The story
Tucked away in Bangkok’s Talat Phlu neighborhood, Kanom Wang Yuan has earned a reputation as a rare and popular street food destination. This unassuming stall specializes in its namesake Vietnamese-inspired Thai crepes, offering both crispy and soft versions to satisfy local cravings. It is the kind of authentic, no-frills spot that defines the city's vibrant food culture.
Creator Luke Martin highlights the experience as being "messy, greasy, and super satisfying," noting that the stall is a must-visit for those exploring the area. While both textures are worth trying, Martin points to the coconut shrimp paste filling as the absolute standout of the menu. Whether you are a long-time resident or just passing through, this stall offers a quintessential taste of Bangkok’s street food scene that is well worth the trip.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers praise Kanom Wang Yuan for its signature kanom wang yuan soft version, a delicate, melt-in-the-mouth dessert. The overall vibe is one of cozy, authentic comfort, making it a warm and memorable treat.
“This is the other version — basically like a massive deep fried dumpling stuffed with the same ingredients, but with egg in the batter, which is the key difference. It's cooked almost deep fried. I rip it open — super hot. Full of all that beautiful sweet and savory goodness. There's also some pickles on the side — cucumbers, onions, chilies. I take a lot of that sauce and just rip it apart. There's no proper way of eating this. It looks like a big chunk of deep fried batter, but there's so much more flavor on the inside. I love the crunch of the bean sprouts, but really the sweetness of that coconut shrimp paste mix is really good. The filling is definitely sweeter here in Thailand than what you'd get in Vietnam. I love it.”
What creators say
1 creator has covered Kanom Wang Yuan. Most active: Luke Martin
A rare and popular street food stall in Talat Phlu serving two versions of kanom wang yuan — a Vietnamese-inspired Thai crepe — both messy, greasy, and super satisfying, with a standout coconut shrimp paste filling.
Dishes mentioned
Kanom Wang Yuan (Crispy Version)
This is the crispy version of the kanom wang yuan. I've never tried this before. You can see all the fillings in there — shrimp mixed with coconut sort of sweet paste, pickled radish, bean sprouts, tofu, peanuts, a little bit of cilantro, and green onions. I break a piece off and try it by itself. Wow, the coconut is really strong. Even the batter has flavor — the turmeric flavor is faint but you can still taste it. It's more sweet than I thought. I pour on the sweet Thai sauce — actually the sauce is awesome, super tangy. The deeper you get, the more those savory ingredients come out, like the bean sprouts, the pickled radish, and the tofu. Definitely not pretty to eat, a little bit messy. What I really like here is their coconut shrimp paste — you can't really taste the shrimp very much. I thought the sauce was going to be too much, but it's actually nice with it. Messy, greasy, but super satisfying. The crepe is paper thin, and the coconut filling is where most of the flavor comes from. The perfect contrast of coconut sweetness and a little bit of savoriness. Without the sauce, it's a little bit too sweet, so I drizzle sauce all over it. Really, really good. It's a lot sweeter than I thought — almost like a dessert, but not quite.
Kanom Wang Yuan (Soft Version)
This is the other version — basically like a massive deep fried dumpling stuffed with the same ingredients, but with egg in the batter, which is the key difference. It's cooked almost deep fried. I rip it open — super hot. Full of all that beautiful sweet and savory goodness. There's also some pickles on the side — cucumbers, onions, chilies. I take a lot of that sauce and just rip it apart. There's no proper way of eating this. It looks like a big chunk of deep fried batter, but there's so much more flavor on the inside. I love the crunch of the bean sprouts, but really the sweetness of that coconut shrimp paste mix is really good. The filling is definitely sweeter here in Thailand than what you'd get in Vietnam. I love it.
