The story
Bangkok’s floating market scene has no shortage of worthy stops, but Gib Gib Hoi Krok stands out as a destination for crisp, aromatic Thai seafood pancakes and charcoal-grilled specialties. Tucked into a stall along the water, this casual spot earned a 4.7-star rating from local food hunters and a glowing review from creator Doobydobap, who visited during a marathon street-food tour. The setting is buzzy and outdoor, with a menu that leans heavily on fresh catches and bold, balanced flavors.
Everything Doobydobap tried drew praise: the namesake Hoi Krok (crispy seafood pancake) was a highlight, as was the salt-baked fish (Pla Pao) with its tender, steamy flesh. She also called out the bright Som Tam (green papaya salad), the layered coconut pudding Khanom Krok, and the grilled bananas with coconut caramel (Kluay Ping)—each executed with the kind of confidence that turns a casual meal into a memorable one.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
“This is our salt-baked fish — you dress it in coarse salt, roasted over embers low and slow. You don't eat the outside skin because it's going to be way too salty and plus it has scales. It's steamy, warm, hot, and the salt just ends up penetrating through really naturally. Look how soft and silky and milky that looks — this looks like my inner thigh. For the sauce we have a lime and herb chili dressing that's acidic, and here is a tamarind and chili dressing that's a little bit more warm flavored. The thing about Thai chili is it looks so harmless and then it just fucks you up. This one is sweeter, more mild, still packs a punch but the chili in it is more similar to pepperoncino, and you can see from the black speckles that it is charred to really bring out the sweetness and then pounded into hot sauce. I'm going to try the fish with the lime dressing. I know previously I said that Chinese/Taiwanese style of steaming fish is superior, but in terms of the sauce game, I love Thai style steamed or grilled fish. This salt bake is perfect because it kind of creates an outer layer to protect the fish — it kind of steams it from within in its own juice.”
What creators say
1 creator has covered Gib Gib Hoi Krok. Most active: Doobydobap
A stall at the floating market serving incredible Thai seafood pancakes, papaya salad, salt-baked fish, and amazing coconut desserts — everything was delicious.
Dishes mentioned
Hoi Krok (Crispy Seafood Pancake)
This is the crispy seafood pancake — it has an array of little squid, baby shrimp, and mussels. I'm going for the one with the mussels first because I want to go some muscle myself. Super crispy batter — as soon as the batter hits the oil it almost balloons up, and that's why it gets all these nice blister marks. It's really crispy and crunchy. I'm very happy.
Som Tam (Green Papaya Salad)
This is one of my most favorite salads of all time — som tam. What makes it such an aromatic and flavorful dish is all in the process of pounding — it releases all the aroma and the oils. The base is made with chili, fish sauce, sugar, lime juice, dried shrimp — you pound it along with the tomatoes and add the young papaya that's been shredded and lightly dressed, topped with peanuts. The lady asked if I was going to do one chili or two chili, and I was like two chili, and then she was like 'is this your first time in Thailand?' and I was like yeah, and just like one chili. It's so crunchy, tangy, spicy, and I love the umami coming from the dehydrated shrimp as well as the fish sauce. The fusion between the lime juice and the sugar perfectly balances it out where you just keep on craving for more. I am so freaking glad she made me do one chili because it's still very spicy.
Pla Pao (Salt-Baked Fish)
This is our salt-baked fish — you dress it in coarse salt, roasted over embers low and slow. You don't eat the outside skin because it's going to be way too salty and plus it has scales. It's steamy, warm, hot, and the salt just ends up penetrating through really naturally. Look how soft and silky and milky that looks — this looks like my inner thigh. For the sauce we have a lime and herb chili dressing that's acidic, and here is a tamarind and chili dressing that's a little bit more warm flavored. The thing about Thai chili is it looks so harmless and then it just fucks you up. This one is sweeter, more mild, still packs a punch but the chili in it is more similar to pepperoncino, and you can see from the black speckles that it is charred to really bring out the sweetness and then pounded into hot sauce. I'm going to try the fish with the lime dressing. I know previously I said that Chinese/Taiwanese style of steaming fish is superior, but in terms of the sauce game, I love Thai style steamed or grilled fish. This salt bake is perfect because it kind of creates an outer layer to protect the fish — it kind of steams it from within in its own juice.
Khanom Krok (Layered Coconut Pudding)
We're getting khanom krok — layered coconut pudding. It's comprised of two layers: the bottom layer flavored with pandan or taro, and topped off with a salty coconut cream. It's the perfect marriage between sweet and salty. We got a taro flavor as well as a pandan flavor. The coconut cream on top is decadent, creamy, rich, sweet, and the taro is thick and mushy. The last time I had pandan was actually in Jollibee when they had a pandan ice cream special and that was good, that was real good. This one's salty, it's sweet and salty — oh my God, I love the fact that the pandan is salty. Game changer — even makes the coconut even more coconutier. It just agonizes all the flavors by 1.2 times. One of the best desserts I've tried.
Kluay Ping (Grilled Banana with Coconut Caramel)
This is called kluay ping — grilled banana dessert smothered in coconut caramel sauce. Different from the banana that you see from school lunch — these are a variety of bananas called kluay namwa that are short and starchy, making them perfect for grilling. Once roasted they turn chewy, caramelized, and soak up all that rich coconut palm sugar sauce. Would I get back on that banana boat for another one? Absolutely. Grilled over embers low and slow, and most importantly what she does is she pounds the saba bananas with the wooden panel to make sure to break down some of the fibers. The texture is not like anything you can ever imagine. Coconut caramel insanely good — so good, nice coconutty aroma at the end, not too sweet, not sticky, it's more of a glaze. The bananas honestly have a texture more similar to bamboo shoots than the bananas that we know — really nice bite to it, a little acidity. I love the fibrousness of it — it's definitely going to help me poop tomorrow, so I like that.
