This isn't hyperbole—the chef tosses 20 eggs per omelet griddle with acrobatic precision that turns cooking into performance art. The fried mussels omelet (hoi tod) arrives crispy on the outside, custardy within, loaded with fresh mussels and beansprouts. At 60 baht, it's one of Ayutthaya's best-value meals and one of its most entertaining. The cooking technique has been refined to the point where it's as much choreography as cuisine. People come for the food and stay for the show.