breakfast-only restaurant that serves what are arguably the best sticks in town. “I start frying the dough at 06:00. And we usually sell out by 09:00.”

อ่านต่อได้ที่ :  โรงเรียนวัดบางกระ

สาระน่ารู้ :  Ivabradine