"Nothing epitomizes Thai Chinese cuisine like the eponymous specialty at this semi-outdoor shophouse restaurant in Bangkok’s Chinatown: hoi thod, an eggy batter fried until crispy and topped with mussels. More experienced eaters will go with or suan, in which the batter is just barely set and topped with oysters, or maybe the or lua, which boasts a batter fried to crispy shards." - Chawadee Nualkhair, Austin Bush, Sirin Wongpanit
Austin Bush