Restaurant in Ubon Ratchathani, Thailand
70 years, one dish, Michelin-recognised.
Guay Jub Ubon has been serving pork offal rice noodle soup in a dark five-spice broth for over 70 years, and the Michelin Plate recognitions in 2024 and 2025 confirm the standard has held. At ฿ pricing, it is one of the most affordable Michelin-noted meals in Thailand. Arrive early — the kitchen works from a daily offal selection that runs out before the crowd does.
If you are in Ubon Ratchathani and your priority is eating something genuinely rooted in the city's culinary identity, Guay Jub Ubon is the right call. This is a street food stop for food-focused travelers who want to understand a place through what it has been cooking for seven decades, not through what opened last year. It suits solo diners, pairs, and small groups equally — the format is simple, the menu is tight, and the prices are at the lowest end of the scale. Come for breakfast or an early lunch before the offal sells out.
Guay Jub Ubon has been operating for over 70 years, which in street food terms is not a milestone , it is a proof of concept. The kitchen's core discipline is sourcing: each day, more than 10kg of pork offal is carefully selected and processed, a volume that sets a clear ceiling on how many bowls can be served and a clear floor on what quality looks like. When the offal runs out, service ends. That daily constraint is the mechanism behind the consistency, and it is the reason this stall has held two consecutive Michelin Plate recognitions (2024 and 2025) while charging single-digit prices.
The Michelin Plate designation does not indicate a starred experience , it signals that Michelin's inspectors consider the cooking good enough to recommend. For a street food stall in a provincial Thai city, it is a meaningful external validation, placing Guay Jub Ubon in the same category of recognised regional cooking as venues like Hill Street Tai Hwa Pork Noodle and 545 Whampoa Prawn Noodles in Singapore , long-running, single-dish specialists that earned recognition through repetition and quality control, not through innovation or ambiance. If you want a frame of reference for what this kind of operation looks like at its leading across Southeast Asia, those are useful comparisons.
The signature is guay jub , flat rice noodles served in a dark, five-spice-seasoned broth with pork offal. Guay jub is a Chinese-origin noodle soup that spread across Thailand and has a particular foothold in the northeast, where Ubon Ratchathani sits close to the Lao and Cambodian borders. The five-spice base gives the broth depth and warmth without heat; the offal provides texture and a mineral richness that the broth amplifies rather than masks. The kitchen also serves egg noodle and wonton soups, which offer a milder entry point if offal is not your preference. But the guay jub is the reason to come, and the sourcing discipline , selecting usable offal from a large daily volume , is the reason the texture and flavour hold up bowl after bowl.
For context on where this sits within Thailand's broader food culture: the country's Michelin-recognised dining ranges from technically ambitious fine dining in Bangkok (see Sorn for a benchmark of southern Thai fine dining) to hyper-local, ingredient-driven street food like this. Guay Jub Ubon sits firmly in the latter category. It is not trying to compete with PRU in Phuket or AKKEE in Pak Kret on complexity. It is competing on exactness , one dish, one standard, day after day for seven decades.
Guay Jub Ubon is a street food operation in Mueang Ubon Ratchathani District. Expect the physical environment that defines this format: open-air or semi-covered seating, communal tables, minimal decoration, and proximity to the cooking. The scale is small enough that the room feels immediate and alive during service, but not so cramped that it becomes uncomfortable. The intimacy here is not designed , it is simply the result of a kitchen that has never needed to be anything other than functional. If you are arriving from somewhere like Aquila in Chiang Mai expecting a polished dining room, recalibrate. The space is the price you pay for the price you pay.
Guay Jub Ubon holds a 4.5 rating from 163 Google reviews , a strong score for a street food stall, and consistent with the Michelin recognition. The review count is relatively modest, which reflects the venue's local rather than tourist-driven clientele. That is a signal worth reading: this place is not riding on traveler enthusiasm. It is sustained by repeat local customers who have been eating here for years.
Guay Jub Ubon is one anchor point in a city with more food depth than most visitors expect. For broader coverage, see our full Ubon Ratchathani restaurants guide, and explore Chomjan, Krua Samchai, and Agave for a fuller picture of what the city offers. If you are planning a longer stay, our guides to hotels, bars, and experiences in Ubon Ratchathani cover the rest.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Guay Jub Ubon | Street Food | ฿ | For over 70 years, this little gem has maintained strict quality control, carefully selecting offal from more than 10kg of offcuts each day. Their specialty is guay jub rice noodles with pork offal in a dark five-spice soup. They also serve delectable egg noodle and wonton soups.; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| Indochine | Vietnamese | ฿฿ | Unknown | — | |
| Mok | Thai | ฿฿ | Unknown | — | |
| Som Tum Jinda | Isan | ฿฿ | Unknown | — | |
| Pak Mor Robot | Small eats | ฿ | Unknown | — | |
| Santi | Thai-Chinese | ฿฿ | Unknown | — |
What to weigh when choosing between Guay Jub Ubon and alternatives.
Order the guay jub — flat rice noodles in a dark five-spice broth with pork offal. That is the dish this stall has built 70 years of reputation on, and it holds a Michelin Plate (2024, 2025) to prove the standard is consistent. Pricing is ฿, so you are not taking a financial risk. Come knowing the offal is the point — if you are not open to that, this stop is not for you.
As a street food operation in Mueang Ubon Ratchathani District, seating is functional rather than spacious. Small groups of two to four should be fine at most hours, but larger parties may face a wait or need to split across tables. There is no private dining or reservation infrastructure at this format level.
Yes — street food counters are one of the better formats for solo eating, and Guay Jub Ubon is no exception. You order a single bowl, pay ฿, and you are done. The 4.5 Google rating from 163 reviews reflects a consistent, low-friction experience that works as well for one person as for a group.
The core offering is pork-based — offal is central to the signature dish, and the broth is a five-spice pork preparation. This is not a venue with flexibility for vegetarian, halal, or pork-free diners. If those restrictions apply, this is the wrong stop.
No booking is needed — this is a street food stall, not a reservations-based restaurant. Arrival timing matters more than advance planning: a Michelin Plate-recognised stall at ฿ pricing can draw a queue, so coming early or off-peak is the practical move. Hours are not publicly confirmed, so check locally before making it your sole meal plan.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
