Nai Mong Hoi Thod (539 Thanon Plaeang Nahm) sells nothing but oyster omelettes, crisp from tapioca flour and long-frying on an ancient, seasoned wok in rendered pork fat.

BBC: Postcard from Bangkok

Once the meat is crisp and the fat is rendered, transfer the bacon to a plate and keep the fat in the pan.

WSJ: Amaryll Schwertner's Egg Noodles With Braised Cabbage, Bacon and Potatoes | Slow Food Fast