Pae Sia has been making khanom jeeb, or Chinese-style steamed dumplings, for more than 50 years. You’ll always find the septuagenarian’s cart parked near the entrance of Wat Yuan (a.k.a. Wat Mongkon Samakom), a Vietnamese temple located halfway up Plaeng Nam Road off Yaowarat. He forms the wee dumplings by hand each morning in his shophouse, stuffing the delicate flour wrappers with a mash of ground pork, dried shrimp, mushroom, and herbs, and then rolls them out to the street. The dumplings are steamed, drizzled in soy sauce, and showered with crispy fried garlic. Thirty baht (89 cents in USD) buys you an order of ten—and a big thumbs up from Khun Pae Sia.

Plaeng Nam Road at Wat Yuan, Bangkok, Thailand; no phone.