Greasy spoon, Thai style

No white, no blue, every plate is rice.  With dollops of what's good today:

Shrimp and chantrelles in a sauce more savory than sweet

Roe from a filter-feeding riverfish in a curry strong enough you won't notice

Calamari in a sauce more sweet than savory

On the left: Gaang soom blah: spicy/sour broth with slices of heart of palm and segments of  catfish; it's easy to tell gaang soom day in the cafeteria: all the locals smile and the farangs look like they would four hours after eating a big bowl of it.
On the right: I don't know what this is called.  It's made with fish that's spent a day or two in the sun and is saltier than soy sauce.  And it burns hotter and longer than a habanero.  But there's still something alluring about it--it has enough kick to render rice almost palatable.  But when you ask a Thai what it is, they just laugh at the poor, tender farang.